Catering to your aircraft in Le Mans.
Le Mans-Arnage is a quiet field most of the year and a crowded apron in race week. We cook and pack for your galley and hand over at the FBO, so the crew only has to plate and serve.
We know the galley, the diet card and the 5 a.m. re-plate — because we lived them. So we built the caterer we always wished we could call.
Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.
The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.
Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.
Le Mans and the Pays-de-la-Loire have a table that travels well in a galley. Rillettes du Mans is the obvious one: a potted pork spread that suits a private jet menu because it needs no heat and slices onto bread in seconds. Pair it with poulet de Loué, a free-range chicken from the Sarthe, roasted and served cold or reheated in the oven as the cabin prefers.
For an inflight menu built on local specialities, we add Loire goat cheeses, fresh river fish such as pike-perch with beurre blanc (sauce apart), and pastries from the region. Private jet platters of charcuterie, cheese and seasonal fruit hold well on a short hop; gourmet inflight meals like the chicken or the fish need the oven and a re-plate. Private jet snacks lean on sablés from Sablé-sur-Sarthe and small fruit tarts. Private jet food from the Pays-de-la-Loire is as easy to pack cold as hot, and the notes below say how each dish finishes in your galley.
Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.
Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.
Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.
At Le Mans-Arnage (LFRM / LME), the busiest days are the ones tied to the circuit, when business aircraft fill the apron and every slot matters. Outside those weeks the field is calm and orders are simple. Our private jet catering is written by former VIP flight attendants: you tell us the tail, the slot and the headcount, we pack for the galley and deliver to your handling agent. Inflight catering and in-flight catering menus lean on Sarthe produce; aviation catering and business aviation catering requests are handled day and night. Executive jet catering, diplomatic flight catering and cabin crew meals are all available on request, invoiced like the rest.
Who flies into Le Mans? Corporate teams and race guests, mostly in light and mid-size jets. Business jet catering is built around the galley: cold lunches for small cabins, hot dishes where there is an oven. Corporate jet catering, VIP flight catering and charter flight catering all use the same process, and luxury inflight catering is a bespoke menu from a private jet chef, written for each trip.
Official visits to the Sarthe are uncommon, yet we prepare for them. Head of state flight catering, VIP aviation catering and government flight catering share one rule: the menu is cleared with the protocol office first. State visit aircraft catering is packed sealed and labelled for the aircraft.
Dietary requests at Le Mans follow the local kitchen: butter, cream and pork fat run through Sarthe cooking, so allergen free and gluten free meals are prepared on a separate board and sealed, with the seat number on the lid. Kosher, halal, vegan and kids meals are packed as special meals on request, marked by guest and restriction so nobody opens the wrong tray.
A sheet per guest. Separate boards, separate boxes.
Sealed, certificate in the same box.
Their own menu, nothing to cut at altitude.
Vegan, low-carb, light — composed, never compromised.
A crew waiting at LFRM may sit for hours, so crew meals are built to last. Flight crew meals and pilot meals arrive in crew meal boxes, cold or oven-ready. Crew catering at Le Mans respects duty time; cockpit meals are easy to eat in the seat. Different meals for pilots are available on request, ordered and invoiced with the trip.
FBO catering at Le Mans means we deliver to the general aviation terminal and coordinate with your handling agent. Catering delivery to the FBO is the usual route: ground handling catering is agreed in advance, and handling agent catering follows the slot you give us.
Most aircraft at LFRM are light and mid-size business jets, so galley catering is carried to the aircraft door rather than lifted. If a larger type arrives for race week, tell us and we plan airside catering delivery with your handling agent, including whether a high loader is needed for aircraft provisioning.
Mention it when you orderCertified, inspected, with cold-chain records filed against your trip.
Whichever terminal you park at, handover is at the aircraft, on your slot.
Allergen sheet per guest, halal and kosher on request, sealed and labelled.
Itemised and trip-report ready, sent after the leg.
LFRM, at 194 ft, serves the city of Le Mans and the Sarthe. It is a working general aviation field with seasonal peaks. Airport catering at Le Mans is orders by phone or email, delivered to the apron.
Inflight catering, in-flight catering and aviation catering at Le Mans follow the calendar: busy in race week, simple the rest of the year. Business aviation catering and executive jet catering are packed for the type, diplomatic flight catering goes through protocol, and cabin crew meals are ordered on request. The field is a small business aviation hub, with general aviation and FBO services for visiting aircraft and ground handling services on the apron.
Customs at Le Mans is French and EU. Catering loaded locally is not a concern; imported meat or dairy is. We keep orders local and sealed so your flight is not delayed by an inspection.
Average rating from the cabin crew and pilots we cater for.
“Rather than an elaborate service at LFRM, our 8 guests wanted chicken skewers with a couscous salad, organised sensibly around a revised passenger count. The Galley Girls talked through the quantities of desserts with us before confirmation, rather than leaving us to guess the portions. I appreciated the emphasis on final order confirmation throughout the charter flight catering arrangements. We also checked the salads before approval, which helped avoid a second round of questions later in the preparation.”
“The 2 passenger portions of a charcuterie board and fresh bread were the easy part; managing limited fridge space at LME took more planning. I would discuss private jet food with them again, especially when packing arrangement needs careful coordination. I gave The Galley Girls our storage brief and asked for the fruit plates to arrive in shallow trays. I could hand the main courses to a colleague with a short explanation instead of unpacking the whole order.”
“For 11 passengers departing from Le Mans-Arnage Airport, the agreed menu was mini sandwiches and individual desserts; our main consideration was an evening cabin service. I would discuss private jet meals with them again, especially when storage requirements needs careful coordination. Instead of asking us to improvise, The Galley Girls explained how the canapés could be arranged during service. The fruit plates stayed together in one group, so another crew member could follow the same plating sequence.”
Cost follows what is on the tray. A halal or allergen free dinner with its own packaging sits higher than rillettes and bread. Send us the restrictions for your Le Mans flight and we return a price for that menu alone.
For a crew waiting at Le Mans, the useful details are duty limits and the departure slot. Send both, and we plan around them; late changes are handled, day or night.
At Le Mans the turnaround is short enough that we prepare everything before you land, sealed and labelled, and deliver to your handling agent. Customs concerns inbound food, not what we load for departure.
You can, but the galley and the customs rules decide what is practical. Many crews prefer us to pack local rillettes, Loué chicken and cheese, ready for the oven or the drawer.
The charter covers the aircraft; food is a separate order. For flights into Le Mans we take the order, deliver to the FBO and invoice it apart. Customs rules on imported food are one more reason to order locally.
Tail, pax and diets — a flight attendant takes it from there, day or night.
