Chaspuzac · LFHP / LPY · Auvergne-Rhône-Alpes

Private jet catering at Le Puy-Loudes Airfield (LFHP / LPY), Chaspuzac

Catering to your aircraft in Chaspuzac.

A light jet on the apron at Chaspuzac, a handling agent at the stairs, a crew that wants proper food between legs: that is the usual picture at Le Puy-Loudes. We prepare it for the oven or the drawer you have and deliver to the FBO.

Menu & order Download the menu

10 hours

ideal notice, last-minute handled

Plane-side

handover at the steps

Flight deck

crew and pilot dishes, on request

24/7

a flight attendant on the line

Three of us. All ex VIP cabin crew.

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.

Camille

Menu & galley logistics

Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.

Inès

Dietary & labelling

The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.

Sofia

The 24/7 line

Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.

The local tableCooked so it travels

Regional dishes of Chaspuzac, Haute-Loire for jet catering at LPY

The Velay plateau gives a private jet menu at Le Puy-Loudes its character. The green lentil of Le Puy, grown on volcanic soil in Auvergne-Rhône-Alpes, is the backbone of the inflight menu: it keeps its shape after the oven, which matters in a galley where nothing is plated twice. Around it, local specialities travel well: Saint-Nectaire and Fourme d'Ambert from the Auvergne cheese board, cured Auvergne ham and saucisson, and verbena liqueur from Velay for the bar only on request. Private jet platters of charcuterie and cheese ride cold in the drawer; a warm lentil salad with smoked sausage is the kind of gourmet inflight meals passengers remember after landing at Chaspuzac. For private jet snacks we pack walnut cake and verbena biscuits. Private jet food here is simple, regional and honest, and every dish is written for the oven and the counter space you actually have.

Cooking for LFHP means cooking from the Massif Central. A private jet menu for Le Puy-Loudes starts with lentils from Le Puy, a product so tied to its soil that the appellation is part of the name on the label. Velay and the wider Auvergne-Rhône-Alpes region add cheese, ham, trout and chestnut. We treat these local specialities as galley problems first: what holds in the oven, what stays chilled, what needs its sauce apart. The inflight menu reflects that, with private jet platters of regional cheese built for slicing at altitude, gourmet inflight meals that finish in the oven, and private jet snacks such as walnut cake and verbena sweets. Private jet food at Chaspuzac tastes of the region without asking anything unreasonable of your crew.

Open the menu Download the menuPDF

Lentilles du Puy salad and Saint-Nectaire cheese, local specialities for a private jet menu at Le Puy-Loudes, Auvergne

01Lentilles vertes du Puy salad with smoked sausageChilled; dressing apart

02Saint-Nectaire and Fourme d'Ambert boardChilled; slice on service

03Auvergne ham and saucisson platterChilled; re-plate cold

04Truite d'Auvergne with lentil ragoutOven; sauce apart

05Potée auvergnate, small portionsOven; sealed tray

06Walnut cake and verbena biscuitsAmbient; boxed by seat

How it works

Three steps, one message

You message us

Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.

We cook & pack for a galley

Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.

You re-plate and serve

Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.

At a glance · ChaspuzacLe Puy-Loudes Airfield · LFHP

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at Le Puy-Loudes Airfield (LFHP)

The green lentil of Le Puy is protected by an appellation, and it is the first thing worth knowing before you order private jet catering for LFHP. The field at Chaspuzac, 2,731 ft up in Auvergne-Rhône-Alpes, sees business flights that come for the Velay, the pilgrim route and the summer season. We cook and pack inflight catering and in-flight catering for the galley on board, with aviation catering sourced regionally and business aviation catering that follows your headcount. Executive jet catering for a short stop, diplomatic flight catering under protocol, and cabin crew meals for the people working the leg are all handled by one team of former VIP flight attendants, and all handed over at the FBO.

Restaurant cuisine, cooked on the ground
Fresh and local produce
Labelled by seat, diet and reheat
Aviation-ready packaging
High loader for large cabins
HACCP certified kitchens

Who we fly forTwo cabins, one standard

Business jet cabin at LFHP prepared with a business jet catering service for a flight from Le Puy-Loudes, Chaspuzac

Business aviationOur core

Executive jet catering at Le Puy-Loudes Airfield (LPY)

Who flies to Chaspuzac? Executives visiting the Haute-Loire, owners heading for the Auvergne countryside, small groups on a charter flight from Lyon or Paris. Corporate jet catering and business jet catering for them start from the cabin: how many seats, which galley, what the crew can finish in the oven. Charter flight catering is ordered on its own and invoiced on its own, apart from the private jet charter. Our private jet chef writes a bespoke menu around Velay lentils and Auvergne cheese, VIP flight catering stays discreet, luxury inflight catering holds up on a light jet with one counter, and inflight catering and in-flight catering for the leg are packed to fit it.

Government flight catering tray prepared for a VIP aviation flight departing Le Puy-Loudes, France

State & royalDiscretion, protocol

Head of state and government inflight catering at Le Puy-Loudes Airfield (LPY)

Government flight catering at Le Puy-Loudes is rare but follows a fixed logic. Head of state flight catering and VIP aviation catering run through protocol before a single dish is cooked: allergies, traceability, a named team and nothing left to chance. For a state visit aircraft catering order into Auvergne, we confirm the menu with the protocol office and hand it over discreetly at the FBO.

The *Chaspuzac, Haute-Loire* inflight catering menu (LPY)Or write your own, we cook it

Chilled private jet platters of Auvergne cheese and ham for flights from Le Puy-Loudes (LFHP)

Cold galley

No oven · served in four minutes

Private jet platters: Saint-Nectaire, Fourme d'Ambert, Auvergne hamChilled

Lentilles du Puy salad with shallots and walnut oilDressing apart

Smoked trout rillettes with rye toastsRe-plate cold

Private jet snacks: walnut cake, verbena biscuits, dried fruitAmbient

Hot trout and lentil gourmet inflight meals served from the galley of a jet at Le Puy-Loudes, Chaspuzac

Hot service

One oven · re-plated in twelve minutes

Gourmet inflight meals: trout fillet with lentil ragoutOven

Chicken supreme, Velay mustard sauce, potato gratinSauce apart

Potée auvergnate, small portionOven

Chestnut velouté with crispy lardonsOven

Make a request Download the menuPDF

A dish sealed and labelled for one guest's diet

PrincipalSealed

Nut-free · gluten-freeChecked by two people

Special meals

Kosher, halal, vegan and gluten free in-flight catering at Le Puy-Loudes Airfield (LPY)

Auvergne cooking leans on pork, cheese and cream, so allergens hide in places a passenger would not expect: lardons in the lentils, butter in the sauce, nuts in the cake. Special meals at LFHP are handled as a procedure. Kosher and halal meals are sealed and handed over unopened, vegan and gluten free dishes are cooked on their own board and boxed apart, allergen free orders are checked line by line against the local recipes, and kids meals are packed by seat with the sauce in its own pot. The card in the drawer tells you the restriction before you lift the lid.

Allergens

A sheet per guest. Separate boards, separate boxes.

ii.

Halal & kosher

Sealed, certificate in the same box.

iii.

Children

Their own menu, nothing to cut at altitude.

iv.

Plant-based & wellness

Vegan, low-carb, light — composed, never compromised.

Crew & pilot mealsOn request

Crew meal boxes and crew meals at Le Puy-Loudes Airfield

Waiting on the apron at LFHP, a crew wants real food. Crew meals are a catalogue item: ordered with the flight, billed with the flight. Flight crew meals can be lentil-based and warm, pilot meals are cooked as two different dishes so captain and first officer never share one, and crew catering for a mixed team is boxed and labelled. Cockpit meals come in crew meal boxes that open easily, and the order notes different meals for pilots.

Meal passLFHP

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passLFHP

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Le Puy-Loudes Airfield (LFHP / LPY), Chaspuzac, Auvergne-Rhône-Alpes, France, general aviation airport

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

Airport catering delivered to the FBO at Le Puy-Loudes Airfield (LFHP)

At Chaspuzac, the FBO is the delivery point. We hand FBO catering to your handling agent at the general aviation terminal and, where access allows, on to the aircraft. Catering delivery to the FBO is arranged with the ground handling catering team before your slot, so your crew finds the order labelled by seat. Handling agent catering at LFHP is as direct as the airfield itself.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

High loader and aircraft provisioning: aviation catering at Le Puy-Loudes Airfield

Aircraft at Le Puy-Loudes are mostly light and midsize business jets, so galley catering usually goes up the stairs by hand rather than by high loader. When a larger cabin is on the schedule, tell us the type: airside catering delivery and aircraft provisioning are planned around the door height, the trolley inserts and the oven count of that galley, and any equipment is arranged with your handling agent before the slot.

Mention it when you order

HACCP kitchen

Certified, inspected, with cold-chain records filed against your trip.

All FBOs served

Whichever terminal you park at, handover is at the aircraft, on your slot.

Diets read twice

Allergen sheet per guest, halal and kosher on request, sealed and labelled.

One clean invoice

Itemised and trip-report ready, sent after the leg.

About the airportLFHP / LPY

General aviation and airport catering at Le Puy-Loudes Airfield (LPY)

LFHP, also known as LPY, is an airfield on the volcanic plateau of the Velay, in the commune of Chaspuzac. It handles general aviation and occasional business traffic. Airport catering at a field this size is personal: a single contact, a single delivery point, a menu built around what the aircraft can hold.

Business aviation

Business aviation at Le Puy-Loudes is seasonal. Summer and the pilgrimage period bring more movements, winter brings snow and shorter days. Inflight catering and in-flight catering for these flights are planned around the aircraft type and the weather. Aviation catering and business aviation catering stay simple here: executive jet catering for a short stop, diplomatic flight catering under protocol when an official visit passes through, and cabin crew meals for the people working the leg. FBO services and ground handling services are limited but personal, and the airfield works as a quiet business aviation hub for the region.

Customs & food import

France applies European Union food rules. Meat and dairy entering from outside the EU can be refused at the border, while products made in France travel freely within the Union. For catering, we label each tray with its contents and allergens, and your handling agent confirms the customs steps for the flight. If the next landing is outside the EU, check the destination's rules before you order.

ReviewsFrom the crews we cater for

5.0 / 5

★★★★★

Average rating from the cabin crew and pilots we cater for.

Leave a review

★★★★★LARGE CABIN

“My order at LFHP covered chicken skewers with a couscous salad for 5 guests, with a practical service plan needed because of a revised passenger count. With several people involved, The Galley Girls kept the breakfast portions and delivery arrangements together in a concise order update. My main takeaway from this airport catering order was the practical approach to portion planning. The side dishes went straight to the right colleague instead of circulating between several people during the turnaround.”

Pavel S. | Chief flight attendant

Gulfstream G700

★★★★★BUSINESS JET

“As the person coordinating herb chicken with a quinoa salad for 8 passengers at LPY, I needed an arrangement that considered a late menu amendment. Our brief for inflight catering was met with a sensible plan for crew briefing. Instead of asking us to improvise, The Galley Girls explained how the sauces could be arranged during service. We could finish the canapés as each guest was ready, rather than laying everything out at once.”

Laura T. | FBO operator

Global 7500

★★★★★BUSINESS JET

“Timing and organisation mattered at Le Puy-Loudes Airfield, where our order of beef fillet with roasted potatoes for 7 people involved several individual meal preferences. This experience of in-flight catering gave us a useful reference for managing packing arrangement on another departure. The Galley Girls used a readable packing list for the main courses, which helped when two colleagues checked the order together. Keeping the side dishes identifiable helped the colleague taking over service understand the order without another long explanation.”

Sami C. | VIP flight attendant

Falcon 8X

Chaspuzac in five questionsAsked by crews

How much does private jet catering cost at Le Puy-Loudes when the crew is waiting on the ground?+

It depends on what you order, not on the airport. A crew that waits several hours on duty at LFHP will usually want proper hot meals rather than boxes, and that is where cost moves: a trout and lentil ragout costs more than a Saint-Nectaire platter with walnut bread. We quote per menu after you send the tail, the headcount and the slot, and everything is invoiced like any other order.

What is the lead time for private jet catering at LFHP?+

At a quiet field like Chaspuzac the handling agent can usually arrange access to the apron around your departure slot, which keeps ordering straightforward. Tell us the slot and how long the aircraft stays: a short turn calls for dishes that need only the oven or nothing at all, while a long stay opens the door to a full seasonal menu. Late requests are taken, 24/7.

What do customs mean for private jet catering at Le Puy-Loudes, and which local product could we put on the menu?+

Pick one product and the menu builds itself: lentils of Le Puy for a warm salad, with smoked trout from Auvergne alongside. On customs, catering prepared in France and delivered plane-side is traceable, and we supply the label detail your handling agent may need. Meat and dairy rules at your destination are a separate matter and worth checking before the flight.

Can you bring food on board a private jet at Le Puy-Loudes?+

Passengers do, and we are happy to include requests like a favourite cheese or a family recipe within the order, packed to the galley's constraints. The rule to remember is customs: anything entering France from outside the EU may be checked or confiscated. Locally bought lentils or Auvergne ham pose no such problem.

Is catering part of a charter flight into Le Puy-Loudes on a light jet with a small galley?+

Catering stays outside the private jet charter contract and is a separate order with its own invoice. For a small cabin landing at Chaspuzac, we ask for the aircraft type first, because the galley decides the menu: a chilled platter for a light jet, a hot service for a bigger one with an oven.