Catering to your aircraft in Lesquin.
At Lille the weather is the first thing a crew notices, grey mornings and a quick turnaround on the apron. We pack the order for the galley you have and deliver to the aircraft for your slot.
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.
The Lille private jet menu starts from the north: carbonnade flamande, braised in dark beer and served with a sauce apart, and potjevleesch, the cold terrine of four meats that slices cleanly for a shared board. Local specialities such as Maroilles, a washed-rind cheese with a strong smell, are packed sealed so the cabin stays neutral.
For an inflight menu from Hauts-de-France we lean on endive, chicory, speculoos and the sugar tarts of the region. Private jet food here means dishes that hold: gaufres from Lille are packed flat, the waterzooi stays chilled and goes to the oven only when you ask. Ask us for the local specialities and we will build a private jet menu around the season.
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.
Flights into Lesquin (LFQQ) often start with a cold morning and a short turnaround, so private jet catering for Lille is built for the drawer and the small oven. We write the menu with the type and galley in mind. On the page you will also find inflight catering, in-flight catering, aviation catering and business aviation catering, plus executive jet catering, diplomatic flight catering and cabin crew meals, each ordered and invoiced like the rest.
Business jet catering and corporate jet catering from Lille run on short northern sectors, often executives flying out and back. VIP flight catering, charter flight catering and luxury inflight catering are written by a private jet chef as a bespoke menu around your galley and guests.
Government flight catering and head of state flight catering at Lille start with the protocol office, never the kitchen. VIP aviation catering for a state visit aircraft catering order is traced, named and discreet from menu to door.
Allergens in northern cooking hide in roux, beer and washed-rind cheese, so special meals at Lille are cooked and packed on separate prep, each one sealed and marked by seat number. Kosher, halal, vegan, gluten free, allergen free and kids meals all follow the same rule. Tell us the restriction with the order and we build the vegan menu around local produce such as endive, chicory and root vegetables, not around a substitution.
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.
On request, we supply crew meals at LFQQ, billed with the order. Flight crew meals, pilot meals, crew catering and cockpit meals travel in crew meal boxes, and different meals for pilots can be set up so captain and first officer eat apart.
FBO catering at Lille means handing over at the general aviation terminal door, with your handling agent opening airside. Catering delivery to the FBO is coordinated through ground handling catering and handling agent catering for your slot.
A large cabin or a heavier type at Lesquin means a high loader at the door, and the loading order is agreed with your handling agent before the slot. Galley catering is packed in the order the crew will reach it, with airside catering delivery coordinated so the cold items go in last. Aircraft provisioning for a bigger jet is planned from the galley layout, trolleys and drawer count.
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.
Lille Airport is a regional airport for the Hauts-de-France with a general aviation side that suits business flights. Airport catering here supports FBO services and ground handling services for corporate traffic.
As a business aviation hub for northern France, Lille sees corporate shuttles, charter and the occasional state flight. Inflight catering, in-flight catering, aviation catering and business aviation catering fit this traffic, as do executive jet catering, diplomatic flight catering and cabin crew meals.
Customs at Lesquin follow EU food import rules, and animal products from outside the EU may be seized at arrival. For the next leg, order locally and your galley is stocked from France.
Average rating from the cabin crew and pilots we cater for.
“Choosing vegetarian wraps and colourful salads for 5 people at Lille Airport was straightforward; the challenge was making it work with a tight boarding window. We described our serving sequence to The Galley Girls and asked for the sauces to be packed accordingly. Our colleague could take over the fruit plates without asking where every component had been placed during preparation. I would discuss airline catering with them again, especially when catering handover needs careful coordination.”
“Despite limited fridge space, we wanted the 6 guests at LFQQ to enjoy chicken skewers with a couscous salad without a complicated cabin service. I asked The Galley Girls for the desserts in sealed meal containers, with garnishes supplied separately for plating on board. The packing arrangement stood out more than any sales pitch about crew meals. The main courses stayed together in one group, so another crew member could follow the same plating sequence.”
“We kept the passenger brief simple at LIL: a breakfast basket with individual preserves for 10 guests, organised with two separate meal services in mind. I appreciated the emphasis on catering handover throughout the FBO catering arrangements. The Galley Girls labelled the side dishes in line with our brief, so the cabin team could identify the relevant portions quickly. I found the main courses without searching through every box, a small detail that mattered during the final cabin checks.”
Ask about a night slot at Lesquin and we begin with what the crew can serve at that hour. Hot dishes need the oven; cold boards do not. The invoice follows the dishes you choose, with crew meals added on request.
Lead time at Lesquin depends less on a calendar than on access: your handling agent must clear the vehicle airside. Once that is set, we cook for your slot, and late changes to the order are handled.
A positioning flight with no passengers still has to declare food on board. Meat, cheese and dairy are the usual problems; ordering locally at Lille removes the question.
Yes, within customs limits. The trouble on long legs is the second service: a dish carried in a bag is rarely still good. Our orders are packed in service order.
Not part of it. At Lille the food is a separate order, billed like any other. If guests are added or dropped late, we change the quantities rather than start again.
Tail, pax and diets — a flight attendant takes it from there, day or night.
