Catering to your aircraft in Lorient/Lann/Bihoué.
Lorient runs on Atlantic weather and a sailing calendar, so a rotation here rarely looks like the last one. Former VIP flight attendants pack the order for your galley and hand it over at the FBO, with crew meals on request.
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.
Brittany is a coast first and a kitchen second, and the private jet menu for Lorient follows the tide. Local specialities such as oysters from the Morbihan gulf, Quiberon sardines and buckwheat galettes travel well when you plan the inflight menu around them. Private jet food from this region is salted butter, cider, and langoustines that arrive chilled and are re-plated in the galley. Private jet platters of Breton charcuterie and cheeses ride in the drawer without a flame. Gourmet inflight meals lean on fish stew and buckwheat crepes that finish in a small oven. Private jet snacks mean kouign-amann and butter biscuits that survive turbulence. In Brittany, local specialities are less about spectacle than about ingredients that taste of the place.
Ask anyone from Lorient what belongs on a plate and the answer starts with the sea. For a private jet menu out of LFRH we draw on Morbihan oysters, sardines from Quiberon, and the salted-butter tradition that defines Brittany. The inflight menu can pair a chilled seafood platter with a hot galette from the oven. Private jet food here is honest and regional: smoked fish, cider-braised pork, apple desserts. Private jet platters assemble the cold side, gourmet inflight meals the hot side, and private jet snacks fill the gap between. These local specialities are chosen because they hold up in a 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.
Lorient South Brittany sits at 160 ft on the Atlantic side of Morbihan, a field where summer sailing events and Atlantic weather shape the private jet catering brief more than anything on the apron. We pack for the galley you actually fly with and hand over to your FBO or handling agent. For the flight deck we supply cabin crew meals and pilot meals on request, and the same kitchen handles executive jet catering, business aviation catering and diplomatic flight catering when a state or protocol movement comes through LFRH. Inflight catering and in-flight catering here lean on what Brittany does best: shellfish, buckwheat, salted butter.
Who flies to LRT? Sailing owners, corporate shuttles, charter groups heading for the Morbihan coast. Corporate jet catering and business jet catering start with the aircraft type, then the seats. A private jet chef drafts a bespoke menu, VIP flight catering stays discreet, and charter flight catering follows the itinerary. Luxury inflight catering means the right dish, packed to be served.
A state visit aircraft at LFRH is an exception worth planning for. Government flight catering is agreed with the protocol side, head of state flight catering uses a named team, and VIP aviation catering keeps labels minimal. State visit aircraft catering is prepared to the cleared menu, and discretion is the standard.
Kosher, halal, vegan, gluten free and allergen free special meals follow a procedure here, not a label: Breton cooking leans on butter, shellfish, wheat and buckwheat, so we check where allergens hide, separate the board and the box, and mark every tray by seat number. Kids meals are packed to the same standard. Tell us the restriction with the trip and we plan around it.
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.
Crew meals at Lorient are ordered with the trip, on request and invoiced like the rest. Flight crew meals and pilot meals are packed so they can be eaten with one hand between sectors, and cockpit meals travel in their own box. Crew catering can include crew meal boxes for the cabin, and different meals for pilots when operator policy asks for it. Cabin crew meals follow the same logic.
At Lorient, FBO catering is handed over at the general aviation terminal or to your handling agent at the aircraft. Catering delivery to the FBO is on your slot, and ground handling catering means we coordinate access with the people who open the door. Handling agent catering is simply a name and a time on the order.
How the galley gets loaded at LFRH depends on the aircraft type in front of the door. A light jet on the apron takes a drawer-sized order handed up the steps, while a larger cabin may need a high loader for galley catering and airside catering delivery. Aircraft provisioning is planned from the type, the door height and the galley layout, coordinated with your handling agent so the vehicle and the crew meet at the right door.
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.
Lorient South Brittany is a regional airfield on the Morbihan coast: one terminal, a general aviation side, and a runway that takes business jets without fuss. Airport catering is quiet most of the week and busy around sailing events and summer holidays. FBO services and ground handling services here are small-scale and personal, so the person who opens the door is usually the person who knows your slot.
Lorient is a modest business aviation hub with strong seasonal peaks. Inflight catering requests arrive for sailing weekends, in-flight catering for charter groups, and aviation catering for crews on a short turn. Business aviation catering and executive jet catering follow the same galley logic, diplomatic flight catering is cleared through protocol, and cabin crew meals ride along. Crew meals are ordered on request with the trip, and your FBO services and ground handling services contacts only need the tail and the slot.
Customs at LFRH follows French and EU rules: food uplifted for the flight is treated as stores, and leftovers from non-EU arrivals fall under specific procedures. Ordering locally keeps the paperwork simple. Your handling agent, who runs the ground handling services on the field, can clarify what applies to your arrival, and FBO services staff will tell you where food waste goes.
Average rating from the cabin crew and pilots we cater for.
“Working around a revised passenger count at LRT, I asked for prawn salad and small fruit plates in portions appropriate for our 10 passengers. Our handling contact received the order details from The Galley Girls, including how the sauces had been grouped. The sandwiches went straight to the right colleague instead of circulating between several people during the turnaround. For private jet meals, that attention to written menu details made the order noticeably easier to manage.”
“Good preparation made the difference at Lorient South Brittany (Bretagne Sud) Airport, where 2 guests expected vegetable tartlets and a dessert selection despite a late menu amendment. The breakfast portions came from The Galley Girls in shallow trays, with a packing list that matched the contents. I could hand the desserts to a colleague with a short explanation instead of unpacking the whole order. My main takeaway from this private jet menu order was the practical approach to portion planning.”
“Several practical details needed attention at LFRH, with beef fillet with roasted potatoes requested for 5 guests and a short ground stop to accommodate. The confirmation from The Galley Girls showed the sauces clearly enough for us to check the planned service quantities. I want a private jet chef to understand written menu details, and this order gave us a useful starting point. The quantities of desserts matched our service plan, leaving us comfortable with the order before the final briefing.”
Oysters from the gulf, sardines from Quiberon and salted-butter pastries sit at different price points, so private jet catering from Lorient is quoted per menu. We confirm the figure before the slot and invoice it normally; crew meals are added on request as their own line.
Within France, lead time is about the menu rather than customs: Breton products are local and need no import clearance. If you are arriving from outside the EU and carrying food in, customs rules differ, and ordering from us sidesteps that question. Last-minute requests are handled.
Aircraft type decides both the galley and the questions customs may ask. A compact cabin gets compact packaging, labelled by seat. Waste and leftover food are handled under French rules, which your handling agent can explain for your arrival.
Yes, with limits: French customs rules apply to food brought in, and a weather hold on the Atlantic coast shortens its life. A local order is packed to wait, with sauce apart and chilled items that cope with a changed slot.
No. Catering is not part of a private jet charter contract: you order it separately and it is invoiced separately. For the way back from LFRH we build a second menu from what you want to eat that day.
Tail, pax and diets — a flight attendant takes it from there, day or night.
