Catering to your aircraft in Chassieu.
LFLY is a one-runway field at 659 ft where light jets and turboprops come and go. For the flight attendant that means a drawer, sometimes an oven, and a menu that has to fit. Ours does, and it arrives at your FBO labelled by seat.
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.
Auvergne-Rhône-Alpes eats seriously, and Lyon is its table. The private jet menu for Lyon Bron draws on that: quenelle de brochet in Nantua sauce, saucisson brioché, Saint-Marcellin and Saint-Félicien from the Isère and Drôme, Charolais beef from the west of the region, and praline tart in pink pralines from Roanne and Lyon. Local specialities have to survive a galley, so each one is chosen for how it re-plates: sauces travel in their own pot, cheeses stay whole until the cabin. Private jet platters of charcuterie and cheese suit a short Alps hop; gourmet inflight meals such as a roasted Bresse chicken suit a longer leg. For the inflight menu, private jet snacks are usually Lyonnais biscuits roses and chocolate from the Rhône valley. This is private jet food that tastes of the region and still fits a drawer.
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.
Bron sits at 659 ft on the eastern edge of the Lyon basin, and the business aviation apron there fills on trade-fair weeks and ski Fridays. Private jet catering at Lyon Bron is built around those rhythms: inflight catering for light jets bound for the Alps, in-flight catering for the corporate shuttles out of Paris and London, aviation catering that follows the galley you actually have. Business aviation catering, executive jet catering and diplomatic flight catering all travel through the same FBO door, and cabin crew meals ride in the same order.
Business jet catering at Lyon Bron is mostly short corporate legs: Paris, London, Geneva, the Alps. Corporate jet catering here favours plated cold lunches and one hot course. For VIP flight catering and charter flight catering, our private jet chef writes a bespoke menu around the passenger list and the galley, and luxury inflight catering adds Lyonnais courses such as quenelle or Bresse chicken.
When a delegation uses Lyon Bron, the protocol office decides the menu, not the kitchen. Government flight catering, head of state flight catering and VIP aviation catering all come with named staff and clear traceability. State visit aircraft catering is prepared in a quiet process, with nobody told more than they need.
Lyonnais cooking hides allergens in places a flight attendant does not expect: butter and cream in nearly every sauce, nuts in the praline desserts, pork fat in the charcuterie. For kosher, halal, vegan, gluten free and allergen free orders at Lyon Bron, the kitchen works from a written procedure and packs special meals in a sealed, labelled box with the seat number. Kids meals and other special meals are ordered like any dish, and the diet cards travel with the order.
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.
Pilots flying out of Bron need food they can eat between checklists. Crew meals and flight crew meals come as crew meal boxes, marked CREW and kept apart from the guest trays. Pilot meals and cockpit meals are separate, with different meals for pilots when the operator asks. Crew catering is on request, billed with the order, and cabin crew meals are packed the same way.
Your handling agent at LFLY is the person who opens the apron. FBO catering for Lyon Bron is packed, labelled and handed over to them. Catering delivery to the FBO comes through the general aviation terminal; ground handling catering and handling agent catering are coordinated on your slot.
Loading at LFLY starts from the tail number, not from the menu. A light jet or turboprop on the Bron apron usually takes its boxes through the cabin door, carried by hand up the stairs, while a bigger cabin may call for a high loader backed to the door. Galley catering is cooked and packed for the galley that aircraft really has, with ovens, chillers and drawers counted before service. Airside catering delivery runs through the FBO and your handling agent, and aircraft provisioning for Lyon Bron is confirmed against the type and the slot before a pan is lit.
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.
Lyon Bron Airport is the city's dedicated airport for general aviation, sitting in Chassieu on the eastern side of the Lyon area. Airport catering here serves a field built around business aircraft, with its own terminal and a steady flow of corporate traffic. It handles the same private jet catering process as any airport we cover.
Lyon Bron is a business aviation hub for Auvergne-Rhône-Alpes, with traffic peaking during trade fairs and the ski season. Inflight catering, in-flight catering and aviation catering are ordered for corporate shuttles and Alpine departures. Business aviation catering, executive jet catering and diplomatic flight catering all use the same FBO services, and cabin crew meals ride in the same order alongside general aviation ground handling services.
France follows EU rules on food entering from outside the EU: meat and dairy of non-EU origin are restricted, and international catering waste is handled separately. Your handling agent at LFLY confirms what applies. Our orders are sourced in France and are not affected.
Average rating from the cabin crew and pilots we cater for.
“Working around a short ground stop at LFLY, I asked for a seafood starter and warm vegetable sides in portions appropriate for our 12 passengers. Our brief for private jet meals was met with a sensible plan for meal organisation. With several people involved, The Galley Girls kept the sandwiches and delivery arrangements together in a concise order update. The fruit plates went straight to the right colleague instead of circulating between several people during the turnaround.”
“Service planning came first at LYN, with 4 passengers choosing a light pasta dish with grilled vegetables and a revised passenger count influencing our preparation. Our brief for private jet menu was met with a sensible plan for storage requirements. The Galley Girls prepared the snack boxes for assembly in the galley, with the accompanying elements easy to locate. We could finish the crew provisions as each guest was ready, rather than laying everything out at once.”
“A request for fresh fruit and breakfast pastries, 6 passengers, and a changing departure schedule: that was our brief for the departure at Lyon Bron Airport. I asked The Galley Girls to review the sauces quantities against the passenger brief, and the proposed portions made sense. We also checked the desserts before approval, which helped avoid a second round of questions later in the preparation. I want a private jet chef to understand portion planning, and this order gave us a useful starting point.”
Think of it per dish rather than per flight. A pike quenelle with its sauce apart is priced differently from a cervelle de canut plate. A quick turnaround at Lyon Bron narrows the menu to what survives a small galley, and the quote reflects that. How much does private jet catering cost here? We tell you once we know the tail and the slot.
Ordering for Bron is straightforward when you pick one local product and build around it, for example a quenelle service or a praline tart course. The lead time grows only if you ask for something out of season. We handle late requests, and you can call at any hour.
The practical rule at Bron: whatever you load here is fine, whatever arrives from outside the EU may not be. Cheese, charcuterie and fresh meat are the items most affected. Check with your handling agent before you rely on pre-arranged supplies.
Nothing stops you bringing food, apart from customs on arrivals from outside the EU. The size of the galley is the real limit: a small Citation galley cannot re-plate a hot service. For those cabins we suggest chilled plates and a sauce in its own pot.
Not usually. In a private jet charter the catering is separate, ordered and billed on its own. A ski-season weather delay out of Bron can change the slot, so confirm the menu once the departure time firms up.
Tail, pax and diets — a flight attendant takes it from there, day or night.
