Catering to your aircraft in Mende/Brénoux.
Mende-Brenoux is a quiet hilltop airfield in Occitanie where the weather decides your day. We pack for your galley, deliver to the aircraft, and write what each box contains.
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.
Mende-Brenoux belongs to Occitanie, and the Lozère plateau is cattle and sheep country. A private jet menu from LFNB leans on that: Aubrac beef, Lozère lamb, Cantal and Laguiole cheeses, chestnut and honey from the Cévennes. These local specialities travel well in a galley when we pack each element for how it finishes: oven, sauce apart, chilled or re-plated cold.
The inflight menu for Mende-Brenoux (MEN) draws on Occitanie rather than the coast. Private jet food here means farm cheeses, charcuterie from the Cévennes, trout and mountain herbs. Private jet platters carry the cold side; gourmet inflight meals carry the hot side; private jet snacks cover short legs. Every dish is a local speciality of Occitanie or the Lozère.
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.
Few airfields in France are as high or as quiet as Mende-Brenoux (LFNB, MEN), in the Occitanie hills of Lozère. For a private jet landing here, catering means local lamb, mountain cheese and a box the crew can eat from. Our private jet catering is written by former VIP flight attendants: inflight catering for the cabin, in-flight catering for the return, aviation catering delivered to your FBO or handling agent. Business aviation catering and executive jet catering get the same care as diplomatic flight catering and cabin crew meals.
A typical Mende-Brenoux flight is a small corporate or charter jet carrying a few passengers to the Lozère. Business jet catering and corporate jet catering here stay light: charter flight catering and VIP flight catering with a private jet chef, a bespoke menu and luxury inflight catering built from Aubrac and Lozère produce.
Official visits to the Lozère are rare but they happen, and they need protocol. Government flight catering, head of state flight catering and VIP aviation catering at Mende-Brenoux follow cleared menus and a named team; state visit aircraft catering stays discreet.
A short Lozère stay does not change the diet card: kosher, halal, vegan, gluten free and allergen free meals are special meals, each cooked and packed apart from the rest. Local cuisine here is heavy on dairy, flour-thickened sauces and charcuterie, so that is where we check first. Kids meals follow the same card, with the seat number on the lid.
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 at Mende-Brenoux often rotate quickly, so crew meals are ordered with the flight and labelled CREW. Flight crew meals and pilot meals are packed for eating one-handed; crew catering and cockpit meals come in crew meal boxes, with different meals for pilots on request. All of it is on request and invoiced like the rest. For a Lozère rotation, cabin crew meals go on the same order as the guest trays, with the seat number on the lid.
We hand catering to the FBO or the handling agent at LFNB, depending on your plan. FBO catering, catering delivery to the FBO, ground handling catering and handling agent catering are all coordinated around the general aviation terminal.
Mende-Brenoux is an airfield for light and midsize business aircraft, so galley catering rarely needs a high loader. Airside catering delivery is made by van to the aircraft door, and aircraft provisioning is sized to the galley of the type on the ramp. If a larger aircraft is booked, tell us the type and we plan the loading.
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.
Mende-Brenoux is a small public airfield serving the Lozère, where general aviation is the main traffic. Airport catering here stays simple, and the usual FBO services and ground handling services are arranged around a light, single-aircraft ramp.
Mende-Brenoux is not a business aviation hub, yet private traffic reaches the Cévennes and Aubrac every season, and FBO services are scaled to match. Inflight catering, in-flight catering, aviation catering and business aviation catering are ordered per departure, alongside executive jet catering, diplomatic flight catering, cabin crew meals and crew meals on request.
France applies EU food import rules, and Mende-Brenoux has no permanent customs post in the usual sense, so check ahead with your handling agent, whose ground handling services cover access to the ramp. Catering prepared locally avoids import paperwork on animal products.
Average rating from the cabin crew and pilots we cater for.
“Service planning came first at MEN, with 7 passengers choosing vegetable tartlets and a dessert selection and a revised passenger count influencing our preparation. The Galley Girls used a readable packing list for the salads, which helped when two colleagues checked the order together. We could distinguish the starters at a glance instead of lifting lids just to establish what belonged to each service. This experience of airport catering gave us a useful reference for managing portion planning on another departure.”
“Small packing details became important at Mende-Brenoux Airfield: our 4 passengers wanted a charcuterie board and fresh bread, and we had a changing departure schedule. The Galley Girls talked through the quantities of canapés with us before confirmation, rather than leaving us to guess the portions. Our brief for inflight catering was met with a sensible plan for catering handover. There was enough information about the starters to brief the crew without making assumptions about what had been ordered.”
“Menu approval at LFNB covered herb chicken with a quinoa salad for 7 guests, leaving us to organise the service around two separate meal services. For our team, the strongest part of their in-flight catering was how they handled galley preparation. I asked The Galley Girls for the salads in separate meal boxes, with garnishes supplied separately for plating on board. The sauces stayed together in one group, so another crew member could follow the same plating sequence.”
There is no rate card for LFNB. The cost follows your dishes: a cold lunch of platters is lighter than a hot lamb dinner. Seasonal produce from the Lozère moves the figure, and so does the number of crew meals you add.
A return leg ordered from Mende-Brenoux can be set up at the same time as the inbound. Lead time is simple for platters and snacks; last-minute orders are handled.
Because our food is prepared in France, a night departure from LFNB does not trigger an import declaration. Food arriving on board from outside the EU may, so tell us before you load.
Bringing food is possible at LFNB, but it must clear access with the handling agent. Most crews prefer a delivery to the aircraft door, packed for the galley.
Catering stays outside the charter contract. For a short empty-cabin positioning flight into MEN, you can order only crew meals, invoiced like any order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
