Catering to your aircraft in Merville.
A flat green airfield at 61 ft, one apron, one handling agent: that is HZB. We pack Hauts-de-France food for it, labelled by seat and finished the way your galley allows.
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.
Hauts-de-France is farm country, and a private jet menu built here borrows from it. The inflight menu for Merville-Calonne leans on chicory from the northern fields, potatoes cut into confit or gratin, and cheeses that travel well: Maroilles, Mimolette and Boulette d'Avesnes, each with its own rind and its own smell in a closed cabin. Private jet food from this region is honest and a little rustic, so we plate it carefully: carbonnade flamande with the sauce in its own pot, endives au jambon kept chilled until the oven, waterzooi for a table of four. Local specialities also cover the sweet side, with tarte au sucre and waffles from Lille traditions packed flat. Private jet platters of charcuterie and northern cheeses suit a short cold lunch, gourmet inflight meals suit a longer sector, and private jet snacks such as speculoos and salted caramels fill the drawer. Every dish is described by how it finishes in your galley, and Hauts-de-France ingredients stay the point, not a gimmick.
Think of the Lys valley: damp, green, heavily farmed, with a food culture of beer, chicory and slow braises. A private jet menu for Merville-Calonne takes that seriously. Our inflight menu offers Flemish carbonnade where the beer-braised beef travels in a sealed tray and the sauce in a separate pot, endive gratin kept chilled for the oven, and potjevleesch as a cold terrine plate. Private jet food from the Hauts-de-France also means cheese: Maroilles is strong, so we wrap it twice and pack it apart from everything else. These local specialities sit alongside private jet platters, gourmet inflight meals for longer sectors and private jet snacks for the cabin. Region by region, Hauts-de-France is rarely glamorous on paper and always satisfying on a plate, which is why passengers on a northern-France trip often ask for it by name.
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.
A grass-green plain, a quiet general aviation airfield and a customs officer you may need to book: that is LFQT, and private jet catering for it starts from those facts. Business aviation catering at Merville-Calonne favours what the Hauts-de-France does well, and executive jet catering for a short northern hop stays simple and cold-plated. Diplomatic flight catering and cabin crew meals follow the same rule, built for the galley and handed over at the FBO.
At LFQT the usual passengers are executives visiting the Lille and Flanders area. Business jet catering and corporate jet catering are planned around the cabin's small galley, with a private jet chef available for a bespoke menu. VIP flight catering stays discreet, charter flight catering handles groups, and luxury inflight catering appears as one well-made course, not a long list.
When a state or ministerial flight uses LFQT, government flight catering is cleared by protocol before anything is cooked. Head of state flight catering and state visit aircraft catering use a named team, VIP aviation catering means sealed packaging, and nothing about the order is spoken of outside it.
Flemish cooking leans on butter, cream, wheat and beer, so allergens hide in sauces and braises more often than in the main ingredient. For special meals at Merville-Calonne we rebuild the dish rather than strip it: kosher, halal, vegan and gluten free versions are cooked and sealed separately, with allergen free trays marked by seat and kids meals packed on their own board. The same discipline applies to the carbonnade and the waterzooi, which are the usual traps.
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.
For the crew at HZB, crew meals are a separate line on the order. We pack flight crew meals for the cabin, pilot meals that can be eaten in the seat, crew catering for a longer wait on the ground, and crew meal boxes labelled CREW. Cockpit meals stay plain, and different meals for pilots are prepared on request.
The general aviation terminal at LFQT is small, so FBO catering is straightforward: catering delivery to the FBO is booked with the handling agent and goes to the aircraft. Ground handling catering follows your slot, and handling agent catering is confirmed by phone before departure.
Merville-Calonne is a general aviation field, so aircraft here are mostly light and midsize jets whose galley catering is loaded by hand at the cabin door. For anything larger, airside catering delivery is agreed with the handling agent ahead of the slot, and aircraft provisioning follows the type: door height, galley layout and whether a high loader is needed at all. We pack to the galley you actually have.
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.
LFQT is a general aviation field in the Hauts-de-France, with FBO services and ground handling services on call rather than on site. Airport catering is arranged around that rhythm, and as a business aviation hub it is modest, not busy.
What defines HZB is small traffic and seasonal rhythm. Aviation catering and business aviation catering here cover executive jet catering for local firms, inflight catering for visiting delegations, in-flight catering for private owners and cabin crew meals for the pilots. Diplomatic flight catering is on request.
Customs at Merville-Calonne may require advance notice, and as a French airport it follows EU food-import rules: meat and dairy from non-EU origins face limits. Within Schengen there is no border check, which keeps catering handover easy. We confirm the sector before packing.
Average rating from the cabin crew and pilots we cater for.
“Packing mushroom risotto and a green salad for 2 passengers at LFQT needed careful thought, especially given a short ground stop. I appreciated the emphasis on meal organisation throughout the jet catering arrangements. The Galley Girls labelled the starters in line with our brief, so the cabin team could identify the relevant portions quickly. We could distinguish the desserts at a glance instead of lifting lids just to establish what belonged to each service.”
“The 10 passenger portions of vegetarian wraps and colourful salads were the easy part; managing a revised passenger count at HZB took more planning. My main takeaway from this VIP flight catering order was the practical approach to meal organisation. Our handling contact received the order details from The Galley Girls, including how the fruit plates had been grouped. The desserts went straight to the right colleague instead of circulating between several people during the turnaround.”
“For 11 passengers departing from Merville-Calonne Airport, the agreed menu was beef fillet with roasted potatoes; our main consideration was a small galley worktop. The Galley Girls understood why we wanted the salads readily accessible instead of spread across several different boxes. The canapés were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes. Our brief for charter flight catering was met with a sensible plan for final order confirmation.”
Duty time is the real variable here. A crew with a long wait at Merville-Calonne will eat twice, so we offer a second, lighter box. The total depends on how many trays, how many dishes and how many people, and we quote it per order.
Short stops at LFQT favour simple menus. We start from your slot and work backwards: what can be plated cold, what needs the oven, what must be collected fresh. Late requests are welcome and treated with priority.
Take the Maroilles: wrapped twice and packed apart, it is simple for a French leg. Customs enters the picture when the aircraft crosses a border, and the rules on cheese and cured meat differ by country, so we check them with you per trip.
Customs and food-import rules in France are sensible but firm: bring fruit, bread and sealed snacks freely within the EU, and expect questions about cheese, ham and anything animal-derived coming from elsewhere. We can replace any item that cannot enter.
The answer is no: catering sits outside the contract. It is ordered and invoiced on its own. On a small aircraft into HZB we pack cold and chilled; on a bigger one with a proper oven we can send a full hot menu.
Tail, pax and diets — a flight attendant takes it from there, day or night.
