Catering to your aircraft in Goin.
A cold January morning or a hazy August departure at Metz-Nancy-Lorraine: either way, the crew needs food that survives the drawer. We pack Lorraine dishes by seat and hand them to your handling agent.
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.
Lorraine cooking is built for a cold climate, and that suits an aircraft galley better than you might think. A private jet menu for Metz-Nancy-Lorraine starts with the quiche, a dish that holds its shape and reheats cleanly. Local specialities such as potée lorraine and tarte à la mirabelle travel well when packed properly. Private jet platters carry Lorraine charcuterie, cheese and bread, cut by passenger. Gourmet inflight meals follow the season: game in autumn, asparagus in spring, mirabelle in late summer. Private jet snacks are simple: macarons, madeleines, and small savoury pastries. This is private jet food that tastes of Grand Est, with the inflight menu written around what the galley can actually do.
Grand Est gives a private jet menu a clear identity: pork, cabbage, plums, river fish, strong cheese. For Goin and Metz-Nancy-Lorraine we write the inflight menu around local specialities that survive the trip. A quiche lorraine is the obvious one, but a potée in a sealed container travels as well. Private jet platters of terrines, smoked ham and regional cheeses are cut to the seat count. Gourmet inflight meals can be lighter: pike-perch, seasonal greens, a mirabelle tart on the side. Private jet snacks include madeleines from Commercy and small bites for the cabin. All of it is private jet food packed for the galley, not for a restaurant table.
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.
Goin sits on a plateau at 870 ft, and the apron at Metz-Nancy-Lorraine is quiet enough that a business jet usually has the stand to itself. Private jet catering here leans on what Lorraine does well: quiche, charcuterie, mirabelle plums, good bread. For inflight catering and in-flight catering at LFJL we cook and pack for the galley you actually fly with, and hand it over at your FBO. Aviation catering for business aviation catering trips and executive jet catering runs on one rule: the dish has to survive the drawer. Diplomatic flight catering and cabin crew meals follow the same route, only with protocol attached.
A typical LFJL trip is a business jet carrying a small team to or from Lorraine. For business jet catering and corporate jet catering we start from the galley: oven or not, drawers, chiller. VIP flight catering follows the same logic, with a private jet chef writing a bespoke menu. Charter flight catering is ordered separately, and luxury inflight catering at Goin often means one very good dish rather than many.
When an official delegation lands at Goin, the menu has already been approved. Head of state flight catering and state visit aircraft catering are packed sealed and labelled by seat only, and VIP aviation catering with government flight catering is handed over at the FBO through the handling agent.
Lorraine cooking is built on pork, butter, cream and wheat, so allergens hide in places you might not look: lard in the pastry, cream in the potée, nuts in the madeleines. At Metz-Nancy-Lorraine, kosher, halal, vegan, gluten free and allergen free special meals are cooked on a separate board and sealed in a separate box, with the seat number on the label. Kids meals follow the same route. Tell us the restriction and the seat, and the tray comes back marked.
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.
At LFJL the crew is the last to eat. Crew meals are ordered on request and billed like any other item. Flight crew meals travel in crew meal boxes, labelled and apart from the passengers' trays. Pilot meals are written as different meals for pilots: a separate dish each. Crew catering and cockpit meals can be hot or cold, depending on the turnaround.
At Goin, FBO catering is handed over at the aircraft or at the FBO door, depending on your slot. Catering delivery to the FBO is coordinated with the general aviation terminal and your handling agent. Ground handling catering follows the same procedure as handling agent catering anywhere: a named contact, a named stand.
On the Goin apron, the type of aircraft sets how the galley gets loaded. A light jet takes galley catering through the cabin door by hand; a larger cabin may need airside catering delivery with a high loader, and the handling agent arranges access to the apron. Aircraft provisioning is only as good as the galley behind it, so tell us the oven, the drawers and the chiller, and we pack to fit.
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.
LFJL is a regional airport at Goin in Lorraine, with a long runway and a quiet general aviation side. Airport catering, FBO services and ground handling services follow the usual pattern: one terminal, one apron, one handling agent.
Seasons define Goin: frost in winter, fog in autumn, clear skies in summer. As a business aviation hub, ETZ sees executive jets and the occasional delegation. Inflight catering, in-flight catering, aviation catering and business aviation catering all come from one process. Executive jet catering fits the galley, diplomatic flight catering gets protocol, and cabin crew meals are separate.
France follows EU food import rules: animal products from outside the Union stay under customs control. Within the EU, catering moves without fuss. We advise ordering for the departing leg rather than carrying stock across a border.
Average rating from the cabin crew and pilots we cater for.
“Rather than an elaborate service at LFJL, our 2 guests wanted roasted vegetable bowls with separate dressings, organised sensibly around limited fridge space. I want a private jet catering company to understand written menu details, and this order gave us a useful starting point. The Galley Girls suggested compact food boxes for the main courses, and that choice worked well with our storage arrangement. I could hand the snack boxes to a colleague with a short explanation instead of unpacking the whole order.”
“A request for fresh fruit and breakfast pastries, 3 passengers, and a changing departure schedule: that was our brief for the departure at ETZ. When comparing private jet catering companies, I would look closely at galley preparation after this experience. After a final adjustment to the salads, The Galley Girls gave us one revised order summary to work from. We checked the breakfast portions against the same summary, keeping the cabin team and the handling contact aligned.”
“I wanted grilled salmon with a lemon dressing for 2 guests at Metz-Nancy-Lorraine Airport, packed sensibly for a cabin team dealing with a revised passenger count. The Galley Girls used a readable packing list for the fruit plates, which helped when two colleagues checked the order together. I found the side dishes without searching through every box, a small detail that mattered during the final cabin checks. My search for "private jet catering near me" led to a practical conversation about portion planning.”
The slot matters less than the menu. An early morning departure at ETZ may be coffee, bread and mirabelle jam; a night one may be a full dinner. Each is priced as written, and invoiced like any other order.
Access is the question to answer first: which agent, which stand, which slot. Once that is known, the order is simple. We take late requests at Goin and confirm by phone or email, 24/7.
On an empty positioning leg the issue is what is left in the galley. Customs at Goin may ask about meat, cheese and eggs from non-EU origins. We recommend ordering for the departing leg rather than stocking in advance.
Yes, and crews do it often. The difficulty on a long leg is keeping the second service fresh, which is why we pack it sealed and mark which seat and which service. Local items like quiche travel well.
No, it sits outside the charter contract. A passenger count that moves late is handled by changing the order, not renegotiating the flight. We confirm the revised tray list by email.
Tail, pax and diets — a flight attendant takes it from there, day or night.
