Catering to your aircraft in Montpellier/Méditerranée.
At LFMT the season sets the menu: oysters and melon in summer, stews in winter. Tell us the aircraft and the guests, and the trays arrive 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.
Occitanie gives a private jet menu at Montpellier-Méditerranée plenty to work with. Our private jet menu and inflight menu lean on the Thau lagoon and the Mediterranean coast: oysters opened to order, mussels from Bouzigues, grilled sea bream, anchovy-based tapenade. Private jet food here also draws on the Camargue, with red rice, bull stew and rosé from the dunes. These local specialities of Occitanie travel well when they are packed properly: shellfish stay chilled and unopened until the flight attendant plates them, while the stews are packed for the oven with the sauce in its own pot. Cheeses such as Pélardon and Roquefort bring a strong finish to a cheese plate. A fruit board of Occitanie melons, apricots and figs closes the meal depending on the month. Ask for the market of the day and we build the tray around it.
Montpellier-Méditerranée catering is a Languedoc story. For the private jet menu we pull from the Occitanie coast and its hinterland: Sète-style fish soup in a sealed pot, tielle with octopus served cold, Camargue bull stew for the oven, and Roquefort or Pélardon on a board. The inflight menu changes with the market. Private jet food in summer means melon, peaches and tomatoes, while winter pushes towards cassoulet and slow stews. These local specialities are described to you the way they sit in a galley: what is served cold, what needs the oven, what needs the sauce apart. Around Occitanie there is always a dessert that survives a flight, like a crème catalane or a navette. Tell us the cabin and the guests, we pick the plates.
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.
The Mediterranean light at LFMT changes the way people eat on board: lighter plates, more raw fish, citrus, chilled whites in the drawer. Private jet catering at Montpellier-Méditerranée starts from that, with Occitanie ingredients packed for a galley that may have only a small oven. We handle inflight catering and in-flight catering for passengers and flight deck, plus aviation catering for corporate and charter trips. Business aviation catering and executive jet catering follow your brief, and diplomatic flight catering goes through protocol before anything is cooked. Cabin crew meals can be added to the same order, on request and invoiced as the rest.
For corporate jet catering at Montpellier-Méditerranée, we start from the guest list. Business jet catering, VIP flight catering and charter flight catering all get a private jet chef, a bespoke menu and luxury inflight catering details like seat-numbered lids.
State visit aircraft catering and government flight catering at LFMT are cleared by the protocol office before anything is cooked. Head of state flight catering and VIP aviation catering are handled with a named team and strict discretion.
Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are built in a separate kitchen process, then packed in their own sealed box with the seat number on the lid. In Occitanie, allergens hide in the classics: nuts in the pastries, anchovy in the tapenade, shellfish in the fish soup, wheat in the thickened sauces. We check every local dish against the diet card before it is packed, and we label by seat, never by name.
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.
Ask for crew meals when you order the trip: flight crew meals, pilot meals and crew catering come in sealed crew meal boxes. Cockpit meals can be eaten with one hand, and we prepare different meals for pilots when the operator wants it. Invoiced like any line.
Your handling agent receives the trays: FBO catering and ground handling catering at LFMT run through the general aviation terminal. Catering delivery to the FBO follows your slot, and handling agent catering covers the ramp pass.
Galley catering for large aircraft at LFMT is planned from the aircraft type: door height, high loader or not, and the galley layout decide how the trays are packed. Airside catering delivery is coordinated with your handling agent, and aircraft provisioning follows the loading order you send us. A wide-body at Montpellier-Méditerranée needs carts and boxes labelled by galley position, so nothing is searched for in the dark.
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.
Montpellier-Méditerranée is the business aviation door to the Occitanie coast, with a general aviation terminal that takes the corporate and charter traffic. Airport catering here runs through the same chain as the rest of the trip: FBO services at the terminal, ground handling services on the apron, and your handling agent opening the gate. We keep the order readable for that chain, with the tail, the slot and the headcount on every box.
As a business aviation hub for Occitanie, LFMT sees inflight catering and in-flight catering on everything from light jets to long-range charters. Aviation catering and business aviation catering follow the slot, executive jet catering follows the brief, and diplomatic flight catering goes through protocol first. Cabin crew meals and crew meals can be added to the same order. Summer weekends push the terminal hardest, so we plan the pack-out around the FBO services and ground handling services available that day.
France applies EU food import rules, so animal products arriving from outside the EU are restricted. Catering prepared locally and handed over through FBO services and ground handling services at LFMT stays inside those rules. If your galley still holds foreign stock, tell us before the trip and we plan the order around it.
Average rating from the cabin crew and pilots we cater for.
“Between cabin checks at LFMT, I coordinated mushroom risotto and a green salad for 5 guests and explained our concerns about limited fridge space. The Galley Girls updated the canapés in the written order and sent back a confirmation that clearly showed our amendments. There was no need to reconstruct the crew provisions quantities from several messages during the final departure checks. Our brief for VIP flight catering was met with a sensible plan for meal organisation.”
“I wanted herb chicken with a quinoa salad for 4 guests at MPL, packed sensibly for a cabin team dealing with a family lunch request. The Galley Girls kept the main courses separate from the finishing elements, which gave us control over the final presentation. The packing arrangement stood out more than any sales pitch about charter flight catering. Keeping the breakfast portions aside until service helped preserve the presentation while we dealt with the boarding tasks.”
“Packing mini sandwiches and individual desserts for 6 passengers at Montpellier-Méditerranée Airport needed careful thought, especially given a changing departure schedule. The final order confirmation stood out more than any sales pitch about private jet food. The Galley Girls labelled the desserts in line with our brief, so the cabin team could identify the relevant portions quickly. I found the main courses without searching through every box, a small detail that mattered during the final cabin checks.”
A return leg ordered from here for the way back lets us buy once and pack twice, which keeps the cost down. The big movers at LFMT are shellfish and special diets. The quote lists each dish with its price, so you decide what stays on the tray.
A night departure or an early slot changes the pack-out, not the process. Call or email at any hour and tell us the slot; last-minute orders are handled, and the lead time is set by the slot and the menu rather than by a fixed rule.
French rules restrict animal products arriving from outside the EU. Catering prepared locally and delivered through your handling agent at LFMT stays compliant, and the agent handles airside access. Tell us if the galley still carries foreign stock, because customs sees that first.
Yes, within the customs rules. For a short repositioning with an empty cabin, a crew meal box ordered with the trip beats shopping at the airport. We pack it by role, with different meals for pilots when the operator asks for it.
Is catering part of a charter? No: it is ordered separately and invoiced on its own. On a long leg with two services, tell us the timing of each and we pack the first service, the second service and what stays chilled between them.
Tail, pax and diets — a flight attendant takes it from there, day or night.
