Catering to your aircraft in Morlaix/Ploujean.
Fog off the Channel and short Breton days set the rhythm at LFRU. Our job is the tray in the drawer: local produce, cooked by former VIP flight attendants, ready for your galley.
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.
Brittany feeds a private jet menu with produce that travels well: Roscoff pink onions, Plougastel strawberries in season, artichokes from the Léon coast, buckwheat galettes and salted-butter caramel. For an inflight menu out of Morlaix-Ploujean we build private jet food around these local specialities and pack them for the galley you have. Private jet platters carry langoustine, smoked fish and Breton cheese; gourmet inflight meals lean on galette, scallops and seasonal vegetables; private jet snacks run to kouign-amann, shortbread and cider caramels. The Brittany table is mostly seafood and dairy, so allergens are flagged by seat.
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.
Morlaix-Ploujean sits at 272 ft above the Brittany plateau, a small general aviation field where private jet catering has to be ordered around the weather rolling in off the Channel. Inflight catering for LFRU is built from what the Breton coast gives that week, and in-flight catering for a light jet here is packed to a compact galley. We treat it as aviation catering done by former VIP flight attendants: business aviation catering for executive jet catering movements, diplomatic flight catering when a protocol office asks, and cabin crew meals boxed with the passenger trays.
A corporate jet landing at LFRU brings a small party and a small galley. Business jet catering is therefore short and precise, VIP flight catering built around scallops and galette, charter flight catering often paired with a return order. Our private jet chef shapes a bespoke menu for luxury inflight catering, and corporate jet catering follows the same standard as at any airport.
When an official movement uses LFRU, the menu is cleared first and cooked after. Government flight catering and head of state flight catering follow a written procedure, VIP aviation catering stays discreet, and state visit aircraft catering is traceable by dish and by seat.
Brittany cooking leans on butter, shellfish, wheat and buckwheat, so at Morlaix-Ploujean the dietary question is mostly about where those hide. Kosher, halal, vegan and gluten free meals are prepared as a separate procedure with their own board and box; buckwheat galettes are naturally gluten free only when made without wheat flour, which we check. Allergen free and special meals are labelled by seat number, and kids meals ride in a separate bag.
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 LFRU a crew often sits on the apron between legs, so crew meals are sized for that wait. Flight crew meals go in boxes marked CREW, pilot meals are simple and clean to eat, and crew catering is ordered on request. Cockpit meals are separate from passenger trays, crew meal boxes close tightly, and different meals for pilots are available.
FBO catering at Morlaix-Ploujean means catering delivery to the FBO, handed to your handling agent at the general aviation terminal or taken to the aircraft. Ground handling catering follows the slot, and handling agent catering is coordinated with whoever opens the apron gate.
Most movements at LFRU are light and midsize jets, so galley catering is sized to a small cabin and carried by hand. Airside catering delivery goes to the aircraft through the FBO or your handling agent, and aircraft provisioning for a larger visiting type is planned against its door height and loading equipment before the slot.
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.
Morlaix-Ploujean serves general aviation in northern Brittany, with a single paved runway at 272 ft above sea level. Airport catering here supports private flights and visiting business aircraft rather than scheduled traffic, and the FBO services on the field are modest, so the apron is usually quiet enough to hand a galley over in one go.
As a business aviation hub for the Morlaix area, LFRU sees inflight catering orders tied to holidays, coastal events and summer visitors. In-flight catering, aviation catering and business aviation catering here are modest in volume. Executive jet catering and diplomatic flight catering are rare, and cabin crew meals and crew meals are ordered with the trip. Ground handling services stay small-scale, so the handling agent usually knows the aircraft before it taxis in.
France applies EU food-import rules, so customs treat catering sourced inside the EU as free-moving, while products from elsewhere may be declared or restricted. Customs for flights into Morlaix-Ploujean are handled through your handling agent as part of the ground handling services, and FBO services on the field can confirm what is checked on arrival. We keep the menu simple where it matters.
Average rating from the cabin crew and pilots we cater for.
“Nothing about the 7 guest order at MXN called for excess complexity: just avocado toast components and breakfast fruit and sensible planning for different crew meal preferences. The Galley Girls talked through the quantities of sandwiches with us before confirmation, rather than leaving us to guess the portions. The quantities of snack boxes matched our service plan, leaving us comfortable with the order before the final briefing. When comparing inflight catering companies, I would look closely at meal organisation after this experience.”
“I wanted a cold lunch with cheese and fruit for 10 guests at Morlaix-Ploujean Airport, packed sensibly for a cabin team dealing with a family lunch request. The Galley Girls kept the fruit plates separate from the finishing elements, which gave us control over the final presentation. The salads stayed together in one group, so another crew member could follow the same plating sequence. With in-flight catering services, careful attention to cabin service sequence matters as much to our crew as the menu itself.”
“Food presentation mattered to our 3 guests, but two separate meal services also had to be considered when organising roasted vegetable bowls with separate dressings at LFRU. After a final adjustment to the snack boxes, The Galley Girls gave us one revised order summary to work from. The order made aviation catering feel manageable because the portion planning had been considered beforehand. There was no need to reconstruct the crew provisions quantities from several messages during the final departure checks.”
Costs are driven by season on this coast: spring shellfish, summer berries, autumn mushrooms. Private jet catering to LFRU is built per trip and quoted before it is cooked.
Customs rules for France decide most of it: EU-sourced food moves freely, other origins are checked. Within that, last-minute orders for LFRU are handled.
Customs at a French general aviation field mean meat and dairy from outside the EU may be restricted. For Morlaix-Ploujean, a small galley also limits what is practical, so we pack to that.
You can bring your own on board. Because Morlaix-Ploujean weather can stack delays, we pack so a meal stays good if the departure slides.
No, it is a separate order. For a trip into Morlaix/Ploujean, the return-leg meal can be booked with the outbound one, each invoiced on its own.
Tail, pax and diets — a flight attendant takes it from there, day or night.
