Catering to your aircraft in Tomblaine.
A light jet on the apron at Nancy-Essey, a short sector ahead, and a cold Lorraine lunch in the drawer: that is a typical LFSN brief. We cook and pack it for the crew who will re-plate it.
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.
Grand Est is the region of Lorraine and Alsace, and a private jet menu for Tomblaine draws on the Lorraine side of it. The inflight menu starts from quiche lorraine, a tart that travels well because it is baked, cooled and re-plated cold or finished in the galley oven. Private jet food from here also means pâté lorrain, a pastry pie that slices cleanly for six seats, and mirabelle plums from the Nancy orchards, which arrive as a tart, a compote or a chilled dessert in season.
Local specialities decide what leaves the kitchen for Nancy-Essey. Private jet platters carry Lorraine charcuterie, pâté lorrain and munster cheese with cumin on the side, while gourmet inflight meals lean on potée lorraine in winter and a lighter trout or poultry plate in summer. Private jet snacks mean Nancy macarons and madeleines de Commercy, packed dry and sealed so they survive the drawer. The Grand Est table is rich, so we keep sauces apart and portions plain enough for a short sector.
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 mirabelle tart in August, a potée in January: the season sets the menu at Nancy-Essey (LFSN / ENC) before the aircraft does. Private jet catering for Tomblaine is cooked and packed by former VIP flight attendants who know what a small galley can finish. Business aviation catering and executive jet catering both run through one order, with inflight catering for the cabin and cabin crew meals boxed separately for the flight deck.
Nancy-Essey sees mostly corporate and charter traffic, and the business jet catering order reflects it: small galleys, short sectors, passengers who want something local. Corporate jet catering here leans on Lorraine products, VIP flight catering adds a plated dessert, and a private jet chef will write a bespoke menu if you tell us the guests. Charter flight catering and luxury inflight catering are built on the same kitchen.
When an official delegation lands at LFSN, the catering brief comes from the protocol side: who sits where, what is excluded, who signs off. Government flight catering is therefore sealed, traceable and delivered by a small named team, and head of state flight catering uses the same procedure with tighter controls. VIP aviation catering and state visit aircraft catering are quiet, plain, and in order.
Special meals at Nancy-Essey start from the local kitchen, because Lorraine cooking hides its allergens in pastry, cream and pork stock. Kosher, halal, vegan and gluten free plates are cooked and sealed apart, with a separate board and a separate box, and allergen free orders are checked against the quiche, the pâté crust and the sauces before anything is plated. Kids meals are simple and plain: pasta, chicken, fruit, no surprises in the sauce. Tell us the restriction and the seat, and the label carries a seat number and the restriction only.
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 a crew on a Nancy-Essey turnaround, the flight crew meals arrive in crew meal boxes marked for the flight deck, apart from the guest trays. Pilot meals are designed for eating in the seat, crew catering is ordered on request and billed on the same invoice, and cockpit meals can be lighter or heartier by sector. Different meals for pilots mean two separate boxes, and cabin crew meals can be added for the cabin.
FBO catering at Nancy-Essey is handed over at the aircraft: your handling agent opens the apron, the van comes to the door, and the boxes go up the stairs. Catering delivery to the FBO, for a light jet at LFSN, is coordinated through the general aviation terminal, and ground handling catering is confirmed with the handling agent so the van and the slot match. Handling agent catering stays simple because the field is quiet.
Most traffic at LFSN is light and midsize business aviation, so galley catering usually travels by van to the aircraft door and is carried up the airstair. A larger aircraft changes that: the door height and the galley layout decide whether airside catering delivery needs a high loader, and your handling agent confirms what the apron can bring. We build aircraft provisioning around the real galley, with the oven, the drawers and the cold storage you actually have on that tail.
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.
Nancy-Essey is the airport of Nancy and its metropolitan area in Grand Est, a small general aviation field used by business aircraft, air taxis and training flights. Airport catering here is quiet and plane-side, and the FBO services and ground handling services on the field keep a crew's turnaround simple.
Business aviation at Nancy-Essey means corporate shuttles, medical flights and private charters, a business aviation hub in miniature where FBO services stay light and personal. Executive jet catering and business aviation catering run through a single order, inflight catering and in-flight catering for the cabin go side by side, and diplomatic flight catering is rare but handled. Aviation catering and cabin crew meals are handed over together, and crew meals for the flight deck ride in the same drop.
France applies EU rules to catering on aircraft: animal products from outside the Union are controlled, and catering waste from international arrivals is disposed of by regulation. For an order at Nancy-Essey, the practical consequence is that fresh local catering is simpler than carrying food in, and the ground handling services of your handling agent cover the arrival paperwork.
Average rating from the cabin crew and pilots we cater for.
“Breakfast was already sorted; at ENC, the next request was mini sandwiches and individual desserts for 7 guests, with a changing departure schedule to work around. The order made in-flight catering feel manageable because the meal organisation had been considered beforehand. The Galley Girls talked through the quantities of crew provisions with us before confirmation, rather than leaving us to guess the portions. We also checked the sandwiches before approval, which helped avoid a second round of questions later in the preparation.”
“Clear quantities were essential at Nancy-Essey Airport: we had 4 passengers expecting smoked salmon bagels and sliced fruit and were working around a short ground stop. The sandwiches came from The Galley Girls in individual containers, with a packing list that matched the contents. Separating the salads from the first service items helped us avoid opening boxes we did not yet need. I would discuss vip inflight catering with them again, especially when galley preparation needs careful coordination.”
“Food presentation mattered to our 11 guests, but limited fridge space also had to be considered when organising a cheese board and savoury canapés at LFSN. We changed the quantities of breakfast portions, and The Galley Girls reflected the request in the final packing list. The salads remained as originally requested, which was reassuring when we checked the latest version with operations. For our team, the strongest part of their private jet catering was how they handled written menu details.”
Ask us about a specific flight and you get a specific price. For Nancy-Essey the variable that matters most is the turnaround: a short one rules out fiddly plating, a longer one opens a full service. Private jet catering is therefore quoted on the slot, the headcount and the dishes, and a seasonal item like mirabelle tart is priced in season.
What makes an order easy at Nancy-Essey is a clear brief: tail number, slot, headcount, restrictions. A menu with a local product, say a munster board or a potée, is confirmed against what is in season that week. Orders placed late are handled, and we say straight away if one dish needs to be swapped.
Food import rules in France are strict about animal products from outside the EU, and Nancy-Essey is no different. If your aircraft arrives from a third country with provisions on board, they may have to stay on board or be discarded, and we cover the return leg with fresh catering. Ask your handling agent about the arrival declaration.
Yes, carry what you like; the field does not prevent it. The practical limit is the galley: oven or no oven, how many drawers, how much cold space. We ask for the aircraft type and pack dishes that finish in what you have, so the two sources do not compete for the same shelf.
It is not. A private jet charter into Nancy-Essey includes the flight, and catering is ordered and invoiced on its own. Weather decides departures here in winter, with fog on the Meurthe valley a regular guest, so we build menus that hold: cold plates, sealed hot dishes, sauce apart.
Tail, pax and diets — a flight attendant takes it from there, day or night.
