Catering to your aircraft in Marzy.
At 602 ft on the edge of Marzy, LFQG sees a few private jets and turboprops a day, sometimes fewer. That makes the order easy to follow and the handover personal: your FBO, your tail, your slot.
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.
Bourgogne-Franche-Comté gives a private jet menu a short, serious list of local specialities. For a private jet menu at Nevers-Fourchambault, the Nivernais Charolais beef is the anchor: a cold roast sliced thin for a platter, or a braise that finishes in the galley oven with its sauce apart. An inflight menu can open with gougères from Burgundy, cheese from the region, and a salad of lentils or garden vegetables.
Private jet food from Marzy and the Nièvre leans on what the countryside produces: beef, goat cheese, river fish, orchard fruit. These local specialities travel well when they are chosen for the galley. Private jet platters of cured meats and cheeses ride chilled; gourmet inflight meals such as boeuf bourguignon go out sealed for the oven; private jet snacks are gingerbread from Dijon and sablés. Bourgogne-Franche-Comté is the reference for every line.
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 Loire-valley field in the Nièvre, Nevers-Fourchambault (NVS) is quiet most days and busy around business visits and the odd diplomatic flight. We handle private jet catering for it with the same discipline as a major hub: in-flight catering built for a light-jet galley, aviation catering packed cold or ready for the oven, business aviation catering handed over at the general aviation terminal, executive jet catering for owners flying to Burgundy, and cabin crew meals boxed for the way home. For an official party, diplomatic flight catering is approved by the protocol office before anything is cooked.
Most business jet catering from LFQG starts with a short brief: who flies, in which jet, to or from where. Corporate jet catering and VIP flight catering follow from the galley, charter flight catering from the slot. Luxury inflight catering at Marzy uses the region: Charolais, goat cheese, Loire fish. A private jet chef builds a bespoke menu once we know the cabin.
When an official flight lands at LFQG, the catering is a protocol matter before it is a kitchen one. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering share one rule here: the menu is approved first, packed under a named team and handed over sealed.
Special meals at Nevers-Fourchambault are a procedure: kosher, halal, vegan and gluten free dishes are prepared apart in a separate area. Burgundy cooking uses butter, cream and wine, so allergen free and kids meals are checked ingredient by ingredient.
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.
On the Marzy apron the crew often waits with the aircraft, so crew meals are built to hold. Flight crew meals and cockpit meals are sealed in crew meal boxes, pilot meals are packed apart from the guest trays, and crew catering is labelled by role. Different meals for pilots are available on request, and cabin crew meals are ordered separately and billed like any order.
FBO catering at Nevers-Fourchambault means catering delivery to the FBO, where your handling agent receives the order at the general aviation terminal. Ground handling catering and handling agent catering are coordinated by us so the galley is loaded when the crew arrives at the aircraft.
What the galley takes at Nevers-Fourchambault is set by the aircraft type, so galley catering is sized to the tail you send. A light jet or turboprop is loaded by hand through a small door, so airside catering delivery is simple and aircraft provisioning is done without a high loader.
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.
Nevers-Fourchambault is a small field in the Nièvre, used for training, light business flying and the occasional charter. As a modest general aviation airport serving Nevers and the Loire country, it runs on a quiet, simple pattern, and airport catering for it is built to match.
What sets Nevers-Fourchambault apart is its calm: a short apron, no queue, and FBO services that deal with one aircraft at a time. Seen from the galley, it is a small business aviation hub where inflight catering, in-flight catering and aviation catering are handed over in person, and business aviation catering and executive jet catering are packed for a light cabin. Diplomatic flight catering waits for protocol approval, and cabin crew meals and crew meals are added on request.
France applies EU rules to food arriving from outside the Union: meat and dairy are restricted, and what is not allowed in cannot be loaded. Inside the EU there is little friction, and ground handling services at LFQG simply receive what we cook locally, so customs rarely touches the order.
Average rating from the cabin crew and pilots we cater for.
“Having 9 guests request a cold lunch with cheese and fruit at Nevers-Fourchambault Airport meant planning the portions carefully while accounting for an evening cabin service. The Galley Girls gave us an update on the breakfast portions before the handover, which helped us organise the cabin checks. The starters went straight to the right colleague instead of circulating between several people during the turnaround. This experience of aviation catering gave us a useful reference for managing packing arrangement on another departure.”
“Choosing yoghurt pots and fresh berries for 5 people at LFQG was straightforward; the challenge was making it work with different crew meal preferences. The Galley Girls updated the main courses in the written order and sent back a confirmation that clearly showed our amendments. I appreciated the emphasis on written menu details throughout the aviation catering services arrangements. The fruit plates remained as originally requested, which was reassuring when we checked the latest version with operations.”
“Rather than an elaborate service at NVS, our 9 guests wanted vegetarian wraps and colourful salads, organised sensibly around two separate meal services. I want an aviation catering company to understand portion planning, and this order gave us a useful starting point. The Galley Girls kept the starters separate from the finishing elements, which gave us control over the final presentation. We could finish the sauces as each guest was ready, rather than laying everything out at once.”
The cost of private jet catering here comes from the menu you pick. French customs restrict some animal products arriving by air from abroad, which is a reason to cook in Burgundy. Cheese boards and beef dishes are priced separately from snack boxes, and you see each line before confirming.
For a small galley the question is what fits, not how soon. A light jet at LFQG often has no proper oven, so we pack cold or with a sauce apart. Send the registration and the passenger list; short-notice requests are handled too.
Seasonal weather decides when you leave LFQG, and customs decides what food you may carry in. Both are manageable: local products need no declaration, and a delayed departure is simply a delayed handover at the FBO.
Personal food is allowed in some cases, but customs on animal products is strict. If you want the return leg covered, order it here. We pack it, mark it by seat, and hand it over at the general aviation terminal.
Not in the charter contract. A night or dawn departure at LFQG means the order is placed with us directly, on a separate invoice. We work to your slot and hand over plane-side through the handling agent.
Tail, pax and diets — a flight attendant takes it from there, day or night.
