Catering to your aircraft in Pau/Pyrénées (Uzein).
Pau Pyrénées runs on ski groups in winter, racing owners in spring and executive traffic all year, mostly in light and midsize jets. We cook for the galley you have and hand it over at the aircraft, with crew meals on request.
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.
Béarn cooking is built on duck, sheep's cheese and pepper from Espelette, and most of it travels well, which suits a private jet menu out of Nouvelle-Aquitaine. An inflight menu for Pau Pyrénées usually starts with a cold board of Bayonne ham, Ossau-Iraty and black cherry jam, then moves to something hot: confit of duck leg with the sauce in a separate pot, or a garbure thick enough to hold its shape in a cup. Private jet food from this part of Pau/Pyrénées (Uzein) is honest and rich, so we cut portions smaller than a restaurant would. Private jet platters of charcuterie and mountain cheese suit a ski group; gourmet inflight meals such as magret with a fig reduction suit an executive leg; private jet snacks run to gâteau basque, chocolate from Bayonne and piment-dusted almonds. These local specialities are packed for the galley you actually have, with Jurançon sweet wine or a dry Jurançon sec chilled on request.
Nouvelle-Aquitaine gives this airport a short list of dishes that survive a drawer and an oven. For a private jet menu at LFBP we lean on Béarn duck, trout from the Pyrenean rivers, piperade and Ossau-Iraty, with Jurançon to pour. The inflight menu changes with the season: wild mushrooms in autumn, white asparagus from the Landes in spring, lighter plates in the heat of summer. Private jet food here is regional rather than fashionable, and our private jet platters reflect that, with ham, cheese and pickled peppers cut for sharing. Gourmet inflight meals include duck breast carved in the galley and a poule-au-pot style chicken for a winter flight. Private jet snacks cover Basque cake, almond biscuits and dried fruit. These local specialities are described to the crew as they travel: what goes in the oven, what stays cold, what is sauced at the last moment.
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.
Pau Pyrénées sits at 616 ft in the Béarn plain, and its rhythm follows the ski season, the horse racing calendar and the executive traffic of the Aquitaine basin. Private jet catering here leans on duck, sheep's cheese and Jurançon, packed for a galley that has to cope with a cold apron. For the crew, inflight catering and in-flight catering from LFBP means a box that goes from the FBO into the drawer without a second thought, and aviation catering that respects what the aircraft can actually heat. Business aviation catering and executive jet catering orders here are usually small, tight on headcount and precise on seats. Diplomatic flight catering is handled with a named contact and a menu cleared first, and cabin crew meals are ordered with the trip like everything else.
A typical business flight out of Pau Pyrénées carries four to six passengers on a corporate jet, often with a private jet chef's menu agreed in advance. Business jet catering and corporate jet catering here mean a bespoke menu of duck, trout and regional cheese. VIP flight catering and charter flight catering follow the galley, and luxury inflight catering is built seat by seat.
Government flight catering at Pau Pyrénées follows protocol. Head of state flight catering and VIP aviation catering are written with a named contact, a menu approved before cooking and no names on the packaging. State visit aircraft catering is delivered to the aircraft through your handling agent and kept discreet.
Dietary work at Pau Pyrénées starts with the local kitchen: duck fat, cheese and ham are everywhere, so kosher, halal, vegan and gluten free orders are built on separate boards and separate boxes, with allergen free meals sealed and labelled by seat. Special meals and kids meals are handled the same way, with the card by the restriction and the tray marked for the person who will open it.
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 the crew landing at LFBP, we pack crew meals separately from the guest trays. Flight crew meals can be hot or cold, pilot meals come in two versions when the operator requires it, and crew catering is ordered on request and invoiced as such. Cockpit meals and crew meal boxes keep the labels plain, different meals for pilots are available, and cabin crew meals are in their own box.
At LFBP, the order arrives at the FBO door or on the ramp, whichever your handling agent prefers. FBO catering and catering delivery to the FBO are planned with ground handling catering, and handling agent catering depends on the general aviation terminal's access rules at Pau Pyrénées.
Pau Pyrénées mostly sees light and midsize jets, so galley catering usually travels in a van straight to the aircraft door, without a lift. When a larger aircraft is on the ramp, airside catering delivery follows the type: door height decides whether a high loader is needed, and aircraft provisioning is planned around the galley and the stowage the crew describes. Tell us the type and the galley, and the load is built for it.
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.
Pau Pyrénées is a regional airport in Béarn, at 616 ft, serving the city of Pau and the Pyrenean valleys. Airport catering for business aircraft is a small part of its traffic, handled through general aviation facilities and FBO services with the local ground handling services.
Pau Pyrénées is not a major business aviation hub, but it has its seasons: skiing, racing at Pau's course and corporate trips tied to the energy sector. Inflight catering and in-flight catering for these flights are small and exact. Aviation catering and business aviation catering are ordered by tail and slot, executive jet catering suits a light jet, diplomatic flight catering follows protocol, and cabin crew meals are requested with the trip.
France applies European Union rules on food, so meat and dairy from outside the EU are restricted on entry. For catering ordered at Pau Pyrénées, the consequence is practical: what is not eaten on a flight leaving France may be limited on arrival, and we label the packaging so the crew can decide on board.
Average rating from the cabin crew and pilots we cater for.
“Getting a light pasta dish with grilled vegetables ready for 8 guests at LFBP required an order that accounted for two separate meal services. For our team, the strongest part of their inflight catering was how they handled packing arrangement. The Galley Girls suggested separate meal boxes for the crew provisions, and that choice worked well with our storage arrangement. The sandwiches were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
“Breakfast was already sorted; at PUF, the next request was a seafood starter and warm vegetable sides for 4 guests, with different crew meal preferences to work around. The Galley Girls kept the fruit plates separate from the finishing elements, which gave us control over the final presentation. It made a difference to have the crew provisions ready without cluttering the galley work area during preparation. The order made in-flight catering feel manageable because the portion planning had been considered beforehand.”
“On this departure from Pau Pyrénées Airport, 3 passengers had chosen a cheese board and savoury canapés, and different crew meal preferences needed to be reflected in the order. We changed the quantities of salads, and The Galley Girls reflected the request in the final packing list. The starters remained as originally requested, which was reassuring when we checked the latest version with operations. The order made vip inflight catering feel manageable because the packing arrangement had been considered beforehand.”
A magret with Jurançon sauce costs more than a garbure and cheese plate, and both are quoted line by line. What can move the total is airside access: the handling agent at Pau Pyrénées sets the procedure, and if it needs extra steps, they appear on the invoice as their own line. Private jet catering cost is explained that way, never as one lump figure.
With a short repositioning flight and an empty cabin, the aircraft lands at LFBP with a clean galley and nothing to stow. That makes the lead time simple: send the slot and the type, and we plan around the pickup. If the guests change their minds, last-minute orders are treated like any other order.
On a long sector with two services, we think about customs before we think about the menu. For a flight from Pau Pyrénées that crosses borders, we pack the second service in a way that is easy to leave sealed or to hand over to the handling agent. The rules change with the destination, so the order starts with where you land.
Food carried from home can sit alongside ours, but it is not a replacement when the passenger count moves. At LFBP we adjust the number of trays and boards to the final list, so no one is left without a meal. Anything you bring stays your responsibility for storage and for customs on arrival.
Not in the charter, no. A delegation arriving at PUF has food ordered like any other trip: separate order, separate invoice, delivered by us to the FBO or the handling agent. Government and state visit flights add protocol, which means menus approved first and discretion on who sees what.
Tail, pax and diets — a flight attendant takes it from there, day or night.
