Périgueux-Bassillac · LFBX / PGX · France

Private jet catering at Périgueux-Bassillac Airport (LFBX / PGX), Périgueux/Bassillac

Catering to your aircraft in Périgueux/Bassillac.

A short runway on a plateau at 328 ft, Périgord truffle country around it: this is the setting for private jet catering at PGX. Tell us the tail and the seats, and the crew gets a tray, labelled, at the aircraft.

Menu & order Download the menu

10 hours

ideal notice, last-minute handled

Plane-side

handover at the steps

Flight deck

crew and pilot dishes, on request

24/7

a flight attendant on the line

Three of us. All ex VIP cabin crew.

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.

Camille

Menu & galley logistics

Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.

Inès

Dietary & labelling

The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.

Sofia

The 24/7 line

Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.

The local tableCooked so it travels

Private jet catering with local specialities from Périgueux/Bassillac

Nouvelle-Aquitaine is a regional table, and Périgord is its richest corner. A private jet menu for Périgueux-Bassillac draws on confit duck, cep, walnut and black truffle in season, and an inflight menu built that way reads as local without being heavy at altitude. Private jet food from here travels well when it is chosen for the galley: terrines and walnut bread cold, confit duck re-heated, sauces apart. Private jet platters of local charcuterie and cheese suit a short sector; gourmet inflight meals such as duck breast with cep suit a longer one; private jet snacks run to walnut cake, dried fruit and Périgord strawberries when they are in season. These local specialities are cooked and packed for the aircraft, then handed over at the FBO.

Order from Périgueux/Bassillac and the plate comes from the Dordogne. The private jet menu leans on duck, walnut and cep, and the inflight menu is cut to the cabin: cold terrine and cheese for the first service, a hot duck dish for the second. Private jet food from Nouvelle-Aquitaine holds up when the sauce travels in its own pot and the garnish is re-plated cold. Private jet platters, gourmet inflight meals and private jet snacks all draw on these local specialities, with strawberries and walnut pastry for the sweet side, and the galley decides what is hot and what stays chilled.

Open the menu Download the menuPDF

Périgord duck, walnut tart and cep dishes, local specialities for private jet menu at Périgueux-Bassillac

01Confit de canardOven · crisp skin finished on board

02Cep omeletteRe-plate cold · sliced for seats

03Walnut tartChilled · whole or in portions

04Périgord strawberriesChilled · seasonal, packed dry

05Duck rillettes and walnut breadChilled · board for the drawer

How it works

Three steps, one message

You message us

Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.

We cook & pack for a galley

Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.

You re-plate and serve

Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.

At a glance · Périgueux/BassillacPérigueux-Bassillac Airport · LFBX

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at Périgueux-Bassillac Airport (LFBX)

Périgord is a table before it is a region, and the jets that use PGX know it. Private jet catering here starts from walnut, cep, duck and strawberry, then adapts to the aircraft: in-flight catering sized for a small cabin, aviation catering that finishes in an oven or a drawer, and business aviation catering that is plain and exact. Executive jet catering, diplomatic flight catering and cabin crew meals follow the same brief through your handling agent at Périgueux-Bassillac.

Restaurant cuisine, cooked on the ground
Fresh and local produce
Labelled by seat, diet and reheat
Aviation-ready packaging
High loader for large cabins
HACCP certified kitchens

Who we fly forTwo cabins, one standard

Business jet cabin ready for private jet catering at Périgueux-Bassillac PGX

Business aviationOur core

Corporate and VIP jet catering at Périgueux-Bassillac Airport (PGX)

Owners and executives flying into PGX tend to want regional food without fuss. Corporate jet catering and business jet catering start from the cabin size, then a private jet chef shapes a bespoke menu: terrine and walnut bread to open, a hot dish that lands well on a small galley. Charter flight catering and VIP flight catering for a one-off trip are handled the same way, and luxury inflight catering is mainly a matter of restraint.

Government flight aircraft at Périgueux-Bassillac, prepared for head of state flight catering

State & royalDiscretion, protocol

Government flight catering and aviation catering at Périgueux-Bassillac Airport (LFBX)

When a state delegation lands at LFBX, the order is built around clearance. State visit aircraft catering and head of state flight catering are cooked only after protocol agrees; government flight catering and VIP aviation catering stay low-key, handed over through the handling agent.

Menu highlights for private jet catering at *Périgueux-Bassillac Airport*Or write your own, we cook it

Chilled private jet platters of rillettes and walnut bread, Périgueux-Bassillac menu

Cold galley

No oven · served in four minutes

Private jet platters of duck rillettes, foie gras and walnut breadChilled

Périgord cheese board with walnut and figRe-plate cold

Private jet snacks: walnut cake and dried fruitChilled

Strawberries with cream, in seasonChilled

Hot confit duck and cep dish, gourmet inflight meals at Périgueux-Bassillac LFBX

Hot service

One oven · re-plated in twelve minutes

Gourmet inflight meals: duck breast with cep sauceSauce apart

Confit de canard with sarladaise potatoesOven

Cep and walnut risottoOven

Poached trout with herb butterSauce apart

Make a request Download the menuPDF

A dish sealed and labelled for one guest's diet

PrincipalSealed

Nut-free · gluten-freeChecked by two people

Special meals

Halal, kosher and kids meals: inflight catering at Périgueux-Bassillac Airport (PGX)

The Périgord kitchen hides allergens in plain sight: walnut oil in dressings, nuts in pastry, duck fat in the potatoes, flour in the sauce. Special meals for Périgueux-Bassillac are therefore written dish by dish, kosher and halal on separate boards, vegan and gluten free cooked without duck fat or wheat, allergen free packed apart, and kids meals kept simple. Each tray carries a seat number and the restriction, never a name.

Allergens

A sheet per guest. Separate boards, separate boxes.

ii.

Halal & kosher

Sealed, certificate in the same box.

iii.

Children

Their own menu, nothing to cut at altitude.

iv.

Plant-based & wellness

Vegan, low-carb, light — composed, never compromised.

Crew & pilot mealsOn request

Crew meals on request for flights from Périgueux/Bassillac (PGX)

A crew on a Dordogne trip eats late and quickly, so crew meals here are built for that. Flight crew meals come in crew meal boxes labelled CREW, pilot meals avoid anything heavy, and cockpit meals are separate from the guest service. Crew catering is ordered and invoiced like any dish, and different meals for pilots are packed apart when required.

Meal passLFBX

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passLFBX

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Périgueux-Bassillac Airport terminal and apron in Nouvelle-Aquitaine, France

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

FBO catering and handling agent delivery at Périgueux-Bassillac Airport

FBO catering at Périgueux-Bassillac means the tray reaches the aircraft through your handling agent. Catering delivery to the FBO is arranged against your slot, and the general aviation terminal is the point where the hand-over starts. Ground handling catering and handling agent catering are coordinated by phone and email.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

High loader delivery for jet catering at Périgueux-Bassillac Airport (PGX)

The aircraft at Périgueux-Bassillac are mostly light and midsize jets, so galley catering is carried to the door by hand rather than lifted on a high loader. Airside catering delivery is arranged through your handling agent, and aircraft provisioning is sized to the galley you have: a drawer, a small oven, limited cold space. Larger types are confirmed at the order.

Mention it when you order

HACCP kitchen

Certified, inspected, with cold-chain records filed against your trip.

All FBOs served

Whichever terminal you park at, handover is at the aircraft, on your slot.

Diets read twice

Allergen sheet per guest, halal and kosher on request, sealed and labelled.

One clean invoice

Itemised and trip-report ready, sent after the leg.

About the airportLFBX / PGX

Airport catering at Périgueux-Bassillac Airport (LFBX)

LFBX serves the Périgord area from an elevation of 328 ft. It is a general aviation airfield first, so airport catering here means small, precise, local orders, and FBO services and ground handling services at Périgueux-Bassillac are kept simple and personal.

Business aviation

Most visitors who land at Périgueux-Bassillac are heading for the Vézère valley or a château stay, and the season sets the menu. Inflight catering in spring leans on strawberries, in-flight catering in autumn on cep and walnut. Aviation catering for a small jet is built around one oven, business aviation catering for owners stays plain, executive jet catering suits a private party, diplomatic flight catering is cleared by protocol, and cabin crew meals and crew meals are ordered on request. The ground handling services are modest, which makes this a business aviation hub only in the loosest sense.

Customs & food import

Customs at Périgueux-Bassillac apply French and EU import rules to animal products and fresh food, so local sourcing keeps the order simple. The hand-over goes through the FBO or your handling agent, whose FBO services and ground handling services cover access to the apron.

ReviewsFrom the crews we cater for

4.3 / 5

★★★★☆

Average rating from the cabin crew and pilots we cater for.

Leave a review

★★★★☆CREW MEALS

“On this departure from Périgueux-Bassillac Airport, 4 passengers had chosen grilled salmon with a lemon dressing, and a family lunch request needed to be reflected in the order. Our brief for jet catering was met with a sensible plan for catering handover. Instead of asking us to improvise, The Galley Girls explained how the fruit plates could be arranged during service. We could finish the canapés as each guest was ready, rather than laying everything out at once.”

Zaid I. | Chief flight attendant

Challenger 650

★★★★★VIP AIRLINER

“Choosing mushroom risotto and a green salad for 9 people at LFBX was straightforward; the challenge was making it work with limited fridge space. After a final adjustment to the main courses, The Galley Girls gave us one revised order summary to work from. We checked the snack boxes against the same summary, keeping the cabin team and the handling contact aligned. The catering handover stood out more than any sales pitch about VIP flight catering.”

Nicole X. | Chief cabin officer — BBJ

ACJ319

★★★★☆LIGHT JET

“Menu approval at PGX covered vegetable tartlets and a dessert selection for 2 guests, leaving us to organise the service around a short ground stop. The confirmation from The Galley Girls showed the canapés clearly enough for us to check the planned service quantities. The quantities of main courses matched our service plan, leaving us comfortable with the order before the final briefing. I would discuss charter flight catering with them again, especially when catering handover needs careful coordination.”

Elise Z. | VIP flight attendant

Learjet 75

Ordering for LFBX, in shortAsked by crews

How much does private jet catering cost for a long leg out of Périgueux-Bassillac with two services on board?+

Cost here follows what the galley has to produce. Two services over a long leg, one cold and one hot, mean more packing than one tray. A confit duck dinner differs from a walnut tart supper in price; we confirm it per menu once the aircraft and seats are known.

What is the lead time for private jet catering at PGX when the passenger count changes at the last minute?+

When passengers drop or are added, we rebuild the order around the final seat count. Cold items such as rillettes and cheese adapt easily; a hot dish may need a menu change. Last-minute orders are handled at LFBX, day or night.

What about customs when catering a delegation or government flight into Périgueux-Bassillac?+

On a government movement the cabin must be clean of unsolicited provisions. Customs checks the galley, and EU rules limit imported animal products. We supply Périgord-sourced meals so the paperwork stays simple at Périgueux-Bassillac.

Can you bring food on board at PGX, or order a kosher, halal, allergen or child meal?+

You can, but food from outside the EU may be stopped by French customs. For kosher, halal, allergen free or kids meals we cook and seal the dish, label it with a seat number and keep it apart from the other trays, so nobody opens the wrong one.

Is catering part of a charter into Périgueux/Bassillac when the crew waits on the ground?+

Catering sits as its own order, not as part of a private jet charter. A crew that waits on the ground can have meals ready for the next leg, ordered and invoiced like any other item.