Catering to your aircraft in Poitiers/Biard.
A corporate jet arrives at LFBI, the FBO opens the door, and the tray goes up the steps. We pack local Nouvelle-Aquitaine dishes for your galley, with the crew's meals boxed apart and ordered the same way.
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.
On a rotation through Poitiers-Biard, the local table is the cheese board and the melon. Chabichou du Poitou, the area's best-known goat cheese, sits at the centre of the private jet menu, and the inflight menu around it changes with the calendar: Charentais melon from June to September, walnuts from autumn, chestnut in the cold months. Private jet food in Nouvelle-Aquitaine also means river and Atlantic fish brought inland, and Poitou-bred beef that holds a pink centre after the galley oven.
We pack local specialities from Poitou-Charentes as a galley can actually take them: the goat cheese whole and boxed, the melon cut and chilled, the walnut bread sliced and wrapped. Private jet platters from Poitiers-Biard stay light for a short sector, and gourmet inflight meals lean on regional beef and lamb with the sauce in its own pot. Private jet snacks round it off with walnut biscuits and a small dish of local honey.
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.
Most traffic at LFBI is a corporate jet or turboprop coming for the Poitou region, often for a day of meetings or for Futuroscope business. Private jet catering at Poitiers-Biard is therefore usually a lunch or a light dinner, not a banquet. Inflight catering and in-flight catering are built around your galley, aviation catering around the slot, and business aviation catering around what a four- to eight-seat cabin can actually serve. Executive jet catering, diplomatic flight catering and cabin crew meals are ordered the same way, facture included, one request for the whole sector.
Business jet catering at Poitiers-Biard is usually a lunch for four to eight. Corporate jet catering here leans on Poitou cheese, melon and walnut, with a private jet chef writing a bespoke menu around your galley. VIP flight catering and charter flight catering follow the same route, and luxury inflight catering at LFBI means careful local produce, cut and labelled by passenger.
Government flight catering at Poitiers-Biard goes through the protocol office before a pot is lit. Head of state flight catering and VIP aviation catering use a named team, traceable ingredients and quiet handover at the FBO. State visit aircraft catering is cooked to a cleared menu and packed with discretion.
A Poitiers-Biard menu leans on goat cheese, cream sauces and walnut, so allergen control starts there: dairy and tree nuts are the first lines we check. Kosher, halal, vegan, gluten free and allergen free meals are packed as a procedure, on a separate board and in a sealed, marked box, with a seat number rather than a name on the lid. Special meals and kids meals follow the same route, and we tell you which regional dishes can be adapted and which should be replaced.
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 a Poitiers-Biard rotation, the crew's own food is something you ask for when you place the order, and it appears on the same invoice as the guest trays. Flight crew meals can be a cold box that waits in the drawer, with pilot meals and cockpit meals packed to eat one-handed. Crew catering and crew meal boxes are marked CREW, and we pack different meals for pilots when the operator's policy asks for it. Cabin crew meals travel in their own marked box, so nobody reaches into a passenger tray by mistake.
FBO catering at Poitiers-Biard means we hand over to the FBO on the field, and your handling agent takes it airside. Catering delivery to the FBO is coordinated with ground handling catering, so the trays reach the aircraft at the slot. At the general aviation terminal, handling agent catering stays simple: one door, one signature.
Business jets and turboprops at Poitiers-Biard rarely need more than a hand-carried delivery, but when the aircraft is larger the type decides the loading. For galley catering on a bigger cabin we bring the trays in trolleys and coordinate airside catering delivery with your handling agent, and if the door sill needs a high loader we say so before the slot. Aircraft provisioning here follows the galley you actually have: oven, chiller drawers, or neither.
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.
Poitiers-Biard is a regional airport on a plateau in Nouvelle-Aquitaine, mostly used by corporate and light aircraft. Airport catering here sits within general aviation: FBO services and ground handling services are straightforward, and a single operator takes the aircraft.
Poitiers-Biard works as a small business aviation hub for a region of industry, university and Futuroscope business. Inflight catering and in-flight catering here follow short sectors; aviation catering and business aviation catering are written around turboprops and light jets. For LFBI we also cover executive jet catering, diplomatic flight catering and cabin crew meals when the rotation calls for them.
Customs in France follow EU rules for animal products. Inside the Union, local cheese and charcuterie go as planned, but flights arriving from or leaving for non-EU destinations carry restrictions, and we trim the menu to match.
Average rating from the cabin crew and pilots we cater for.
“Our priority at PIS was a cold lunch with cheese and fruit for 9 passengers, with an evening cabin service shaping the service plan. My main takeaway from this charter flight catering order was the practical approach to cabin service sequence. I asked The Galley Girls to review the crew provisions quantities against the passenger brief, and the proposed portions made sense. The quantities of starters matched our service plan, leaving us comfortable with the order before the final briefing.”
“Nothing about the 7 guest order at Poitiers-Biard Airport called for excess complexity: just mushroom risotto and a green salad and sensible planning for several individual meal preferences. This experience of private jet food gave us a useful reference for managing catering handover on another departure. The Galley Girls gave us an update on the fruit plates before the handover, which helped us organise the cabin checks. The desserts went straight to the right colleague instead of circulating between several people during the turnaround.”
“Good preparation made the difference at LFBI, where 12 guests expected a light pasta dish with grilled vegetables despite a small galley worktop. The Galley Girls understood why we wanted the fruit plates readily accessible instead of spread across several different boxes. Our colleague could take over the breakfast portions without asking where every component had been placed during preparation. This experience of private jet meals gave us a useful reference for managing cabin service sequence on another departure.”
If the crew stays on the ground at LFBI between a morning and an evening sector, we plan two meals, not one. A cold lunch box and a hot dinner priced separately, each by what is in it: melon in July costs less than lamb in March. You order private jet catering with the seat plan and we quote against it.
The turnaround is the real constraint, not a number of hours. With a short stop at Poitiers-Biard we lean on cold, portioned dishes; with a long one we add oven items. Orders added late are handled, and a Chabichou or melon plate rarely needs advance work.
Poitou produce is easy to supply, but an international departure from Poitiers-Biard changes what you can keep on board. Raw milk cheese and cured pork are the usual casualties. We list the items at risk and offer a substitute that travels cleanly.
You can load personal items, but animal-origin food from a non-EU origin may be seized on arrival in France. For private jet catering departing from LFBI, we supply what is allowed and coordinate with the FBO.
No, and the aircraft size makes it clear. A mid-size jet into Poitiers has room for a proper service, a turboprop only for boxed items. Either way, catering is ordered and billed apart from the private jet charter.
Tail, pax and diets — a flight attendant takes it from there, day or night.
