Catering to your aircraft in Saint-Jacques-de-la-Lande.
Rennes-Saint-Jacques runs on corporate shuttles and weekend charters, so the galley here is usually small. We cook Breton plates for that galley and hand them over for your crew to re-plate.
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.
Brittany feeds a private jet menu better than most regions: a buckwheat galette travels cold and re-plates in the galley, while a seafood platter is built for service chilled. Our private jet menu for Rennes-Saint-Jacques keeps the inflight menu simple, with private jet food that holds its shape through boarding.
Local specialities from Brittany make the private jet platters: oysters from the coast, langoustines, smoked fish, salted-butter caramel and Breton shortbread. For gourmet inflight meals we pack cider-braised pork and fish with beurre blanc, sauce apart. Private jet snacks are kouign-amann squares, sablés and fruit, all local specialities that survive a drawer.
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 light jet on the apron at Rennes-Saint-Jacques usually means a Breton lunch before a short hop: private jet catering here leans on buckwheat, seafood and salted butter. The same kitchen covers inflight catering, in-flight catering for tight galleys, aviation catering for visiting operators and business aviation catering for corporate shuttles. Executive jet catering and diplomatic flight catering follow the same plain procedure, and cabin crew meals ride along on request.
Business jet catering at Rennes mostly means a corporate jet with four to eight seats and one oven. Corporate jet catering for these flights is a short brief: a private jet chef writes a bespoke menu around galettes, seafood and cider, VIP flight catering is staffed by former attendants, charter flight catering follows the manifest, and luxury inflight catering is built from Breton produce.
When a state aircraft or a ministerial party lands at LFRN, the work is government flight catering done quietly. Head of state flight catering and VIP aviation catering run on traceable batches and a named team; state visit aircraft catering is agreed in writing beforehand.
Brittany's kitchen hides allergens in plain sight: buckwheat galettes are naturally gluten free, but the crêpe pan beside them is not, and shellfish and butter sit on most plates. Special meals for Rennes are cooked on a separate board and packed in a separate box, so kosher, halal, vegan, gluten free and allergen free dishes stay sealed until service, and kids meals follow the same procedure.
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.
Crew meals are on request here, billed on the order. Crew catering at LFRN covers flight crew meals in boxes, pilot meals served apart from guest trays, and cockpit meals that can be eaten in a short turnaround. Crew meal boxes are labelled CREW, and different meals for pilots are prepared so captain and first officer never share a dish.
FBO catering at Rennes-Saint-Jacques is handed over at the general aviation terminal, either to your handling agent or at the aircraft door. Catering delivery to the FBO is arranged as ground handling catering, and handling agent catering means our team gives you the contact and the slot when you order, so your crew knows who signs for the boxes on the apron at LFRN.
Loading at Rennes-Saint-Jacques depends on the cabin door rather than the field: a light jet takes its boxes by hand up the airstair, while a larger cabin may call for a high loader backed up to the apron. Galley catering here is packed to the drawer and trolley layout of the type you fly. Airside catering delivery runs through your handling agent, and aircraft provisioning for LFRN is confirmed with the crew before the slot.
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.
Rennes-Saint-Jacques is the airport of Brittany's capital, a regional field used by business aviation as well as scheduled flights. Airport catering for private jets runs through the general aviation side and your handling agent.
Traffic at Rennes is mostly corporate, with seasonal weekenders heading to the Breton coast. Business aviation hub status belongs to Paris, but general aviation works well here, with FBO services and ground handling services. Inflight catering, in-flight catering, aviation catering and business aviation catering are written per flight; executive jet catering, diplomatic flight catering and cabin crew meals are available as requested.
Food import at LFRN follows French and EU rules. EU-origin flights rarely need anything special, non-EU arrivals restrict animal products, and we plan the return leg's menu accordingly.
Average rating from the cabin crew and pilots we cater for.
“It was the packing plan I cared about at Rennes-Saint-Jacques Airport, with 10 servings of mushroom risotto and a green salad and several individual meal preferences to consider. The Galley Girls grouped the canapés by service, which was more useful to us than simply receiving a list of dishes. Our colleague could take over the breakfast portions without asking where every component had been placed during preparation. With private jet food, careful attention to portion planning matters as much to our crew as the menu itself.”
“Service planning came first at LFRN, with 7 passengers choosing poached fish with steamed rice and a changing departure schedule influencing our preparation. The sauces supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. We could distinguish the side dishes at a glance instead of lifting lids just to establish what belonged to each service. This experience of private jet meals gave us a useful reference for managing meal organisation on another departure.”
“Before our guests boarded at RNS, we needed a selection of petits fours and sandwiches divided into 10 portions suitable for an evening cabin service. The Galley Girls confirmed the handover contact and identified the snack boxes, making the catering delivery easier for our team to track. This experience of private jet menu gave us a useful reference for managing galley preparation on another departure. Knowing where the sandwiches were packed meant the crew could begin the relevant checks as soon as the order arrived.”
Quotes for Rennes are built dish by dish. Oysters from the Breton coast push an order up, while kouign-amann squares and sablés keep a dessert course modest, and special meals are priced like any other item. Send the headcount and the tail and you get a line-by-line figure.
At Rennes the galley and the customs leg shape the order more than the calendar. A flight leaving France for a non-EU country restricts meat, dairy and fresh produce on arrival, so we adjust the menu to match. Last-minute orders are handled, so tell us the slot and we work from there.
Galley size is the first thing we ask. A small cabin gets cold boards and one hot item with the sauce in its own pot; a full galley gets plated courses. Every container carries the seat number so your crew can serve without opening the wrong box.
Passengers can carry their own food, but on a Brittany departure delayed by coastal weather, perishables left on the apron for hours are a risk, and customs rules at the arrival country still apply to anything carried. If you ask whether you can bring food, the practical answer is yes, though ordering to the slot avoids the problem.
No: catering is not part of the charter, it is ordered and invoiced separately like any order. If the aircraft flies back through Rennes, add the return meal to the same request and it appears on its own invoice line.
Tail, pax and diets — a flight attendant takes it from there, day or night.
