Catering to your aircraft in Saint-Léger-sur-Roanne.
Roanne-Renaison is a quiet Loire-plain field where business jets turn around between Lyon and Clermont. We cook and pack for that galley and hand over to your handling agent at the apron.
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.
Roanne-Renaison belongs to Auvergne-Rhône-Alpes, and the Roanne plain on the Loire gives a private jet menu a clear regional voice. A private jet menu built here starts with Charolais beef, the white cattle of the neighbouring Brionnais, and with Loire river fish such as pike-perch and trout. The inflight menu can add Saint-Marcellin and Saint-Félicien cheeses, charcuterie from the Lyon side, and walnuts and honey from the hills. This private jet food travels well because most of it is either cooked in advance and chilled or finished in the aircraft oven.
The local specialities worth putting on a plate for LFLO are Charolais beef, pike-perch from the Loire, goat cheese and the pink praline brioche the region is known for. For the private jet menu we match each dish to the galley: beef is sliced and chilled or braised and finished in the oven, fish is poached and served cold, cheese rides on its own board. The inflight menu is the same food as in any good restaurant of Auvergne-Rhône-Alpes, adjusted for a cabin that cannot hold a hot pass. That is the idea of private jet food in Saint-Léger-sur-Roanne: regional, plain, and packed for service in the air.
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.
Roanne-Renaison (LFLO / RNE) is a small Loire-plain field at 1,106 ft where light and midsize jets drop in for the Roanne region. Private jet catering here leans on Charolais beef, Loire river fish and local cheeses, packed for a galley that is often just a drawer and a small oven. The same brief covers inflight catering, in-flight catering and aviation catering for corporate trips, plus business aviation catering and executive jet catering for owners flying in with a short passenger list. Diplomatic flight catering and cabin crew meals go through the same order, with a Galley Girl who has worked the cabin herself.
A business flight into Roanne-Renaison tends to carry a small team on a one-day trip. For that, corporate jet catering means plated cold lunches and one hot option finished in the oven. Business jet catering, VIP flight catering and charter flight catering all follow the aircraft's galley. Luxury inflight catering stays simple here, and a private jet chef will draft a bespoke menu for owners who want something regional.
Government flight catering at Roanne-Renaison is rare, but when it happens the order goes through protocol before anything is cooked. Head of state flight catering and VIP aviation catering are traced, labelled and handed over sealed. For a state visit aircraft catering order, a named team handles the file and keeps it discreet.
Dietary needs at LFLO are handled as a procedure, not a label. In the Roanne region the allergens to watch are walnuts and walnut oil, nuts in the praline brioche and cream sauces thickened with flour. Kosher, halal, vegan and gluten free dishes are built on their own board and sealed in their own box, with special meals marked by seat number on the lid. Allergen free requests are cooked before anything else leaves the kitchen, and kids meals follow the same sealed route.
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.
At Saint-Léger-sur-Roanne the crew is often the only one eating on a positioning leg. Crew meals and flight crew meals are packed on request, sealed and labelled CREW. Pilot meals come as two distinct dishes so the cockpit is covered. Crew catering and cockpit meals are boxed for a short ground time, and crew meal boxes can be built differently for each pilot. Different meals for pilots are standard practice, and all of it is invoiced as a catering order.
FBO catering at Roanne-Renaison means catering delivery to the FBO, on your slot, to the general aviation terminal or straight to the aircraft. Ground handling catering is coordinated with your handling agent, who opens the apron gate. Handling agent catering is simply a named contact on the order.
Roanne-Renaison handles light and midsize business jets, so galley catering is most often a drawer, a trolley and a small oven rather than a full widebody load. Airside catering delivery is arranged with your handling agent at the apron, and aircraft provisioning is matched to the type: door height, step, and whether a high loader is needed or a hand cart will do. If you fly something larger, say so when you order and the loading plan changes with 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.
Roanne-Renaison sits at 1,106 ft on the Loire plain in Saint-Léger-sur-Roanne, a small airport with a general aviation terminal. Airport catering here is written for light and midsize jets. FBO services and ground handling services are on the field, and the apron is easy to reach from the terminal.
Roanne-Renaison is a small general aviation field, not a business aviation hub, but its traffic is steady in the warm months. Inflight catering and in-flight catering here lean on seasonal produce. Aviation catering and business aviation catering are written for light jets, and executive jet catering for owner-flown trips. Diplomatic flight catering is rare but handled, and cabin crew meals travel in their own labelled box.
Flights within France raise no particular customs question for food. International flights out of LFLO are bound by EU rules on meat and dairy crossing the border, and the destination country has the final say. We plan the order against the route.
Average rating from the cabin crew and pilots we cater for.
“Menu approval at LFLO covered smoked salmon bagels and sliced fruit for 3 guests, leaving us to organise the service around limited fridge space. I appreciated the emphasis on storage requirements throughout the business jet catering arrangements. We changed the quantities of desserts, and The Galley Girls reflected the request in the final packing list. The canapés remained as originally requested, which was reassuring when we checked the latest version with operations.”
“Despite two separate meal services, we wanted the 10 guests at RNE to enjoy mushroom risotto and a green salad without a complicated cabin service. I gave The Galley Girls our storage brief and asked for the canapés to arrive in stackable containers. Separating the side dishes from the first service items helped us avoid opening boxes we did not yet need. I would discuss business aviation catering with them again, especially when written menu details needs careful coordination.”
“Clear quantities were essential at Roanne-Renaison Airport: we had 9 passengers expecting yoghurt pots and fresh berries and were working around limited fridge space. We described our serving sequence to The Galley Girls and asked for the breakfast portions to be packed accordingly. We left the starters stored until needed, which kept the first service manageable and reduced unnecessary handling. This experience of jet catering gave us a useful reference for managing cabin service sequence on another departure.”
A return leg from Roanne-Renaison is priced from what goes on the trays: a plated beef main is dearer than a salad lunch, and a chilled dessert is cheaper than a hot one. Order the way back while you are still on the ground in Saint-Léger-sur-Roanne and we plan both legs against the same slot list.
The easiest orders for Roanne-Renaison are the ones that include the slot, the aircraft type and the headcount. Nights and early mornings are treated like any other time on our side. Last-minute orders are handled, and customs rarely adds anything on a domestic French sector.
French customs treat food on board a private jet as ship stores when it stays sealed. At Saint-Léger-sur-Roanne, that means the handling agent receives the cooler, checks the seals and escorts it airside. Anything unsealed or opened is a problem for the destination country.
Bringing food on a short empty leg from Saint-Léger-sur-Roanne is allowed, subject to destination customs. The usual problem is dairy and meat crossing out of the EU. If the crew would rather not carry a lunch, we pack a pilot meal.
No, the charter price covers the aircraft, and food is its own order. Into Saint-Léger-sur-Roanne with two services, we split the menu: a light first service, a fuller second service with the sauce apart. Both are invoiced as a catering order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
