Catering to your aircraft in Rochefort/Saint-Agnant.
A long runway, a quiet apron and the Charente-Maritime coast just beyond it: LFDN rewards a menu built on oysters and local produce. Former VIP flight attendants plan the order for your galley and hand it to the aircraft.
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.
Nouvelle-Aquitaine's Atlantic coast is oyster country, and a private jet menu from Rochefort/Saint-Agnant leans on it. Marennes-Oléron oysters, opened and iced, are the local specialities that travel best: a private jet platter of six oysters per guest, lemon and shallot vinegar apart, stays cold and needs no galley work beyond placing it.
The rest of the inflight menu follows the marshes and the Charente: smoked salmon, langoustines, mojhettes (white beans) and Charentais melon in season. Private jet food from this region works as gourmet inflight meals because most of it is served cold or re-plated, and private jet snacks such as Cognac-glazed nuts, pineau-des-Charentes cheese bites and salted-butter biscuits keep well on a long leg.
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.
Rochefort-Saint-Agnant (LFDN) is a former air base on the Charente-Maritime coast, with the marshes and oyster beds of Marennes-Oléron just beyond the fence. Private jet catering here follows that coast: seafood that travels on ice, Cognac-region produce, and a menu built around what your galley can hold. Inflight catering, in-flight catering and aviation catering are ordered the same way, by phone or email, and business aviation catering for a corporate crew is no different from a charter. For executive jet catering, diplomatic flight catering or cabin crew meals, send the tail and the slot.
Business jet catering at Rochefort-Saint-Agnant usually serves a small corporate group visiting the coast or the Cognac houses. Corporate jet catering here is a cold lunch, a seafood platter or a hot course for two services. VIP flight catering and charter flight catering follow the same order, and luxury inflight catering means a private jet chef writing a bespoke menu around your galley and your guests.
Government flight catering at Rochefort-Saint-Agnant calls for discretion and traceability: a named team, a menu cleared by protocol, one point of contact. Head of state flight catering and VIP aviation catering follow the same rules, and for a state visit aircraft catering order the ingredients and the packing are documented before the aircraft arrives at LFDN.
At Rochefort/Saint-Agnant the allergen question is mostly shellfish: oysters, mussels and langoustines sit near everything else on the coast. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are cooked on their own boards and boxed apart, with the card matched to the seat number, so a shellfish allergy on the passenger list never meets a seafood platter.
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 at Rochefort-Saint-Agnant are ordered on request and invoiced like the rest of the order. Flight crew meals for a rotation that lands at LFDN are boxed and labelled CREW, with pilot meals kept apart from guest trays. Our crew catering offers cockpit meals eaten with one hand, and crew meal boxes that hold without the oven. Different meals for pilots are packed in separate boxes, and cabin crew meals follow the same rule.
FBO catering at Rochefort-Saint-Agnant is handed over to your handling agent at the general aviation terminal, or directly at the aircraft. Catering delivery to the FBO runs through ground handling catering rules: the handling agent catering contact opens the access, and we deliver where the aircraft stands.
Rochefort-Saint-Agnant is a former air base with a long runway, so the aircraft can range from a light jet to a larger corporate type. The type decides the loading: door height, whether a high loader is needed, and what the galley holds. Galley catering is planned around the aircraft's real oven and drawers, and airside catering delivery goes through your handling agent to the aircraft. Aircraft provisioning for a bigger cabin simply adds trolleys and containers, never changes the method.
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.
Rochefort-Saint-Agnant is a former French air base that now receives general aviation and corporate traffic, on the Atlantic side of Nouvelle-Aquitaine. Airport catering here serves the coast, the marshes and the Cognac region from a single order.
For business aviation, Rochefort-Saint-Agnant is a quiet general aviation field: FBO services and ground handling services are limited and arranged through your handling agent. It is a small business aviation hub for the coast, and inflight catering, in-flight catering and aviation catering follow the same method as anywhere. Business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals are all ordered ahead.
French customs treat animal products arriving from outside the EU strictly, and Rochefort-Saint-Agnant is no exception. The practical consequence is simple: buy and pack the outbound order here, and declare any leftover galley stock to the handling agent.
Average rating from the cabin crew and pilots we cater for.
“Working around several individual meal preferences at LFDN, I asked for a selection of petits fours and sandwiches in portions appropriate for our 12 passengers. The Galley Girls grouped the snack boxes by service, which was more useful to us than simply receiving a list of dishes. Our colleague could take over the starters without asking where every component had been placed during preparation. I want a private jet chef to understand storage requirements, and this order gave us a useful starting point.”
“We kept the passenger brief simple at RCO: a seafood starter and warm vegetable sides for 7 guests, organised with a small galley worktop in mind. The Galley Girls updated the main courses in the written order and sent back a confirmation that clearly showed our amendments. For our team, the strongest part of their in flight catering was how they handled cabin service sequence. The note about the sandwiches was easy to spot, and we could brief the rest of the team quickly.”
“Several practical details needed attention at Rochefort-Saint-Agnant (BA 721) Airport, with chicken skewers with a couscous salad requested for 4 guests and two separate meal services to accommodate. Our brief for inflight catering services was met with a sensible plan for cabin service sequence. The salads supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. Keeping the desserts identifiable helped the colleague taking over service understand the order without another long explanation.”
Two orders for the same aircraft can cost very differently here: a seafood service with plated hot courses versus a cold lunch box. The departure hour at LFDN, even a night one, is a scheduling detail. We price what is on the tray, and quote it once we know the passengers.
What makes an order easy at RCO is a named handling agent and a confirmed apron point. With those, lead time is not a constraint, and last-minute orders are handled the same way as planned ones. Call or email, day or night.
For a short repositioning flight into Rochefort-Saint-Agnant, the practical customs rule is simple: do not bring food in, order it here. French customs rules for animal products apply to non-EU arrivals, and a fresh local order avoids the question.
Bringing your own food is allowed in principle, though on a two-service leg it complicates the galley: allergens, temperature and labelling. At Rochefort-Saint-Agnant we build both services as one order, each service in its own box with the seat numbers, so the crew does not have to improvise.
No: even a private jet charter priced all-in does not carry catering unless it is ordered separately. If the count changes just before the slot at RCO, call or email, and we rebuild the order for the real number of seats.
Tail, pax and diets — a flight attendant takes it from there, day or night.
