Catering to your aircraft in Boos.
At 512 ft above the Seine, LFOP sees mostly corporate and charter traffic bound for Normandy. Tell us the type, the covers and the slot; we pack Norman cheese, fish and apples for the drawer and the oven.
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.
Normandy is dairy country, and a private jet menu from Rouen Vallée de Seine shows it: Camembert de Normandie, Pont-l'Évêque and Neufchâtel arrive as cheese boards that travel well in a drawer, with Isigny butter and cream for anything that needs finishing. The inflight menu draws on the Channel and the Seine valley: sole normande with its cream sauce packed apart, Dieppe scallops when the boats have landed, and salted-butter caramel for the end of the meal. Private jet food built on local specialities means apples first, in tarts, in compotes, and in a Calvados sauce that stays in its own pot until the crew plates it. Private jet platters of Normandy charcuterie and cheese suit a cold lunch, gourmet inflight meals such as duck from Duclair or chicken vallée d'Auge are sealed for the oven, and private jet snacks run to sablés, teurgoule-style rice pudding and cider-apple tartlets. A Normandy cider or poiré can be added for the cabin where the operator allows it.
The Rouen area gives a private jet menu a short, honest list. Cheese comes first: Camembert, Livarot, Pont-l'Évêque and Neufchâtel, cut and boxed so the rind survives the drawer. The inflight menu follows the river and the coast with sole, mussels from the bay and Dieppe scallops, each packed with the sauce apart. Private jet food for Normandy means cream, butter, apples and cider, so a tarte normande or a Calvados-flamed chicken reaches the galley ready for the crew to plate and finish with the sauce kept apart. Local specialities such as the Duclair duck, the Rouen-style rabbit pâté and a plate of apple tart with crème fraîche cover a dinner. Private jet platters carry the cold side, gourmet inflight meals the hot side, and private jet snacks cover a short sector with nothing more than shortbread, fruit and a Normandy chocolate bar.
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.
Rouen Vallée de Seine sits at 512 ft on the Normandy plateau above the Seine, a quiet field in Boos where light and midsize jets arrive without much fuss. Private jet catering here leans on Norman dairy, Seine-valley fish and orchard fruit, packed for a small galley and handed over at the aircraft. We also supply aviation catering and cabin crew meals for LFOP rotations, and business aviation catering that suits a short ramp turn. For delegations, executive jet catering and diplomatic flight catering are cleared through protocol before anything is cooked, with inflight catering built around the type you fly.
A charter into URO often means a corporate party heading for Rouen or the coast. Business jet catering and corporate jet catering follow the aircraft, from a drawer-only cold board to a heated main; VIP flight catering is labelled by seat. Charter flight catering and luxury inflight catering for LFOP come with a private jet chef and a bespoke menu that fits the galley.
Government flight catering at Rouen Vallée de Seine runs through protocol before any cooking. Head of state flight catering needs a named team, a traced supply and a plain label; VIP aviation catering for a delegation is discreet and sealed. State visit aircraft catering into LFOP follows the protocol office's menu, not the kitchen's.
Normandy cooking is heavy on dairy and apple spirit, so kosher, halal, vegan and gluten free meals at URO are prepared on separate stations. Special meals, allergen free dishes and kids meals are labelled by seat.
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.
For the people in front, crew meals at URO are on request and billed with the order. Flight crew meals and pilot meals come in labelled crew meal boxes, crew catering is kept apart from the passenger trays, and cockpit meals are easy to eat during a turn at Boos. Different meals for pilots are available when policy calls for them.
At Boos, the FBO and the handling agent control the ramp, so FBO catering is agreed with them. Catering delivery to the FBO lands at the general aviation terminal or at the aircraft; ground handling catering and handling agent catering follow the slot and the access on the day.
The type decides the loading: a light jet takes boxes by hand, a larger aircraft needs a high loader. Galley catering, airside catering delivery and aircraft provisioning at LFOP are planned with your handling agent.
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.
LFOP serves business and charter flights bound for Rouen and the Seine valley. As an airport catering stop it is quiet, with a general aviation terminal and a handling agent on the ramp.
Inflight catering and in-flight catering for LFOP lean on Norman dairy and fish. Aviation catering and business aviation catering suit the short sectors, executive jet catering suits private flights, diplomatic flight catering is handled through protocol, and cabin crew meals are packed separately. As a business aviation hub it is modest, with general aviation, FBO services and ground handling services on a small apron.
Customs at LFOP follow French and EU rules for food. Products of animal origin leaving France for a non-EU destination need to match the arrival country's import rules, so we label and portion every box.
Average rating from the cabin crew and pilots we cater for.
“Working around two separate meal services at Rouen Vallée de Seine Airport, I asked for a cold lunch with cheese and fruit in portions appropriate for our 4 passengers. After a final adjustment to the side dishes, The Galley Girls gave us one revised order summary to work from. I want an aviation catering company to understand crew briefing, and this order gave us a useful starting point. We checked the sauces against the same summary, keeping the cabin team and the handling contact aligned.”
“As the person coordinating a cold lunch with cheese and fruit for 10 passengers at LFOP, I needed an arrangement that considered limited fridge space. When comparing aviation catering companies, I would look closely at crew briefing after this experience. The Galley Girls confirmed the handover contact and identified the fruit plates, making the catering delivery easier for our team to track. The snack boxes went straight to the right colleague instead of circulating between several people during the turnaround.”
“My order at URO covered smoked salmon bagels and sliced fruit for 9 guests, with a practical service plan needed because of a small galley worktop. This experience of flight catering gave us a useful reference for managing catering handover on another departure. I wanted clear identification on the main courses; The Galley Girls made the packing arrangement easy to compare with the order. Keeping the sauces identifiable helped the colleague taking over service understand the order without another long explanation.”
A quote for Rouen Vallée de Seine follows the dishes you pick and the access route through your handling agent. Sole in January will cost differently from a summer apple tart. How much does private jet catering cost? We price each order from the menu and the covers.
When the aircraft repositions empty into URO, the order shrinks to crew meals and light snacks, which keeps lead time simple. If scallops or sole are wanted, say so early; last-minute orders are handled and we confirm what is available.
On a long leg with two services on board, customs rules for animal products matter more than the menu. French cheese and butter leave without trouble, but a destination may refuse dairy, fresh meat or fruit, so we pack with the arrival country's customs in mind and label every box.
Passengers may bring food aboard, but with a varying headcount the galley can run short. We top up with Normandy cheese and fruit and label by seat number.
Not part of the charter: catering into Rouen is ordered separately and invoiced separately. For a government party we agree the menu in advance with the protocol contact.
Tail, pax and diets — a flight attendant takes it from there, day or night.
