Catering to your aircraft in Royan/Médis.
At LFCY the apron fills with short-sector private flights in July and August. We pack cold-leaning menus, with one hot item for aircraft that have an oven, and deliver through your handling agent.
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 gives Royan-Médis a private jet menu built on the Atlantic: oysters from the Marennes-Oléron basins, mussels from the Charente-Maritime coast, sole from the Royan fish market, and Charentais melon in summer. An inflight menu here is mostly cold, since the sectors are short and the galleys small. Private jet food from this coast is described as it travels: oysters stay on ice and are opened by the crew or served pre-shucked in a sealed tray, melon is cut by passenger, fleur de sel comes in a separate pot.
The local specialities of Royan-Médis and the Charente-Maritime coast are shellfish, cognac-region pastries and Charentais melon, and each one has a precise way of travelling. Private jet platters carry oysters, smoked fish and cheeses from the region, plated cold. Gourmet inflight meals add a warm main finished in the oven, with the sauce apart. Private jet snacks lean on pineau des Charentes cheese straws and Charentais biscuits. The private jet menu for Royan-Médis changes with the season, and the Nouvelle-Aquitaine produce on it is named on every label.
For a private jet menu at Royan-Médis, start from the coast: oysters, mussels, grilled sole, and in summer the melon from the Charente fields. The inflight menu keeps it simple, since the galley on most aircraft landing at LFCY is small. Private jet food from Nouvelle-Aquitaine includes cognac-region cheeses, local goat cheese, and salted-butter caramel. Local specialities are plated cold or finished in the oven, depending on the dish, and re-plated by the crew.
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.
Royan-Médis sits on the Atlantic coast of Charente-Maritime, a small field whose summer traffic is light jets and turboprops bound for the beaches and the Gironde estuary. Private jet catering here leans on what the coast produces: oysters from Marennes-Oléron, Charentais melon, fleur de sel. Inflight catering for a short sector is mostly cold, so the plates we pack are built to wait in a drawer. In-flight catering for a larger party is brought to the aircraft in separate containers, each marked by seat. Aviation catering at this terrain follows the same rule as everywhere else: ordered and invoiced like any other line. Business aviation catering at LFCY is written around the aircraft type and the galley it actually has. Executive jet catering can include a cold shellfish plate or a warm main finished in the oven. Diplomatic flight catering is handled through protocol before anything is cooked. Cabin crew meals are packed in their own boxes, apart from the guest trays.
A bespoke menu for Royan-Médis starts from what the Charente-Maritime coast produces. Business jet catering is a short conversation: type, ovens, headcount. Corporate jet catering and VIP flight catering share the same kitchen. A private jet chef adjusts the charter flight catering and luxury inflight catering for the party.
Before a single dish is cooked for a state flight into Royan-Médis, the protocol office signs off the menu, so government flight catering starts with that clearance. Head of state flight catering uses a named team and traceable ingredients. VIP aviation catering is discreet, and state visit aircraft catering is handled with the protocol office, not the kitchen.
Special meals at Royan-Médis follow a procedure adapted to the coastal kitchen: shellfish and fish are the first allergen to check, then dairy in the butter sauces and gluten in the pastries. Kosher, halal, vegan, gluten free and kids meals are boxed apart from the other trays, with an allergen free card for each restricted guest.
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.
Pilot meals at LFCY are written for a short turnaround on the Atlantic coast. Crew meals are a line on your order, billed as the rest. Flight crew meals and crew catering are packed in their own boxes, cockpit meals stay apart from the cabin, and crew meal boxes are labelled by seat. If the captain and first officer need different meals for pilots, tell us when you order and each gets a separate box.
FBO catering at Royan-Médis is handed over at the aircraft through your handling agent. Catering delivery to the FBO is arranged with the general aviation terminal. Ground handling catering and handling agent catering follow your slot, and access is confirmed ahead.
Royan-Médis handles light jets and turboprops, and galley catering for those aircraft goes in a standard trolley or a pair of insulated cases. Airside catering delivery is made at the apron through the FBO, and aircraft provisioning is agreed with the handling agent. A larger cabin that lands on the field may need a high loader, which we ask the handling agent to arrange ahead.
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.
Royan-Médis is a regional airfield on the Atlantic coast of Charente-Maritime, used by general aviation and private jets. Airport catering here is small-scale and seasonal, with traffic peaking in summer.
Royan-Médis is a seasonal business aviation hub: inflight catering and in-flight catering for private jets peak in July and August. Aviation catering and business aviation catering at LFCY are ordered through the FBO. Executive jet catering suits small cabins. Diplomatic flight catering is rare but cleared by protocol. On a summer rotation through LFCY, cabin crew meals travel in their own boxes, never stacked with the guest trays. General aviation and FBO services shape the schedule, and ground handling services follow your slot.
French customs treat food as aircraft provisions, and EU rules on meat and dairy apply across borders. At LFCY, the FBO and the handling agent are the contact for any clearance question.
Average rating from the cabin crew and pilots we cater for.
“Working around a changing departure schedule at RYN, I asked for roasted vegetable bowls with separate dressings in portions appropriate for our 8 passengers. I appreciated the emphasis on meal organisation throughout the in flight catering arrangements. The Galley Girls gave us an update on the main courses before the handover, which helped us organise the cabin checks. The sandwiches went straight to the right colleague instead of circulating between several people during the turnaround.”
“It was the packing plan I cared about at Royan-Médis Airport, with 6 servings of a charcuterie board and fresh bread and a short ground stop to consider. For our team, the strongest part of their inflight catering services was how they handled cabin service sequence. The Galley Girls understood why we wanted the fruit plates readily accessible instead of spread across several different boxes. We left the canapés stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“Menu approval at LFCY covered poached fish with steamed rice for 3 guests, leaving us to organise the service around two separate meal services. I asked The Galley Girls to review the salads quantities against the passenger brief, and the proposed portions made sense. We also checked the main courses before approval, which helped avoid a second round of questions later in the preparation. I want an inflight catering company to understand final order confirmation, and this order gave us a useful starting point.”
Private jet catering for Royan-Médis is quoted from the menu, not from a list. A seafood-led order costs more than a cheese and charcuterie order, and French customs rules on meat and dairy decide what is sensible for an onward leg.
What makes an order easy at LFCY is a short brief: aircraft type, number of ovens, number of passengers. Last-minute orders are handled, and the galley decides what we cook.
French customs treat food as part of the aircraft's provisions. At Royan-Médis, weather windows shift slots, and we adjust the handover with your handling agent. Unused animal products follow French rules.
A traveller can carry food on board at LFCY, with French customs rules limiting meat and dairy. We offer a return leg ordered from here, packed and labelled for the second sector.
The charter price covers the flight; the food is a separate order. Early-morning and night departures from LFCY are handled 24/7, with delivery at the aircraft through the FBO.
Tail, pax and diets — a flight attendant takes it from there, day or night.
