Auvergne-Rhône-Alpes eats from the Massif Central down to the Rhône, and the Andrézieux-Bouthéon plain sits right at that crossing. A private jet menu built here leans on what Saint-Étienne and the Forez actually put on a table: Fourme de Montbrison, a blue cheese that travels well wrapped and goes out as a cheese course already sliced; Rigotte de Condrieu, small and soft, packed in its own box so it never touches the charcuterie; Saint-Marcellin and Saint-Félicien, which want to come out of a drawer at cabin temperature, not cold. Lyon-style charcuterie, rosette and jésus, is cut thin and layered with paper for private jet platters. For an inflight menu that needs a hot course, a gratin of Forez potatoes or a bœuf bourguignon-style braise finishes in the galley oven, with the sauce apart. Lyon pralines and Saint-Genix brioche make private jet snacks that keep without a fridge. Our local specialities are written as private jet food that a flight attendant can plate without cooking anything: gourmet inflight meals, labelled by seat.
If you are flying into Saint-Étienne-Bouthéon from anywhere in France, expect the passenger to ask for what the Loire plain does best. The private jet menu for Auvergne-Rhône-Alpes starts cold: Fourme de Montbrison, rosette de Lyon, cervelas, and a salad of green lentils from Le Puy, served chilled and dressed on the aircraft. The hot side is simple and honest: quenelles in sauce Nantua, which finish in the oven with the sauce in its own pot, and a poulet au vinaigre style dish when the party wants something local. Private jet platters for six are built with the cheese separate from the charcuterie and fruit apart from both. Dessert is a tarte aux pralines or a bugne, light enough for a short leg. Local specialities arrive as gourmet inflight meals and private jet snacks, plated or boxed, as the galley allows, with an inflight menu printed for the cabin.
