Catering to your aircraft in L'Hôpital-le-Mercier.
Saint-Yan is a wide, quiet field on the Charolais plateau, and a bizjet often has the apron to itself. We cook and pack for the crew, with Burgundy produce, and your FBO or handling agent hands it over at 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.
Saint-Yan sits in the Charolais country, and the private jet menu here writes itself from the field: beef from Charolais herds, poultry from Bresse, goat cheeses and Epoisses from the Burgundy hills. We treat these as local specialities and pack each one for how it behaves in a galley.
A Charolais fillet travels raw-sealed or cooked rare for oven finishing, the Bresse chicken comes roasted with its jus in a separate pot, and cheeses go as a chilled board that you re-plate cold. This is private jet food for people who know the region, and an inflight menu for Bourgogne-Franche-Comté should read like it.
For private jet platters we lean on charcuterie from Morvan, Burgundy gougeres and a cheese selection ordered by ripeness. Gourmet inflight meals follow the season: game in autumn, asparagus and early vegetables in spring. Private jet snacks stay simple, with gougeres, nuts and fruit from local orchards.
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.
LFLN, filed as SYT, serves wine-trade visitors, golf parties and shooting groups landing in the Saone-et-Loire countryside. Private jet catering for this airport leans on what the region grows and raises: Charolais, Bresse, Epoisses, Burgundy snails. Inflight catering and in-flight catering are packed to survive a galley with one oven and a tight drawer. Aviation catering and business aviation catering are coordinated with your handling agent for airside handover. For executive jet catering, diplomatic flight catering or cabin crew meals, send the tail, the slot and the headcount.
Business jet catering at Saint-Yan mostly serves wine-trade visitors, golf parties and shooting groups, and corporate jet catering follows the same pattern. VIP flight catering here can mean a Charolais fillet for six, charter flight catering a cold board for a short hop. Luxury inflight catering stays honest: a private jet chef writes a bespoke menu around Burgundy produce and the galley you actually have, never a generic list.
Government flight catering at Saint-Yan runs on protocol, not on the kitchen: the menu is cleared before anything is cooked. Head of state flight catering and VIP aviation catering get a named team, sealed trays and traceable labels. For state visit aircraft catering at LFLN, discretion and a clean handover at the aircraft matter more than any flourish.
Special meals at Saint-Yan start from the local kitchen: kosher and halal are sealed apart, vegan means no butter or cream in the Burgundy classics, and gluten free replaces flour-bound sauces. Allergen free trays and kids meals are labelled with seat numbers and kept in their own box.
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 crew landing at LFLN, crew meals are a line on the order, on request and billed as such. Flight crew meals are cold or hot, pilot meals are two different dishes when policy requires, and crew catering is handed over with the trays. Cockpit meals come in crew meal boxes, easy to eat on a short rotation, with different meals for pilots separately marked.
FBO catering at Saint-Yan means a handover at the aircraft, arranged with your handling agent. Catering delivery to the FBO and the general aviation terminal is confirmed against your slot. Ground handling catering and handling agent catering are the same job here: one door, one name on the list, one aircraft.
A larger aircraft at LFLN may need a high loader for galley catering, while a light jet takes trays through the door. Airside catering delivery is arranged with the handling agent, and aircraft provisioning follows the type: door height, galley layout and carts decide how we load.
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.
LFLN, also known as SYT, serves the Charolais and southern Burgundy. Airport catering here is low-key and personal. The general aviation terminal is the point of handover, and FBO services and ground handling services are run by a small team that knows each tail by the time it taxis in. The apron rarely holds more than a few aircraft, so a general aviation arrival is never lost in a queue.
Saint-Yan is a business aviation hub in miniature: wine buyers, golf parties and shooting groups arrive by private jet, often for a weekend. Inflight catering and in-flight catering here stay light and seasonal, with crew meals ordered alongside the guest trays. Aviation catering and business aviation catering are agreed with the handling agent, who also runs the FBO services on the field. Executive jet catering for a hunting party, diplomatic flight catering for an official visit, cabin crew meals for the long way home: each starts from the same short brief.
At Saint-Yan, customs are French and EU. Meat and dairy from third countries are controlled, and unopened trays are easier to clear than opened ones. The ground handling services team at the terminal can tell you what the officer on duty expects. Tell us where the flight started and we pack so that sealed items stay traceable.
Average rating from the cabin crew and pilots we cater for.
“Menu approval at Saint-Yan Airport covered mini sandwiches and individual desserts for 12 guests, leaving us to organise the service around a small galley worktop. The Galley Girls used a readable packing list for the crew provisions, which helped when two colleagues checked the order together. We could distinguish the sandwiches at a glance instead of lifting lids just to establish what belonged to each service. I appreciated the emphasis on cabin service sequence throughout the in-flight catering arrangements.”
“My order at LFLN covered a charcuterie board and fresh bread for 5 guests, with a practical service plan needed because of a revised passenger count. The Galley Girls suggested stackable containers for the desserts, and that choice worked well with our storage arrangement. With vip inflight catering, careful attention to meal organisation matters as much to our crew as the menu itself. We placed the breakfast portions in their planned storage area without first having to reorganise all the catering boxes.”
“Several practical details needed attention at SYT, with fresh fruit and breakfast pastries requested for 11 guests and a changing departure schedule to accommodate. Our brief for private jet catering was met with a sensible plan for galley preparation. We changed the quantities of fruit plates, and The Galley Girls reflected the request in the final packing list. There was no need to reconstruct the canapés quantities from several messages during the final departure checks.”
Nothing here is billed off a rate card. A short brief gives a clean quote: dishes, headcount, aircraft type, and how the handling agent at LFLN will bring the vehicle airside. Burgundy produce in season can lower the figure, a late-season game dish can raise it.
Seasonal produce and a quiet airfield make Saint-Yan straightforward to plan. An aircraft repositioning with no passengers still needs feeding for the next sector, and we adjust when the schedule moves. Last-minute orders are handled; just confirm the slot.
Customs at Saint-Yan follow national and EU rules. A long sector with two meals can leave half-used trays, and animal products from non-EU origins may have to be disposed of. Our packing separates the two services so unopened trays stay sealed and traceable.
Technically yes for private items; practically, headcount shifts make it a poor idea. Anything with animal products from a third country is restricted at French customs. We prepare extra portions so that a last-minute addition is covered.
A private jet charter does not carry catering with it. When a delegation lands at Saint-Yan, the menu goes through the protocol office first, then to us, and the bill is a separate document from the charter contract.
Tail, pax and diets — a flight attendant takes it from there, day or night.
