Catering to your aircraft in Solenzara.
LFKS is quiet most of the year and busy when the Corsican season opens, with private jets arriving for the island's east coast. Our team, all former VIP flight attendants, cooks to your tail and slot and delivers to the aircraft, with crew meals added on request.
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.
Corsica eats from the maquis, and a private jet menu for Solenzara can use that. Brocciu, the fresh whey cheese, goes into cannelloni, fiadone and savoury tarts; figatellu and lonzu come from the island's free-ranging pigs; chestnut flour turns up in bread, polenta and cakes. A private jet menu built on these, with gourmet inflight meals plated for the cabin, tells your guests where they landed. The inflight menu changes with the season, so local specialities are written into each order instead of copied from a template.
Private jet food at LFKS can taste of Corsica without a single dish being difficult to serve. Cold side: charcuterie from the island, brocciu with honey from the maquis, clementines and citron when they are in season. Hot side: veal stew with olives, wild boar daube, chestnut polenta, all finished in the galley oven or re-plated cold. These local specialities travel well, so your private jet platters hold their shape from the Corsican kitchen to the cabin.
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.
Few airfields in Corsica see the traffic Solenzara does, and private jet catering here has to be planned around a terrain that is part military base, part business aviation stop. Our in-flight catering for SOZ is built by former VIP flight attendants, written to the galley of your type, and delivered to the aircraft through your handling agent. Aviation catering, business aviation catering and executive jet catering all come from the same kitchen; cabin crew meals are added on request and invoiced like the rest.
Business jet catering at Solenzara is usually a short brief: a few guests, a light or midsize aircraft, a galley with one oven. Corporate jet catering, VIP flight catering and charter flight catering all start from the same questions: the type, the headcount and the slot. Our private jet chef writes a bespoke menu for it, from luxury inflight catering with Corsican cheeses to a simple cold lunch.
When a state delegation lands at LFKS, the catering order is cleared by protocol before anything is cooked. Government flight catering and head of state flight catering use a small named team and sealed packaging, and state visit aircraft catering carries a traceable list of ingredients. VIP aviation catering at this airfield stays discreet: no names on labels, only seat numbers.
Special meals at Solenzara follow a written procedure rather than a label on a lid. Corsican cooking leans on pork, cheese and nuts, so for kosher, halal, vegan, gluten free and allergen free orders we say up front which local dishes change and which stay off the board. Kids meals are cooked in the same kitchen as the rest of the order, packed apart and marked 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.
The crew on a Corsica trip eats last and eats fast, so crew meals here are built for that. Pilot meals and flight crew meals arrive in boxes marked CREW, cockpit meals are handled one-handed, and different meals for pilots are prepared when the captain and first officer should not share a dish. Crew catering and crew meal boxes are commissioned with the guest order, on request, and billed with it. Cabin crew meals stay in a separate bag.
Your order for Solenzara is delivered to the FBO or to your handling agent, who takes it airside. FBO catering at LFKS follows the field's access rules, with the general aviation terminal as the usual handover point. Ground handling catering and handling agent catering are coordinated by us in advance, so the catering delivery to the aircraft is met at the door.
On the Solenzara apron, the type of aircraft settles how the order is carried up to the cabin. A light jet with a low sill takes carry-in boxes; a larger cabin may need a high loader at the door. Tell us the type and we plan galley catering around its ovens and drawers, and your handling agent arranges airside catering delivery to the aircraft. For aircraft provisioning on a bigger tail, the order is split into trays that fit the trolleys the galley actually carries.
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.
Solenzara (BA 126) Air Base is a French military airfield on Corsica's east coast with a civil terminal alongside, so airport catering here follows the rules of a controlled airfield. General aviation is welcome, and FBO services and ground handling services are arranged through the handling agent. The field is a business aviation hub for the southeast of the island.
Business aviation at Solenzara peaks in the Corsican summer, when private jets bring guests to the east coast. Inflight catering and in-flight catering for these flights are planned around beach-season timing, and aviation catering for the crew is ordered at the same time. Business aviation catering, executive jet catering and cabin crew meals follow the same kitchen standard, and diplomatic flight catering is handled with extra discretion.
France applies EU rules on animal products, so food loaded at Solenzara for an intra-EU flight is usually unproblematic. Flights to or from outside the EU face limits on meat, dairy and eggs, and customs may confiscate unlabelled food. We label and seal each order, and your handling agent confirms what the destination allows.
Average rating from the cabin crew and pilots we cater for.
“Choosing herb chicken with a quinoa salad for 3 people at Solenzara (BA 126) Air Base was straightforward; the challenge was making it work with several individual meal preferences. With several people involved, The Galley Girls kept the sauces and delivery arrangements together in a concise order update. Knowing where the snack boxes were packed meant the crew could begin the relevant checks as soon as the order arrived. The order made business jet catering feel manageable because the crew briefing had been considered beforehand.”
“Several practical details needed attention at LFKS, with mini sandwiches and individual desserts requested for 6 guests and a changing departure schedule to accommodate. I asked The Galley Girls for the side dishes in divided catering boxes, with garnishes supplied separately for plating on board. The packing arrangement stood out more than any sales pitch about business aviation catering. The fruit plates stayed together in one group, so another crew member could follow the same plating sequence.”
“Clear quantities were essential at SOZ: we had 9 passengers expecting a seafood starter and warm vegetable sides and were working around a small galley worktop. For jet catering, that attention to storage requirements made the order noticeably easier to manage. The Galley Girls updated the snack boxes in the written order and sent back a confirmation that clearly showed our amendments. The note about the starters was easy to spot, and we could brief the rest of the team quickly.”
Galley size comes first. An aircraft with a compact galley means fewer hot dishes and more cold platters, which keeps the bill lower; a wide-body cabin supports a plated multi-course dinner. At LFKS we also look at the season, as Corsican fruit and seafood move in price through the year. The result is a quote per menu, not a fixed rate card.
Planning an order for Solenzara in a changeable season? Give us the slot as you know it and tell us if it may move. We cook to the confirmed departure and re-plate or repack if it slips, which matters for cold platters and fiadone as much as for hot dishes. Last-minute orders are handled, and phone and email are open 24/7.
For a return leg out of Solenzara, we read the destination before we write the menu. Charcuterie, cheese and honey from Corsica are welcome in most EU airports but not everywhere beyond them. We say which items we would skip, and mark every box so the crew can show what is on board.
You can, but at a night or early morning slot it rarely helps. Few shops near a military-linked field are open, and outside food has to clear the same airside checks as ours, with no labelling by seat or restriction. We cook and pack to your slot, so a departure at 05:00 gets the same order as one at noon.
A charter to SOZ buys the flight; the meals are a second order. We take it by phone or email, cook it for the galley, and deliver through your handling agent to the aircraft. It appears on its own invoice, never folded into the charter price.
Tail, pax and diets — a flight attendant takes it from there, day or night.
