Catering to your aircraft in Strasbourg.
At LFST the apron fills on parliamentary weeks and again at Christmas. Former VIP flight attendants cook, pack and label, you re-plate and serve.
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.
Strasbourg and the wider Grand Est region eat from the Rhine plain: flammkuchen, choucroute garnie, baeckeoffe, munster cheese, pretzels and kugelhopf. A private jet menu built here reads differently from one in Provence, and a good inflight menu keeps that identity while respecting the galley. Private jet food from Alsace travels well when it is chosen for the oven or for the chilled drawer: a hot baeckeoffe finishes in the oven, a flammkuchen is re-plated cold or warmed briefly, a munster board stays sealed until service. Local specialities such as Alsatian riesling-poached chicken or a tarte aux quetsches suit a flight out of Grand Est, and the Strasbourg crew will tell you which ones survive a bumpy climb.
In Grand Est, Strasbourg's kitchen is the Alsatian table: onion tart, flammkuchen, pork knuckle, choucroute, munster, then kugelhopf and fruit tarts for the sweet course. For a private jet menu at LFST we pick the dishes that hold up in a galley, with the sauce in its own pot and the garnish apart. The inflight menu changes with the season: white asparagus in spring, game in autumn, spiced pastries around the Christmas market. Private jet food from this region is generous but never heavy if it is portioned well. These local specialities of Strasbourg are packed so that the crew only has to open, re-plate and serve.
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.
Strasbourg sits on the Rhine, and its general aviation traffic follows the calendar of the European institutions and the Christmas market season. Private jet catering at LFST is built around that rhythm: Alsatian dishes packed for a galley with one oven, delivered to the aircraft through your FBO. For inflight catering and aviation catering alike, the brief starts with the seat plan, the diets and what the crew will eat. Business aviation catering and executive jet catering orders come in by phone or email, day or night, and diplomatic flight catering is handled with the discretion that parliamentary sessions demand. Cabin crew meals are ordered with the trip and labelled CREW. In-flight catering here also means local pastry, so nobody leaves Alsace without a kugelhopf in the drawer.
Business jet catering and corporate jet catering at Strasbourg usually follow a short brief: four to eight seats, a lunch from Alsace, a private jet chef's touch on the sauces. VIP flight catering and charter flight catering orders arrive with a seat plan, and luxury inflight catering means a bespoke menu built around what the galley can finish. A private jet chef writes it for the tail you send us.
Delegations reaching the European institutions by air need government flight catering that stays quiet and exact. Head of state flight catering means a vetted team, sealed packaging and a handover at the aircraft. VIP aviation catering and state visit aircraft catering are agreed with the protocol office before the slot.
Kosher, halal, vegan, gluten free and other special meals are cooked here as a procedure, not a promise. Alsatian cooking leans on pork, lard, butter, flour and wine, so allergen free and gluten free requests are planned from the start: separate board, separate box, seat number on the lid. Halal and kosher orders avoid pork and wine-based sauces by design, and kids meals are simple, tidy and easy to serve from a drawer.
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.
We pack crew meals separately, labelled and easy to find in the drawer. Flight crew meals follow the schedule of the rotation, pilot meals can be two different dishes, and crew catering is a line on the order, billed as such. Cockpit meals are made to be eaten fast, crew meal boxes are sturdy, and different meals for pilots are agreed in advance.
FBO catering at Strasbourg is handed to the aircraft through your FBO at the general aviation terminal. Ground handling catering is coordinated with your handling agent, and catering delivery to the FBO is on your slot. Handling agent catering rules vary with the airside access, and we adapt to them.
Strasbourg handles business jets and mid-size aircraft, so galley catering here usually means a trolley or crates carried up the stairs rather than a high loader. If your aircraft needs airside catering delivery by lift truck, tell us the type and we plan aircraft provisioning with your handling agent. The size of the galley decides the load: oven or no oven, drawer space, chiller. We pack for the galley you actually have, not the one on the brochure.
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.
Strasbourg Airport serves the capital of Alsace and the European institutions, with a general aviation presence that peaks during parliamentary sessions. Airport catering for private flights here is a quiet, precise affair.
Strasbourg is a modest business aviation hub with a pronounced calendar. Inflight catering and in-flight catering here lean on local produce, aviation catering follows FBO services and ground handling services, business aviation catering serves corporate flight departments, executive jet catering suits owners, diplomatic flight catering is handled with discretion, and cabin crew meals are ordered with the trip.
France applies EU food-import rules: meat and dairy leaving the Union follow restrictions at the destination. We tell you what can stay sealed on board and what must be left on the ground.
Average rating from the cabin crew and pilots we cater for.
“An order of vegetarian wraps and colourful salads for 10 people at Strasbourg Airport had to be organised around a tight boarding window. I want a private jet chef to understand catering handover, and this order gave us a useful starting point. The main courses supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. I found the starters without searching through every box, a small detail that mattered during the final cabin checks.”
“Despite a family lunch request, we wanted the 2 guests at LFST to enjoy roasted vegetable bowls with separate dressings without a complicated cabin service. With in flight catering, careful attention to portion planning matters as much to our crew as the menu itself. The Galley Girls updated the breakfast portions in the written order and sent back a confirmation that clearly showed our amendments. The salads remained as originally requested, which was reassuring when we checked the latest version with operations.”
“Food presentation mattered to our 10 guests, but an evening cabin service also had to be considered when organising roasted vegetable bowls with separate dressings at SXB. The Galley Girls suggested divided catering boxes for the crew provisions, and that choice worked well with our storage arrangement. We placed the fruit plates in their planned storage area without first having to reorganise all the catering boxes. I appreciated the emphasis on galley preparation throughout the inflight catering services arrangements.”
A simple Alsatian lunch for four and a formal dinner for ten are different orders, so they are quoted differently. We price per menu, based on what goes on the plates, and you receive the figures in writing.
The customs side decides how you order: a flight leaving the EU needs a menu without restricted animal products, an intra-Europe flight is freer. We handle last-minute orders and confirm what travels.
For flights leaving France, animal products from the menu may need to stay sealed or be left off. Your galley size also matters: a drawer-only galley gets cold dishes, an oven galley gets hot ones. We check both before packing.
Own food is allowed, but customs rules for the destination may restrict meat and dairy. In the season of fog and holiday traffic, a flexible order is easier than a fixed one.
Catering is separate from an affreightment, always. We quote the menu, you confirm, we deliver at the FBO. Return legs can be added to the same order so the aircraft leaves Strasbourg stocked.
Tail, pax and diets — a flight attendant takes it from there, day or night.
