Catering to your aircraft in Hyères.
Hyères runs on the Var calendar: slow in winter, full from May. For crews flying into LFTH we cook Provençal dishes, pack them by seat and hand them over at the FBO, with crew meals available when you ask for them.
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.
The Var is a market-garden coast, and a private jet menu for Toulon-Hyères reads like one. The inflight menu draws on tomatoes, courgette flowers, olives from the hills behind Hyères, anchovies, goat cheese and the sea bass, red mullet and prawns landed along the coast. We pack private jet food the way a galley needs it: the tapenade and anchoiade in sealed pots, the raw vegetables dry, the warm items ready for the oven. Local specialities of Provence-Alpes-Côte-d'Azur travel well when they are built for it, and the Hyères salt pans give a fleur de sel that finishes a plate without any prep on board. Private jet platters of charcuterie and Var cheeses suit the short Riviera legs; gourmet inflight meals such as a bouillabaisse-style fish stew suit a longer sector. Private jet snacks come from the same kitchen logic: olives, calissons, almonds and fruit.
Hyères has the produce of a working Mediterranean coast, and that sets the private jet menu. A Provençal inflight menu leans on ratatouille, pissaladière, grilled sea bream, lamb with thyme and the honeyed pastries of the region. We treat each as private jet food with a clear finish in the galley: oven for the gratins, sauce apart for the fish, chilled for the salads. Local specialities from Provence-Alpes-Côte-d'Azur are named on the menu so the crew can brief the guests without guessing. Private jet platters carry the cold Var table, gourmet inflight meals carry the hot dishes, and private jet snacks cover the cabin between meals. Toulon-Hyères is a quiet field, which lets a slow Provençal lunch stay slow.
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.
Toulon-Hyères sits on a flat coastal strip with the Giens peninsula and the salt pans beside the runway, and its business aviation traffic follows the Riviera season. Private jet catering at LFTH is built for the galley you actually have: Provençal dishes cooked, packed and labelled for a re-plate at altitude, with inflight catering, in-flight catering and aviation catering handled as one order. Business aviation catering and executive jet catering for the FBO ramp, diplomatic flight catering when protocol asks for it, and cabin crew meals ordered with the same trip.
Business jet catering at Hyères is usually a small, well-judged brief: four to eight passengers on a light or midsize jet, a lunch or an early dinner, a galley with a modest oven. Corporate jet catering and VIP flight catering come from a private jet chef who writes a bespoke menu around Var produce. Charter flight catering is ordered separately from the flight, and luxury inflight catering simply means the dish finishes well on the plate.
Hyères has a naval neighbour in Toulon, and official flights use the field discreetly. State visit aircraft catering starts with a menu agreed with the protocol office, not with the kitchen. VIP aviation catering, government flight catering and head of state flight catering share the same rules: confidentiality, traceability, handover at the aircraft.
Special meals at Toulon-Hyères are a procedure, not a label. Provençal cooking hides allergens in the usual places: anchovy in tapenade and pissaladière, nuts in pistou variations, shellfish in fish stews. For kosher, halal, vegan and gluten free orders we use a separate board and a separate box, and allergen free requests are traced through every component. Kids meals are cooked plain and packed with their own seat card.
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.
When you land at LFTH after an early departure, a crew meal on request keeps the day going. Crew meals, pilot meals and cockpit meals are separate lines on the order; flight crew meals and crew catering for a larger team come packed in crew meal boxes with the role on the lid. Different meals for pilots are cooked on demand, and cabin crew meals ride separately from guest food. Everything is invoiced as an ordinary item.
The FBO is where the catering at LFTH meets the aircraft. Catering delivery to the general aviation terminal is arranged with your handling agent, who clears the food airside. Handling agent catering and ground handling catering are the same order, and FBO catering stays on the ramp until the crew takes it aboard.
On the LFTH apron, the type of aircraft sets how the food goes aboard. A light or midsize jet takes galley catering by hand through the cabin door, while a larger business jet or a head-of-state aircraft may need airside catering delivery with a high loader to the service door. Aircraft provisioning is planned around the galley you tell us about: its oven, its drawers and its chiller space.
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.
LFTH serves the Hyères area and the eastern Var coast. The airfield is shared between civil and naval use, so the apron is rarely crowded and the general aviation side is simple to work. Business jets arrive mainly in summer and around events on the Riviera.
Toulon-Hyères is a modest business aviation hub with airport catering to match. Inflight catering and in-flight catering for private flights are packed here for the aircraft; aviation catering and business aviation catering follow the traffic, which peaks from May to September. Executive jet catering suits the light and midsize jets that dominate. Diplomatic flight catering is occasional, handled through protocol, and cabin crew meals are ordered as a separate line. General aviation, FBO services and ground handling services cover the rest.
France applies EU rules to imported food: meat, dairy and some fresh produce arriving from outside the EU are restricted and may be checked at customs. Catering cooked in France is not an import, so for an international departure from Toulon-Hyères it removes the question; your handling agent deals with the aircraft's own stores.
Average rating from the cabin crew and pilots we cater for.
“It was the packing plan I cared about at TLN, with 10 servings of grilled salmon with a lemon dressing and a short ground stop to consider. I asked The Galley Girls to review the snack boxes quantities against the passenger brief, and the proposed portions made sense. The meal organisation stood out more than any sales pitch about airport catering. It was useful to see the crew provisions listed separately when checking how much space the complete order would require.”
“Packing mushroom risotto and a green salad for 7 passengers at Toulon-Hyères Airport needed careful thought, especially given a family lunch request. I would discuss inflight catering with them again, especially when cabin service sequence needs careful coordination. The Galley Girls gave us an update on the snack boxes before the handover, which helped us organise the cabin checks. Knowing where the crew provisions were packed meant the crew could begin the relevant checks as soon as the order arrived.”
“Rather than an elaborate service at LFTH, our 6 guests wanted a light pasta dish with grilled vegetables, organised sensibly around a revised passenger count. The catering handover stood out more than any sales pitch about in-flight catering. The sandwiches supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. We could distinguish the canapés at a glance instead of lifting lids just to establish what belonged to each service.”
Think of it as priced by menu. At Toulon-Hyères a duty-limited crew may want one hot meal, passengers a Provençal spread. Each line is quoted separately, so you can see where the money goes and trim a course if the budget asks for it.
We read the lead time off your departure slot and your stop length. LFTH rarely adds complications, so a request that arrives late can still be built around what the kitchen has. Phone or email us with the tail and the slot.
Customs at Toulon-Hyères concern what arrives on the aircraft, not what we deliver from a French kitchen. We lean on a product that is unmistakably local, Provençal anchovies in the anchoiade, packed sealed and cold. Ask us if you want a menu that sidesteps any border question.
It depends on where the food comes from. EU-origin items travel with fewer limits, while food from further away is controlled. At LFTH, a menu cooked in Provence arrives with no import paperwork.
A charter does not come with catering. On a light jet to Toulon-Hyères we build a menu around a tiny galley: chilled starters, a hot dish finished in the oven if there is one, and no bulky items. The order is billed separately.
Tail, pax and diets — a flight attendant takes it from there, day or night.
