Catering to your aircraft in Toulouse/Blagnac.
Toulouse-Blagnac sits at 499 ft beside the aircraft factories, and business jets share the field with airliners on test and delivery. We cook and pack for the galley you actually have, and hand it over at your FBO.
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.
Aviation catering at Toulouse-Blagnac draws on Occitanie, a region that eats seriously. Our private jet menu starts with cassoulet, the bean and duck confit casserole of Castelnaudary and Toulouse, which travels well in a sealed dish and reheats in a small oven. For an inflight menu that is lighter, we pack Toulouse sausage over lentils, or duck breast sliced for plating.
Private jet food here also means local specialities from the cold side: foie gras from the Gers, Roquefort from Aveyron, Rocamadour goats' cheese, and candied Toulouse violet for the dessert plate. Fresh peaches and melons from Tarn-et-Garonne arrive in summer, Lautrec pink garlic in the pantry. Everything for Occitanie is packed by the seat, so the cabin crew can re-plate without cooking.
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.
Toulouse-Blagnac sits at 499 ft in the Garonne plain, with Airbus assembly lines on the same field. For crews arriving here, private jet catering means local duck, Gascon and Occitan produce, packed for a small galley. Our inflight catering is written by former VIP flight attendants; in-flight catering for a corporate light jet and aviation catering for a delegation follow the same logic. Business aviation catering at LFBO covers charter and executive jet catering, and we handle diplomatic flight catering and cabin crew meals for the same tail.
Business jet catering at Toulouse-Blagnac usually serves aerospace delegations, corporate shuttles and charter flight catering for weekend leisure trips. Corporate jet catering is built on a bespoke menu: a private jet chef writes it around the cabin, the seats and local Occitanie produce. VIP flight catering and luxury inflight catering share the same kitchen discipline, packed by seat for the galley.
Government flight catering at Toulouse-Blagnac follows protocol: menus cleared before cooking, a named team, full traceability. Head of state flight catering and VIP aviation catering arrive sealed and discreet, and for a state visit aircraft catering we agree each dish with the protocol office first.
Toulouse cooking hides allergens in plain sight: duck fat in the beans, wheat in the sausage, nuts in the dessert tray, dairy in the sauces. Special meals at LFBO are handled as a procedure: kosher, halal, vegan, gluten free, allergen free or kids meals are cooked on their own, boxed apart and marked by seat, so nobody opens the wrong tray.
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.
On request, and invoiced like the rest of the order, crew meals at LFBO travel in their own crew meal boxes labelled CREW. Pilot meals and cockpit meals travel in their own crew meal boxes, labelled CREW, with different meals for pilots so captain and first officer do not share a dish. Flight crew meals follow the local table: a duck confit, a lighter salad, a hand-held sandwich for the long wait on the apron. Crew catering works for a short Toulouse turnaround or an overnight with the aircraft parked.
FBO catering at Toulouse-Blagnac is a matter of who opens the gate. We run catering delivery to the FBO, coordinated with your handling agent, so trays arrive at the general aviation terminal and go to the aircraft. Ground handling catering and handling agent catering follow the same slot as your flight.
Larger cabins at Blagnac, including airliner-based VIP aircraft on the Airbus side of the field, change how we load. Galley catering is packed to the aircraft's own ovens and drawers, and airside catering delivery is arranged with the handling agent. Aircraft provisioning for a high-door cabin means a high loader on the ramp; tell us the type, and the crew meals and passenger boxes are split by galley.
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.
Toulouse-Blagnac is the airport of Toulouse and the home of Airbus, so airport catering here serves airliners and business aviation side by side. General aviation traffic has its own apron area, and FBO services and ground handling services support corporate jets, charters and visitors to the test programmes.
Business aviation hub status here comes from aerospace, and FBO services carry a steady flow of visiting executives. Inflight catering, in-flight catering and aviation catering follow that rhythm; business aviation catering and executive jet catering suit corporate shuttles, diplomatic flight catering supports official visits, and cabin crew meals and crew meals are ordered alongside the cabin.
France applies EU rules on animal products, so meat and dairy arriving from outside the Union face limits, and departures to non-EU destinations may restrict what stays on board. FBO services at Blagnac present sealed, itemised trays to inspection, which is why we label every box and keep the paperwork with the tray.
Average rating from the cabin crew and pilots we cater for.
“Menu approval at Toulouse-Blagnac Airport covered smoked salmon bagels and sliced fruit for 11 guests, leaving us to organise the service around a small galley worktop. The storage requirements stood out more than any sales pitch about business aviation catering. The Galley Girls used a readable packing list for the starters, which helped when two colleagues checked the order together. Keeping the snack boxes identifiable helped the colleague taking over service understand the order without another long explanation.”
“One detail shaped our order at LFBO: a family lunch request, alongside a request for mini sandwiches and individual desserts for 12 passengers. We described our serving sequence to The Galley Girls and asked for the crew provisions to be packed accordingly. That left time to check the canapés properly before the passengers were ready for the next part of the service. For our team, the strongest part of their jet catering was how they handled meal organisation.”
“Keeping the galley organised at TLS meant planning vegetable tartlets and a dessert selection for 3 guests with different crew meal preferences in mind. I needed the breakfast portions checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The note about the canapés was easy to spot, and we could brief the rest of the team quickly. For our team, the strongest part of their VIP flight catering was how they handled final order confirmation.”
A special-meal request is cooked and boxed apart from the duck-fat and wheat heavy local kitchen, with a card by seat. Halal and allergen free trays are priced by what goes into them, so how much does private jet catering cost at TLS depends on the menu you pick, not on the airport.
A crew waiting on the ground with a tight duty window needs food that is ready to eat, not a meal that needs hunting down. We plan the lead time around your slot, and last-minute orders are handled if the duty plan changes.
A short turnaround means trays that go straight from drawer to plate, while a longer stop lets the galley be restocked and cleared. Tell us the slot and we pack for it; the FBO hands the boxes over at the aircraft.
Duck is the safe answer: confit or sliced magret travels well and reheats in a small oven. Violet candy for the dessert tray is the touch guests remember, and we pack it chilled with the rest of the cold side.
Customs treat meat and dairy from outside the EU strictly, so bringing food in your own bags can mean it is removed at inspection. Sealed, itemised trays from local ingredients avoid that, and the FBO can present them at the aircraft.
No. Catering is not part of a charter: you order it separately and it is invoiced on its own, whatever the aircraft. Send the tail and the slot and we hand it over through the FBO at LFBO.
Tail, pax and diets — a flight attendant takes it from there, day or night.
