LFOT / TUF · Tours · France

Private jet catering at Tours Val de Loire Airport (LFOT / TUF), Tours

Catering to your aircraft in Tours.

LFOT is a quiet field on a plateau at 357 ft, busiest when chateau weekends fill the apron. We cook and pack for the crew who serve there, in the galley they actually have.

Menu & order Download the menu

10 hours

ideal notice, last-minute handled

Plane-side

handover at the steps

Flight deck

crew and pilot dishes, on request

24/7

a flight attendant on the line

Three of us. All ex VIP cabin crew.

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.

Camille

Menu & galley logistics

Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.

Inès

Dietary & labelling

The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.

Sofia

The 24/7 line

Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.

The local tableCooked so it travels

Local specialities from Tours, Indre-et-Loire for your inflight catering

The Centre-Val de Loire table is built for a private jet menu: Sainte-Maure de Touraine goat cheese, rillettes de Tours, and fruit from the orchards along the river. On an inflight menu these travel well, because most of them are served cold or finish in a galley oven. Private jet food from this region is less about heavy sauces and more about clean produce, so a chef can keep a tray light for a short hop to Paris or a longer leg abroad.

Our local specialities from Tours are chosen for the galley. Private jet platters carry rillettes, goat cheese and Touraine bread; gourmet inflight meals bring river fish or poultry with the sauce packed apart; private jet snacks use tarte Tatin and Loire fruit. The Centre-Val de Loire is a wine region, so a private jet menu here can pair a glass with each course, and the inflight menu stays honest to what grows around Tours.

Open the menu Download the menuPDF

Local specialities from Centre-Val de Loire for a private jet menu at Tours

01Sainte-Maure de Touraine goat cheeseChilled, sliced for the board; the rind stays intact.

02Rillettes de ToursServed cold with bread; re-plate in the galley.

03River pike-perch with beurre blancOven for the fish, sauce apart in its own pot.

04Tarte Tatin of Loire applesChilled, portioned per passenger; warm briefly if requested.

05Mushroom and cheese tartOven; packed in a tray ready to slide in.

How it works

Three steps, one message

You message us

Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.

We cook & pack for a galley

Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.

You re-plate and serve

Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.

At a glance · ToursTours Val de Loire Airport · LFOT

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at Tours Val de Loire Airport (LFOT)

Tours Val de Loire sits at 357 ft on a flat plateau, and the business aviation traffic that lands here arrives for chateau weekends and wine-region stays. Private jet catering for LFOT is built around that rhythm: Loire produce, light galleys, and a handover at the FBO. For inflight catering, in-flight catering and aviation catering alike, we cook and pack for the aircraft in front of you. Business aviation catering and executive jet catering orders follow the same path, and diplomatic flight catering goes through protocol first. Cabin crew meals are packed beside the guest trays, on request.

Restaurant cuisine, cooked on the ground
Fresh and local produce
Labelled by seat, diet and reheat
Aviation-ready packaging
High loader for large cabins
HACCP certified kitchens

Who we fly forTwo cabins, one standard

Business jet on the apron at Tours Val de Loire for executive jet catering

Business aviationOur core

VIP flight and private jet catering at Tours Val de Loire Airport (LFOT)

A Friday arrival for a chateau stay and a Sunday departure back out: that is the usual shape of business jet catering at Tours. For a corporate jet catering order here, the galley decides the menu before the guests do. VIP flight catering leans on Loire produce, charter flight catering for the return is ordered with the outbound leg, and luxury inflight catering stays light enough for a short hop. A private jet chef writes a bespoke menu around Touraine goat cheese and river fish, and the same dishes serve inflight catering and in-flight catering requests alike.

Government flight catering tray prepared for a Tours Val de Loire departure

State & royalDiscretion, protocol

Government flight catering and aviation catering at Tours Val de Loire Airport (LFOT)

When an official flight uses LFOT, the menu is approved by protocol first. Head of state flight catering, state visit aircraft catering and VIP aviation catering all run with a named team, sealed packing and government flight catering records kept for the file.

Menu highlights for private jet catering at *Tours Val de Loire Airport*Or write your own, we cook it

Private jet platters with goat cheese and rillettes, Tours Val de Loire

Cold galley

No oven · served in four minutes

Private jet platters: Touraine goat cheese, rillettes, cornichons and country breadChilled

Gourmet inflight meals: cold poached chicken, tarragon cream, lentil saladRe-plate cold

Private jet snacks: gougères, olives and radishes with sea saltChilled

Loire apple and walnut salad with goat cheeseChilled

Gourmet inflight meals, hot dishes for the galley at Tours Val de Loire

Hot service

One oven · re-plated in twelve minutes

Pike-perch with beurre blanc and leeksSauce apart

Chicken in Vouvray cream with wild mushroomsOven

Tarte Tatin with crème fraîcheOven

Gourmet inflight meals: confit duck with potato gratinOven

Make a request Download the menuPDF

A dish sealed and labelled for one guest's diet

PrincipalSealed

Nut-free · gluten-freeChecked by two people

Special meals

Special meals for every diet: in-flight catering at Tours Val de Loire Airport

Special meals at Tours Val de Loire follow the same procedure as everywhere: kosher, halal, vegan, gluten free, allergen free and kids meals are each packed on their own board and in their own box. Local cooking leans on butter, cream, nuts in desserts and wheat in the tarts, so allergen free dishes are prepared apart from the regional classics, never beside them.

Allergens

A sheet per guest. Separate boards, separate boxes.

ii.

Halal & kosher

Sealed, certificate in the same box.

iii.

Children

Their own menu, nothing to cut at altitude.

iv.

Plant-based & wellness

Vegan, low-carb, light — composed, never compromised.

Crew & pilot mealsOn request

Flight crew meals on request at Tours Val de Loire Airport

For the crew at LFOT, we write crew meals as a separate order, on request and invoiced like the others. Flight crew meals and pilot meals are boxed, cockpit meals stay simple to eat in the seat, and crew catering for a turnaround is sized to the stop. Crew meal boxes can carry different meals for pilots, and cabin crew meals are packed to match.

Meal passLFOT

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passLFOT

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Tours Val de Loire airport terminal, LFOT, general aviation catering

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

Airport catering at the FBO or general aviation terminal, Tours Val de Loire Airport

At LFOT the handover happens at the aircraft, through the FBO. FBO catering is met at the general aviation terminal door, and the trays go airside with your handling agent. Handling agent catering at Tours means one point of contact for the apron: ground handling catering is lined up to your slot, and catering delivery to the aircraft is confirmed with the handling agent so each box reaches the galley in order, general aviation traffic or not.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

High loader delivery for jet catering at Tours Val de Loire Airport (TUF)

At LFOT the aircraft type decides how galley catering is loaded: a light jet takes trays through the main door, a larger cabin may need a high loader. Airside catering delivery is arranged with your handling agent, and aircraft provisioning follows the galley you actually have, oven or no oven, drawers or open shelves.

Mention it when you order

HACCP kitchen

Certified, inspected, with cold-chain records filed against your trip.

All FBOs served

Whichever terminal you park at, handover is at the aircraft, on your slot.

Diets read twice

Allergen sheet per guest, halal and kosher on request, sealed and labelled.

One clean invoice

Itemised and trip-report ready, sent after the leg.

About the airportLFOT / TUF

About Tours Val de Loire Airport (TUF): airport catering for business aviation

Tours Val de Loire is a regional field in the Centre-Val de Loire, with a general aviation presence beside scheduled traffic. It suits business aircraft that want a quiet apron and an easy handover.

Business aviation

Business aviation at Tours is seasonal: spring and autumn bring chateau and wine visits. Inflight catering and in-flight catering for those flights lean on goat cheese, rillettes and fruit; aviation catering and business aviation catering orders are placed by phone or email. Executive jet catering and diplomatic flight catering follow the same path, and cabin crew meals come on request.

Customs & food import

France follows EU rules on food entering the country, so aircraft arriving from outside the EU may face limits on meat and dairy. Airport catering at Tours is sourced locally, general aviation arrivals clear customs on the field, and FBO services help with paperwork. Ground handling services and the business aviation hub nearby keep the process routine.

ReviewsFrom the crews we cater for

4.7 / 5

★★★★★

Average rating from the cabin crew and pilots we cater for.

Leave a review

★★★★☆VIP AIRLINER

“Timing and organisation mattered at LFOT, where our order of a light pasta dish with grilled vegetables for 2 people involved limited fridge space. For our team, the strongest part of their FBO catering was how they handled final order confirmation. The desserts from The Galley Girls were organised around the cabin plan, with the later service items kept apart. The sandwiches were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”

Rami T. | Chief cabin officer — BBJ

BBJ 2

★★★★★BUSINESS JET

“Packing beef fillet with roasted potatoes for 10 passengers at TUF needed careful thought, especially given a family lunch request. The Galley Girls suggested stackable containers for the salads, and that choice worked well with our storage arrangement. I could hand the canapés to a colleague with a short explanation instead of unpacking the whole order. My main takeaway from this airport catering order was the practical approach to crew briefing.”

Boris H. | VIP flight attendant

Falcon 7X

★★★★★CREW MEALS

“Good preparation made the difference at Tours Val de Loire Airport, where 6 guests expected chicken skewers with a couscous salad despite different crew meal preferences. The Galley Girls updated the fruit plates in the written order and sent back a confirmation that clearly showed our amendments. We checked the snack boxes against the same summary, keeping the cabin team and the handling contact aligned. The meal organisation stood out more than any sales pitch about inflight catering.”

Jiwoo T. | Chief flight attendant

Citation Latitude

Ordering for LFOT, in shortAsked by crews

How much does private jet catering cost out of Tours when French customs and food-import rules apply?+

Customs and food-import rules shape the quote more than the distance to the apron does. A flight from outside the EU can face limits on meat and dairy, so for LFOT we source from Centre-Val de Loire producers and price the menu on that. Goat cheese and rillettes cost differently from pike-perch, and that is where how much does private jet catering cost gets its real answer: it follows what you choose to serve.

What is the lead time for private jet catering at Tours when the aircraft has a small galley?+

Tell us the type and whether the galley has an oven, and the order becomes easy to place here. A light jet with drawers only gets cold platters and sealed boxes; a larger cabin can take a hot course. Lead time is rarely the obstacle, and last-minute orders are handled.

Does customs matter for catering at Tours when winter fog or a summer weekend decides departures?+

Fog and customs are separate problems. Customs governs what food enters France; the weather window governs when you leave. We pack cold courses and sauces apart, so a delayed departure does not spoil the tray, and customs questions are answered before the food is cooked.

Can you bring food on board at Tours, or order the return leg here instead?+

You can, but importing produce from elsewhere runs into French rules. A return leg ordered from LFOT with the outbound flight avoids that: the food is packed for your galley, labelled by seat, and handed over at the FBO.

Is catering part of a charter for a night departure or early morning slot out of Tours?+

No. Whatever the hour, catering is not part of a private jet charter: you order it separately and it is invoiced on its own. For a night or dawn departure from Tours, phone or email us, 24/7, and the order is handed over at the FBO.