Catering to your aircraft in Chabeuil.
Chabeuil is a quiet airfield with a view of the Vercors, and flights through LFLU tend to carry people with a clear idea of what they want to eat. We pack Drôme produce for your oven and drawer and deliver to the aircraft through the 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.
Auvergne-Rhône-Alpes gives a Valence-Chabeuil private jet menu plenty to work with, and Chabeuil sits in the Drôme, a department known for its markets. The private jet menu here starts with Label Rouge Drôme poultry, Picodon from the hills, Nyons olives and olive oil, walnuts and Ardèche chestnut. These local specialities make private jet food that travels well: cheese packed whole and cut by the cabin crew, tapenade in a sealed pot, poultry roasted and portioned for the oven.
Private jet platters from the Drôme look like a market stall edited for a galley: Picodon, Saint-Marcellin, Rosette sausage, walnut bread, apricots when they are in season. Gourmet inflight meals follow the same logic, with a Crozes-Hermitage or Saint-Joseph wine reduction kept apart in its own pot. The inflight menu for LFLU changes with the harvest, and private jet snacks lean on nougat from Montélimar, candied chestnut and dried fruit. These are the local specialities of Chabeuil and Auvergne-Rhône-Alpes.
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.
Chabeuil is where the Rhône valley opens toward the Vercors, and the airfield works to that rhythm: orchard season, lavender-side tourism, regional business travel. Our private jet catering for LFLU follows the market calendar. In-flight catering and executive jet catering arrive packed and labelled; business aviation catering and diplomatic flight catering requests are cleared before cooking begins. Cabin crew meals can be added on request, invoiced like the rest.
Corporate flights into LFLU often start from a local site visit or a Rhône valley meeting, and that sets the catering. Business jet catering, corporate jet catering and VIP flight catering are built around a bespoke menu. Our private jet chef adapts it to the aircraft, charter flight catering included, and luxury inflight catering means local ingredients, not extra courses.
When an official party flies through Chabeuil, the first question is who signs off the menu. Head of state flight catering, government flight catering and VIP aviation catering all run through the same process: protocol first, then a traceable pack. State visit aircraft catering is sealed and handed to the handling agent without names on the labels.
Chabeuil's local food is full of nuts, cheese and cream, which is why we run special meals as a separate line. Kosher, halal, vegan, gluten free and allergen free orders are prepared away from the walnut and Picodon stations. Kids meals are packed in small portions, and everything leaves the kitchen with a seat number on the lid.
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.
For a crew waiting at LFLU, crew meals are a separate line on the order, not a gift: on request, invoiced normally. Flight crew meals and crew catering come as boxes or plated dishes; pilot meals and cockpit meals are designed to be eaten at the desk. Crew meal boxes are labelled by role, different meals for pilots are possible, and cabin crew meals travel apart from the guest service.
Your order for Chabeuil reaches the FBO sealed and labelled, and your handling agent carries it to the aircraft. Catering delivery to the FBO is simple on a field this size: one general aviation terminal, one apron. Ground handling catering and handling agent catering are coordinated with your slot, and FBO catering ends at the aircraft door.
At LFLU the aircraft type decides how the catering is loaded: stairs and hand-carry for light jets, a high loader for the rare larger aircraft. Galley catering is packed to the galley on board, airside catering delivery is agreed in advance and aircraft provisioning happens at the door, with the handling agent holding the ramp.
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.
Valence-Chabeuil is a regional airport in the Drôme, at 525 ft on the plateau east of the Rhône. Airport catering for private flights here is a modest operation: an uncluttered apron, a single terminal and crews who are known by name. General aviation traffic is mixed, business and leisure, and the FBO services on the field are those of a small airfield: fuel, a lounge and a handling agent who meets the aircraft, with ground handling services kept simple and personal.
What sets LFLU apart is its scale: a business aviation hub in the Drôme without a crowd. Inflight catering and in-flight catering go to the FBO like anywhere else, and aviation catering for business aviation catering flights is tailored to the day and the hour. If you need executive jet catering, a diplomatic flight catering brief or cabin crew meals, ask: crew meals and the rest are ordered and invoiced as their own lines.
Entering France from outside the EU with food is regulated, especially meat and dairy, and customs at Chabeuil apply that rule at the general aviation terminal. Your handling agent, whose ground handling services cover the arrival formalities, is the person to tell if you carry provisions from abroad. For the catering order itself, French sourcing sidesteps the import question, and the FBO services team simply receives the sealed boxes.
Average rating from the cabin crew and pilots we cater for.
“What impressed me at VAF was how a request for a seafood starter and warm vegetable sides was handled despite a short ground stop. We described our serving sequence to The Galley Girls and asked for the crew provisions to be packed accordingly. Our colleague could take over the breakfast portions without asking where every component had been placed during preparation. With flight catering services, careful attention to final order confirmation matters as much to our crew as the menu itself.”
“Our priority at Valence-Chabeuil Airport was a mezze selection with flatbreads for 2 passengers, with several individual meal preferences shaping the service plan. The fruit plates came from The Galley Girls in clearly marked packs, with a packing list that matched the contents. The starters were easy to locate, leaving the crew free to focus on the remaining cabin preparation. This experience of airline catering gave us a useful reference for managing crew briefing on another departure.”
“We kept the passenger brief simple at LFLU: roasted chicken and seasonal vegetables for 11 guests, organised with several individual meal preferences in mind. I wanted clear identification on the starters; The Galley Girls made the packing arrangement easy to compare with the order. Our brief for crew meals was met with a sensible plan for packing arrangement. I found the snack boxes without searching through every box, a small detail that mattered during the final cabin checks.”
Think of the long leg in two parts: dinner out of Chabeuil, breakfast before landing. Each part has its own packing and its own re-plating, and each is priced as a menu. A truffle-season dish from the Drôme costs more than a roast chicken and gratin, so how much private jet catering costs here depends on what you pick for each service. We quote before we cook and invoice like any order.
A moving headcount is common on Drôme business trips, and the lead time question is really about how flexible the pack is. At LFLU we handle last-minute orders, including a changed count: trays are portioned per seat, so adding or removing a guest is a matter of re-counting, not re-cooking. Local products like Picodon and walnuts make easy top-ups.
Government flights landing at Valence-Chabeuil get the same French catering as any other, with extra care on documentation. Customs mainly cares about animal products and fresh produce that arrive on the aircraft, not what we deliver afterwards. For diplomatic movements, the menu is checked by the protocol office first.
Bringing food from outside France is risky for the reasons customs care about, and it also complicates allergen control. For a special meal at LFLU, a kosher, halal, allergen-free or child meal is easier to arrange through us: each is cooked on its own board, sealed, and labelled with a seat number instead of a name.
Not as a rule: catering is a separate order from a private jet charter, billed on its own. Where duty hours are limited and the crew cannot leave the aircraft at LFLU, we can add a hot or cold crew box on request, packed so it can be eaten between tasks.
Tail, pax and diets — a flight attendant takes it from there, day or night.
