Catering to your aircraft in Charmeil.
Vichy-Charmeil is a small terrain in the Allier where the pace is set by spa-season visitors and business jets. At LFLV we cook and pack for the crew and cabin, handed over 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.
Charmeil sits in the Allier, in the heart of Auvergne-Rhône-Alpes, and the table here is dairy country. A private jet menu for Vichy-Charmeil can lean on Saint-Nectaire and Bleu d'Auvergne, which travel well chilled and plate cleanly on a board. Our private jet platters pair local cheeses with charcuterie from the Auvergne hills and walnut bread.
For an inflight menu out of Charmeil, local specialities do the work: pounte, a baked potato and lard dish, is better kept for the oven, while Vichy's old pastille tradition makes a small sweet for the end of service. Gourmet inflight meals can follow the Allier season, and private jet snacks stay simple: nuts, fruit, cheese bites. Private jet food here is honest and regional.
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.
LFLV is a quiet field in Auvergne-Rhône-Alpes, and a quiet apron means the food has to arrive exactly as written on the order. Private jet catering for Vichy-Charmeil is built by former VIP flight attendants: in-flight catering sealed for service, business aviation catering for corporate trips, executive jet catering for owners' flights, diplomatic flight catering when protocol is involved, and cabin crew meals for whoever works the cabin.
Business traffic into VHY tends to arrive and leave on the same day, so the food must be simple to serve. Our business jet catering and corporate jet catering put cold boards first and one hot dish second. For VIP flight catering and charter flight catering, our private jet chef writes a bespoke menu, and luxury inflight catering uses Allier cheeses and lamb as its base.
When an official aircraft lands at LFLV, the catering order comes through the protocol office, not through a general request. Government flight catering and head of state flight catering stay confidential, VIP aviation catering is traceable, and state visit aircraft catering is delivered to the FBO or the aircraft on a defined slot.
Dairy runs through Auvergne cooking, so at Vichy-Charmeil the allergen question starts with cheese, butter and cream hidden in sauces and potato dishes. Kosher, halal, vegan, gluten free and other special meals are handled as a procedure: separate board, separate box, seat number on the label. Allergen free and kids meals follow the same route, agreed with you before the order is cooked.
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.
A crew that waits at Charmeil between legs eats better than one that is rushed, and the crew meals order reflects that: on request, billed with everything else. Flight crew meals and crew catering are planned from the rotation. Pilot meals and cockpit meals are packed so captain and first officer can have different meals for pilots, in labelled crew meal boxes separate from the passenger trays.
At LFLV, the FBO is where our delivery changes hands. FBO catering is signed for there, catering delivery to the FBO is agreed with the ground side, and the general aviation terminal is the door the crew expects. Ground handling catering and handling agent catering stay inside the airport's own procedures.
Light and midsize jets are the usual visitors at Vichy-Charmeil, so galley catering is sized to a compact cabin and a small oven. Airside catering delivery goes through the FBO or your handling agent, carried to the door. If a larger aircraft is planned, tell us the type and we adapt the aircraft provisioning to its 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.
Vichy-Charmeil Airport serves Charmeil and the surrounding Allier, with airport catering for the occasional business jet and a general aviation field that suits light traffic. FBO services and ground handling services are modest in scale, and nothing here is rushed.
Business aviation hub is too big a title for Vichy-Charmeil, but the field has its own rhythm: spa visitors, private owners, corporate shuttles. Inflight catering for these trips, in-flight catering for a longer hop and aviation catering for the ground stop are ordered the same way. Business aviation catering and executive jet catering follow the aircraft, diplomatic flight catering is rare but possible, and cabin crew meals are on request.
At LFLV the border rules are French and European. International arrivals may be checked, and imported meat or dairy cannot simply be carried in. Our catering is supplied here, so there is no import to declare.
Average rating from the cabin crew and pilots we cater for.
“Nothing about the 9 guest order at Vichy-Charmeil Airport called for excess complexity: just avocado toast components and breakfast fruit and sensible planning for a late menu amendment. With several people involved, The Galley Girls kept the desserts and delivery arrangements together in a concise order update. The cabin team could match the salads to the request before moving on to the remaining departure tasks. I want a private jet chef to understand packing arrangement, and this order gave us a useful starting point.”
“Getting grilled salmon with a lemon dressing ready for 3 guests at LFLV required an order that accounted for a late menu amendment. We discussed the dimensions before confirming; The Galley Girls grouped the desserts into clearly marked packs that were easy to handle. My main takeaway from this in flight catering order was the practical approach to final order confirmation. We placed the snack boxes in their planned storage area without first having to reorganise all the catering boxes.”
“Despite different crew meal preferences, we wanted the 10 guests at VHY to enjoy a selection of petits fours and sandwiches without a complicated cabin service. Our brief for inflight catering services was met with a sensible plan for cabin service sequence. Our request to The Galley Girls focused on the side dishes, with enough detail to distinguish passenger portions from additional provisions. There was enough information about the sandwiches to brief the crew without making assumptions about what had been ordered.”
The honest answer is a range that moves with your choices: Allier cheeses are modest, lamb and river fish are not. Tell us the headcount and the stop length, and we give a menu price.
Lead time depends on what you order. Cheese boards and salads are simple; a plated lamb needs more care. Tell us the departure slot and the stop length, and we say what is realistic. Last-minute orders are handled.
Serving Bleu d'Auvergne at VHY is routine. Customs becomes relevant for international legs and the food that crosses a border; we separate local catering from anything you carry in.
Yes, with limits. French customs treat imported dairy and meat strictly, so a crew bringing a cheese board from abroad can face a problem at Charmeil. Our catering is sourced here and keeps things simple.
Not part of the charter. On a small jet into LFLV, galley space is the limit, and we pack boxes and boards to fit it. The order and its invoice stand apart from the charter price.
Tail, pax and diets — a flight attendant takes it from there, day or night.
