Catering to your aircraft in Saint-Christophe (AO).
At 1,791 ft in the Valle d'Aosta, LIMW works to the weather. We prepare food that holds through a diversion or a long wait, with crew meals on request, handed over to 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.
Valle d'Aosta cooks for cold weather, and that translates well into a galley. A private jet menu for Aosta draws on Fontina, the valley's washed-rind cheese, on polenta, on rye bread, on cured mountain meats and on chestnut and honey. Our inflight menu keeps these local specialities in a form that survives a drawer and a small oven: private jet platters of Valdostan charcuterie and cheeses served chilled, gourmet inflight meals such as carbonada or a fonduta-style dish with the sauce apart, and private jet snacks of walnuts, Lardo-style cured slices and dense dark bread. Private jet food from the valley travels well because most of it was designed for long winters. Ask for the Italian side of the Alps and we write the order for LIMW, or for Saint-Christophe and the wider Valle d'Aosta.
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.
Aosta Corrado Gex sits at 1,791 ft in a valley where cloud decides the day, and the galleys that land here are small ones. Private jet catering for LIMW is built around that: compact trays, a cold lunch that survives a delay, and hot dishes that finish in a single oven. Inflight catering, in-flight catering and aviation catering for AOT go to the aircraft through your FBO. Business aviation catering and executive jet catering follow the same brief as anywhere else, while diplomatic flight catering is cleared by protocol first. Cabin crew meals are ordered with the sector.
Flights into LIMW are mostly owner and charter trips to the mountains. For business jet catering and corporate jet catering we build around the aircraft's galley. VIP flight catering and charter flight catering get the same care, luxury inflight catering is written dish by dish, and a private jet chef can design a bespoke menu for the guests on that flight.
When an official flight uses LIMW, the menu is agreed with the protocol office first. We provide government flight catering, head of state flight catering and VIP aviation catering with discretion and ingredient traceability, and state visit aircraft catering is remitted plane-side.
Special meals at Aosta start from the local kitchen: Fontina, butter, cured meats and wheat polenta are everywhere here, so allergen free, gluten free and vegan versions are cooked on a separate board and packed in a separate box. Kosher and halal meals are ordered ahead and sealed. Kids meals are simple and sit apart from the guest trays. Each tray is marked by seat number and restriction, never by name.
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.
Our crew meals come as flight crew meals boxes, planned for a sector that may sit on the ground at Aosta. Pilot meals and cockpit meals are packed for the flight deck, crew catering follows the operator's policy, crew meal boxes are marked CREW, and we can supply different meals for pilots on request, invoiced as any order.
FBO catering at Aosta means catering delivery to the FBO or to the general aviation terminal, then onward to the aircraft. Ground handling catering is coordinated with your handling agent, so the door is opened and the trays are checked against the order. Handling agent catering stays simple: tail, slot, number of covers.
Most aircraft that land at LIMW are light jets and turboprops, so galley catering here is about small volumes in the right containers, not carts. Airside catering delivery goes through your handling agent to the aircraft door, and aircraft provisioning is planned around the galley you actually have. If a larger type is planned, tell us the type and we check door height and whether a high loader is needed.
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.
LIMW is a small general aviation airport in the Alps, busiest in winter. FBO services on the field are limited and handled in the general aviation terminal, and ground handling services take the aircraft in and out on the slot. Airport catering at AOT stays short, local and tied to the weather.
The field works as a business aviation hub for skiers and mountain visitors. Inflight catering, in-flight catering and aviation catering for these flights are often arranged late, once the cloud lifts. Business aviation catering and executive jet catering follow the same brief as elsewhere, diplomatic flight catering stays separate, and cabin crew meals and crew meals are added to the order on request.
Italy applies EU rules on animal products and on food coming from outside the Union, and Italian customs and health checks apply at LIMW. Your handling agent and the FBO services desk can tell you what the inspector will ask for; local cheeses and cured meats usually avoid the problem.
Average rating from the cabin crew and pilots we cater for.
“We kept the passenger brief simple at AOT: fresh fruit and breakfast pastries for 10 guests, organised with limited fridge space in mind. I gave The Galley Girls our storage brief and asked for the side dishes to arrive in stackable containers. For airport catering, that attention to final order confirmation made the order noticeably easier to manage. We placed the snack boxes in their planned storage area without first having to reorganise all the catering boxes.”
“For 6 passengers departing from Aosta Corrado Gex Airport, the agreed menu was a mezze selection with flatbreads; our main consideration was a tight boarding window. Our brief for inflight catering was met with a sensible plan for final order confirmation. The Galley Girls confirmed the handover contact and identified the canapés, making the catering delivery easier for our team to track. Knowing where the breakfast portions were packed meant the crew could begin the relevant checks as soon as the order arrived.”
“I wanted yoghurt pots and fresh berries for 2 guests at LIMW, packed sensibly for a cabin team dealing with different crew meal preferences. My main takeaway from this in-flight catering order was the practical approach to meal organisation. Instead of asking us to improvise, The Galley Girls explained how the desserts could be arranged during service. We could finish the fruit plates as each guest was ready, rather than laying everything out at once.”
Private jet catering at LIMW is priced menu by menu. Ski-season rotations often mix a light cold lunch with a hot dinner, and each is priced on its own. Dietary sets, such as kosher or allergen free, add preparation, not mystery. Ask by phone or email, any hour.
Order as soon as the sector is known, and tell us about duty time and waiting. Aosta can hold aircraft on the ground, so we pack dishes that tolerate a delay. Last-minute orders are handled, day or night.
The practical answer: buy local. Valle d'Aosta cheeses and cured meats are EU products, so a ferry flight with an empty cabin lands without surprises. Anything from outside the EU needs checking before it goes onboard.
Yes, but check the galley. On smaller aircraft, space for trays is tight. We size containers to the aircraft and tell you what fits, so nothing travels back unopened.
No, the aircraft and crew are one contract and the food another. A special-meal request is ordered with the flight details and billed on its own. We keep each restricted meal in a separate box marked by seat number.
Tail, pax and diets — a flight attendant takes it from there, day or night.
