Catering to your aircraft in Luxembourg.
Findel has one runway and a plateau that holds winter fog; when ELLX is busy with bankers' shuttles and cargo jets, your galley still gets what you ordered, labelled by seat and ready to re-plate.
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.
Luxembourg is small, but its table is distinct: Gaumais pork, Ardennes ham, Mosel wines and a cheese board that surprises guests used to French lists. Our private jet menu for LUX leans on these local specialities, packed for a galley rather than a dining room.
Judd mat Gaardebounen, smoked collar of pork with broad beans, is the national dish. In a private jet it travels sliced, sauce apart, to be re-plated with potatoes. A lighter inflight menu uses Mosel Riesling cuts and Luxembourg cheeses.
Private jet food here works with the season: asparagus and wild garlic in spring, game from the Ardennes in autumn, Quetschentaart plum tart when the fruit is in. Every item is packed for the aircraft's oven, never for a restaurant pass.
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.
Findel stands at 1,234 ft on the plateau north-east of the city, and the pattern here is bankers, fund managers and charter crews in and out of one runway. Private jet catering at ELLX is built for that rhythm: inflight catering that re-plates from a drawer, in-flight catering for a heavy lunch leg, aviation catering handed to your handling agent. Business aviation catering and executive jet catering share one kitchen logic, and diplomatic flight catering follows protocol. Cabin crew meals are packed apart.
Business jet catering at Luxembourg is built around bankers, fund managers and corporate shuttles. Corporate jet catering, VIP flight catering and charter flight catering all start with the cabin: how many, which leg, what the galley allows. Luxury inflight catering here means a private jet chef writing a bespoke menu around Gaumais pork and Mosel fish, not a restaurant list.
When a delegation flies out of Findel, the protocol office decides the menu. Government flight catering is cooked to that list, head of state flight catering is sealed and logged, VIP aviation catering is delivered quietly, and state visit aircraft catering keeps a named team on the order from start to hand-over.
Kosher, halal, vegan, gluten free, special meals, allergen free and kids meals follow the same procedure at LUX: each meal is cooked on its own board, sealed, labelled by seat and kept apart from the other trays. Luxembourg's cuisine hides flour in sauces and butter in vegetables, so we say what is in each dish rather than promise.
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.
Crew meals at Findel are ordered on request and invoiced like the rest of the order. Flight crew meals and pilot meals are packed in boxes marked CREW, different meals for pilots if the operator wants them, and cockpit meals that can be eaten with one hand on a short ground stop. Crew catering for a Luxembourg turnaround is usually light: soup, a filled roll, fruit. Crew meal boxes can also be loaded for the return leg.
FBO catering at ELLX is handed over where the aircraft is: we coordinate with your handling agent for catering delivery to the FBO. Ground handling catering needs a name and a slot, and handling agent catering means one person opens the door. The general aviation terminal at Findel is where most business flights are met.
Galley catering for a large-cabin aircraft at Findel starts with the type: door height, whether a high loader is needed, and the galley's oven count. Airside catering delivery is coordinated with your handling agent, and aircraft provisioning is done to the load plan you send us.
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.
Luxembourg-Findel is Luxembourg's only commercial airport and the base for most of the country's business aviation. Airport catering here serves general aviation traffic, FBO services and ground handling services at an airport that is a business aviation hub for finance and cargo. Elevation is 1,234 ft, and the single runway handles everything.
Inflight catering, in-flight catering and aviation catering at Findel are shaped by finance trips and short European sectors. Business aviation catering and executive jet catering are the daily pattern, diplomatic flight catering appears with state visits, and cabin crew meals ride in separate boxes.
Luxembourg follows EU rules on food entering the country: some animal products from outside the EU cannot be carried in, and leftover catering is usually disposed of. In practice, ordering at ELLX avoids import questions altogether, and we confirm what can stay on board.
Average rating from the cabin crew and pilots we cater for.
“For 12 passengers departing from LUX, the agreed menu was beef fillet with roasted potatoes; our main consideration was different crew meal preferences. This experience of business jet catering gave us a useful reference for managing cabin service sequence on another departure. The Galley Girls understood why we wanted the crew provisions readily accessible instead of spread across several different boxes. That left time to check the fruit plates properly before the passengers were ready for the next part of the service.”
“A request for poached fish with steamed rice, 2 passengers, and an evening cabin service: that was our brief for the departure at Luxembourg-Findel International Airport. We changed the quantities of fruit plates, and The Galley Girls reflected the request in the final packing list. The note about the main courses was easy to spot, and we could brief the rest of the team quickly. For our team, the strongest part of their business aviation catering was how they handled cabin service sequence.”
“Keeping the galley organised at ELLX meant planning a charcuterie board and fresh bread for 10 guests with an evening cabin service in mind. The Galley Girls prepared the fruit plates for assembly in the galley, with the accompanying elements easy to locate. Keeping the sauces aside until service helped preserve the presentation while we dealt with the boarding tasks. With jet catering, careful attention to written menu details matters as much to our crew as the menu itself.”
For ELLX, cost depends on whether you want seasonal items, how many special meals are in the order, and whether the weather means a second leg. We price each by line, so you can strike what you do not need.
Findel turnarounds are tight when duty time is short, and food is what slips. We plan from your slot and flight plan; last-minute orders are handled without extra steps.
EU customs rules govern what comes into Luxembourg on the aircraft. For an empty repositioning leg, we recommend ordering at Findel, so nothing foreign sits in the galley at all.
Own food is allowed, subject to customs rules, but the aircraft's galley limits it. Tell us the type and we advise whether outside food fits or whether we should supply it.
Charter agreements cover aircraft and crew; food is a separate order. When a passenger needs a special meal, we label it by seat and invoice it as its own line.
Tail, pax and diets — a flight attendant takes it from there, day or night.
