Geneva · Geneva · LSGG / GVA

Private jet catering at Geneva International Airport (LSGG / GVA), Geneva

Catering to your aircraft in Geneva.

Geneva's winter is a de-icing queue and a Palexpo week when every apron stand is taken; summer is the lake, the Alps and a steady run of transatlantic tails. We cook and pack for your galley, and hand over at the aircraft.

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

Inflight catering with the flavours of Geneva (GVA)

The Geneva basin has its own pantry, and a private jet menu built from it starts with the cheese: Gruyère and Vacherin from the Fribourg and Jura valleys, plus filets de perche from the lake. Pantry-style private jet food like this suits a galley when it is chosen with the oven in mind. Cheese boards go straight in the drawer; perch wants a hot tray and a dry hand.

Longeole sausage and cardoon gratin, a Genevan winter dish, are the local specialities that most often get asked for in January. They travel as single portions, with the lid marked for the seat. Raclette is the one we rework: the cheese comes pre-sliced with boiled potatoes and cornichons, since no heater fits a Gulfstream galley. Fondue arrives as a sealed pot with no burner, because open flame is not allowed on board.

For the long sectors out of Geneva we lean on what keeps without a fridge: truffles from Geneva chocolatiers, Vully tarts and gâteau au vin cuit, a cooked-wine cake. Our inflight menu for LSGG pairs them with a warm main so the cabin gets gourmet inflight meals without anyone cooking at altitude.

Open the menu Download the menuPDF

Lake Geneva perch and Valais cheese local specialities for private jet food, Geneva

01Filets de perche, lemon butterPrivate jet food at its most Genevan: sauce in a separate pot, fillets finished in the oven.

02Cheese fondue kitSealed pot, no burner; warmed in the oven, bread cubes in a lidded dish.

03Longeole with lentilsSliced per passenger, lentils in their own tray, mustard on the side.

04Cardoon gratin, Genevan styleSingle-portion dish, oven label on the lid.

05Gâteau au vin cuit with VacherinServed cold, pre-portioned, nothing to cut in the galley.

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 · GenevaGeneva International Airport · LSGG

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at Geneva International Airport (LSGG)

Geneva's west apron keeps Swiss habits: slots held to the minute, a quiet ramp, and a van that arrives early is a van that waits. Private jet catering at LSGG is timed to your off-block and labelled by seat, whether the tail is on a watch-fair Thursday or a ski Friday. Executive jet catering and cabin crew meals ride on the same order, as separate labelled lines.

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 cabin with a private jet chef's tray service at Geneva GVA

Business aviationOur core

Private jet catering in Geneva for business and VIP flights (GVA)

Business jet catering at Geneva is shaped by who flies in: private bank principals on a day return, watch-fair delegations in April, and Gulf families heading for the lake or the ski valleys. Corporate jet catering for a day return is usually plated light and early, with one hot dish held for the way back. Charter flight catering for the larger groups follows the same logic, split by cabin. VIP flight catering here often means a Lake Geneva perch fillet or a veal Zurich-style plate that reheats in a single oven. Luxury inflight catering in winter leans on soups and gratins that survive a de-icing delay, and a private jet chef will write a bespoke menu around your galley and the slot you were actually given.

Government flight catering trays sealed for a delegation departing Geneva, Switzerland

State & royalDiscretion, protocol

Government flight and VIP aviation catering at Geneva International Airport

Geneva hosts the UN offices, WHO, WTO and a steady calendar of summits, so government flight catering here is routine work with strict habits. Head of state flight catering is cleared by the protocol office before anything is cooked, with named staff and sealed delivery to the aircraft. For VIP aviation catering we trace ingredients and keep allergen cards per principal. State visit aircraft catering for a delegation of twenty is split into principal, staff and security trays, each labelled and packed apart. Diplomatic flight catering stays discreet: no names on the boxes, seat numbers only.

Private jet menu at Geneva International Airport: inflight catering highlights (GVA)Or write your own, we cook it

Cold board of Valais cheese and trout, private jet platters from Geneva

Cold galley

No oven · served in four minutes

Valais cheese and air-dried beef boardPrivate jet platters: Hérens beef and Vacherin cut thin per seat, rye in a separate bag

Smoked Lake Geneva trout, rye, horseradish creamChilled, gourmet inflight meals for a light lunch, cream in its own pot

Genevan chocolate truffle boxPrivate jet snacks, room temperature, no fridge needed

Hot veal and rösti, gourmet inflight meals packed for Geneva LSGG

Hot service

One oven · re-plated in twelve minutes

Veal à la Zurichoise, röstiOven, sauce apart, one of our gourmet inflight meals for a dinner sector

Perch fillets, parsley potatoesOven, single tray

Cheese fondue kit, bread cubesPrivate jet snacks for the table: pot warmed in the oven, no flame on board

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 & dietary requirements: in-flight catering at Geneva International Airport

Geneva's kitchens love butter, cream, nuts and cheese, so allergen free work starts with the sauces rather than the main. Kosher and halal orders for the many Gulf and Israeli flights into LSGG are sourced sealed and labelled, and a kosher meal stays sealed until it reaches the passenger's tray. Vegan, gluten free and other special meals are cooked and packed on separate boards, with kids meals offered as simple, mild plates. Gluten sneaks into rösti binders and roux, nuts into pastry glazes, and we read every label for that reason.

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

Pilot meals and crew meals at Geneva International Airport (GVA)

Turnarounds at LSGG are short and slots are enforced, so flight crew meals are built to be eaten at the jumpseat or in the cockpit without a table. Pilot meals are a separate line on the order, ordered on request and invoiced like everything else. Where your operator requires it, captain and first officer get different meals for pilots, packed apart so nobody shares a dish. Crew meal boxes are marked CREW, one per person: a chicken and mustard wrap or a lentil salad with sausage works in a Geneva winter. Crew catering and cockpit meals are never assumed, only ordered.

Meal passLSGG

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passLSGG

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Geneva International Airport apron seen from the general aviation terminal, GVA

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

FBO delivery and FBO catering at Geneva International Airport (GVA)

Geneva's business aviation apron is served by several FBOs on the west side, and every delivery clears security and the handling agent before it reaches the aircraft. FBO catering orders need the tail number, the stand and the handling agent's name, so the van is expected at the gate. Handling agent catering at LSGG means we agree the airside pass and the window with them, not at the barrier. Catering delivery to the FBO, or straight to the aircraft where access permits, is timed to your off-block. Ground handling catering falls back to the general aviation terminal door when the stand is not yet assigned. Orders for the FBO are simplest once the tail and stand are known, and a request that comes in late is still taken and worked.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

Aircraft provisioning and airport catering at Geneva International Airport (LSGG)

A Global or a Gulfstream takes our trolleys through the main door; a BBJ or an ACJ often needs a high loader to reach the forward galley. Galley catering on those aircraft is planned with the door height and the loader in mind, and airside catering delivery is agreed with handling before the van leaves. Aircraft provisioning for a long-haul departure out of LSGG means heavier loads: wine, water and several hot courses, all labelled by cart and drawer. Tell us the type and the galley, and we pack it to fit.

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 airportLSGG / GVA

General aviation and airport catering at Geneva International Airport (GVA)

Geneva International is among Europe's busiest fields for business aviation, with its general aviation side on the west apron and a deep FBO services market behind it. Tight slots, limited parking and heavy repeat traffic shape how business aviation catering works here: the van is expected by tail number and the handling agent decides the gate. As a business aviation hub, GVA runs ground handling services that are strict about timings, and airport catering that was settled before the aircraft touched down is the kind that arrives on time. The single main runway keeps the whole apron on one rhythm.

Business aviation

Peak weeks are the Palexpo watch and motor shows, the run-up to Davos and the January and February ski weekends, when parking is tight and slots are requested days ahead. Summer brings lake and holiday traffic, with a steady flow of long-haul tails. Winter fog and de-icing queues can push departures, so confirm your slot, then confirm it again when it moves. For a long ski-weekend rotation, order the cabin crew meals with the first leg rather than the last.

Customs & food import

Switzerland is not in the EU customs union, and importing food is restricted, especially meat and dairy from outside Switzerland and the EU. That is why we cook locally and deliver sealed, labelled food to your aircraft. Catering you uplift abroad may be refused at the gate, so check before you plan to bring your own onto a Geneva departure.

ReviewsFrom the crews we cater for

4.7 / 5

★★★★★

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

Leave a review

★★★★★ROYAL FLIGHT

“I wanted chicken skewers with a couscous salad for 12 guests at GVA, packed sensibly for a cabin team dealing with several individual meal preferences. The Galley Girls understood why we wanted the snack boxes readily accessible instead of spread across several different boxes. Our colleague could take over the starters without asking where every component had been placed during preparation. With airport catering, careful attention to written menu details matters as much to our crew as the menu itself.”

Rohan E. | Royal family manager

Global 7500

★★★★☆BUSINESS JET

“Rather than an elaborate service at Geneva International Airport, our 6 guests wanted grilled salmon with a lemon dressing, organised sensibly around a small galley worktop. I gave The Galley Girls our storage brief and asked for the sandwiches to arrive in individual containers. I would discuss inflight catering with them again, especially when crew briefing needs careful coordination. We placed the snack boxes in their planned storage area without first having to reorganise all the catering boxes.”

Emily I. | FBO operator

Global 6000

★★★★★CREW MEALS

“What impressed me at LSGG was how a request for a cold lunch with cheese and fruit was handled despite a short ground stop. My main takeaway from this in-flight catering order was the practical approach to cabin service sequence. The side dishes supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. Keeping the crew provisions identifiable helped the colleague taking over service understand the order without another long explanation.”

Nathan W. | Chief flight attendant

Global 6000

What crews ask before GenevaAsked by crews

How much does private jet catering cost out of Geneva in ski season?+

Winter drives it: a January Friday with parking at a premium means smaller, tighter orders, and a fondue kit or hot soup costs more than a July salad. Truffle, perch and Alpine cheese all price by season. We quote per menu once we know the headcount and your galley.

What is the lead time for a delegation flight into Geneva?+

What makes a delegation order easy here is early word of the headcount and protocol clearances, and last-minute orders are handled. A delegation flight still benefits from earlier word, because protocol clearances and named staff take longer to arrange than the cooking does.

What are the customs rules for catering at Geneva in winter?+

Switzerland sits outside the EU customs union, so meat, dairy and some fresh produce brought in from abroad can be held at the border. Winter weather also delays inbound uplift. Ordering locally and delivering sealed to the FBO sidesteps the customs question.

Can you bring food on board for a delegation flight from Geneva?+

Yes, sealed food can go on board departing Geneva, but anything arriving from outside Switzerland may be inspected and refused, particularly meat and cheese. Can you bring food into the country for the return leg? Plan on it being held. For official delegations, security often wants catering traced to the kitchen, which is another reason to order locally.

Is catering part of a charter into Geneva?+

No. Take a winter charter that repositions empty after a ski drop: nobody has ordered a thing, because the charter covers aircraft and crew only. Food is a separate order with its own invoice. Send us the tail and the slot, and we deliver to the aircraft.