Catering to your aircraft in Payerne.
At LSMP the quiet apron and the cold plateau air shape the order: cheese, bread and a warm dish that finishes in the oven. We pack it, label it and hand it over to your handling agent.
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.
Fribourg is cheese country, and that decides the private jet menu from Payerne. Vacherin Fribourgeois and Gruyère travel well as private jet platters: cut by passenger, wrapped in paper, with Swiss bread and dried meats from the canton. We build the inflight menu around products from Fribourg that hold their shape at altitude: Gruyère shavings over a salad, a cheese board in two sizes, local specialities such as Bénichon-style mustard and dried fruit.
For gourmet inflight meals we keep to what the region does best: Fribourg dairy, Swiss bread, cured meats from the canton, a pear or apple tart for the end of the service. Private jet snacks are simple and local: Gruyère cubes, nuts, dried apple. The private jet food here suits a short cabin time and a galley that rarely has more than a small oven.
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.
Payerne Air Base sits on a Fribourg plateau at 1,465 ft, a military field that opens its apron to business traffic. Private jet catering here is packed for a galley that arrives with little notice, with Vacherin, Gruyère and Swiss bread at the centre of the menu. Inflight catering and aviation catering for corporate and charter flights go to the aircraft through your handling agent, and business aviation catering for executive jet catering requests or diplomatic flight catering follows the same protocol. Cabin crew meals are on request, invoiced like the rest.
Business jet catering at Payerne usually follows a corporate or charter movement into a field that is first an air base. Corporate jet catering and VIP flight catering here are planned with the handling agent; charter flight catering for a Swiss itinerary leans on Fribourg cheese. Luxury inflight catering with a private jet chef and a bespoke menu is possible when you give us the seat plan and the galley type.
Payerne's military status makes government flight catering a natural fit for protocol-minded planning. Head of state flight catering and VIP aviation catering are cleared with your handling agent before cooking begins. State visit aircraft catering is packed with traceability and a named team, and nothing about the order leaves the operation.
Cheese, cream and wheat run through Fribourg cooking, so allergens hide in sauces, gratins and even bread. At Payerne we cook special meals on a separate board: kosher, halal, vegan, gluten free and allergen free dishes are sealed and marked by seat, and kids meals are packed apart from the adult trays. Tell us the restriction with the order and we adapt the local dish.
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.
When the aircraft sits on a plateau field in winter, a hot box for the flight deck matters. Crew meals, flight crew meals and pilot meals are ordered with the flight, never included by default. Crew catering and crew meal boxes are labelled CREW; cockpit meals and different meals for pilots are available on request, with cabin crew meals added if wanted.
FBO catering at Payerne means handover at the aircraft through the FBO or your handling agent. Catering delivery to the FBO, the general aviation terminal or the stand is coordinated with ground handling catering rules on a military-civil field. Handling agent catering is simple when you send the tail and the slot.
Payerne handles aircraft from light jets to larger business types, and the aircraft decides the loading. Door height, a high loader or a simple stair, the galley layout on board: all of it shapes how galley catering is packed. Airside catering delivery is coordinated with your handling agent for aircraft provisioning at the stand, and large cabins get their trolleys loaded in galley order.
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.
LSMP lies in Fribourg on a flat, open plateau, a working air base that takes civil traffic when requested. Airport catering, general aviation and FBO services here are shaped by that. Ground handling services are arranged ahead, and the field is a modest business aviation hub.
Business aviation catering at Payerne comes with an air base's discipline. Private jet catering, inflight catering and in-flight catering are packed for short cabin times; aviation catering and executive jet catering follow your type. Diplomatic flight catering is cleared in advance, and cabin crew meals are on request.
Switzerland sits outside the EU customs union, so food crossing in or out follows Swiss and destination rules. We label origin and adapt meat and dairy to the arrival country. Ask us before a flight to a country with strict import rules on animal products.
Average rating from the cabin crew and pilots we cater for.
“The 4 passenger portions of a seafood starter and warm vegetable sides were the easy part; managing a small galley worktop at LSMP took more planning. Our brief for business aviation catering was met with a sensible plan for meal organisation. The Galley Girls talked through the quantities of sauces with us before confirmation, rather than leaving us to guess the portions. It was useful to see the main courses listed separately when checking how much space the complete order would require.”
“I wanted a cheese board and savoury canapés for 7 guests at VIP, packed sensibly for a cabin team dealing with a tight boarding window. I appreciated the emphasis on storage requirements throughout the jet catering arrangements. The Galley Girls understood why we wanted the desserts readily accessible instead of spread across several different boxes. Our colleague could take over the salads without asking where every component had been placed during preparation.”
“Before our guests boarded at Payerne Air Base, we needed a selection of petits fours and sandwiches divided into 6 portions suitable for a revised passenger count. The Galley Girls kept the sauces separate from the finishing elements, which gave us control over the final presentation. We could finish the canapés as each guest was ready, rather than laying everything out at once. For VIP flight catering, that attention to packing arrangement made the order noticeably easier to manage.”
Ask us with a draft menu. Local cheese and bakery are straightforward to price; a hot course with its own sauce adds cost. That is how private jet catering from LSMP is quoted.
When the aircraft comes in empty to pick up passengers, we pack crew meals first and add the guest catering when the manifest firms up. Lead time here is set by the slot; late changes are handled.
Cheese and cured meats with Swiss origin papers travel well. The border you cross next is the one to check; we will tell you which local products to keep or swap for the leg.
Yes, personal food is possible, subject to the destination's customs rules. Our catering simply arrives labelled, sealed and ready to re-plate, which a market bag does not.
Not at all. If you want Gruyère and local bread on board, you order it with us, and it appears on its own invoice.
Tail, pax and diets — a flight attendant takes it from there, day or night.
