Valais · Sion · LSGS / SIR

Private jet catering at Sion Airport (LSGS / SIR), Sion

Catering to your aircraft in Sion.

Sion sits in a deep Rhône valley, and in ski season the apron fills with light jets and turboprops bound for Crans-Montana, Verbier and Zermatt. We cook and pack for the galley you have, and hand it over at the aircraft on your slot.

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

Private jet catering with local specialities from Sion

Valais gives a private jet menu a short, honest list. Raclette du Valais AOP travels as wheels or cut portions, with the scraper question settled before loading: on a jet with no heating plate we plate it pre-melted over potatoes, the reheat time marked on the lid. Air-dried beef and Valais rye bread go to the cold board and slice thin per passenger.

An inflight menu that reads as local leans on what the canton grows: Fendant and Dole by the bottle, apricots and Williams pears in season, saffron from Mund as a garnish. Private jet food from here is simple and precise. These local specialities are packed to keep their shape at altitude and through a delayed departure.

Open the menu Download the menuPDF

Raclette du Valais and local specialities packed for a private jet menu at Sion

01Raclette du Valais AOPPre-melted over potatoes, cornichons and pickled onions in a separate pot; reheat time on the lid.

02Viande séchée du Valais IGPSliced thin and interleaved, boxed cold, in its own box and never packed with the cheese.

03Rye bread of the ValaisWhole loaf for the galley or pre-sliced per seat, as the crew prefers.

04Apricots from the Rhône plainSummer only; packed firm so they hold in the drawer.

05Cholera pieA potato and leek pie from the canton, served cold or warmed; cut per passenger.

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 · SionSion Airport · LSGS

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

Sion's approach threads between steep valley walls, and a winter slot can slide with the cloud base over the Alps. Private jet catering for LSGS starts there: a tray that waits in the drawer when the departure moves, and a hot course that survives a second approach. For an executive jet catering brief on a short ski leg, Valais produce does the work, from Raclette du Valais AOP to apricots off the Rhône plain. In-flight catering is packed to your galley and your seat plan.

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 catering tray loaded in the galley of an aircraft at Sion SIR

Business aviationOur core

Corporate and VIP jet catering at Sion Airport (SIR)

The typical Sion brief is a family or a small corporate group heading up to the resorts, often on a light jet with a one-oven galley or none at all. Business jet catering for that kind of leg means cold boards and a single hot course, no more. Corporate jet catering from Zurich or Geneva rotations tends to be breakfast on the way in, lunch on the way out. For VIP flight catering and charter flight catering we write a bespoke menu around the passenger list, and a private jet chef can adjust it right up to the slot. Luxury inflight catering at LSGS often means doing less, better: a Valais cheese board, air-dried beef, rye bread, fruit.

Government flight catering prepared for a delegation at Sion Airport, Valais

State & royalDiscretion, protocol

Government flight catering and aviation catering at Sion Airport (LSGS)

Sion handles occasional official movements, particularly when delegations travel to the canton or stay in the Alpine resorts. Government flight catering and head of state flight catering are cleared through the protocol office before anything is cooked, and the team is named in advance. VIP aviation catering and state visit aircraft catering at LSGS stay discreet: no labels with names, seat numbers only, one contact on our side from order to handover. Diplomatic flight catering is handled the same way.

Inflight catering menu highlights at *Sion Airport* (LSGS)Or write your own, we cook it

Cold board with Valais cheese and dried beef, inflight menu for Sion LSGS

Cold galley

No oven · served in four minutes

Private jet platters: Valais cheese, dried beef and rye bread, cut per seatCold, sliced thin

Smoked valley trout with horseradish cream, one of the gourmet inflight meals we pack for short legsCold, sauce in its own pot

Private jet snacks: dried apricots, walnuts and mountain cheese cubesCold, boxed per seat

Hot raclette course plated for in-flight catering at Sion Airport

Hot service

One oven · re-plated in twelve minutes

Raclette over steamed potatoesHot, two minutes in the oven

Chicken breast with apricot jus and röstiHot, jus packed separate

Saffron risotto with mountain mushroomsHot, finish at the galley

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

Dietary requirements and aviation catering at Sion Airport (LSGS)

Families fly to Sion for the resorts, so kids meals are common here: plain pasta, sliced fruit, a mild cheese, nothing hidden in the sauce. Kosher, halal, vegan and gluten free special meals are cooked on separate boards and boxed separately. Allergen free requests matter in a cuisine built on cheese, nuts in pastry and cured meat, so tell us the allergen and we mark every tray with the seat number only.

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

Crew meals for pilots and cabin crew at Sion Airport (SIR)

Turnarounds at Sion are often a drop-off and an empty leg back down the valley, so crew meals are built to be eaten with one hand: a wrap, cold cuts, fruit, a small salad. They are on request and invoiced like the rest of the order. Flight crew meals and pilot meals go out as crew meal boxes with a CREW label, and we keep heavy cheese dishes out of them before a mountain departure. Cockpit meals are a different matter from the cabin: the captain and first officer can have different meals for pilots, as the operator policy asks. Crew catering can also be a hot lunch waiting in the FBO crew room.

Meal passLSGS

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passLSGS

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Sion Airport LSGS runway with Alpine peaks of the Valais behind, general aviation hub

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

Airport catering delivered to the FBO at Sion Airport (LSGS)

Sion is a small field where civil and military activity share the apron, and access is arranged through the handling agent. FBO catering is delivered to the general aviation terminal or straight to the aircraft once the handling agent confirms the stand. We coordinate ground handling catering with them for airside access and give a time that matches your slot, so catering delivery to the FBO is never waiting on a gate. Handling agent catering is simply the agreed handover: one contact, one point of delivery.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

Aircraft provisioning for large cabins: airport catering at Sion Airport

Most movements at Sion are light and midsize jets, so galley catering is carried in by hand or on a small cart, no high loader needed. For larger aircraft we plan airside catering delivery with the handling agent, and aircraft provisioning is sized to the galley: one oven, two, or a cold-only drawer. Tell us the type and we pack accordingly.

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 airportLSGS / SIR

About Sion Airport: business aviation and airport catering

Sion Airport (LSGS, IATA SIR) is the Valais gateway for general aviation, set in the Rhône valley with the runway aligned along it. Business jets, private turboprops, helicopters and the occasional charter use the field, and airport catering here is a matter of timing around the weather rather than volume. Business aviation catering at Sion rides the same slot as the passengers: cabin crew meals and passenger trays are handed over together, so one delivery covers the whole aircraft.

Business aviation

As a business aviation hub for the Alps, Sion peaks from December to March and again in summer, when festivals fill the resorts. FBO services and ground handling services are compact, so late changes are normally absorbed on the apron. Mountain weather can hold a departure for hours, which is why the hot course is packed to survive a delay.

Customs & food import

Switzerland is outside the EU customs union, so food crossing in on a flight is checked: fresh meat and dairy brought from abroad generally cannot be carried in, while catering bought locally for departure faces no such issue. Check the rules for the destination country before taking leftovers on board.

ReviewsFrom the crews we cater for

5.0 / 5

★★★★★

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

Leave a review

★★★★★VIP AIRLINER

“It was the packing plan I cared about at SIR, with 10 servings of a cheese board and savoury canapés and an evening cabin service to consider. Instead of asking us to improvise, The Galley Girls explained how the sandwiches could be arranged during service. We could finish the fruit plates as each guest was ready, rather than laying everything out at once. I want an inflight catering company to understand meal organisation, and this order gave us a useful starting point.”

Danielle P. | Chief cabin officer — BBJ

BBJ 2

★★★★★LIGHT JET

“Timing and organisation mattered at Sion Airport, where our order of roasted vegetable bowls with separate dressings for 4 people involved a late menu amendment. After a final adjustment to the snack boxes, The Galley Girls gave us one revised order summary to work from. There was no need to reconstruct the breakfast portions quantities from several messages during the final departure checks. When comparing inflight catering companies, I would look closely at meal organisation after this experience.”

Amelia H. | VIP flight attendant

Citation XLS+

★★★★★BUSINESS JET

“I wanted prawn salad and small fruit plates for 11 guests at LSGS, packed sensibly for a cabin team dealing with a family lunch request. The Galley Girls used a readable packing list for the main courses, which helped when two colleagues checked the order together. With in-flight catering services, careful attention to storage requirements matters as much to our crew as the menu itself. I found the sauces without searching through every box, a small detail that mattered during the final cabin checks.”

Nora X. | VIP flight attendant

Falcon 7X

What crews ask before SionAsked by crews

How much does private jet catering cost out of Sion, with Swiss import rules in play?+

Because Switzerland sits outside the EU customs union, sourcing from inside the country keeps the order simple, and Valais produce costs more than imported equivalents. A raclette lunch for six costs less than a plate of fresh seafood flown in from abroad, which also faces import checks. We quote against your menu and headcount.

What is the lead time for catering at Sion before a long leg with two services?+

On a long leg with two services you need two sets of trays, and two sets need careful planning at the ovens. Order about 10 hours before departure where possible; last-minute orders are handled, though cheese and fresh fish may need an earlier call.

What does customs say about food on a flight into Sion?+

Switzerland applies its own import rules on meat and dairy from outside the country, and the handling agent may ask what is on board at arrival. Catering loaded in Sion for departure is not an import issue; leftovers brought in from elsewhere may be.

Can you bring food to the aircraft yourself at Sion?+

You can, but on a long leg with two services the crew usually does not want to cook or plate it, so ready-to-serve trays with reheat times save time. Food from outside Switzerland may be inspected, so declare it to the handling agent.

Is catering part of a charter into Sion?+

No. Catering is not part of the charter: you order it separately and it is invoiced on its own, as with any order. Customs rules for the destination country can limit what leaves with the aircraft, so tell us the next stop.