Catering to your aircraft in Saint-Pierre.
At LFVP the cabin crew often waits on the fog, not the other way round. We cook French and North Atlantic dishes in a form that holds, and deliver them to the aircraft through 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.
Saint-Pierre is a French island territory off Newfoundland, and the private jet menu here is built from the North Atlantic: cod, scallops, lobster and crab. Every private jet menu we write for Saint-Pierre keeps that catch at its centre, with French bread and cheese beside it.
The inflight menu travels as it would from a French kitchen: sauce apart, the fish chilled, the bread wrapped for the drawer. Private jet food from the island is simple and seasonal, so we list local specialities by how they behave in a galley.
Private jet platters carry smoked and cured fish with French charcuterie and cheese, plated cold. Gourmet inflight meals add a cod or scallop main finished in the oven, and private jet snacks cover sablés, fruit and small savoury bites.
Local specialities such as cod, scallops and French pastry are the reason a Saint-Pierre order reads differently from a Paris one. Ask for what the island does well and let us pack it for your cabin.
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.
Saint-Pierre Pointe-Blanche sits on a low, windswept island south of Newfoundland, and its short runway and North Atlantic fog shape every departure. Private jet catering here is built around a galley that may wait for a weather window, with French and local seafood packed to survive a delay. Inflight catering and in-flight catering for the cabin, aviation catering and business aviation catering for the operator, executive jet catering for the principal, diplomatic flight catering for a delegation and cabin crew meals for the flight deck all follow the same rule: nothing that suffers when the departure slips.
Business jets that land at FSP rarely stay long, so the order has to be simple. Corporate jet catering, business jet catering and charter flight catering centre on one hot dish and a cold plate. VIP flight catering and luxury inflight catering add local fish. Our private jet chef will write a bespoke menu around the aircraft's oven.
Saint-Pierre is French soil in North America, so official visits carry real protocol. Government flight catering here starts with a cleared menu and a named team. Head of state flight catering and VIP aviation catering are discreet by design, and state visit aircraft catering follows the delegation's own rules.
Special meals at Saint-Pierre are handled as a procedure, because fish and shellfish sit at the centre of the island's cooking. For allergen free orders we keep shellfish and cod on a separate board and box, and mark the tray by seat. Kosher, halal, vegan, gluten free and kids meals are written into the order with the tail and the headcount, then packed so the cabin crew can serve without opening the wrong box.
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 fog holds a flight at FSP, crew meals matter more. We offer flight crew meals and pilot meals boxed for the cockpit, with crew catering sized for the rotation. Cockpit meals avoid sauces that spill, crew meal boxes are marked, and different meals for pilots are packed separately. Each box is added to the order when you ask for it and appears on the invoice like any other line.
At Saint-Pierre we deliver to the FBO and the general aviation terminal. FBO catering is handed over at the aircraft with your handling agent present. Catering delivery to the FBO follows ground handling catering rules, and handling agent catering is coordinated before the slot.
Saint-Pierre sees mainly light and mid-size business jets, so galley catering is usually carried by hand and van rather than by high loader. Airside catering delivery follows the FBO and handling agent on the apron at LFVP. For a larger aircraft on a government visit, aircraft provisioning is planned with the handling agent beforehand, with door height and the galley position confirmed first.
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.
Saint-Pierre Pointe-Blanche is a small airport on a French island south of Newfoundland, and most of what lands here is general aviation. Airport catering is kept simple because the terminal is compact: FBO services and ground handling services work from the same stretch of apron, and a business jet is usually met at the stairs.
As a business aviation hub it is quiet but distinctive, and the FBO services reflect that. Inflight catering and in-flight catering follow French habits, aviation catering and business aviation catering lean on cod and scallops, executive jet catering suits short stays, diplomatic flight catering serves official visits, and cabin crew meals and crew meals cover the wait when fog holds a departure.
Saint-Pierre is French territory, so French and EU customs apply to what comes on board. Fresh meat, dairy and produce may be restricted on import and re-export, and FBO services can only advise on what the officers will accept. Ask your handling agent before you load anything not supplied by us.
Average rating from the cabin crew and pilots we cater for.
“One detail shaped our order at Saint-Pierre Pointe-Blanche Airport: a short ground stop, alongside a request for a breakfast basket with individual preserves for 8 passengers. The Galley Girls prepared the desserts for assembly in the galley, with the accompanying elements easy to locate. This experience of inflight catering gave us a useful reference for managing portion planning on another departure. The salads stayed together in one group, so another crew member could follow the same plating sequence.”
“Clear quantities were essential at LFVP: we had 2 passengers expecting mushroom risotto and a green salad and were working around several individual meal preferences. For in-flight catering, that attention to meal organisation made the order noticeably easier to manage. The confirmation from The Galley Girls showed the main courses clearly enough for us to check the planned service quantities. The quantities of fruit plates matched our service plan, leaving us comfortable with the order before the final briefing.”
“Good preparation made the difference at FSP, where 4 guests expected a selection of petits fours and sandwiches despite limited fridge space. Our brief for vip inflight catering was met with a sensible plan for galley preparation. The Galley Girls grouped the snack boxes by service, which was more useful to us than simply receiving a list of dishes. Our colleague could take over the starters without asking where every component had been placed during preparation.”
Season and weather decide more here than most airports. A departure that waits for fog to lift needs a menu that holds, which shapes what you order and therefore what you pay. Fish-heavy plates cost more than bread-and-cheese platters. We quote per menu once we know the aircraft and the guests.
Lead time depends on who is flying. A government or head-of-state aircraft needs the menu settled with protocol first; an ordinary jet does not. In both cases last-minute orders are handled, and we confirm the FBO handover with you.
The island uses French customs, which differ from neighbouring Newfoundland. A flight that diverts through weather may face different rules on the other side. We pack in sealed trays, label by seat, and tell you what can travel on.
A delegation often arrives with its own dishes, and customs may allow some of it, but a government flight is usually better served by one cleared order. We can build a menu that respects dietary and protocol limits. Bringing food in means checking French import rules first.
No, it is a separate order. A private jet charter into LFVP is priced on the aircraft, and the galley is stocked on request. In winter we suggest a menu that tolerates a late departure.
Tail, pax and diets — a flight attendant takes it from there, day or night.
