Which FBOs at Beauvais-Tillé airport (BVA/LFOB) do you deliver to?

We deliver inflight catering at LFOB to the fixed-base operators confirmed on your flight plan, and we coordinate directly with your handling agent to arrange airside handover. If you've arranged planeside service, our badged driver will meet your aircraft at the designated stand, subject to apron access approval.

What is the shortest notice you can typically accept at Beauvais-Tillé airport?

We typically accept orders on a same-day basis at Beauvais-Tillé airport when kitchen capacity and airside access allow, though notice depends on your departure time, menu complexity, and apron scheduling. During high-traffic periods—air show weeks, fashion week, major race days—advance booking is strongly recommended to secure your slot.

Can you accommodate specific dietary and allergen requirements?

Yes. Every private jet catering order is tailored to the dietary and allergen requirements you provide at brief, with ingredients listed on each label and cross-contamination protocols observed in our Paris facility. Vegan, gluten-free, kosher-style, and low-FODMAP menus are prepared as standard, and substitutions are confirmed before production begins.

Do you offer high-loader service at Beauvais-Tillé airport?

High-loader service for aviation catering at LFOB is available where ground equipment is confirmed at the time of order and your aircraft configuration requires vertical loading. We coordinate with your handling agent to arrange the equipment and schedule the lift to align with your pre-flight checks, but availability is never assumed.

How do I place an order for a flight departing Beauvais-Tillé airport (BVA/LFOB)?

Contact us with your tail number, departure time, passenger count, and any dietary requirements. We'll confirm menu options, delivery logistics, and airside coordination, then send a written brief covering galley stowage, reheating instructions, and allergen data. Orders are logged against your flight plan and tracked through to handover at Beauvais-Tillé airport.

Private jet catering · Beauvais

Private Jet Catering at Beauvais-Tillé Airport (LFOB / BVA), Beauvais

BVA (IATA) · LFOB (ICAO)

Prepared to order, delivered airside

Hot entrees plated six hours before service hold temperature and texture when prepared in cold-chain facilities and reheated airside at BVA. Private jet catering for Beauvais includes crew meals on long sectors, timed to your cruise schedule.

Order now →See the menu →

Private jet catering at Beauvais-Tillé airport (BVA/LFOB)

Chef Meera Oliveira, private jet chef covering Beauvais-Tillé airport

Your chef here

Chef-led private jet catering at BVA/LFOB

Most departures allow twenty-four hours; yours may not. Chef Meera Oliveira absorbs late changes where the production window permits, adjusting quantities and timing without reworking the entire order. Dishes are built to travel: cold plates that hold, mains that reheat in your galley, portioning that matches your manifest. You brief the passenger count and dietary restrictions; the chef answers directly, confirms what the oven will take, and delivers airside on the slot you set.

Cooked for your slot, packed for your galley.

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Background

Chef Meera Oliveira brings Modern French precision to elevated cabin dining, crafting multi-course VIP experiences with refined sauces, seasonal vegetables, and sophisticated cold presentations. Her signature pistachio breakfast brioche and buckwheat bowl exemplify her talent for transforming classic techniques into memorable airborne cuisine.

How to order flight catering for departures from BVA

Cold holding begins twelve hours before a long departure: proteins sous-vide, then chilled to 2°C, labelled for mid-flight plating or galley reheat at cruise. The lead time to order private jet catering from Beauvais is typically forty-eight hours; same-day requests are absorbed where production allows, and a private jet catering quote confirms what can be ready against your slot. Delivery runs are timed to fuelling windows. Crews receive oven capacity notes per aircraft type, refrigeration limits for the sector length, and a second-service suggestion if the flight exceeds six hours.

The Beauvais production kitchen — private jet catering near Beauvais-Tillé airport

The Beauvais kitchen

Jet catering Beauvais

A bone-in short rib sealed after plating holds differently than one braised and portioned on board, and that distinction matters when your departure from BVA is feeding a ten-hour sector. The kitchen preparing your order for Beauvais-Tillé airport works to long-cruise logic: dishes are timed against your slot, then sealed in controlled temperature to preserve texture and moisture over the flight. Private aviation catering here accounts for second-service planning—hot entrées that reheat without drying, cold compositions that stay stable, crew meals on the same ticket. Cold rooms dedicated to business aviation catering keep shellfish, dairy, and garde-manger cuts separated and logged.

Cold-chain controlledHACCP certifiedSame-day capacity, daily

The menu

Private jet catering menu at Beauvais-Tillé airport

Breakfast leaves ready to serve: pastries boxed, cold cuts portioned per seat, hot items in foil that hold two hours. Cold plates—smoked fish, charcuterie, composed salads—travel four hours without reheating. Mains reheat in your galley oven, labelled with time and temperature. Desserts portion individually. Crew meals join the same order, allergen-labelled on every item, packed to the count you give.

Smoked trout, shaved fennel, citrus segments

Served cold, holds four hours without refrigeration, contains fish and mustard in the dressing.

Braised chicken with root vegetables and thyme jus

Reheats in a galley oven, eighteen minutes at 160°C, contains celery and may contain traces of sulphites.

Almond tart with poached pear

Served at cabin temperature, holds six hours, contains gluten, dairy, eggs, and tree nuts.

Three of the dishes the Beauvais-Tillé airport kitchen cooks. Allergen detail is confirmed in writing with your quote.

See the full menu →

Order online →Download the menu (PDF)

Every item is packed with reheating and plating notes for your cabin.

Delivery at BVA

Ramp delivery and handling at Beauvais-Tillé airport

The Beauvais kitchen

cold-chain vans, badged drivers

cold-chain controlled

Handover at BVA

FBO or aircraft door

How it works

Handover where your airport allows

To your FBO desk or at the aircraft — we coordinate with your handling agent. Slot moves? The kitchen cooks to the update.

Crew meals alongside the VIP service

One delivery, both cabins covered — crew meals cooked in the same kitchen, packed and labelled separately.

Large cabins and multi-leg loads

High-loader service for widebody, volumes sealed per leg.

Handover per airport rules · high loader for widebody · same-day, daily

Airside delivery

Airside delivery at Beauvais-Tillé airport

Your BBJ galley is served by high loader where available, confirmed at the time you order VIP flight catering for BVA. Badged drivers deliver in temperature-controlled vehicles, airside to the ramp or to your FBO, at the slot you set. Charter flight catering for the same departure is packed on the same run: owner cabin, passenger service, and crew meals loaded together. Handover is direct—driver to handling agent or crew—with cold-chain documentation and the contact who took the order reachable until pushback. Timing is set to your pre-flight checks, typically within a thirty-minute window.

FBO or ramp-side handoverHigh-loader service for widebodyMulti-leg loads

High-loader and airside catering delivery at Beauvais-Tillé airport

Inflight catering — France

Flight catering that follows the market calendar at BVA

During the early morning departure bank, your private jet menu reflects what the market gives this month. Cold starters assemble from what arrives fresh that week. Mains adapt as seasonal produce turns over. Your inflight menu changes accordingly, not by choice but by supply: asparagus in spring, stone fruit in summer, game in autumn. The kitchen preparing your order works within those constraints, building dishes that hold across the sector and meet the allergen labelling you require, one contact for every airport we cover.

Request catering

Private jet concierge — Beauvais

Beyond catering

The kitchen handles what surrounds the meal. Add any of it to your order — one brief, one delivery.

Fresh flowers

Cabin arrangements delivered with the catering, conditioned to last the flight.

Wines & spirits

Sourced to your list, chilled or cellared, ready to serve.

Linen care

Cabin linen and crew pieces collected, laundered, returned pressed.

Dishware & equipment

China, glassware and galley equipment washed and repacked between legs.

Storage between rotations

Your equipment and stock held at the kitchen until the next leg.

Fine grocery

Pantry staples and fine grocery restocked for the days ahead.

Add concierge to your order →

One brief, one delivery — a reply typically within 30 minutes.

Local calendar

Calendar peaks at Beauvais-Tillé airport

Mid-June in odd years brings the Paris Air Show, saturating the apron at Beauvais-Tillé airport with corporate jets, tightening PPR slots, and extending ground times. Late February, early March, late September, and early October mark Paris Fashion Week, when charter demand spikes and high-loader requests multiply. The Prix de Diane at Chantilly in mid-June and the Prix de l'Arc de Triomphe in early October add leisure and VIP traffic, compressing airside access windows. During these periods, you'll need to place your private jet catering order earlier than usual, confirm delivery timing with your handler, and expect longer apron queues for refueling and catering upload.

Paris Air Show

mid-June, odd yearsNearby · ParisHeavy demand

On the field

During Paris Air Show week, you should expect significantly increased traffic at Beauvais-Tillé, with tighter slot coordination and extended handling lead times as operators accommodate overflow from Le Bourget and serve regional positioning flights.

What we do about it

Show-week chalet hospitality drives private jet catering and VIP flight catering volume to forty or fifty covers in a single morning window. We prep bulk product the day before your slot and stage cold hold by departure group, so a delayed PPR doesn't strand trays at ambient for an hour while the static display closes your taxiway.

Paris Fashion Week

late February to early March, and late September to early OctoberNearby · ParisHeavy demand

On the field

During Paris Fashion Week, you should expect increased business aviation traffic at Beauvais-Tillé, with higher apron occupancy and extended handling turnaround times. Coordinate your arrival slot and catering delivery window early to avoid FBO congestion.

What we do about it

Orders placed four weeks out secure full choice across business aviation catering and VIP flight catering; two weeks remains workable for core menus. Same-day is possible for crew meals and galley staples, but bespoke requests close seventy-two hours before departure as supplier schedules tighten across both Paris Fashion Week periods.

Prix de Diane, Chantilly

mid-JuneNearby · ChantillyBusier than usual

On the field

During the Prix de Diane week, you should expect significant apron congestion at Beauvais-Tillé with prior permission required for parking, extended handling delays, and limited slot availability as business aviation traffic peaks substantially.

What we do about it

Chilled champagne and lunch boxes board before the meeting, then multi-course requests for return legs once hospitality guests join owners—private jet catering volumes rise but cabin count stays moderate. Dietary coverage broadens: we typically coordinate three to five requirements per aircraft, and charter flight catering lead times tighten to same-day during mid-June.

Prix de l'Arc de Triomphe

first weekend of OctoberNearby · ParisBusier than usual

On the field

You should expect increased business aviation traffic at Beauvais-Tillé during Arc de Triomphe week, though activity remains lighter than at Paris-Le Bourget. Prior permission recommended as apron slots may tighten; coordinate catering delivery timing with your handling agent to avoid congestion.

What we do about it

Sunday evening departures often slip two or three hours as the racetrack empties. Business aviation catering orders for this window include cold holding provisions—additional ice packs, extended shelf-life plating—so VIP flight catering holds through the delay without a galley reload. We stage crew meals separately to release aircraft that leave ahead of schedule.

Periods shift year to year — confirm the date with us when you order.

Request catering for Beauvais-Tillé airport (BVA/LFOB) →

Relied On, Flight After Flight

★★★★★

“Ordering catering in for Beauvais-Tillé airport (BVA) was simple. Excellent communication, fresh food and on-time delivery.”

Alex D. · VIP Flight Attendant

★★★★★

“We regularly organize flights in via Beauvais-Tillé airport (BVA). Fast replies, smooth ordering and reliable catering.”

Charlotte G. · Charter Operations

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