What is the shortest notice you can typically accept at Charles de Gaulle International Airport?

Same-day orders are typically accepted if the brief reaches us before midday production closes, giving the kitchen time to source ingredients, complete cooking and maintain the cold chain through transfer. Tighter windows are confirmed case-by-case, depending on the menu complexity and current order volume.

Can you accommodate specific dietary and allergen requirements?

Yes. Every tray carries allergen labels for the fourteen major groups—gluten, dairy, tree nuts, shellfish and others—and we prepare vegan, kosher-style and low-sodium menus when you specify them in the brief. Cross-contact is managed through separate cutting boards and dedicated utensil sets in the garde-manger section.

Do you offer high-loader service at Charles de Gaulle International Airport?

High-loader access for aviation catering at LFPG is arranged through your ground handler and confirmed at the time of order, since equipment availability varies by apron zone and aircraft parking position. When a loader isn't available, we pack trays for crew hand-carry up the airstairs, ensuring dimensions and weight remain manageable.

How do I place an order for a flight departing Charles de Gaulle International Airport (CDG/LFPG)?

Send your passenger count, dietary requirements, departure time and preferred menu style to our operations desk by email or phone. We'll confirm availability, quote a price, coordinate with your nominated FBO or handler, and deliver the sealed order airside in time for your scheduled pushback.

Private jet catering · Paris (Roissy-en-France, Val-d'Oise)

Inflight Catering LFPG — Charles de Gaulle International Airport

Q: Which FBOs at Charles de Gaulle International Airport (CDG/LFPG) do you deliver to?

We deliver inflight catering at LFPG to Signature Flight Support, ExecuJet and Universal Aviation, handing over sealed orders at the crew room or placing them in FBO cold storage when your arrival time shifts. If your handler has confirmed planeside access, our driver will meet your aircraft on the apron with temperature-controlled transport.

CDG (IATA) · LFPG (ICAO)

Prepared to order, delivered airside

During peak rotation days, you need one contact for inflight catering across the fleet at CDG. Private jet catering for Paris (Roissy-en-France, Val-d'Oise) with high loader capability where available, cold-chain controlled to the ramp.

Order now →See the menu →

Private jet catering at Charles de Gaulle International Airport (CDG/LFPG)

Chef Meera Oliveira, private jet chef covering Charles de Gaulle International Airport

Your chef here

Chef Meera Oliveira at Charles de Gaulle International Airport

She sources white asparagus from Argenteuil during the narrow spring window, stages it in ice baths immediately after blanching, and pairs it with a controlled beurre blanc that holds emulsion through transfer and reheating. For aviation catering at CDG, that discipline matters: transatlantic sectors demand plating that survives six hours in a galley refrigerator, and her cold garde-manger plates—duck rillettes with cornichons, chilled poached salmon with herb oil—are assembled to travel without weeping or separation. When a PPR slot moves forward by an hour, her team adjusts oven schedules and chills components faster rather than compromise texture, ensuring every tray boards in the condition you briefed.

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 private jet catering for departures from CDG

If the slot moves, the delivery window adjusts with it. To order private jet catering, send your departure time, passenger count, and any dietary restrictions; you receive a private jet catering quote within the hour. Lead time is typically twenty-four hours for a full galley; shorter turns are absorbed where the production schedule allows. One agent covers the fleet: breakfast for an early positioning leg, cold service for a transatlantic sector, crew meals on the same order. Oven capacity and refrigeration limits are briefed per aircraft type, and late changes are confirmed in writing.

The Paris (Roissy-en-France, Val-d'Oise) production kitchen — private jet catering near Charles de Gaulle International Airport

The Paris (Roissy-en-France, Val-d'Oise) kitchen

Jet catering Paris (Roissy-en-France, Val-d'Oise)

Between confirming the slot and wheels-up, you need one contact that consolidates catering across aircraft types, tail numbers, and departure times—not a supplier list you chase through the night. The kitchen preparing your order for CDG operates with documented allergen protocols on every label, dedicated cold rooms for proteins and dairy, and same-day capacity timed against your departure window. Private aviation catering here means pâtisserie and garde-manger posts working to your brief, sealing after plating, and cold-chain control from production through to airside handover. High loader capability is available where your aircraft requires it, and inflight catering orders are coordinated across every airport we cover, so one instruction reaches the right facility without rekeying or second calls.

Cold-chain controlledHACCP certifiedSame-day capacity, daily

The menu

Private jet catering menu at Charles de Gaulle International Airport

You can order breakfast trays, cold lunch plates that hold across a six-hour leg, hot mains portioned for galley reheating, and crew meals on the same ticket. Each item is labelled with allergens, and portioning is set per seat—eight passengers receive eight plates, not a bulk tray. If someone cannot eat gluten, dairy, or shellfish, that restriction is cooked into the dish from the start, not adapted at the last step. The menu is written to what the kitchen can source and prepare that week, so a dish in April may not appear in October.

Smoked trout, herb cream, pickled cucumber

Served cold, holds four hours under refrigeration, contains fish and dairy.

Braised chicken with root vegetables and thyme

Reheats in a convection oven at 160°C for twelve minutes, contains celery.

Dark chocolate tart with salted caramel

Served at cabin temperature, holds six hours, contains gluten, dairy, and egg.

Three of the dishes the Charles de Gaulle International 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 CDG

Ramp delivery and handling at Charles de Gaulle International Airport

The Paris (Roissy-en-France, Val-d'Oise) kitchen

cold-chain vans, badged drivers

cold-chain controlled

Handover at CDG

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 and VIP flight catering at CDG

You no longer brief three suppliers for a single departure. VIP flight catering and charter flight catering are delivered on one airside run, timed to your slot. Badged drivers in temperature-controlled vehicles deliver to your FBO or ramp-side at the aircraft door. For large cabins, high loader capability is confirmed at the time of order, serving galley doors at height. The handover is logged, and your crew signs for what was loaded. Cold chain is maintained door to door, and the contact who took the order is the one who confirms delivery.

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

High-loader and airside catering delivery at Charles de Gaulle International Airport

Handover points

FBOs and handling agents at Charles de Gaulle International Airport

We deliver to the FBO or handling agent you nominate. Tell us which one when you order — we coordinate the handover directly with them.

Jetex

Listed for reference. Not an exhaustive list, and not a partnership — confirm your handover point at the time of order.

Seasonal produce sourced near Paris (Roissy-en-France, Val-d'Oise)

Inflight catering — France

Inflight menus timed to what the season gives at CDG

CDG runs year-round, and what arrives fresh each week shapes what can be plated for your departure. Spring brings tender greens and early herbs, summer stone fruit that holds well in a cold galley, autumn root vegetables that reheat cleanly, winter citrus and stored apples. The private jet menu reflects that rotation: a hot main in January will differ from one in July, and a cold plate in May carries produce that may not appear in November. The inflight menu is written to the market, not to a fixed card, so lead time matters when a specific request depends on what is available that morning.

Request catering

Private jet concierge — Paris (Roissy-en-France, Val-d'Oise)

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

Seasonal peaks at Charles de Gaulle International Airport

Mid-June during odd-year air shows, late February and late September for fashion weeks, late May through early June for Roland-Garros, and the first October weekend for the Arc de Triomphe all tighten apron space and push PPR windows earlier at Charles de Gaulle International Airport. You'll see longer queues at the catering gate, shorter high-loader availability, and handler briefs that ask for delivery two hours before pushback instead of the usual sixty minutes. We add kitchen shifts and extend cold-room capacity during these surges, so your private jet catering order still meets the original slot even when the apron is crowded.

Paris Air Show

mid-June, odd yearsIn townHeavy demand

On the field

During the Paris Air Show week, expect significant apron congestion at Le Bourget and heightened slot coordination at CDG as overflow traffic, repositioning flights, and crew movements saturate handling capacity across the Paris basin.

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 OctoberIn townHeavy demand

On the field

During Paris Fashion Week, expect significantly increased private aviation traffic at CDG, with reduced apron availability and extended handling times. Prior permission requirements become stricter, and FBO services often reach capacity; you should confirm slots and ground support well in advance.

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.

Roland-Garros

late May to early JuneIn townHeavy demand

On the field

During the tournament fortnight, expect heightened business aviation activity at CDG with increased PPR requirements and extended ground handling lead times, particularly at Le Bourget-adjacent FBO facilities as overflow traffic redirects to the main platform.

What we do about it

Tournament match schedules push departures into narrow windows, so private jet catering defaults to plated boxes and secure lids rather than open trays. We pack each order to hold through delayed clearance or repositioning—business aviation catering that travels stable when the aircraft moves before the passenger boards.

Prix de l'Arc de Triomphe

first weekend of OctoberIn townBusier than usual

On the field

You should expect heightened traffic across all FBOs during race weekend, with apron congestion and extended handling windows common as operators manage the influx of positioning flights. Advance PPR and slot coordination become essential to avoid delays.

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 Charles de Gaulle International Airport (CDG/LFPG) →

What Flight Attendants Say

★★★★★

“Ordering catering in for CDG / LFPG was simple. Excellent communication, fresh food and on-time delivery.”

Ben G. · VIP Flight Attendant

★★★★★

“We regularly organize flights in via LFPG. Fast replies, smooth ordering and reliable catering.”

Olivia C. · Charter Operations

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