Which FBOs at Pontoise-Cormeilles Aerodrome (POX/LFPT) do you deliver to?

We coordinate inflight catering at LFPT with the handling agent or FBO confirmed on your flight plan. Deliveries are made airside, either to the FBO facility or directly to the aircraft apron, depending on the arrangement at the time of departure.

What is the shortest notice you can typically accept at Pontoise-Cormeilles Aerodrome?

Same-day orders are accommodated when slot availability and production capacity align. Timing depends on the departure window, menu complexity and current kitchen load. We confirm feasibility as soon as you submit the brief.

Can you accommodate specific dietary and allergen requirements?

Yes. Chef Meera Oliveira adjusts menus for gluten-free, dairy-free, vegan, kosher, halal and other dietary profiles. Every dish is labelled with allergen information and portioned separately where cross-contact is a concern. Substitutions are confirmed before production begins.

Do you offer high-loader service at Pontoise-Cormeilles Aerodrome?

High-loader service for aviation catering at LFPT is arranged where available and confirmed at the time of order, based on aircraft type and apron logistics. When not available, catering is delivered to apron level and handed to cabin crew at the stairs.

How do I place an order for a flight departing Pontoise-Cormeilles Aerodrome (POX/LFPT)?

Submit your brief with departure time, passenger count, dietary requirements and preferred menu style. We confirm feasibility, finalize the private jet catering menu and coordinate delivery timing with your handling agent or FBO. All orders are sealed, labelled and delivered airside.

Private jet catering · Cormeilles-en-Vexin, Val-d'Oise

Private Jet Catering at Pontoise-Cormeilles Aerodrome (LFPT / POX), Cormeilles-en-Vexin

POX (IATA) · LFPT (ICAO)

Prepared to order, delivered airside

For private jet catering at POX, Cormeilles-en-Vexin, Val-d'Oise, the kitchen preparing your order delivers airside with allergen documentation ready, galley layouts confirmed, and tray fit checked before you board.

Order now →See the menu →

Private jet catering at Pontoise-Cormeilles Aerodrome (POX/LFPT)

Chef Meera Oliveira, private jet chef covering Pontoise-Cormeilles Aerodrome

Your chef here

Chef Meera Oliveira for private jet catering

In the early morning, when the first departure slots at LFPT are called and apron movements begin to stack, Chef Meera Oliveira is already matching production to the day's order list. She cooks what you ask for, adjusts portioning as passenger counts shift, and answers directly when the timeline compresses. Her kitchen works within the lead time you have, not the one a standard cycle would prefer, and every dish is packed with reheating instructions and allergen data written plainly. That directness—one chef, one order, one handover—removes the need for you to verify details twice.

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 the ordering cycle runs for aviation catering at POX

When your slot moves or passenger count changes, the kitchen adjusts the order without requiring you to chase suppliers or re-confirm allergens by hand. To order private jet catering for a departure from POX, allow a lead time of twenty-four hours for full custom menus; shorter notice is often workable depending on the departure list that day. Production is timed against the morning and afternoon peaks, with delivery runs synchronised to your slot. Request a private jet catering quote through the contact form; turnaround is typically within two hours, with oven capacity and refrigeration limits noted per aircraft type.

The Cormeilles-en-Vexin, Val-d'Oise production kitchen — private jet catering near Pontoise-Cormeilles Aerodrome

The Cormeilles-en-Vexin, Val-d'Oise kitchen

Jet catering Cormeilles-en-Vexin, Val-d'Oise

For crew managing multiple stops, private jet catering at POX removes the guesswork you used to carry—no more chasing suppliers by phone, re-plating on the ramp, or interpreting allergen notes without documentation. The kitchen preparing your order for Pontoise-Cormeilles Aerodrome works to a documented protocol: cold rooms held below 3°C, dedicated pâtisserie and garde-manger posts, same-day capacity timed against your departure slot. Every dish is sealed after plating, labelled with full allergen traceability, and moved under cold-chain control. Galley fit is confirmed before dispatch. Business aviation catering here is written around what you need in the cabin, not what a supplier happens to stock that morning.

Cold-chain controlledHACCP certifiedSame-day capacity, daily

The menu

Private jet catering menu at Pontoise-Cormeilles Aerodrome

Breakfast, cold plates that hold across a six-hour leg, mains that reheat in a galley oven, and crew meals on the same order—all portioned per seat and labelled with literal allergen information on every item. You specify service sequence and dietary restrictions; the kitchen packs accordingly, with each container marked for stowage and reheating where required. What can be ordered shifts with the market, but the format remains constant: dishes built to travel, plates that arrive as you need them.

Smoked trout with pickled vegetables and herb cream

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

Braised chicken with root vegetables and pan jus

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

Poached pear with almond cream and candied walnut

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

Three of the dishes the Pontoise-Cormeilles Aerodrome 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 POX

Ramp delivery and handling at Pontoise-Cormeilles Aerodrome

The Cormeilles-en-Vexin, Val-d'Oise kitchen

cold-chain vans, badged drivers

cold-chain controlled

Handover at POX

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 charter flight catering operations at LFPT

Packed in temperature-controlled carriers, your order reaches the apron at the time you nominate. Badged drivers deliver directly to your FBO or ramp-side to the aircraft door, with cold-chain integrity maintained throughout. VIP flight catering and charter flight catering both travel on the same secure run. For larger cabins, high loader access is confirmed at the time of order, allowing service to galley doors at height where available. Handover is completed in coordination with your handling agent, timed to fuelling and pre-flight checks so the crew receives everything ready to stow.

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

High-loader and airside catering delivery at Pontoise-Cormeilles Aerodrome

Handover points

FBOs and handling agents at Pontoise-Cormeilles Aerodrome

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

AMERIDAIR HANDLING with 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 Cormeilles-en-Vexin, Val-d'Oise

Inflight catering — France

Flight catering tailored to government delegation schedules at POX

Government and head-of-state flights receive the same protocol-aware service at POX: discrete handover, confidential manifest handling, and menu volumes scaled to delegation size. Your private jet menu is built around what the season allows, with inflight menu options adjusted as produce availability shifts. Security of the transfer is maintained airside; no detail of the passenger list leaves the chain of custody. Supplies are sourced fresh for each departure, and the kitchen preparing your order works within the constraints you set—dietary requirements, service sequence, and cabin configuration all noted before packing begins.

Request catering

Private jet concierge — Cormeilles-en-Vexin, 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

Event catering at Pontoise-Cormeilles Aerodrome

Mid-June during odd years brings Paris Air Show traffic that fills slots across the Paris basin, including Pontoise-Cormeilles Aerodrome. Late February, late September and early October see increased volumes around Paris Fashion Week and the Prix de l'Arc de Triomphe, while Roland-Garros in late May to early June adds short-notice charters. PPR windows tighten, apron capacity narrows and high-loader availability becomes less predictable. You'll want to submit private aircraft catering orders earlier than usual during these weeks, allowing time for production scheduling and coordinated airside delivery when ground movements are dense.

Paris Air Show

mid-June, odd yearsIn townHeavy demand

On the field

During the Paris Air Show week, expect substantially increased traffic at Pontoise-Cormeilles Aerodrome, with prior permission required, limited apron availability, and extended ground handling times due to overflow positioning from Le Bourget.

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, you should expect increased traffic at Pontoise-Cormeilles Aerodrome with tighter apron availability and extended handling coordination times. Prior permission required procedures may be enforced more strictly as the platform accommodates higher volumes of business aviation movements.

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 Roland-Garros, expect heightened apron activity and longer handling coordination times at Pontoise-Cormeilles; prior permission requests are strongly advised as slot availability tightens and FBO capacity becomes constrained throughout the tournament week.

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

During the Arc de Triomphe weekend, you should expect increased apron congestion and stricter PPR requirements at Pontoise-Cormeilles, as the aerodrome serves as overflow capacity for Paris-area executive traffic when Le Bourget reaches saturation.

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 Pontoise-Cormeilles Aerodrome (POX/LFPT) →

Trusted by Flight Crews and Operators

★★★★★

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

Ben H. · VIP Flight Attendant

★★★★★

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

Ben W. · Charter Operations

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