LFBD · Bordeaux
Bordeaux — Grand Cru Gastronomy, Delivered Planeside
Canelés from Baillardran, oysters from Cap Ferret, entrecôte with a Pauillac in hand. We load the full Bordelaise table onto your aircraft at LFBD.
Canelés from Baillardran, oysters from Cap Ferret, entrecôte with a Pauillac in hand. We load the full Bordelaise table onto your aircraft at LFBD.
Bordeaux has spent centuries perfecting the art of the table, and the rest of the world has spent almost as long reducing it to a single product. Yes, the wines are extraordinary — a Pauillac from Château Latour, a Saint-Émilion from Cheval Blanc, a sweet Sauternes from Yquem — but the city's culinary identity runs far deeper than what fills the glass. The Marché des Capucins on a Saturday morning tells the real story: Arcachon oysters shucked to order, piles of cèpes in autumn, thick slabs of entrecôte waiting for the grill, and the unmistakable caramel scent of canelés cooling on wire racks.
LFBD has become one of the busiest private aviation airports in southwest France, driven by en primeur week in spring, the Vinexpo calendar, and a steady stream of château visitors who prefer to arrive without the formalities of commercial terminals. Dassault and Signature handle the aircraft; we handle everything that goes inside. Our kitchen sits close to Mérignac, and our suppliers are the same merchants who provision the starred restaurants of the Chartrons neighbourhood and the bistros along Rue Saint-James.
Bordelaise menus anchored in the region's classics — entrecôte grillée, lamprey stew in season, sole meunière with Graves blanc — scaled from intimate dinners to group charters.
Spring brings négociants, critics, and collectors to taste the new vintage. We cater the arrivals and departures around en primeur week with menus that complement the tasting schedule.
Passengers heading to Saint-Émilion, Margaux, or Pauillac for private tastings. We coordinate timing so your return catering is loaded before wheels-up.
September through October, the vineyards are at full pace and so is private traffic. We manage the seasonal surge with advance planning and no drop in quality.
Structured service for wine trade delegations, corporate retreats at Bordeaux châteaux, and private banking groups — formal or relaxed, matched to the brief.
We source directly from Bordeaux's appellations — a young Pessac-Léognan, a mature Haut-Médoc, a Sauternes for the foie gras — stored and served at correct temperature.
Bordeaux's gastronomy has always been shaped by its rivers and its trade routes. The Garonne brings shad in spring. The Arcachon basin supplies oysters year-round — flat Gravettes and deep-cupped spéciales from the parks at Gujan-Mestras and L'Herbe. The Landes to the south contribute duck, foie gras, and the resinous honey of the pine forests. And the vineyards, naturally, dictate the rhythm of everything.
Our Bordeaux menus move with the seasons. In autumn, cèpes from the forests near Sarlat appear alongside magret de canard. Winter calls for lamproie à la bordelaise — the ancient dish of lamprey braised in red wine with leeks, a recipe most caterers would never attempt. Spring means white asparagus from Blaye and the first strawberries of the Lot-et-Garonne. And always, canelés — crusty, caramelised, rum-scented — from the same moulds Baillardran has used for decades. This is not food that needs a label. It speaks for itself.
Bordelaise gastronomy, loaded planeside at Mérignac.