LFLL · Lyon
Lyon — France's Gastronomic Capital, Now Planeside
Private jet catering rooted in the bouchon tradition. We source from Halles de Lyon Paul Bocuse and deliver to your aircraft at Saint-Exupéry.
Private jet catering rooted in the bouchon tradition. We source from Halles de Lyon Paul Bocuse and deliver to your aircraft at Saint-Exupéry.
Lyon earned its title as France's gastronomic capital long before it became a catchphrase. The bouchon culture — those small, family-run restaurants serving silk workers since the 19th century — still defines how this city eats. Paul Bocuse put Lyonnaise cooking on the global stage, and the market hall that bears his name remains where we begin each order: selecting Saint-Marcellin from Mère Richard, rosette from Sibilia, and pralines roses from Pralus.
LFLL handles significant corporate traffic — pharmaceutical companies headquartered in Gerland, chemical groups in the Vallée de la Chimie, and tech firms along the Part-Dieu corridor all route through Saint-Exupéry. Their passengers expect more than reheated trays. We provide menus that reflect what this city actually produces: quenelles de brochet with sauce Nantua, saucisson brioché, and tarte aux pralines that still tastes like something from a pâtisserie on Rue du Bât-d'Argent.
Multi-course menus built around Lyonnaise staples — quenelles de brochet, tablier de sapeur, Bresse chicken — plated for cabin service aboard corporate flights departing Saint-Exupéry.
Rosette de Lyon, Saint-Marcellin, and Beaujolais-poached pear arranged on boards and platters. Ready to serve without galley preparation, ideal for short European legs from LYS.
Newspapers, specific vintages from Côtes du Rhône négociants, dietary supplements, infant provisions — we handle the full brief beyond food for your LFLL departures.
Seasonal arrangements sourced from Lyon's Quai Saint-Antoine flower market. Tablecloths, branded napkins, and cabin styling for corporate and VIP departures.
Nourishing crew packs built to sustain long-haul duty: substantial mains, fresh fruit, sandwiches on pain de campagne from a Lyon bakery. Packaged separately, labelled clearly.
Schedule changes are routine in corporate aviation. Our proximity to Halles Paul Bocuse and a network of Lyon-based suppliers let us turn around short-notice orders for LFLL departures.
The bouchon tradition is direct, generous, and unapologetically rich. Tablier de sapeur — breaded, pan-fried tripe — sits alongside quenelles Lyonnaise in sauce Nantua and cervelle de canut, the herbed fromage blanc that silk workers once ate for supper. Andouillette grillée, saucisson chaud in pistachio-studded brioche, and tarte aux pralines roses round out a menu that is distinctly Lyonnaise and impossible to replicate from a central kitchen in Paris.
We pair these with wines from the surrounding appellations: Morgon and Fleurie from Beaujolais, Condrieu and Saint-Joseph from the northern Rhône. Our sourcing runs through Halles de Lyon Paul Bocuse — Mère Richard for cheese, Maison Rousseau for charcuterie, Voisin for chocolates. Everything traces back to a producer with a name and an address in Lyon.