LFMN · Nice
Nice — Mediterranean Flavour, Delivered Planeside
Nice Côte d’Azur Airport · The Riviera’s gateway for private aviation
Nice Côte d’Azur Airport · The Riviera’s gateway for private aviation
The approach into Nice is dramatic — low over the Baie des Anges, the Promenade des Anglais visible from the cabin window. Traffic here spikes hard during the Monaco Grand Prix, the Cannes Film Festival, and the summer charter season when the coast fills with superyachts and their owners need positioning flights at short notice. We know this calendar intimately, and we staff accordingly.
Our Nice operation sources directly from the Cours Saleya market in Vieux Nice, ten minutes from the airport’s general aviation terminal. The morning’s socca, the Menton lemons, the olive oil from Moulin Alziari on Rue Saint-François de Paule — these are not menu props, they are what we actually cook with. For larger orders or bespoke requests, we coordinate with handlers at Signature and Universal Aviation to meet your crew directly on the ramp.
Mediterranean-driven multi-course dining. Pan-seared loup de mer with fennel, lamb shoulder with herbes de Provence, and seasonal Riviera produce throughout.
Pissaladière squares, anchovy toasts, tapenade crostini, and Niçoise-style vegetable platters. Light, colourful, and made for Mediterranean departures.
Monaco GP, Cannes Film Festival, MIPIM — demand surges and timelines compress. We pre-plan for peak weeks and guarantee delivery windows when others cannot.
Château d’Esclans Whispering Angel, Domaines Ott, and smaller rosés from Bandol and Bellet. We also carry Champagne, Burgundy, and Italian selections for cross-border flights.
Vegan, Halal, Kosher, raw, or low-sugar menus. The Riviera’s diversity of ingredients makes it straightforward to accommodate any dietary framework.
Guests arriving by helicopter or tender for a positioning flight? We coordinate with your yacht crew to match preferences and ensure continuity from sea to air.
Nice has its own culinary identity — distinct from Paris, distinct even from Provence. The Italian-Ligurian influence is everywhere: socca (chickpea flatbread cooked on copper in a wood oven), petits farcis niçois (stuffed courgettes, aubergines, and peppers from the arrière-pays), and pan bagnat — not a sandwich but a salade niçoise compressed into bread soaked with olive oil.
We translate these traditions for the cabin. A daube niçoise — beef braised for hours in red wine with orange peel and olives — travels superbly and reheats without losing texture. Socca, sliced thin and paired with fresh ricotta and Taggiasca olives, works as an unexpected amuse-bouche. For dessert, tourte de blettes: a sweet chard tart with pine nuts and raisins, an old Niçoise recipe rarely seen outside the Comté de Nice.
The produce comes from Cours Saleya and from farms in the Roya and Vésubie valleys behind the coast. Lemons from Menton, olive oil from the Alziari mill, strawberries from Carros. Local, specific, and never generic.
