LFPB · Paris
Paris Le Bourget — Where French Aviation Meets French Cuisine
Paris–Le Bourget Airport · Europe’s premier business aviation hub
Paris–Le Bourget Airport · Europe’s premier business aviation hub
Le Bourget handles over 50,000 business aviation movements a year. We know its rhythms — the early Monday departures to London City, the Friday afternoon returns from Geneva, the charter surges around the Paris Air Show. Our kitchen sits less than twenty minutes from the field, and our Rungis supply run starts at 4 a.m. so that the day’s langoustines, Bresse poultry, and Saint-Nectaire arrive while most of Paris still sleeps.
Working with handlers at Dassault Falcon Service, Universal Aviation, Signature, and Advanced Air Support, we deliver directly to your aircraft — hot meals sealed at temperature, cold platters vacuum-packed, wines chilled to spec. Short-notice orders are part of the job: if wheels-up is in ninety minutes, we build a menu around what Rungis delivered that morning and have it planeside in time.
Multi-course French dining sourced from Rungis — think beef fillet with bone marrow jus, or turbot with beurre blanc. Composed fresh for your departure time.
Tuna tartare on crisp rounds, duck rillettes, Comté and truffle gougères. Designed for quick boards or pre-dinner service on longer sectors.
Schedule changed? We source from what Rungis delivered that morning and build a complete menu. Ninety minutes is often enough — call us.
Selections from Krug and Ruinart to smaller grower Champagnes. Burgundy, Bordeaux, and natural wines from the Loire, chilled and ready.
Halal, Kosher, vegan, gluten-free — handled without compromise. Paris gives us access to specialist suppliers for every requirement.
Fresh flowers from the Marais, international newspapers, cabin amenities, specific water brands. We handle the details so your crew doesn’t have to.
Our menus draw from the deep well of Parisian gastronomy. Duck confit slow-cooked in the style of the city’s old bouillons. A lobster bisque enriched with Cognac, the recipe unchanged from the brasseries of Montparnasse. Tarte Tatin with Normandy apples, served warm with crème fraîche from a farm in the Vexin.
Rungis — the market that feeds Paris — is our first stop every morning. Fifteen minutes by van, seven days a week. The day’s catch from Brittany, charcuterie from the Auvergne, pâtisserie components from houses like Fou de Pâtisserie. What arrives at your aircraft reflects what was best at market that day, not a menu written weeks in advance.
For dessert, we work with recognized Parisian pâtissiers: a chocolate fondant with Valrhona Guanaja, or a millefeuille with Tahitian vanilla. Nothing generic, nothing reheated.
