Private jet catering rooted in Provençal maritime tradition. Fresh tuna from Saint-Mandrier, Bandol reds, and the honest flavours of the Var coastline — prepared and loaded at LFTH.
Toulon-Hyères sits apart from the Riviera's louder neighbours. There is no red carpet frenzy here, no paparazzi along the tarmac. Instead, LFTH serves as the discreet entry point to Porquerolles and the Îles d'Or, to the superyacht harbours of Saint-Tropez and the wild calanques between Cassis and Bandol. Passengers who land here tend to know this coast intimately — and they expect food that reflects it.
We source from the same producers who supply the small restaurants tucked into the backstreets of Hyères and the harbourside tables of Le Lavandou. Tuna landed at Saint-Mandrier that morning. Olive oil pressed in Ollioules. Figs from Solliès-Pont, the undisputed capital of the French fig. This is not catering that tries to impress with complexity — it is food that respects where it comes from.
Multi-course Provençal menus built around what the Var's coastline and hillsides produce that week — from grilled loup de mer to slow-cooked daube.
Protocol-grade service for diplomatic and high-profile arrivals transiting through the quieter Var corridor. Discreet, precise, on schedule.
Citron pressé, house-made granola, cold-pressed juices, and seasonal fruit boards — ideal for short repositioning legs along the coast.
Passengers arriving for superyacht transfers in Saint-Tropez or Hyères harbour. We match your onboard provisions and timing to the tender schedule.
Bespoke hampers for passengers continuing to the Îles d'Or by helicopter or boat — packed for island conditions, nothing compromised.
A curated selection of Bandol reds and rosés alongside aged Brousse du Rove, Banon, and tomme de chèvre from the Maures hills.
The Var coastline has always fed itself from two directions: the sea below and the garrigue above. Our menus follow the same logic. Fresh tuna from the fishermen of Saint-Mandrier, landed hours before departure. Sweet chestnuts from the forests of Collobrières, roasted and folded into desserts during autumn. Bandol reds — dense, structured, built for the local lamb — and pale rosés that belong nowhere else but a terrace overlooking the Mediterranean.
We shop the Cours Lafayette market in Toulon early, before the tourist crowds. Pissaladière still warm from the oven, socca rolled and ready for the aircraft, tapenade made from the small black olives of the Var hinterland. This is honest Provençal cooking — nothing added to impress, nothing removed to simplify.
Provençal cuisine, loaded planeside at Toulon-Hyères.