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Mini meals on private jets explained: why passengers love small plates and tasting-style service, how to build a miniature menu from the Global Diners menu, which dishes travel best, from caviar blinis to petits fours, and how crews serve them on short hops and long-range sectors alike, with allergen labelling on every bite. With examples from Munich (EDDM / MUC) and Copenhagen (EKCH / CPH), plus planeside delivery from our kitchens at Paris (LFPB / LBG) and Nice (LFMN / NCE)