Our Blog

A winter private jet catering menu built around duck confit and magret, silky root purées of celeriac, parsnip and Jerusalem artichoke, braised beef cheek, lamb shank, game and warm desserts, with plant-based options, wine pairing ideas and galley tips for reheating. Inspired by the French Alps at Chambéry (LFLB / CMF) and Grenoble Alpes-Isère (LFLS / GNB), with Geneva (LSGG / GVA) and planeside delivery by our own kitchens at Paris (LFPB / LBG) and Nice (LFMN / NCE), with a