Our Blog

Macarons on a private jet are one of the most elegant ways to end a meal at altitude. Global Diners prepares and delivers them planeside from our own kitchens at Paris Le Bourget (LFPB / LBG) and Nice (LFMN / NCE), and through our network at Geneva (LSGG / GVA). Learn the difference between a Parisian macaron and a coconut macaroon, the best flavours for the cabin, how to store and serve them, how almonds are labelled for allergens, and how to pair them with champagne, tea or

Viennoiserie, petits fours and festive sweets on private jets: from the Viennese kipferl to the Paris croissant, how pastries are baked, packed and warmed to stay crisp, the art of petits fours secs and frais, and festive sweets from stollen and panettone to ma'amoul and mithai. With allergen labelling, halal and kosher menus, seasonal events and FBOs for Vienna (LOWW / VIE), Zurich (LSZH / ZRH), Paris (LFPB / LBG), Nice (LFMN / NCE) and Teterboro (KTEB / TEB).

Coffee service on private jets explained for cabin crew: why coffee tastes different at altitude, choosing beans and roasts, grind and storage, water and milk, brewing tips for espresso, cappuccino, filter and cold brew, and pairing coffee with pastries and petits fours. Coffee culture from Rome Ciampino (LIRA / CIA), Naples (LIRN / NAP), Vienna (LOWW / VIE) and Hamburg (EDDH / HAM) to Brazil's welcoming cafezinho at São Paulo Guarulhos (SBGR / GRU), with pastries and a dedic

Afternoon tea on a private jet: the history of the ritual, the classic tiered menu of finger sandwiches, scones with clotted cream and jam and pastries, cream-first or jam-first, tea brewing and serving etiquette for cabin crew, and variations across our network. Examples and regional touches from Manchester (EGCC / MAN), Birmingham (EGBB / BHX), Farnborough (EGLF / FAB) and our own kitchens at Paris (LFPB / LBG) and Nice (LFMN / NCE), ordered at order@globaldiners.com.