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Light summer menus for private jets: crisp Mediterranean salads, chilled soups such as gazpacho, salmorejo, ajo blanco and vichyssoise, generous vegetarian and vegan dishes, fresh fruit and sorbets, with galley tips for keeping everything fresh. Island menus for Ibiza (LEIB / IBZ), Santorini (LGSR / JTR), Mykonos (LGMK / JMK) and Olbia (LIEO / OLB), and planeside delivery by our own kitchen at Nice (LFMN / NCE), with a dedicated quote for every flight and every island.

Carpaccio on a private jet: beef fillet, sea bass, tuna, scallop, salmon, vegetable and fruit carpaccio, prepared under HACCP principles, sliced close to departure and kept in an unbroken cold chain, with dressings on the side and plating tips for the galley. Inspired by Venice (LIPZ / VCE), with Bergamo (LIME / BGY) and Milan Linate (LIML / LIN) departures across northern Italy, and planeside delivery by our own kitchens at Nice (LFMN / NCE) and Paris (LFPB / LBG).