Caviar Service on Private Jets: Quantities, Storage and Pairings, from St. Moritz-Samedan (LSZS / SMV) to Nice
Caviar service on private jets is one of the most elegant moments of a flight, and one of the simplest to get right with a little planning. Three questions decide the result: how much to order for the passengers on board, how to keep the tin at the right temperature from the kitchen to the cabin, and what to serve alongside it. This guide answers all three, with the practical details cabin crews and flight departments ask our team about most often.
Caviar features on the Global Diners menu card alongside smoked salmon, cheese and pastries. We prepare VVIP inflight catering in our own kitchens in Paris, Nice and Madrid and in our kitchens across more than 2,500 airports, from Nice (LFMN / NCE) and Paris (LFPB / LBG) to the winter glamour of St. Moritz (LSZS / SMV). Every order receives a dedicated quote, and every item travels in a careful cold chain with allergen labelling.
How much caviar to order per passenger
Caviar is usually served as a tasting rather than a course, so quantities are modest and precise. The guide below reflects the portions most often requested on business aviation flights. Caviar tins commonly come in sizes such as 30 g, 50 g, 125 g and 250 g, and choosing the right size helps the crew serve each tin at its freshest.
Style of service | Suggested quantity per passenger | Typical tin choice |
Tasting with champagne or an aperitif | 10 to 15 g | One 30 g or 50 g tin for two to four guests |
Classic caviar course | 20 to 30 g | One 50 g tin for two guests, or 30 g each |
Generous celebration service | 40 to 50 g | Individual 50 g tins, or 125 g to share |
Canapés and garnish | 3 to 5 g per canapé | A 30 g or 50 g tin for a full canapé tray |
Our team is happy to suggest quantities based on your passenger count, the flight time and whether caviar is the highlight of the menu or one element among several. As a rule, several smaller tins are preferable to one large tin: each is opened only when needed and served at its best.
Choosing a caviar
Most caviar served on private jets today comes from farmed sturgeon. Each variety has its own character, and preferences are personal. Oscietra offers a nutty, rounded flavour and golden-brown grains; Baerii, from the Siberian sturgeon, is finer and gently marine; larger-grained varieties from Beluga hybrids are prized for their buttery texture. Our team will discuss the options available when preparing your quote.
For a first tasting: a balanced Oscietra is a well-loved choice.
For a delicate palate: Baerii, with its smaller grain and clean finish.
For a celebration: a larger grain served generously, with classic accompaniments.
For canapés: a smaller grain that sits neatly on blinis and toast.
Storage: keeping caviar perfect from kitchen to cabin
Caviar is delicate and rewards a consistent cold chain. Our kitchens keep it chilled until delivery, and the same care continues on board. A few simple habits keep every grain glossy and fresh:
Keep the tin closed and cold until service, ideally in the coldest part of the galley chiller, between about 0 and 4 °C.
Never freeze caviar, which would change its delicate texture.
Serve on crushed ice, opening the tin only a few minutes before guests are ready.
Use a mother-of-pearl, horn or bone spoon, as traditional metal spoons can affect the taste.
Finish an opened tin during the flight; our quantities are planned so that each tin is enjoyed at its best.
Caviar asks for very little: cold, calm and the right spoon. When those three are in place, the service speaks for itself.
On longer flights, our team packs caviar separately from the rest of the order and labels it clearly, so the crew can store it immediately in the chiller on arrival.
Pairings and accompaniments
The classic accompaniments let the caviar shine rather than compete with it. We usually pack them in separate containers so the crew can arrange the service tray on board.
Accompaniment | Why it works | Packed by Global Diners |
Blinis | Soft and neutral, the traditional base | Ready to warm briefly in the oven |
Crème fraîche | Adds a creamy contrast | In a sealed pot |
Chives, egg and shallot | Fresh, colourful garnish | Finely chopped, each in its own container |
Toast or new potatoes | A warm, simple alternative to blinis | With reheating guidance |
Lemon | Only a touch, if guests wish | Cut and wrapped separately |
For drinks, champagne is the natural companion, especially a brut or extra brut, and ice-cold vodka is the traditional alternative; both are offered subject to local rules. For alcohol-free menus, a dry sparkling tea, a crisp alcohol-free sparkling wine or simply very cold still water make lovely companions. Our wine pairing guide offers more ideas for the rest of the menu.
Caviar moments on the jet-set calendar
Caviar has its seasons too. Winter weeks in St. Moritz, with snow polo and White Turf on the frozen lake, call for a festive service on departures from St. Moritz (LSZS / SMV); spring and summer on the Riviera bring celebrations around Monaco and Cannes, which our Monaco catering guide covers; and fashion and design weeks in Milan make Milan Linate (LIML / LIN) a natural stop, while Geneva (LSGG / GVA) completes a classic alpine and lakeside circuit.
Our team is also preparing the Global Diners client portal, coming very soon, designed to bring the Global Diners menu, order requests, confirmations and documents into one space for crew, operations and finance. Until it opens, every request goes through order@globaldiners.com.
When St. Moritz and the Engadin Gets Busy: VIP Catering at St. Moritz (LSZS / SMV)
Samedan is the highest airport in Europe and the private-aviation link to St. Moritz and the Upper Engadin. Its calendar is dominated by winter: the festive season, then a run of polo, horse racing on the frozen lake and cross-country skiing through January, February and March. Operations follow mountain weather and daylight windows, and event weekends are the busiest of the season. Send catering orders two or three days ahead, lock in passenger numbers early and agree a delivery time with the handler that fits your slot. Hot soups and stews in thermal carriers, Grisons charcuterie, Engadin nut tart and sealed individual trays are practical choices in the cold.
Event | When | Where |
Christmas and New Year holidays | Late December to early January | St. Moritz, Pontresina and the Upper Engadin |
Snow Polo World Cup St. Moritz | Late January | Frozen Lake St. Moritz |
White Turf | February | Frozen Lake St. Moritz |
Engadin Skimarathon | March | Maloja to S-chanf, Upper Engadin |
Festival da Jazz | July to August | St. Moritz |
Christmas and New Year holidays at St. Moritz (LSZS / SMV): Late December to early January
St. Moritz fills up for the festive season, with chalets opened, grand hotels fully booked and a dense run of business jet flights into Samedan in the days before Christmas and around New Year. Parking stands go quickly, so confirm catering at least three days ahead and give the team a clear time window. Festive menus, canapés to accompany champagne (subject to local rules), cakes for family celebrations and generous breakfast boxes for early departures can all be arranged on request.
Event dates in the Engadin can move with snow, ice and the organisers' plans, so please confirm timings with our team when you place your order.
Culture and heritage near St. Moritz (LSZS / SMV)
The Engadin is part of the Romansh-speaking area of Switzerland, and its villages are known for thick-walled houses decorated with sgraffito patterns. St. Moritz is home to the Segantini Museum, dedicated to the painter of alpine light, and Sils Maria preserves the house where Nietzsche spent his summers. Winter sport tourism began here in the 19th century, and the town hosted the Winter Olympics in 1928 and 1948.
Dining and shopping near St. Moritz (LSZS / SMV)
Grisons cooking means capuns wrapped in chard, pizokel dumplings, air-dried Bündnerfleisch and salsiz sausage, followed by Engadin nut tart. Mountain huts serve hearty lunches on the slopes, while St. Moritz hotels host fine-dining restaurants of high standing and wine lists rich in Valtellina reds from just across the Italian border. Via Serlas in St. Moritz gathers international fashion, jewellery and watch boutiques, and village shops sell local honey, cheese and wooden crafts.
Also nearby: Milan Linate (LIML / LIN)
Milanese classics include saffron risotto, ossobuco, cotoletta alla milanese and panettone, which originated in the city. Aperitivo is a local ritual, usually served with generous plates of snacks. The Brera and Navigli districts have trattorias, wine bars and modern restaurants, and the city has many Michelin-starred tables. Shopping is focused on the Quadrilatero della Moda, around Via Montenapoleone and Via della Spiga, alongside Corso Como, Brera's design shops and the Galleria Vittorio Emanuele II.
FBOs at every airport in this guide
Here are the business aviation terminals (FBOs) at each airport mentioned above. Our team coordinates every catering delivery with the FBO or handler you choose, and our own kitchens deliver planeside at Paris (LFPB / LBG) and Nice (LFMN / NCE).
St. Moritz (LSZS / SMV): Engadin Airport
Milan Linate (LIML / LIN): Sky Services SpA, Signature Aviation, AviaVIP, SEA Prime SpA and Universal Aviation
Nice (LFMN / NCE): Signature Aviation, AviaVIP and DC Aviation G-OPS
Paris (LFPB / LBG): Dassault Falcon Service, Jet Aviation, Signature Aviation, Advanced Air Support International, Jetex Le Bourget, ExecuJet Paris and Universal Aviation France
Geneva (LSGG / GVA): Geneva Airpark SA, Signature Aviation, Dassault Aviation Business Services SA, Jet Aviation Geneva and Privatport
Frequently asked questions
How much caviar should I order per passenger on a private jet?
For a tasting, 10 to 15 g per passenger is usual; a classic caviar course is 20 to 30 g, and a generous celebration service 40 to 50 g. Our team suggests quantities for your passenger count.
How should caviar be stored on board?
Keep the tin closed in the galley chiller at about 0 to 4 °C, never freeze it, and open it on crushed ice just before service. Each tin is best enjoyed during the flight once opened.
What should be served with caviar?
Blinis, crème fraîche, chives, egg and shallot are the classics, packed separately by our kitchen. Champagne and chilled vodka are offered subject to local rules, with alcohol-free pairings available.
Is caviar on the Global Diners menu?
Yes. Caviar features on the Global Diners menu card alongside smoked salmon, cheese and pastries. Every request receives a dedicated quote from our specialised team.
Is catering available at Samedan (LSZS / SMV) during White Turf and the St. Moritz winter events?
Yes. Engadin Airport at Samedan (LSZS / SMV) is covered throughout the St. Moritz winter season, including White Turf in February and the snow polo weekend in January. Production is planned with our kitchens around these event dates. Because the airport is at its busiest then, early ordering is recommended.
Can I order an Engadiner Nusstorte or Graubünden specialities for a flight from St. Moritz?
Yes, an Engadiner Nusstorte, Bündnerfleisch, salsiz and mountain cheeses can be supplied for departures from Engadin Airport (LSZS / SMV). The walnut tart keeps well and can be served whole or in portions. Pick-up from a named St. Moritz confectioner is available on request, subject to opening hours.
Explore more destinations and guides
Private jet catering in St. Moritz (LSZS / SMV)
Private jet catering in Nice (LFMN / NCE)
Private jet catering in Milan Linate (LIML / LIN)
Private jet catering in Monaco
Planning a celebration on board?
Whether it is a quiet tasting on a short hop or a festive service on the way to St. Moritz, Global Diners brings caviar, the accompaniments and the cold chain together in one order. Tell us your passengers and your flight, and our specialised team will prepare a dedicated quote with the right quantities for the occasion.
To request a quote, email order@globaldiners.com with your aircraft registration, airport, date, delivery time and passenger count. Our specialised team replies with a dedicated quote for your mission.
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