The standard catering on a private charter is not what distinguishes the experience from a first-class flight. What distinguishes a genuinely exceptional charter is catering sourced from the right providers, coordinated around client preferences shared in advance, with dietary requirements treated as a planning element rather than an accommodation. FFGR Jets' catering coordination is built around this distinction.
The Catering Brief: What We Need to Know
Three days before departure, FFGR's ground coordination team sends a catering brief to the principal's assistant or directly to the client. The brief covers: dietary requirements (strict medical, religious, preference-based), preferred cuisine style, specific brands or products requested, passenger count, approximate departure time and flight duration.
This information drives sourcing decisions. A client requiring strictly halal-certified catering at Le Bourget will receive products sourced from Paris's certified suppliers under FFGR's chain-of-custody protocol. A client with severe shellfish allergy will see that requirement applied across every item in the cabin — cross-contamination at altitude is not a recoverable situation. The brief is treated as seriously as the flight plan.
Michelin-Level Sourcing: Who Prepares the Food
At departure airports with established business aviation catering infrastructure (Le Bourget, Geneva Cointrin, Nice, Zurich), FFGR works with caterers whose lists read like a Michelin annex. In Paris, that means access to catering prepared in the kitchens of Maisons holding multiple stars; in Geneva, the Swiss-French culinary tradition produces exceptional catering even at speed.
For clients who want to specify a restaurant rather than a caterer — a dish from a favourite Paris brasserie, desserts from a specific patisserie, cheese from a particular affineur — FFGR's concierge team can coordinate the sourcing within the timing window. The aircraft's galley holds and heats; we source and specify what goes into it.
Religious and Medical Dietary Requirements
Halal and kosher catering require certification documentation, not just ingredient selection. FFGR's coordination team maintains a vetted supplier list at all major European departure points with active certification records. For clients who travel between jurisdictions with different certification standards, FFGR specifies the applicable standard on the catering brief and sources accordingly.
Medical dietary requirements — severe food allergies, post-operative restrictions, oncology-related protocols — are coordinated with the same rigour. Clients with complex medical travel needs (travelling with a physician, carrying medical equipment) are served by FFGR's medical coordination team, handling dietary and equipment logistics as part of a single programme.
Wine, Champagne and Non-Alcoholic Excellence
The beverage selection on a FFGR charter is not drawn from a standard list. Clients who travel with preferred vintages communicate those to the coordination team in advance; for departures from major wine regions (France, Italy, Switzerland), we can source directly from producers or trusted négociants to ensure correct provenance and condition.
Non-alcoholic alternatives — premium sparkling water, artisanal juices, specialty teas and coffees, non-alcoholic aperitifs — receive the same attention as the wine list. For clients who do not consume alcohol, the entire beverage programme is constructed around premium non-alcoholic alternatives at the same quality level. The absence of wine is not an absence of sophistication.
Discuss your on-board catering preferences with our team
Or by email: contact@ffgrjets.com
