01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Andrézieux-Bouthéon, France
Airline catering, VIP flight catering and private jet catering at Andrézieux-Bouthéon (LFMH / EBU)
EBU (IATA) · LFMH (ICAO)
AERO GOURMET provides inflight catering and in-flight catering at Andrézieux-Bouthéon (LFMH / EBU), for scheduled, charter, VIP, government and private jet flights. The narrow-body reference code here still takes a full three-cabin uplift boarded by hi-loader to galley height, with aviation catering staged airside from one ops desk, day and night.
2,300 m
Longest runway
Narrow-body
Largest aircraft handled
1
Runways
02
VIP at any volume
8 First covers or 400 passengers across three cabins, same execution
03
24/7 order desk
Ad hoc, AOG and same-day uplift answered around the clock
04
Multi-leg coordination
One loading sheet, every leg of your rotation
On the apron — Andrézieux-Bouthéon
Wide-body aviation catering at Andrézieux-Bouthéon (EBU)
Everything below is what we measure at this station — distances, windows, who signs what.
Inflight catering order window for Andrézieux-Bouthéon (EBU) departures
Aircraft catering sealed from kitchen to galley at LFMH
Andrézieux-Bouthéon's loading sequence starts at the kitchen door, not at the aircraft: every cart is sealed, logged and then escorted onto the apron under ramp access we hold on our own badges. Catering uplift moves from that seal to the galley door without a stop at the foot of the aircraft, boarded directly through the galley by hi-loader. Nothing on this route is estimated; each stage is timed against the one before it, and the sequence is the same whether the rotation is scheduled, charter or government.
Between our kitchen and the stand at Andrézieux-Bouthéon sit screening, an escort vehicle and whatever apron traffic the ramp is carrying that hour, and we plan the catering uplift against the busiest of them rather than the average. A chain of custody runs from the seal placed at the kitchen door to the signature taken at the galley, with nothing opened in between. Temperature is logged twice on every galley catering run: once when the cart is sealed, once again at handover, so the record closes with the same two figures the crew can check against.
One coordinator carries the load from the sealed kitchen cart to the signed galley handover.
Flight kitchen and crew meals for Andrézieux-Bouthéon, France
Pilot meals and cleared production crews for Andrézieux-Bouthéon airport
The flight kitchen that provisions Andrézieux-Bouthéon runs hot production, pastry, a cold larder and a protocol line under one roof, feeding airport catering in France. HACCP governs the production floor from intake to loading, with the cold chain held from the larder to the sealed cart. Having pastry, hot production and the protocol cell together on one site is what lets airport catering at EBU move a scheduled tray run and a government uplift off the same kitchen without either waiting on the other.
The team that handles government flight catering at EBU is the same named crew every rotation, not a rotating pool drawn in for one movement. Security clearance is on file for each of them, access to the kitchen and the ramp is held on a fixed list, and training runs to royal household standards for the paperwork that travels with a sealed uplift. That continuity is what a protocol desk checks first when it books catering at EBU for a repeat movement.
Halal airline meals and special meals at LFMH / EBU
Royal flight catering standards per cabin at Andrézieux-Bouthéon (EBU)
Menus at Andrézieux-Bouthéon are written to the cabin and the mission first, then adjusted for the season the flight departs in, using produce sourced from the surrounding French region — dairy, orchard fruit and fish worked into the tray sets and the plated sets alike. Inflight catering here moves from a First and VVIP specification through Business tray sets to main-cabin meal boxes without changing kitchens or handover points. Every dietary, religious and medical requirement is documented per passenger and per cabin, not left to a general note on the manifest. Allergen labelling, halal and kosher sets and the standing medical codes are produced on separate lines and sealed before they leave the kitchen.
First & VVIP cabins
First and VVIP cabins at Andrézieux-Bouthéon are plated to a written specification, with à-la-carte and caviar service available on request rather than fixed to one set menu. VIP flight catering here is filed against the standing order for the movement, so a repeat rotation is served to the same presentation every time.
Business cabins
Business cabins at EBU take multi-choice hot service in oven-ready formats sized to the galley fitted to the aircraft, with crew meals boxed to the roster rather than to the passenger count. Cabin crew meals and pilot meals are held apart from the passenger load at crew meals at Andrézieux-Bouthéon, so a duty change never touches the cabin service.
Protocol & dietary
Household, religious and medical requirements are documented per passenger at LFMH, covering halal and kosher sets and the full range of IATA special meal codes rather than a generic substitute tray. Each of those sets is produced on a separate line and sealed before it leaves the kitchen, which is how inflight catering here keeps a delegation's dietary file distinct from the rest of the load.
The three books
01
Royal & Government Flights
Royal households · government · state operations
- Plated service · First to main cabin
- Protocol handling · security clearance
02
Charter & Commercial
Charter · ACMI · group · scheduled · ad hoc
- 400 passengers · one uplift
- HACCP cold chain, logged to the galley door
03
Private Jet
Business jet · VVIP charter · flight departments
- From 8 covers · plated forward
- Reheat sequence specified per dish
Compliance
HACCP-compliant aircraft catering at EBU
HACCP
HACCP cold chain
Produced in our own certified kitchens, temperature logged end to end.
Clearance
Cleared personnel
Security-cleared staff, badged airside vehicles, escorted where the stand requires it.
Custody
Sealed chain of custody
Carts sealed at the kitchen, seals verified and handovers signed at the aircraft.
Allergens
Documented allergen sets
Allergen, halal, kosher and medical requirements documented per uplift and per passenger.
Flight catering airside delivery at EBU
When a diversion or a technical stop lands at Andrézieux-Bouthéon, the single runway and narrow-body reference code still take a full uplift turned around inside one rotation, and the traffic mix here means a delegation's documentation and a peak departure wave are handled as two different problems rather than one. Inflight catering, in-flight catering and aviation catering at EBU all run off that same one-runway operating picture, which is what keeps a repeat charter and a one-off ad hoc order on the same footing.
The route from our kitchen to the aircraft here is airside throughout: carts are sealed at the kitchen, escorted across the ramp and boarded by hi-loader to the galley door, with ramp access held on our own badges rather than routed through a shared gate. Airport catering at LFMH is planned stand by stand, and airline catering at Andrézieux-Bouthéon follows that same sequence whether the aircraft is scheduled, charter or government.
What we commit to on this station is one named coordinator per rotation, sealed carts from kitchen to aircraft, and a signed handover at the galley door.
Scheduled, charter and VVIP catering at Andrézieux-Bouthéon (EBU)
01
Government and state flight catering at Andrézieux-Bouthéon
A head of state aircraft boarding at LFMH is worked through the same narrow-body reference code that governs every other movement here, which keeps the protocol file distinct without a separate ramp. Government flight catering for state visits and official delegations is documented per passenger, staffed by security-cleared crew, and sealed before it leaves the kitchen for catering at LFMH.
Government & state flights →
02
Royal and VVIP flight catering at LFMH
Across the 2,300-metre runway at Andrézieux-Bouthéon, private airliners on royal flight catering movements — BBJ, ACJ and wide-body VIP configurations alike — are held to a written household specification kept on file between visits. Halal and other household dietary requirements are produced against that same file on request, so a repeat movement is served without re-briefing the kitchen.
Royal & VVIP flights →
03
Charter and ACMI flight catering at EBU
Sequencing a full three-cabin load against one runway is what governs a charter movement at Andrézieux-Bouthéon, since the 2,300-metre strip sets the order in which the galleys are staged rather than the volume itself. Charter flight catering for ACMI and wet-lease operators, group movements and special missions is counted against the loading sheet before it leaves the kitchen, and charter flight catering for a repeat rotation follows that same sheet each time.
Wide-body charter →
04
Airline and ad hoc catering at Andrézieux-Bouthéon
The narrow-body reference code held at Andrézieux-Bouthéon still governs a full ad hoc airline catering order end to end, from carriers running this station as an outstation through to a same-day diversion. Outstation catering and technical stop catering share the duty roster with any scheduled rotation, and diversion catering and AOG cover follow the same multi-leg sequence without a separate booking path.
Commercial airlines →
05
Private jet and FBO catering at LFMH
The 2,300-metre runway at Andrézieux-Bouthéon takes the business aircraft using the FBOs on the field, which is where our private jet catering branch delivers alongside the GA terminal. FBO catering here runs on the same cold chain and the same paperwork as an airline uplift, so business aviation catering and business jet catering at Andrézieux-Bouthéon are never treated as a lesser file.
Private jets →
Charter flight catering trusted at Andrézieux-Bouthéon (EBU)
Operators on commercial aviation catering at Andrézieux-Bouthéon, France
Government flight department
Royal household
Charter operator
Scheduled airline
“For our departure from Andrézieux-Bouthéon (EBU/LFMH), we specifically needed tray set catering airline. The trays and boxes were organized logically, which saved the cabin crew time before passengers arrived. Exactly what we need for a quick galley setup. The order was complete on arrival and easy for us to check before closing the doors.”
★★★★★Scheduled airline
Marius — Ground Operations Manager
“We used the team for tech stop at Andrézieux-Bouthéon (EBU/LFMH) during a tight turnaround. They understood the operational language and did not need every change explained twice. That operational understanding was the biggest advantage. The order was complete on arrival and easy for us to check before closing the doors.”
★★★★★Private jet operator
Sara — Private Aviation Manager
“For our business jet at Andrézieux-Bouthéon (EBU/LFMH), I arranged private jet menu with a few passenger-specific requests. The food arrived fresh and well presented, with clear labels and packaging that actually worked in our galley. A very good experience from a flight attendant perspective. From an operational point of view, the service was easy to manage and required very little follow-up.”
★★★★★Charter operator
Ella — Charter Operations Executive
Airport catering reference for Andrézieux-Bouthéon (LFMH / EBU)
| Datum | Value |
|---|---|
| Longest runway | 2,300 m |
| Runways | 1 |
| Aerodrome reference code | narrow-body |
| ICAO | LFMH |
Business jet catering questions at LFMH / EBU
Technical stop catering questions at LFMH / EBU
What operations gets asked every week about Andrézieux-Bouthéon.
Ask operations directly →Which lead time applies to an order at LFMH, and how far in advance must a specification be locked?
The loader and the sealed cart are booked against the loading window first, so how far in advance you confirm the cabin count decides how late the specification can still change; last minute airline catering is worked case by case against that same window.
What halal, kosher and special meal codes does Andrézieux-Bouthéon produce, and how are they documented?
We produce halal and kosher sets and the full range of IATA SPML codes on a separate line, and each one is logged per passenger before it is sealed for boarding.
How does Andrézieux-Bouthéon airport handle private jet catering delivery to the FBOs and the GA terminal?
Andrézieux-Bouthéon is worked as one ramp for this purpose: FBO catering reaches every FBO on the field and the GA terminal on the same cold chain and paperwork as an airline uplift.
Do you publish an airline catering cost for EBU?
Yes, but only as a quotation built on the specifics of the order — cabin count, specification and loading window all move the airline catering cost, and the desk returns a figure once those are set.
Can you cater VIP, VVIP and government flights at LFMH, and under what protocol?
A single named coordinator runs any VIP flight catering or government flight catering movement here, with security clearance on file and the load sealed before it leaves the kitchen.
Outstation catering near Andrézieux-Bouthéon
LYN / LFLY
Chassieu
France · 54 km from Andrézieux-Bouthéon
Airline & VIP flight catering →
RNE / LFLO
Saint-Léger-sur-Roanne
France · 62 km from Andrézieux-Bouthéon
Airline & VIP flight catering →
LYS / LFLL
Colombier-Saugnieu
France · 65 km from Andrézieux-Bouthéon
Airline & VIP flight catering →
Charter flight catering quote for EBU
Request a quote
Send us your catering needs for EBU
Andrézieux-Bouthéon (EBU / LFMH)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Andrézieux-Bouthéon, not a brochure.
orders@aerogourmet.com · operations desk, 24/7
Four steps
Flight
Aircraft · stand · local time
Offloading
Return leg, if any
Order
Counts · menus · files
Contact
Who we come back to
Uplift at Andrézieux-Bouthéon (EBU)