01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Boos, France
Airline catering, VIP flight catering and private jet catering at Boos (LFOP / URO)
URO (IATA) · LFOP (ICAO)
Our crews board narrow-body aircraft at Boos from a ramp position that puts the galley door within reach of a hi-loader, never at the foot of the aircraft. Inflight catering and in-flight catering here run on one uplift sequence, from sealed cart to cabin, across scheduled, charter, VIP and government rotations at LFOP.
1,700 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 — Boos
Wide-body aviation catering at Boos airport
Everything below is what we measure at this station — distances, windows, who signs what.
Inflight catering order window at Boos (URO)
Airport catering, one seal from kitchen to cabin at Boos
Wide-body uplift is not the only traffic this ramp holds, so ramp access at Boos is scheduled against everything else moving on the apron that hour. Our crews build the loading sequence around that traffic rather than around the flight alone, staging the sealed carts before the slot opens. The catering uplift then moves in one pass, timed to the galley door and not to the gate.
Between our kitchen and the stand at Boos sit screening, an escort and the ordinary traffic of a working apron, and none of it is left to chance on a galley catering run. We plan the chain of custody against the busiest version of that route, not the easiest, so a delay on the ramp never becomes a delay at the galley. Temperature is logged when the cart is sealed and logged again at handover, and the catering uplift closes on a signature rather than a guess. That signed handover is the record an ops desk can check after the aircraft has gone.
One seal at the kitchen, one signature at the aircraft, nothing in between goes unrecorded.
Pilot meals and crew meals prepared for Boos, France
Cargo crew meals produced to the same standard at URO
The flight kitchen that provisions Boos runs hot production, pastry, a cold larder and a protocol line under one roof, built to HACCP standard and organised so the cold chain never breaks between the walk-in and the cart. Airport catering at LFOP is planned from that one building rather than from a scattered set of suppliers, which keeps the tray specification consistent rotation to rotation. Airport catering in France follows the same production logic at every field we work, and Boos is run to it in full.
The team behind government flight catering at Boos is the same named crew on every rotation, not a rotating pool assembled for the day. Each member holds security clearance on file, sits on the access list for the kitchen and the ramp, and is trained to household standards where a movement calls for them. Catering at URO carries that same clearance file through from kitchen door to aircraft door, so the paperwork never has to catch up with the food.
VIP flight catering and dietary sets at Boos (URO)
Royal flight catering standards per cabin at LFOP
Menus at Boos are written to the cabin and the mission first, then adjusted for season, so a scheduled main-cabin service and a VVIP movement never share a specification by accident. Inflight catering at LFOP draws where it can on produce from the surrounding region of France, worked into the tray sets in general terms rather than named dish by dish. Every set is documented for allergens, and halal and kosher lines are produced to the same standard as the rest of the galley. That documentation travels with the tray, passenger by passenger and cabin by cabin, so nothing has to be reconstructed at the aircraft.
First & VVIP cabins
First and VVIP cabins at Boos are plated to a written specification rather than to a fixed menu, with à-la-carte and tray-plated service both worked from the same file. VIP flight catering here is filed against the standing order, so a repeat rotation is served to the same standard every time.
Business cabins
Business cabins at URO run on multi-choice hot service, oven-ready to the galley fitted on the aircraft, boxed in tray sets sized to the rotation. Crew meals in Boos are boxed to the roster, with cabin crew meals and pilot meals kept separate and labelled through to boarding.
Protocol & dietary
Protocol and dietary requirements at Boos are documented per passenger rather than assumed, covering household, religious and medical sets against the full IATA special meal code list. Halal and kosher trays run on a separate production line and are sealed there before they reach the cart, and that same documentation carries every inflight catering set through to the galley.
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 and sealed transfer for aircraft catering at Boos
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.
Airport catering delivered airside at LFOP / URO
Boos takes scheduled, charter and government movements onto a single narrow-body stand, which turns a mixed traffic day into a documentation exercise as much as a loading one: a delegation needs its protocol file checked before the cart moves, a peak departure wave needs capacity held in reserve, and a repeat rotation needs the same specification pulled without rework. Airline catering in France is planned around exactly that mix rather than against a single flight type.
The uplift reaches the aircraft from our kitchen by sealed cart, escorted across the apron to the stand and loaded by hi-loader to galley height, with our own crew on the ramp for the whole movement. Inflight catering, in-flight catering in Boos and aviation catering in France all run off that same sequence, so nothing changes between a domestic sector and a government flight except the paperwork attached to it.
One coordinator owns the rotation from seal to signature, and the handover at the aircraft closes the file rather than opening a new one.
Scheduled, charter and VVIP catering at Boos airport
01
Government and state flight catering at Boos
A narrow-body reference code sets the stand a head of state aircraft is worked from at LFOP, and that stand governs the whole movement rather than the protocol around it. Government flight catering here covers delegations and state visits with the file documented per passenger, security-cleared staff on the load, and the uplift sealed at our kitchen before it ever reaches the ramp at catering LFOP.
Government & state flights →
02
Royal and VVIP flight catering at LFOP
On a runway measured at 1700 metres, private airliners work to the same stand assignment as any other narrow-body movement at Boos, which keeps a royal flight catering rotation on the same disciplined ramp sequence rather than a special one. Household standards are held on file between movements for BBJ, ACJ and comparable VIP airframes, with halal and other household dietary requirements produced to order.
Royal & VVIP flights →
03
Charter and ACMI flight catering at URO
A single narrow-body stand at Boos means a group charter, an ACMI rotation and a scheduled departure cannot share ramp time by accident, so charter flight catering here is sequenced against the loading sheet before it is sequenced against the clock. Charter flight catering at URO covers wet-lease operators and special missions with a full three-cabin uplift staged to match the galley layout on board.
Wide-body charter →
04
Airline and ad hoc catering at Boos
A narrow-body reference code governs every stand assignment at Boos, which is why carriers running LFOP as an outstation get the same tray standard on a Tuesday as on a peak Saturday. Ad hoc airline catering covers late-notice uplifts and AOG across a multi-leg rotation; outstation catering, diversion catering and technical stop catering each run off that one duty roster, with crew meals in France boxed alongside the passenger load rather than added on afterwards.
Commercial airlines →
05
Private jet and FBO catering at LFOP
The runway at Boos runs to 1700 metres, which sets the class of business aircraft the GA terminal and the FBOs on the field can take on any given rotation. Private jet catering at LFOP is delivered to those same facilities on the cold chain and the paperwork of an airline uplift, handled by our dedicated private-jet branch after the commercial rotations are cleared.
Private jets →
Inflight catering rated by operators at Boos (URO)
Flight departments on jet catering at Boos airport
Government flight department
Royal household
Charter operator
Scheduled airline
“Our sports movement through Boos (URO/LFOP) required sports team flight meals on a tight schedule. They handled the nutrition requests well and kept everything organized for fast distribution onboard. We would book them again for another team movement. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★☆Private jet operator
Jasmine — Passenger Services Manager
“We needed military charter catering at Boos (URO/LFOP) for a time-sensitive operation. Communication with operations was efficient and the order was adapted quickly when our timings moved. We appreciated the flexibility. That made the turnaround easier for both the flight crew and the team on the ground. From an operational point of view, the service was easy to manage and required very little follow-up.”
★★★★★Government flight department
Olivier — Presidential Flight Coordinator
“We ordered cargo crew meals for a cargo rotation through Boos (URO/LFOP). The order was simple, filling, clearly labeled, and delivered in a format the crew could load without delay. A reliable option for cargo operations. From an operational point of view, the service was easy to manage and required very little follow-up.”
★★★★★Charter operator
Sabrina — Operations Controller
Flight catering station reference for Boos (LFOP / URO)
| Datum | Value |
|---|---|
| Longest runway | 1,700 m |
| Runways | 1 |
| Aerodrome reference code | narrow-body |
| ICAO | LFOP |
Outstation catering questions at Boos (URO)
Technical stop catering questions at Boos (URO)
What operations gets asked every week about Boos.
Ask operations directly →Is halal, kosher and full SPML coverage produced for flights out of Boos?
Our protocol coordinator documents halal, kosher and the full set of IATA special meal codes per passenger, and the file travels sealed with the tray to the aircraft.
What does airside delivery and hi-loader boarding look like for airline catering at URO?
We move every uplift by sealed cart across the apron and board it by hi-loader to galley height, so nothing is set down at the foot of the aircraft.
When is VIP flight catering and government flight catering handled under full protocol at LFOP?
Once a movement is flagged as VIP, VVIP or government, our cleared crew and sealed-uplift procedure apply from the kitchen door onward, with the file checked before the cart leaves.
Which factors set the airline catering cost for a rotation through Boos?
The loader confirms cabin count, specification and loading window before pricing a rotation, since we do not publish a fixed price list; the ops desk returns a quotation against those details.
Does an order for Boos need a fixed lead time, and how late can the specification still change?
Every rotation is booked against a confirmed loading window, and within that window a specification can still move later than most stations allow, right up to the cart being sealed.
Commercial aviation catering near Boos
EVX / LFOE
Fauville
France · 40 km from Boos
Airline & VIP flight catering →
BVA / LFOB
Beauvais
France · 68 km from Boos
Airline & VIP flight catering →
POX / LFPT
Cormeilles-en-Vexin
France · 70 km from Boos
Airline & VIP flight catering →
Airline catering quote for LFOP / URO
Request a quote
Send us your catering needs for URO
Boos (URO / LFOP)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Boos, 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 Boos (URO)