01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Bourges, France
Wide-body airline catering, VIP & private jet catering at Bourges (LFLD / BOU)
BOU (IATA) · LFLD (ICAO)
A single narrow-body reference code governs every movement at Bourges, and it sets the loading method our crews work to on each rotation. Inflight catering here runs on hi-loader boarding to galley height, with in-flight catering staged from a kitchen close enough to the apron that a wide-body-standard uplift moves within one measured window.
1,550 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 — Bourges
Aviation catering boarded by hi-loader at Bourges
Everything below is what we measure at this station — distances, windows, who signs what.
Inflight catering order window for LFLD departures
Aviation catering from sealed cart to galley door at Bourges
Bourges runs to one narrow-body reference code, and that single code is what fixes the loading window our crews plan against on every rotation. Ramp access is held on our own clearance rather than negotiated stand by stand, which keeps the catering uplift moving on the same sequence each time the apron is crossed. Nothing about the window is estimated: it is set once against the code and repeated at BOU on every departure.
Between our kitchen and the stand at Bourges sit screening, an escort across the apron, and the ordinary traffic of a single-runway field, and we plan the catering uplift against the busiest of them rather than the average case. Chain of custody starts the moment a cart is sealed: a temperature log is opened at that point, closed again at handover, and carried with the paperwork onto the aircraft. Galley catering here is signed for twice, once at departure from the kitchen and once at the galley door, so responsibility for the load never sits with more than one crew at a time.
One sealed cart, one signature, from our kitchen door to the galley at Bourges.
Crew meals from the kitchen serving Bourges airport
Cleared crews behind government flight catering at BOU
Airport catering at Bourges is provisioned from a facility that puts hot production, pastry, a cold larder and a protocol line under one roof, so a single site carries a rotation from raw stock to a sealed cart. That layout is what lets airport catering here move on one schedule rather than several handoffs between separate premises. Every tray leaving that kitchen for LFLD is produced to an HACCP standard, logged the same way whether the load is a scheduled sector or a one-off charter.
The team assigned to government flight catering at Bourges works as the same named crew on every rotation rather than a rotating roster, which is what a protocol desk checks for first. Each member carries a current security clearance, sits on the access list for the site, and is trained to the household standards a royal or state movement requires. That continuity is what keeps a sealed uplift accountable to one crew, not a shift pattern, on every catering run at LFLD.
VIP flight catering and dietary sets at Bourges (BOU)
Royal flight catering standards per cabin at LFLD
AERO GOURMET designs its menus around the cabin and the mission rather than a fixed catalogue, and at Bourges that means First, Business and main cabin each carry a specification suited to sector length and passenger mix. Local produce from the surrounding region of France, dairy, orchard fruit and river fish among it, is worked into seasonal sets rather than named as a single dish. Inflight catering at this station is planned in cycles that shift with the season, while the tray standard behind it does not move. Every set closes on a documented allergen, halal, kosher or medical list, labelled per passenger and per cabin before it leaves the kitchen.
First & VVIP cabins
First and VVIP cabins at Bourges are plated to a written specification rather than a standard tray, with caviar and à-la-carte service available on request. VIP flight catering here is filed against the standing order, so the same presentation repeats on every rotation through LFLD.
Business cabins
Business cabins at BOU move on multi-choice hot service, built into oven-ready formats sized to the galley fitted to the aircraft on stand. Crew meals, cabin crew meals and pilot meals are boxed separately to the roster, so crew meals at Bourges never share a cart with the passenger load.
Protocol & dietary
Household, religious and medical requirements are documented per passenger for protocol work out of LFLD, with halal and kosher sets produced to the full range of IATA special meal codes. Inflight catering for these sets runs on a separate line and is sealed before it leaves that line, keeping the dietary load traceable apart from the standard cabin trays.
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 Bourges (BOU)
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 LFLD / BOU
Bourges is worked to a single narrow-body reference code, and that code sets the cabin mix and the loading sequence for whatever traffic the day brings, whether that is a scheduled sector, a charter movement or a government rotation. A field held to one reference code rather than several means the ramp routine repeats the same way on every stand cycle, which keeps documentation and timing predictable rather than reset for each aircraft type.
The uplift moves from our kitchen to the stand by hi-loader, boarded to galley height rather than left at the foot of the aircraft, with our own crew escorting the cart across the apron under ramp access held on our own clearance. Airline catering in Bourges and aviation catering at BOU both run off that same route, so a scheduled sector and an ad hoc charter cross the same ground on the same terms.
One coordinator carries a rotation from seal to signature, and that single point of contact is what holds in-flight catering in France and inflight catering in France to the same accountable standard on every stand at this field.
VVIP catering alongside scheduled flights at BOU
01
Government and state flight catering at BOU
A single reference code means every stand at this field is worked to the same protocol sequence, which is what a delegation movement depends on. Government flight catering for state visits and official delegations documents the protocol file per passenger, assigns security-cleared staff to the load, and seals the uplift before it leaves the kitchen, with head of state movements handled to that same closed sequence.
Government & state flights →
02
Royal and VVIP flight catering at Bourges
One narrow-body code, one ramp sequence: that single standard is what lets royal flight catering at BOU repeat exactly between movements rather than being rebuilt each time. Private airliners, BBJ, ACJ and wide-body VIP among them, are held to a written household specification kept on file, with halal and other household dietary requirements produced against it on request.
Royal & VVIP flights →
03
Charter and ACMI flight catering at LFLD
Our kitchen loads a full three-cabin specification onto the wide-body-standard stand at Bourges for charter flight catering, counted against the loading sheet before the cart ever crosses the apron. Charter flight catering in France covers ACMI and wet-lease operators, group movements, and general and humanitarian missions, each staged in the order the galleys are laid out.
Wide-body charter →
04
Airline and ad hoc catering at BOU
At a field held to one narrow-body reference code, the ramp routine for scheduled and irregular traffic runs the same way on every stand. Ad hoc airline catering serves carriers who work Bourges as an outstation, with outstation catering, diversion catering and technical stop catering, crew meals in France, and AOG support all running off one duty roster across a multi-leg rotation; ad hoc catering at BOU follows the same tray standard whether ordered weeks ahead or on the day.
Commercial airlines →
05
Private jet and FBO catering at Bourges
The 1550 m runway at Bourges takes the business aviation movements that route through this field alongside scheduled and charter traffic. Private jet catering in France is delivered here to the FBOs on the field and the GA terminal, with FBO catering carried on the same cold chain and the same paperwork as a business aviation catering or business jet catering uplift for an airline.
Private jets →
Charter flight catering trusted by operators at BOU
Operators on commercial aviation catering at Bourges airport
Government flight department
Royal household
Charter operator
Scheduled airline
“For a high-volume passenger flight at Bourges (BOU/LFLD), we needed reliable hajj flight catering. The team handled the volume well and kept the boxes clearly identified by flight and service. The operation ran smoothly from order to uplift. Updates were timely and the final delivery matched the confirmation we had from operations.”
★★★★★Scheduled airline
Faris — Station Performance Manager
“We arranged presidential flight catering at Bourges (BOU/LFLD) for a sensitive movement. Special meals and crew items were clearly separated, and the aircraft-side handover was smooth. A professional service for movements where discretion matters. Responses were quick whenever we had a question, which helped us keep the flight on schedule.”
★★★★★Charter operator
Hannah — Cargo Flight Support Manager
“We had a larger VIP aircraft at Bourges (BOU/LFLD) and booked ACJ catering for the sector. The portions, packaging, and labeling worked well for the cabin, and the timing was spot on. Exactly the level of detail we expect for VIP flying. From an operational point of view, the service was easy to manage and required very little follow-up.”
★★★★★Scheduled airline
Kai — Flight Support Supervisor
Airport catering data for Bourges (LFLD / BOU)
| Datum | Value |
|---|---|
| Longest runway | 1,550 m |
| Runways | 1 |
| Aerodrome reference code | narrow-body |
| ICAO | LFLD |
Business jet catering questions at Bourges (BOU)
Diversion catering and ramp questions at Bourges (BOU)
What operations gets asked every week about Bourges.
Ask operations directly →Does BOU handle private jet catering to the FBOs and the GA terminal on the field?
The hi-loader and sealed carts used for our airline rotations also serve the FBOs and the GA terminal at this field, so private jet catering follows the same cold chain and documentation as an airline uplift. FBO catering here is arranged through our ops desk rather than through any single handler.
Do you take orders on short notice at LFLD?
Yes, with the specification able to change closer to departure than the initial order date. Lead time for a standard rotation is set well ahead, but how far in advance a menu must be locked depends on the cabin count and the loading window, and last minute airline catering is handled through the same duty roster as a scheduled order.
Special meal production is a common question for movements through Bourges — are halal, kosher and SPML codes covered?
There is a separate production line for halal and kosher sets and for the full range of IATA special meal codes, sealed apart from the standard cabin trays. Each set is documented per passenger before it leaves the kitchen.
At what point does an operator get a figure for airline catering cost at Bourges Airport?
The first step is the ops desk confirming cabin count, specification and loading window, and a quotation follows once those are set. We publish no standard price list because airline catering cost depends on those three factors changing rotation to rotation.
Airport catering near Bourges
CHR / LFLX
Châteauroux
France · 54 km from Bourges
Airline & VIP flight catering →
NVS / LFQG
Marzy
France · 57 km from Bourges
Airline & VIP flight catering →
MCU / LFBK
Lépaud
France · 93 km from Bourges
Airline & VIP flight catering →
Inflight catering quote for Bourges, France
Request a quote
Send us your catering needs for BOU
Bourges (BOU / LFLD)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Bourges, 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 Bourges (BOU)