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Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Marignane, France
Airline catering, VIP & private jet catering at Marignane (LFML / MRS)
MRS (IATA) · LFML (ICAO)
Two runways and a wide-body reference code put Marignane in the small group of French fields able to take the largest commercial and state aircraft on stand. That capability sets the terms for inflight catering here: hi-loader boarding straight to galley height, no handoff at the foot of the aircraft. AERO GOURMET runs in-flight catering and aviation catering off one ops desk at LFML, with uplift staged airside for scheduled, charter, VIP, government and private jet movements.
3,500 m
Longest runway
Wide-body
Largest aircraft handled
2
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 — Marignane
Inflight catering at wide-body scale for LFML
Everything below is what we measure at this station — distances, windows, who signs what.
Airport catering order window at Marignane (MRS)
Aircraft catering handover at the galley door, LFML
What happens between our kitchen and the aircraft at Marignane is measured, not estimated, and the measure runs from the sealed cart to the galley door. Ramp access is what makes that measurement possible: we do not hand the load to a driver at the foot of the aircraft, our own crews carry the catering uplift onto the ramp and hold it through to the hi-loader. Every stage of that route sits inside one chain of custody, logged rather than assumed.
Between our kitchen and the stand at LFML sit screening, escort and apron traffic, and none of the three moves at a fixed pace on a given day. We plan the catering uplift against the worst case of all three rather than the average of them, so a delayed escort or a congested apron does not become a missed rotation. Temperature is logged at the seal and again at handover, and the galley catering that reaches the aircraft carries a signature that closes the load at both ends.
One coordinator carries responsibility from the seal at our kitchen to the signature at the aircraft.
Airline food supplier for Marignane, France rotations
Crew meals and passenger sets from one kitchen at Marignane airport
Our flight kitchen provisions LFML from a facility built around hot production, pastry, a cold larder and a protocol cell under one roof, so a single site carries a full-rotation specification rather than splitting it across sites. Production runs to HACCP, and the cold chain is held from the moment a tray is sealed to the moment it clears the aircraft door. Airport catering at MRS is planned this way for every segment we serve, and airport catering in France more broadly runs off the same standard rather than a station-specific one.
The team that handles government flight catering at Marignane is the same named crew on every rotation, not a rotating pool assembled per booking. Security clearance is held on file and checked against the access list before anyone reaches the ramp, and the same crew is trained to the household standards a protocol movement expects on the day. That continuity is what keeps catering at LFML answerable to one chain of custody rather than to whoever happens to be on shift.
VIP flight catering and dietary sets at LFML / MRS
Royal flight catering standards per cabin at Marignane (MRS)
Menus at Marignane are written to the cabin, the mission and the season rather than issued as one fixed set. Provence's produce runs through the specification in general terms — orchard fruit, cheese, fish from the coast nearby — set beside international service standards for carriers that route through the south of France. Inflight catering at Marignane spans passenger meal boxes through to VVIP service, each set built on a written specification rather than adapted on the day. Every set closes on documented allergen, halal, kosher and medical requirements, labelled per passenger and per cabin before it leaves the kitchen.
First & VVIP cabins
First and VVIP cabins at LFML are plated to a written specification rather than to a fixed menu card, with caviar and à-la-carte service available on request. VIP flight catering here keeps the same presentation standard on file between movements, so a repeat rotation is served to the same brief it was served on the last one.
Business cabins
Business cabins at Marignane run on multi-choice hot service built to cabin specification, in oven-ready formats sized to the galley fitted to the aircraft on the day. Crew meals and pilot meals travel in tray sets and meal boxes, with cabin crew meals boxed to the working roster rather than to the passenger count.
Protocol & dietary
Protocol and dietary requirements at Marignane are documented per passenger, covering household, religious and medical sets produced on a separate line and sealed before it leaves the kitchen. Halal and kosher sets and the full range of IATA special meal codes are produced this way, and inflight catering in Marignane is built to carry that documentation with the load rather than apart from it.
The three books
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Royal & Government Flights
Royal households · government · state operations
- Plated service · First to main cabin
- Protocol handling · security clearance
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Charter & Commercial
Charter · ACMI · group · scheduled · ad hoc
- 400 passengers · one uplift
- HACCP cold chain, logged to the galley door
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Private Jet
Business jet · VVIP charter · flight departments
- From 8 covers · plated forward
- Reheat sequence specified per dish
Compliance
Food safety and cold chain for aviation catering at LFML / MRS
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.
Aircraft catering delivered airside at MRS
Marignane handles scheduled, charter, VIP and government traffic across two runways rated to a wide-body reference code, which means a delegation, a peak departure wave and a repeat charter rotation can land on the same day and each carries a different catering demand: a delegation is a documentation problem, a wave is a capacity problem, a repeat rotation is a repetition problem.
The uplift travels from our kitchen to the ramp under airside delivery, loaded by hi-loader straight to galley height rather than handed off at the foot of the aircraft, with our own crews holding the load through screening and escort. Airline catering at Marignane, and aviation catering in France more widely, run off the same ops desk rather than a station-specific one, which keeps the stand assignment and the loading sheet aligned however traffic shifts through the day.
What we commit to at MRS is one coordinator per rotation, sealed carts from kitchen to stand, and a signed handover that closes the load: inflight catering, in-flight catering in France and airport catering in Marignane all sit inside that same chain of custody, whichever segment is flying.
VVIP catering alongside scheduled flights at Marignane airport
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Government and state flight catering at LFML
On the same wide-body-rated stands that take a scheduled widebody, catering at MRS is planned for state visits, official delegations and other head of state movements without a separate loading plan. Government flight catering here runs on protocol documented per passenger, security-cleared staff, and an uplift sealed before it leaves the kitchen.
Government & state flights →
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Royal and VVIP flight catering at MRS
Loading a private airliner on a wide-body-rated stand at Marignane means sequencing the household specification ahead of the galley plan rather than around it. Royal flight catering and VVIP work here cover BBJ, ACJ and wide-body VIP aircraft, held to a written household specification kept on file between movements, with halal and other household dietary requirements produced on request.
Royal & VVIP flights →
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Charter and ACMI flight catering at Marignane
3,500 metres of runway lets a fully loaded wide-body operate a long-sector charter rotation out of Marignane without a weight restriction on the uplift. Charter flight catering at Marignane, and charter flight catering in France on the same network standard, covers ACMI and wet-lease operators, group movements and special missions with a full three-cabin uplift counted against the loading sheet and staged in galley order.
Wide-body charter →
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Airline and ad hoc catering at LFML
A wide-body reference code at Marignane means the same stand cleared for a scheduled widebody also takes an ad hoc arrival without a change of loading plan. Ad hoc airline catering at MRS runs for carriers working this station as an outstation, covering outstation catering, diversion catering and technical stop catering off one duty roster, AOG included, across a multi-leg rotation, with crew meals in Marignane and crew meals in France following the same tray standard week to week.
Commercial airlines →
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Private jet and FBO catering at MRS
The same 3,500-metre runway that clears a wide-body also carries the business aviation movements worked from the GA terminal at Marignane, on a shorter turnaround but the same loading standard. Our dedicated branch delivers private jet catering to the FBOs on the field and FBO catering to the GA terminal, on the same cold chain and paperwork as a business aviation catering uplift, without stepping into business jet catering territory reserved for a separate quote.
Private jets →
Charter flight catering reviewed at Marignane (MRS)
Operators on commercial aviation catering at Marignane, France
Government flight department
Royal household
Charter operator
Scheduled airline
“I asked for aviation catering packaging at Marignane (MRS/LFML) because we had limited time to reset the galley. The trays and boxes were organized logically, which saved the cabin crew time before passengers arrived. The crew appreciated how easy it was to load. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★☆Scheduled airline
Elif — Airport Operations Lead
“We used the team for ACMI at Marignane (MRS/LFML) during a tight turnaround. The team stayed in contact with operations, adjusted to the new timing, and kept the aircraft handover simple. A very useful service for ad hoc flying. Responses were quick whenever we had a question, which helped us keep the flight on schedule.”
★★★★★Private jet operator
Abel — Cabin Service Coordinator
“For our business jet at Marignane (MRS/LFML), I arranged business jet catering with a few passenger-specific requests. The team was responsive to a late change and the final order still arrived looking polished. 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
James — Charter Operations Manager
Flight catering station reference for Marignane (LFML / MRS)
| Datum | Value |
|---|---|
| Longest runway | 3,500 m |
| Runways | 2 |
| Aerodrome reference code | wide-body |
| ICAO | LFML |
Business jet catering questions at LFML / MRS
Pilot meals and loading questions at LFML / MRS
What operations gets asked every week about Marignane.
Ask operations directly →At LFML, do you cater VIP, VVIP and government flights, and under what protocol?
The hi-loader takes the sealed uplift straight to galley height, so VIP flight catering and government flight catering at LFML both move under one protocol file documented per passenger rather than a separate one per segment.
Do you produce halal, kosher and the IATA special meal codes at Marignane?
Yes, produced on a separate line and sealed before it leaves the kitchen, halal and kosher sets and the full range of SPML codes are documented per passenger for special meals ordered on any cabin.
How far does airline catering cost at Marignane depend on the specification rather than a fixed rate?
The security clearance held on the crew and the loading window booked for the rotation are what a quotation rests on, alongside cabin count and specification; the desk comes back with a price rather than publishing one.
At which point does the uplift move airside at MRS?
The load leaves our kitchen sealed and travels under airside delivery through screening and escort before the hi-loader lifts it to the galley door, so airline catering at MRS never sits at the foot of the aircraft.
Can a specification still change close to departure at LFML?
The lead time a rotation needs depends on the cabin count and the specification on file; how far in advance an order should be placed is discussed with the desk, and last minute airline catering is worked case by case rather than refused outright.
On the GA apron at Marignane, do you deliver private jet catering to the FBOs and the terminal?
There is a dedicated branch that reaches every FBO on the field and the GA terminal, running FBO catering on the same cold chain and paperwork as an airline uplift.
Outstation catering near Marignane
CTT / LFMQ
Le Castellet
France · 51 km from Marignane
Airline & VIP flight catering →
AVN / LFMV
Avignon
France · 58 km from Marignane
Airline & VIP flight catering →
FNI / LFTW
Nîmes/Garons
France · 73 km from Marignane
Airline & VIP flight catering →
Inflight catering quote for Marignane
Request a quote
Send us your catering needs for MRS
Marignane (MRS / LFML)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Marignane, 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 Marignane (MRS)