01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Poitiers/Biard, France
Wide-body airline catering, VIP & private jet catering at Poitiers/Biard (LFBI / PIS)
PIS (IATA) · LFBI (ICAO)
A narrow-body reference aircraft turns on the single 2350 m runway at Poitiers/Biard, and that geometry sets what boards here: scheduled, charter, government and private airframes loaded from one ramp desk. In-flight catering runs off that same desk, with inflight catering staged by hi-loader to galley height and uplift held airside from kitchen seal to stand.
2,350 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 — Poitiers/Biard
Inflight catering with hi-loader boarding at Poitiers/Biard airport
Everything below is what we measure at this station — distances, windows, who signs what.
Aviation catering lead times and loading window at PIS
Aircraft catering handover at the galley door, LFBI / PIS
The narrow-body reference code at Poitiers/Biard sets the pace of every rotation: with one runway and one wide-body stand, sequencing replaces volume as the constraint on the loading window. Ramp access is held on our own badges rather than arranged case by case, which keeps a catering uplift moving from the sealed cart to the galley door without a stand-by wait on the apron. That is the discipline this station is measured on, not a published minute count.
Between our kitchen and the single wide-body stand at Poitiers/Biard sit screening, an escort across the apron, and the general traffic that shares the one runway here, and we plan every galley catering run against the worst of those, not the average. A chain of custody starts the moment the cart is sealed at the kitchen door and does not break until a signature is taken at the aircraft, with nothing airside handled outside that record. Temperatures are logged at sealing and again at handover, so a catering uplift bound for LFBI carries its own proof rather than a promise.
One coordinator owns the seal at the kitchen and the signature at the aircraft.
Crew meals from the kitchen serving LFBI
Cargo crew meals produced to the same standard at Poitiers/Biard
The flight kitchen that provisions Poitiers/Biard runs hot production, pastry, a cold larder and a protocol line under one roof, built to feed a single wide-body stand rather than a bank of them. HACCP governs the production floor end to end, with the cold chain held from the moment a tray is sealed to the moment it clears the galley door. That structure is what makes airport catering in Poitiers/Biard workable on a narrow-body reference code: airport catering at PIS depends on discipline in the kitchen rather than on scale on the ramp.
The team behind government flight catering at this station is the same named crew on every rotation, not a rotating pool drawn in for the day. Security clearance is held on file for each of them, access to the kitchen and the apron is limited to that list, and household service standards are trained rather than briefed on the day. A sealed uplift travels with the paperwork that identifies exactly who packed it and who escorted it to the stand.
Halal airline meals and special meals at Poitiers/Biard airport
Royal flight catering standards per cabin at PIS
Menus for Poitiers/Biard are written to the cabin and the mission before they are written to the season, so a scheduled rotation and a state movement leaving the same stand can carry entirely different specifications. Regional produce sets the base of the main-cabin and business trays where local sourcing is used, drawing on the dairy, orchard fruit and river fish typical of the area rather than a fixed dish. In-flight catering at Poitiers/Biard scales from a single tray set to a full multi-class load without changing the standard it is checked against. Every allergen, halal, kosher and medical set is documented per passenger and per cabin before the cart is sealed.
First & VVIP cabins
First and VVIP cabins at Poitiers/Biard are plated to a written specification rather than to a standing menu, with à-la-carte and VIP flight catering service available on request for a single passenger or a full household. Presentation is filed against that standing order so the same cabin can be repeated identically on a later rotation.
Business cabins
Business cabins at LFBI take a multi-choice hot service built into galley-ready tray sets, sized to the aircraft actually on the stand. Crew meals, cabin crew meals and pilot meals are boxed separately to the roster, so cockpit and cabin crew each receive the set assigned to their duty.
Protocol & dietary
Protocol and dietary requirements at Poitiers/Biard are documented per passenger before a cart is sealed, covering household, religious and medical sets on the same file. Halal and kosher trays, and the full range of IATA special meal codes, are produced on a separate line so inflight catering for a mixed cabin never crosses a boundary it should not.
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
Aircraft catering under HACCP control at Poitiers/Biard
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 Poitiers/Biard, France
Poitiers/Biard runs on a single runway and a narrow-body aerodrome reference code, so the traffic mix that reaches the stand is smaller and more predictable than at a hub, and that predictability is exactly what turns a delegation or a peak charter wave from a capacity problem into a documentation one. Airline catering here is planned around the one wide-body stand rather than around a bank of gates, which means every rotation gets a named loading slot instead of a queue.
The uplift leaves our flight kitchen sealed and travels airside to that stand by hi-loader, boarded to galley height rather than handed over at the foot of the aircraft. Inflight catering, in-flight catering and aviation catering in Poitiers/Biard all run off that one route, with ramp access held on our own badges so the convoy does not wait on a general clearance. Airport catering at LFBI is therefore a matter of sequencing one stand well, not of spreading load across several.
What we commit to on this station is unchanged whatever the mission: one coordinator, sealed carts, and a signed handover at the aircraft.
Aviation catering for five mission types at Poitiers/Biard airport
01
Government and state flight catering at LFBI
A narrow-body aerodrome reference code leaves no room to stage a delegation across multiple stands, so a state movement at Poitiers/Biard is worked as a single sequenced load rather than a spread one. Government flight catering here means the protocol file documented per passenger, security-cleared staff on the ramp, and the uplift for any head of state aircraft sealed before it leaves the kitchen.
Government & state flights →
02
Royal and VVIP flight catering at PIS
One wide-body stand and a narrow-body reference code mean a royal or VVIP movement through Poitiers/Biard is worked to a single loading slot, never a bank of them. Royal flight catering here covers private airliners — BBJ, ACJ and wide-body VVIP — held to a written household specification kept on file between movements, with halal and household dietary requirements produced on request.
Royal & VVIP flights →
03
Charter and ACMI flight catering at Poitiers/Biard
We load charter flight catering onto the single wide-body stand this narrow-body reference code allows, working ACMI and wet-lease operators, group movements and special missions to the same sequence as a scheduled rotation. Charter flight catering at Poitiers/Biard means a full three-cabin uplift counted against the loading sheet and staged in galley order, whatever the mission behind it.
Wide-body charter →
04
Airline and ad hoc catering at LFBI
On a field with a single 2350 m runway, ad hoc airline catering at PIS is planned around the one wide-body stand rather than around spare gate capacity. Carriers running Poitiers/Biard as an outstation draw on outstation catering, diversion catering and technical stop catering off one duty roster, with crew meals boxed to the roster and AOG covered across a multi-leg rotation into or out of France.
Commercial airlines →
05
Private jet and FBO catering at PIS
The single 2350 m runway at Poitiers/Biard carries business aviation as readily as scheduled traffic, and that shared ramp is where our private jet catering branch delivers. FBO catering reaches the FBOs on the field and the GA terminal directly, on the same cold chain and the same paperwork as a business aviation catering or business jet catering order for the wide-body stand.
Private jets →
Charter flight catering reviewed at Poitiers/Biard (PIS)
Operators on commercial aviation catering at LFBI
Government flight department
Royal household
Charter operator
Scheduled airline
“For our departure from Poitiers/Biard (PIS/LFBI), we specifically needed aviation catering packaging. Presentation stayed good while the setup remained practical for a fast aircraft turnaround. 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.”
★★★★☆Private jet operator
Dalia — VIP Operations Controller
“For a changing schedule at Poitiers/Biard (PIS/LFBI), we needed flexible outstation. The team stayed in contact with operations, adjusted to the new timing, and kept the aircraft handover simple. We appreciated how easy the coordination was. The order was complete on arrival and easy for us to check before closing the doors.”
★★★★★Government flight department
Sara — Government Aviation Coordinator
“I needed reliable private jet catering at Poitiers/Biard (PIS/LFBI) for a same-day departure. The team was responsive to a late change and the final order still arrived looking polished. I would definitely order from them again. From an operational point of view, the service was easy to manage and required very little follow-up.”
★★★★☆Charter operator
Ricardo — Duty Operations Manager
Poitiers/Biard (LFBI / PIS): airport catering data
| Datum | Value |
|---|---|
| Longest runway | 2,350 m |
| Runways | 1 |
| Aerodrome reference code | narrow-body |
| ICAO | LFBI |
Business jet catering questions at Poitiers/Biard airport
Pilot meals and loading questions at Poitiers/Biard airport
What operations gets asked every week about Poitiers/Biard.
Ask operations directly →Whose halal, kosher and special meal codes get produced at LFBI?
For every rotation through Poitiers/Biard we produce halal and kosher sets alongside the full range of IATA SPML codes, each one documented per passenger before the cart is sealed.
At what point does an order need to be placed for Poitiers/Biard?
The loading plan is confirmed first, then the specification is opened for changes up to a fixed point before the loading window begins; after that the cart is sealed and the last-minute airline catering window closes.
When does airline catering reach the aircraft airside at Poitiers/Biard?
Once a cart is sealed at our kitchen it moves airside by hi-loader to the wide-body stand, boarded to galley height rather than left at the foot of the aircraft.
Where is the cost of airline catering at PIS actually decided?
The loading sheet and the agreed specification set the airline catering cost, since cabin count, mission type and the loading window all move the figure; the desk returns a quotation against those rather than a published price.
Does private jet catering reach the FBOs and the GA terminal at LFBI?
Every FBO catering order on this field is delivered to the GA terminal and the ramp handler serving it, on the same cold chain and paperwork as a scheduled uplift.
Is VIP, VVIP and government flight catering handled under protocol at Poitiers/Biard?
The same named coordinator who runs a scheduled rotation also runs VIP flight catering and government flight catering here, working to a protocol file documented per passenger and per movement.
Outstation catering near Poitiers/Biard
NIT / LFBN
Niort/Souché
France · 62 km from Poitiers/Biard
Airline & VIP flight catering →
ANG / LFBU
Angoulême
France · 96 km from Poitiers/Biard
Airline & VIP flight catering →
TUF / LFOT
Tours
France · 99 km from Poitiers/Biard
Airline & VIP flight catering →
Inflight catering quote for Poitiers/Biard, France
Request a quote
Send us your catering needs for PIS
Poitiers/Biard (PIS / LFBI)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Poitiers/Biard, 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 Poitiers/Biard (PIS)