FRENCH RIVIERA AIRPORTS –

NICE, CANNES, TOULON-HYÈRES,

S A I N T - T R O P E Z , L E C A S T E L L E T,

M E N U
MARSEILLE

THE BEST FOR YOUR JET

 P
E X E C U T I V E AV I AT I O N C AT E R I N G

LACE AN ORDER
7 DAYS A W E E K
TO P R I VAT E C AT E R I N G –
⋅ By email: inf lightcatering@private-catering.com
⋅ By phone: +33 (0)483 762 723
⋅ By fax: +33 (0)483 762 724

We are pleased to assist you

in the French Riviera Airports:
Nice, Cannes, Toulon-Hyères,
Saint-Tropez, Le Castellet, Marseille
C R E AT I V I T Y
& REFINEMENT TO DELIGHT
A L L PA L AT E S

P R I VAT E C AT E R I N G
PROMOTES AUTHENTIC
COOKING REALIZED
BY OUR GOURMET CHEFS.

We are dedicated to help you to discover

new tastes and to seduce you with subtle blends
of f lavours. We offer first quality food.

We propose products carefully chosen

for their taste, freshness and traceability.
Our suppliers share same commitments
for environmental causes, favouring seasonality
of their production.

We will do our best to supply you with any

specific item; whatever your special needs
might be. You name it... We deliver it to you.
 CO N S I D E R AT I O N
& RESPONSIVENESS
TO ASSIST YOU

RELIABLE SUPPORT DELIVERY & REACTIVITY

Private Catering can assist you 24 hours Private Catering has all the authorizations
a day, 7 days a week. Our operation team to deliver to your plane. We are using
provides support service, making your our own employees and refrigerated
f light an unforgettable experience. vehicles. We have high-loaders (for large
We are looking for constructive and range air-crafts in Nice) as well as small
long-lasting partnerships. vans (for other airports: Cannes, Toulon,
Marseille…).
On daily basis, we strive to deliver

C
excellent service to keep up with our hard Our dedicated kitchen is located in Nice
earned reputation. Airport. This position gives you peace
We are proud to serve the world’s most of mind, knowing we can respond
sophisticated clientele for more to last minute adjustments to your order.
than ten years in the French Riviera. Our Inf light team will be delighted
to assist you during delivery to present
the dishes and meet your needs.

EXCELLENCE
ONFIDENCE I S T H E R E P U TAT I O N
TO ENSURE NICE JOURNEY WE ARE LOOKING FOR

SAFETY & HIGH PERFORMANCE S O M E G R E AT S TO R I E S . . .

Private Catering believes that safety of your passengers and crew “Food was excellent, like always! Quality and “Presentation was awesome, excellent service.”
is of primary importance. As such we are committed to provide freshness very good! The passengers enjoyed it
excellent service to make your trip comfortable. We have developed a lot impressed about the food and presentation!” “It was all so good! Risotto was amazing
strict policies, practices and procedures to guarantee your security. as well as the desserts… catering was awesome,
“There is really nothing to complain about, as always. Thank you once again for
We have set up food processing safety policy, based on efficient everything was perfect! Very good quality catering, your professionalism and efficiency, great work
tracking system for ingredients. We strictly comply with the IATA very nice presentation. and dedication.”
and EEC standards based particularly on the principles Our Clients are more than happy, food was really
tasty and fresh, very kind and helpful.” “You’re a big help. We will recommend you.”
of the Hazard Analysis Critical Control Point.
“Everything was great, food was fresh “Everything was wonderful. It is a pleasure
HIGH-LEVEL SECURITY and tasty, everything was perfect.” working with you. Excellent work to keep
your standards so high.”
Private Catering plays important role in keeping your business safe. “Food was all very good quality and presented
well, the fish was amazing!!! Very kind “Well done, I have been admiring
Security is a concern for everyone in the aviation industry, affecting and helpful, excellent professional. You are sooo your creativity, quality and consistency: the best
virtually all areas of operation. helpfull and nice :) Many many thanks for catering in Business Aviation Industry.”
The security program implemented by us has been approved by the your help! You are the BEST!!!!!”
highest authorities. It consists of measures and procedures applicable
to catering stores and supplies, producing as well as handling.
THE BEST FOR YOUR JET
E U R O P E A N S U G G E S T I O N �������������������� 08

S T A R T E R S ��������������������������������������� 09
M A I N C O U R S E S ��������������������������������� 1 2
C H E E S E & B R E A D ������������������������������ 1 7
D E S S E R T S ��������������������������������������� 1 8

E A S T E R N S U G G E S T I O N ����������������������� 20

M I D D L E - E A S T S U G G E S T I O N ����������������� 24

A S I A N S U G G E S T I O N �������������������������� 26

H E A L T H Y F O O D S U G G E S T I O N �������������� 30

G L U T E N F R E E ���������������������������������� 3 1
D E T O X �������������������������������������������� 32
F R U I T S & J U I C E S ����������������������������� 33

R E A D Y T O S E R V E ������������������������������ 34

T R A Y M E A L S ������������������������������������ 35
S N A C K I N G ��������������������������������������� 36
B R E A K F A S T ������������������������������������� 37

W I N E S & C H A M P A G N E ������������������������ 38

C O N C I E R G E ������������������������������������� 42

Marinated salmon
Green papaya and mango salad
with hazelnut oil
 S TA RT E RS

Beef tagliata, vegetables from the hills of Nice 53. 00

Pan seared crayfish quinoa salad 56. 00
Beetroot and citrus vinaigrette
Tuna tataki  53. 00
Vegetables sushi in ginger and soya sauce
Marinated salmon  46. 00
Green papaya and mango salad with hazelnut oil
Heart of salmon in a nori crust kaiso salad 64. 00
Raw and cooked vegetable tartlet, pesto vinaigrette 46. 00
Pressed duck “foie gras” 56. 00
Smoked eel and exotic fruits
COLD Loaf of poultry with “foie gras” 56. 00
S TA RT E RS Chopped flavoured mushrooms celery terrine with truffles
Melon Prosciutto di Parma 32. 00
Duck homemade “foie gras” 58. 00
Alaska King crab, guacamole and lobster 53. 00

E
Antipasti platter 38. 00
Avocado shrimp cocktail 42. 00
Peking style duck fillet 46. 00
Vegetables and mushroom spring roll
Asian chicken salad 38. 00
Chinese noodles rolled in a vegetable julienne, coriander, mint,
chicken, curry dressing
Asian beef salad 40. 00
Chinese noodles rolled in a vegetable julienne, coriander, mint,
beef, curry dressing
Asian shrimp salad 42. 00
Chinese noodles rolled in a vegetable julienne, coriander, mint,
prawns, curry dressing

8 EUROPEAN SUGGESTION 9
 Pan seared crayf ish
quinoa salad
beetroot and citrus
vinaigrette

Cold cooked and smoked fish 92. 00

S TA RT E RS
Mix seafood and fish 98. 00
Selection of seafood 92. 00
COLD FISH
& 1/2 Rock lobster with seafood 98. 00
SEAFOOD Fresh salmon carpaccio 36. 00
“Niçoise” salad 33. 00 Heart of salmon 180 g 64. 00
Nice-style salad with tomatoes, cucumbers, onions, green peppers, artichokes, eggs,
black olives and anchovies Tray of smoked salmon 54. 00
Mediterranean salad 36. 00
Grilled vegetables, zucchini, peppers, eggplant, garlic, tomatoes, mesclun salad
Prawn salad 40. 00
Hearts of lettuce, tomatoes, croutons, grilled prawns, hard-boiled eggs, anchovies,
Caesar dressing Cold cut “charcuterie” 48. 00
(rosette, coppa, bresaola...)
Chicken salad 33. 00
Hearts of lettuce, tomatoes, croutons, grilled chicken breast, hard-boiled eggs, Cold meat selection 50. 00
anchovies, Caesar dressing (chicken, turkey, beef, lamb…)
CO L D M E AT
Tuna salad 33. 00 Breakfast meat 90 g 15. 00
Hearts of lettuce, tomatoes, croutons, grilled tuna, hard-boiled eggs, Caesar dressing (chicken, turkey and ham only)
Greek salad 32. 00 Pork free alternative  on request
SALADS Mediterranean aromas, cucumbers, tomatoes, onions, juice of mint lemon, parsley
“Caprese” salad 32. 00
Tomatoes, mozzarella, pesto basilica
“Périgourdine” salad with truff le dressing 53. 00
Smoked duck breast, mushrooms, duck “foie gras” and figs
Lobster bisque 1 l 64. 00
Mixed salad 22. 00
Mesclun salad, rucola, endives, cucumber, red onion with dressing Clear chicken noodles
or cream of chicken soup 1 l 36. 00
French tabbouleh 24. 00
Semolina, green and red pepper, tomatoes, olives, onions, juice of mint lemon, parsley SOUPS Harira 1 l 36. 00

EUROPEAN SUGGESTION
Papaya salad 24. 00 Soup 1 l 33. 00
Minestrone, lentil, pumpkin,
Kaiso salad 21. 00 Dubarry, 9 vegetables,
Wakame edamame salad with miso vinaigrette wild mushroom, tomato…
Vegetables and quinoa salad 35. 00 Other soup  on request
(give us your ingredients, your recipe)
“Maltese” salad 72. 00
Rock lobster, mesclun salad, palm heart, grapefruit, orange with dressing
Chef salad (give us your ingredients, your recipe)  on request

10 11
 Cod f illet
“grenobloise” style
Potatoes gnocchi
and artichoke

MAIN COURSES

FROM THE SEA

Cod fillet “grenobloise” style 63. 00

Potatoes gnocchi and artichoke
Dorado fillet with a millefeuille 63. 00
or Mediterranean vegetables
Provençal ratatouille jus and olives
Crusted salmon fillet with tarragon 63. 00
REGIONAL Assorted grilled vegetables, with tarragon
SPECIALITIES and white wine soft sauce
Dorado 76. 00
Miso glazed cod 63. 00
On baby bok choy WHOLE FISH Red mullet ‒ 2 pieces 76. 00

Seabass fillet, yellow and green zucchinis risotto 69. 00 Sea Bass 86. 00
Sauce vierge with lemon from Menton Sole 86. 00
John Dory fillet with candied fennel 69. 00
Fish broth with saffron and shellfish, steamed potatoes
Whole fillet (500 g / 600 g) ‒ for two persons  115. 00
Turbot fillet with fresh spinach 69. 00 Prawns ­‒ 5 pieces 56. 00
Light Gravy sauce, with meat ravioli from Nice SEAFOOD
Grilled seafood mix 58. 00
Lobster 104. 00

Salmon 39. 00

EUROPEAN SUGGESTION
Cod 46. 00
Red mullet 47. 00
Dorado 52. 00
FISH FILLET
John Dory 52. 00
Monkfish 54. 00
Sea Bass 54. 00
Turbot 56. 00
Sole 56. 00

12 13
 Pan fried free range poultry
with morels
Asparagus risotto

MAIN COURSES Chicken breast 38. 00

Chicken legs 38. 00

FROM THE FARMLAND P O U LT R Y Baby chicken 42. 00

Chicken kebab ‒ 2 pieces 42. 00
Chicken whole farm fresh 65. 00
“Coq au vin” 52. 00
Duck breast 52. 00

Herbs crusted rack of lamb 63. 00

Creamy polenta with sundried tomatoes, Veal fillet mignon 58. 00
olives from Nice and thyme juice VEAL
Veal blanquette 54. 00
Duck magret “à l’orange” 63. 00
Melting potato and celery purée Veal escalope 52. 00
Breaded available on request
REGIONAL Pan fried free range poultry with morels 63. 00
SPECIALITIES Asparagus risotto
Angus Beef rump steak 69. 00
Roasted sliced potatoes, Portobello mushrooms Beef kebab, grilled ‒ 2 pieces 54. 00
and mini vegetables, red wine soft sauce BEEF
Bourguignon beef 52. 00
Angus beef fillet, Rossini 69. 00
Potatoes stuffed with creamed leeks and truffles Beef tournedos grilled
or pan-seared 54. 00
Milk fed veal chop with wild mushrooms 69. 00
Roasted and onion flavoured potatoes,
roasted vegetables

EUROPEAN SUGGESTION
Lamb fillet 58. 00
LAMB Rack of lamb,
Lamp chops ­‒ 5 pieces 58. 00
Lamb shank, lamb curry,
Provençal lamb stew 58. 00

14 15
 MAIN COURSES

CHEESE & BREAD

OTHER SUGGESTIONS

Lasagna (or Cannelloni) bolognaise 29. 00 Sliced matured cheese 22. 00

Two goats cheeses and two cows cheeses
Lasagna (or Cannelloni) vegetarian 29. 00
Whole matured cheese 79. 00
Ravioli with spinach, ricotta and meat 32. 00
CHEESE
Parmesan 50 g 5. 00
PA S TA Tagliatelle with truff le 54. 00 Grated or chips
Pasta with seafood 64. 00 Cheese individual pack 9. 00
Penne, spaghetti, tagliatelle, gnocchi…‒ plain 22. 00 Mozzarella, halloumi,
feta, cottage…
Sauce for pasta 9. 50
Bolognaise, arrabiata, Napolitan, pesto, ceps, Cheese breakfast plate 80 g 11. 00
cheeses, carbonara... Emmental and cheddar 

Wild mushroom 42. 00

RISOT TO Seafood 64. 00
Truff le 58. 00 Baguette 1/3 “Maxilichette” 1.90

Vegetarian (asparagus...) 39. 00 Bread rolls 1.90

Grissinis 200 g 6. 00
BREAD
Rice 9. 00 Whole white bread baguette  3. 60
Plain, basmati, wild, whole, saffron, fried Farmhouse bread 10. 00
Potatoes 15. 00 Seeds and cereals
Mashed, steamed, roasted, potato gratin, French fries Lebanese bread (pita) ­‒ 5 pieces 6. 50
V E G E TA B L E S

EUROPEAN SUGGESTION
Vegetables: grilled or steamed 15. 00 Dark bread pumpernickel loaf 6. 50
&
SIDE GARNISH Baby steamed vegetables 19. 00 Harry’s sliced bread brown, white 8. 00
Creamy polenta with chanterelles 15. 00 Naan or chapati ­‒ 3 pieces 7. 50
Provençal style vegetables tian 15. 00 Bagels 3. 80
Woodland mushrooms with garlic 24. 00 Plain or sesame
and parsley, ceps, morel, chanterelles
Ratatouille from Nice 15. 00
Choice of sauce
Périgourdine, morel, cep, Bordelaise, satay,
red wine, green pepper, other on request

16 Seafood 17
risotto
 DESSERTS Luxury chocolate box 350 g 55. 00
Luxury chocolate box 500 g 85. 00
Chocolate truff les homemade 200 g 29. 00
Macarons 3. 00
Le Private Revisité 18. 00
Chocolate bar  4. 00
Three flavours and three textures, composed of layers of soft hazelnut
C H O CO L AT E Kit-Kat, Mars, Bounty, Twix
biscuits, crisp praline and chocolate mousse Jivara, with a heart
of creamy yuzu. Served with a milk chocolate sauce. & Cookies  3. 50
CAKES Double chocolate, cereals...
Le Caramel Cocoa 18. 00
Cocoa tartlet, with a heart of molten caramel, topped with dark chocolate English Cake 350 g 18. 00
and caramel mousse. Served with a dark chocolate sauce. Banana, chocolate chip, dried fruits
SPECIALITIES
La Fleur de Fruits Rouges 18. 00 Cupcake selection 6. 00
A light red fruit mousse scented with rose water and a heart of creamy licorice.
Scone 4. 00
Served with fresh berry sauce.
L’équilibre Mandarine 18. 00
A white chocolate mousse with crystallized mandarin Ice cream pops 5. 00
on a Calisson biscuit. Served with mandarin Suzette style sauce. Mars, Twix, Bounty, Magnum
Le Rio Azul 18. 00 Ice cream Häagen Dazs 100 ml 8. 50
A passion fruits sabayon on a chocolate biscuit and ganache covered
Ice cream Häagen Dazs 500 ml 21. 00
with a mirror of Guanaja chocolate. Served with a bitter chocolate sauce. Vanilla, Belgian Chocolate,
ICE CREAMS
L’Exotique 18. 00 Dulce de Leche, Macadamia Nut Brittle,
A green lemon mousse with a heart of creamy passion mango, Cookies & Cream, Strawberry…
on an almond and coconut biscuit. Served with tropical fruit sauce.
Artisanal fruit sorbet 100 ml 8. 50
Mango passion, strawberry
raspberry, lemon, peach, apricot…
Apple pie 14. 00
Apfel strudel with vanilla sauce 14. 00
Fresh berries 1 kg 77. 00
Caribbean chocolate mousse 14. 00 Raspberry, blueberry, strawberry…
Opera 14. 00 Sliced seasonal exotic fruits
Chocolate tartlet 15. 00 and berries 300 g 38. 00
CLASSIC
DESSERTS Vanilla Millefeuille 14. 00 Sliced seasonal

EUROPEAN SUGGESTION
Provençal fruits 220 g 29. 00
Seasonal fruit tartlet 14. 00
Basket of whole seasonal
Éclair (chocolate, coffee, vanilla) 12. 00 FRUITS
and exotic fruits 1 kg 29. 00
Catalane crème brulée with Bourbon vanilla 14. 00 Fruits kebab exotic and berries 100 g 15. 00
Tiramisu 14. 00 Mix of dried fruits 1 kg 72. 00
Figs, apricots, dates, plums…
Panna Cotta with fresh fruits 14. 00
Strawberries dipped in fine chocolate 5. 00
Cheesecake with red berries 14. 00
Art fruit carpaccio 21. 00
“Petits Fours” ­‒ We advise 5 pieces per person 5. 00
Pineapple tartare 24. 00
Middle Eastern pastries ­‒ We advise 5 pieces per person 5. 00 With basil, black pepper cashew nuts
and passion fruit
18 La Fleur 19
de Fruits Rouges
 ИКРА

CAVIAR

Caviar Royal Beluga, Royal Oscietre, Baeri… on request

И к ра белуги Royal , О сет рова я ик ра Royal ,
черн а я ик ра B aeri…

Garnish tray for Caviar 35. 00

Ук рашениe и гарнир для ик ры

ХОЛОДНЫЕ И ГОРЯЧИЕ ЗАКУСКИ

CO L D & H OT S TA RT E RS

‟Oliver” salad 33. 00

С ал ат ‟Оливье ”
Vinaigrette salad with beetroot 24. 00
В инегрет

E
Marinated herring in its beetroot and potatoes “fur coat” 28. 00
С ельдь под шубой
Gravlax salmon sprinkle with fresh dill 54. 00
Лосось м аринованный с ук ропом
Meat platter (beef tongue, veal, chicken roll with mushrooms) 50. 00
Ассорти м ясное (язык говяжий , запечен а я телятин а ,
рулет к уриный с гриба ми)

Pickled cabbage 20. 00

К апуста к вашен а я
White mushroom ‟gratin” 18. 00
Г рибной ж ульен
Veal pancake 19. 00
Б линчики с телятиной
Pirozhki (meat or cabbage) 19. 00
П ирож ки с м ясом и к апустой

20 EASTERN SUGGESTION Chicken ‟Tabaka” 21

ЦЫПЛЕНОК ТАБАК А
 Gravlax salmon sprinkle
with fresh dill ЛОСОСЬ
МАРИНОВАННЫЙ
С УКРОПОМ
СУПЫ

ДЕСЕРТ
SOUPS

DESSERTS

Borscht 33. 00
Б орщ
Pike-perch soup 35. 00
Ух а из суд ак а
Meringue with fresh fruits “Pavlova” 15. 00
Торт П а влова (торт- безе со све жими фрук та ми)
Honey cake 16. 00
“М едовик ”
ГОРЯЧИЕ БЛЮДА
“Ptichye Moloko” pistachio pudding  15. 00
Птичье молоко
MAIN COURSES Cherry Vareniki on request
В ареники с черешней
Honey and red berries “Syrniki” pancakes  25. 00
С ырники с медом и све жими ягод а ми
Roasted Pelmenis or Pelmenis with broth 24. 00
П ельмени вареные или ж ареные , со сметаной
и све жим ук ропом

Chicken coated with breadcrumbs “Pojarski” 43. 00

Пож арские котлеты
Fried minced veal cutlet 56. 00
Котлеты из телятины
Chicken ‟Tabaka”  52. 00
Ц ыпленок та бак а
Beef ‟Strogonoff ”  52. 00
Б ефст роганов
Chicken ‟Kiev” 43. 00
К уриц а по - киевски

EASTERN SUGGESTION
Lamb shashlik 52. 00
Ш ашлык из баранины
Sturgeon shashlik 53. 00
Ш ашлык из осет рины
Sarasin porridge “Kacha” 12. 00
К аш а гречнева я
Sarasin porridge “Kacha” with mushrooms 22. 00
Г речк а с гриба ми
Roasted potatoes with ceps 22. 00 Honey cake “МЕДОВИК”
К артофель ж ареный с белыми гриба ми

22 23
 COLD MEALS HOT MEZZE

Hummus  15. 00 Hot mezze assorted ­‒ 5 pieces 36. 00

Samosas, kebbe, fatayer,
Aegean stuffed vine leaves  17. 50 kefta and samboussik with dips
­‒ 5 pieces
Shawarma Sandwich 16. 50
Lebanese tabbouleh 18. 00 Lamb, chicken or beef
Fattouche Salad
Samosa 7. 00
Moutabal 15. 00
Samboussik beef 7. 00
Babaganouch 29. 00
Fatayer 6. 50
Cold mezze assorted, 5 types 42. 00
Chickpea salad, eggplant spread, Kebbe 7. 00
hummus and wine leaves Kefta 7. 00
Falafel 7. 00

HOT MEALS DESSERTS

Tajine chicken and vegetables 53. 00 Medjoul date with almond 3. 00

Lamb Tajine 58. 00 Selection of Middle-Eastern

M
pastries 6. 00
Lamb Kapsa 58. 00
Royal Couscous 71. 00

SOUPS

Shorba 1 l 42. 00
Harira 1 l 42. 00
Lentil 1 l 36. 00

24 MIDDLE-EAST SUGGESTION 25
 ASIAN SUGGESTION

Kaiso salad 21. 00

Wakame edamame salad with miso vinaigrette
Asian shrimp salad 38. 00
Chinese noodles rolled in a vegetable julienne, coriander, mint,
prawns, Thai curry dressing
Asian chicken salad 38. 00
COLD Chinese noodles rolled in a vegetable julienne, coriander, mint,
S TA RT E RS chicken, Thai curry dressing
Thin rice noodle salad (Yam Woosen) 24. 00
Either beef, chicken or shrimps
Salmon or tuna green papaya salad 24. 00
Fried spring rolls, Thai style 8. 00
Fresh spring rolls, Chinese style 14. 00
Shrimps, smoked salmon, chicken or vegetables. Either plain
or flavored with lemongrass, ginger, basil or hot pepper

A
Nems Vietnamese style 8. 00
Chicken, prawns, duck or vegetables

HOT
Dumplings 8. 00
Meat, vegetables or seafood
S TA RT E RS
Chicken Satay kebabs 8. 00
Yakitori kebabs 8. 00
Beef or chicken
Prawns Tempura 10. 00

Red curry
26 ASIAN SUGGESTION Duck, chicken, beef or shrimp 27
 INDIAN SUGGESTION

ASIAN SUGGESTION

Chicken 49. 00
BYRIANNI
Lamb Garnish with dahi chutney 55. 00
(mint yogurt chutney)

Soup Tom Kha Gaï 1 l 42. 00 JALFREZZI Chicken 49. 00

Coconut flavoured
Lamb 55. 00
SOUPS Tom Yam Cung 1 l 42. 00
Plain or coconut flavoured
Tom Yan Kung Keaw Nam 1 l 42. 00 KORMA Chicken 49. 00
Wan Ton Lamb 55. 00

VINDALLO Chicken 49. 00

Pad Thai 42. 00 Lamb 55. 00
Shrimp or chicken
CLASSIC Green curry 42. 00
DISHES Chicken, beef or shrimp Chicken  49. 00
Red curry 42. 00 CURRY Lamb 55. 00
Duck, chicken, beef or shrimp
Vegetables 42. 00
Satay (curry paneng)  42. 00
Chicken, beef or shrimp
Chicken 49. 00
TIKKA Tandoori chicken 49. 00
MASSALA
Rice 9. 00 Lamb 55. 00

ASIAN SUGGESTION
GARNISH
Pan fried, plain or sticky Rognan Joch lamb 55. 00
Pan fried vegetables 14. 00

Aloo gobi 22. 00

GARNISH Daal selection 22. 00
Palaou rice 14. 50
Naan bread selection 8. 00
Asian chicken salad
Chinese noodles rolled
in a vegetable julienne,
28 coriander, mint, chicken, 29
Thai curry dressing
 GLUTEN FREE SUGGESTION

Kaiso Salad 21. 00

Wakame edamame salad with miso vinaigrette
S TA RT E RS Beetroot gaspacho 250 ml 21. 00
VEGAN Raw Vegetables and Hummus 26. 00
Vegetables and quinoa salad 35. 00
Mixed salad 24. 00

Gourmet gluten free or vegan sandwiches 10. 00

Semi-Triangular gluten free or vegan sandwiches 4. 50
Quiche 19. 00
SNACKS
GLUTEN FREE Croque-monsieur 19. 00
OR VEGAN Hot dog 19. 00
Herb balls skewers and tomato coulis 29. 00
Falafel with hummus dips 25. 00
Burger 35. 00

PA S TA Penne, Fusilli 22. 00

GLUTEN FREE Sauce for pasta 9. 50

H
Arrabiata vegan, Napolitan vegan, pesto, ceps, vegetables, four cheeses...

RISOT TO Wild mushrooms, seafood, asparagus... 54. 00

Vegan risotto 38. 00

Vanilla and red fruit Panna Cotta 15. 00

Chocolate mousse 15. 00
DESSERT Lemon tartlet covered with meringue 15. 00
GLUTEN FREE
Passion and hazelnut tartlet 15. 00
Chocolate Éclair 15. 00
Raspberry and white chocolate cake “symphony” 15. 00

Kaiso Salad
30 H E A LT H Y F O O D S U G G E S T I O N Wakame edamame salad with miso vinaigrette 31
 DETOX SUGGESTION FRUITS & JUICES

Sliced seasonal exotic fruits

and berries 300 g 38. 00
Green mango salad 24. 00 Sliced seasonal Provençal fruits 220 g 29. 00
SALADS
Papaya salad 24. 00 Pineapple carpaccio 18. 00
Tomato salad 21. 00 Fresh berries 1 kg77. 00
FRUITS
Raspberry, blueberry, strawberry…
Basket of whole seasonal
and exotic fruits 1 kg 29. 00
Healthy green juice 500 ml 21. 00 Exotic fruit and berry kebab 100 g 15. 00
Carrot and beetroot juice 500 ml 21. 00 Mix of dried fruits 1 kg 72. 00
Ginger pineapple juice “Gnamakoudji” 500 ml 21. 00 Figs, apricots, dates, plums…

COLD DRINKS Fresh lemonade 500 ml 21. 00

Aloe vera juice 1 l 33. 00
Goji concentrate juice 500 ml 37. 00 Orange, grapefruit,
watermelon (on season), melon 1 l 20. 00
Fidji water 500 ml 6. 00
Apple, red or white grape 1 l 25. 00
Organic coconut water 500 ml 7. 50
Tomato, carrot 1 l 24. 00
Almond Milk 1 l 8. 00
Fresh fruit cocktail 1 l 35. 00
FRESH FRUIT
JUICES Red fruit cocktail 500 ml 21. 00
Strawberry 500 ml 21. 00
Coffee 1 l 15. 00
Ground Prestige, decaffeinated, Arabic, Kiwi, pineapple, mango 500 ml 19. 00

H E A LT H Y F O O D S U G G E S T I O N
Arabic with cardamom
Cocktail 500 ml 21. 00
Nespresso caps ­‒ Set of 10 pieces 14. 00 Orange, banana, strawberry
or mango, passion, pineapple
Hot chocolate 1 l 13. 00
HOT DRINKS Tea Box  15. 00
Breakfast, Darjeeling, Earl Grey, Ceylan,
Lapsang, Souchong, green-tea,
Pear, apricot, peach, guava 1 l 25. 00
Chinese Gun-powder, green tea with mint, ORGANIC
green tea with jasmin. JUICES Pomegranate, cranberry 1 l 35. 00
Herbal Tea Box 15. 00
Camomile, verbena, verbena-mint
Milk 1 l 5. 00
Whole, semi skimmed, low fat 0%

32 33
Beetroot gaspacho
 T RAY M E A LS

VIP Tray lunch or dinner – Gastronomic cold fish or meat 89. 00

VIP Starter, VIP cold meat or fish with garnish, 1 cheese,
1 dessert “collection”, 1 petit four, set of cutlery, butter,
LUNCH OR 2 bread rolls, salt and pepper.
DINNER MENU Crew Tray lunch or dinner – Gastronomic cold fish or cold meat 49. 00
Salad, cold meat or fish with cold garnish, 1 cheese,
1 dessert “traditional”, set of cutlery, 2 bread rolls,
salt and pepper.

VIP Cold Snack Box 39. 00

SNACK BOX 1 salad, 1/3 baguette sandwich, 1 bread roll, 1 seasonal fruit tartlet
VIP hot Snack Box 42. 00
1 salad, 1 quiche, 1 pizza, 1 bread roll, 1 seasonal fruit tartlet

VIP Cold Gourmet 49. 00

Freshly squeezed orange juice, cereals with milk, 2 bread rolls

R
and fresh pastries, Danish, butter, traditional jams and honey,
cheese and cold cut meat, yoghurt and sliced fruits
VIP Hot Gourmet 53. 00
Freshly squeezed orange juice, cereals with milk, 2 bread rolls
BREAKFAST and fresh pastries, Danish, butter, traditional jams and honey,
T RAY scrambled eggs or omelet, bacon or sausages, yoghurt,
sliced fruits and tomato.
Crew Cold Breakfast 33. 00
Freshly squeezed orange juice, assorted bread rolls and fresh pastries,
Danish, butter, traditional jams and honey, selection of ham and cheese.
Crew Hot Breakfast 36. 00
Freshly squeezed orange juice, assorted bread rolls and fresh pastries,
Danish, butter, traditional jams and honey, scrambled eggs or omelet,
sausages or bacon, yoghurt and sliced fruits.

34 READY TO SERVE 35
 SNACKING BREAKFAST

Gourmet (small crispy bread rolls) 6. 50 Viennoiseries (pastries) ‒ Large 3. 50

We suggest 4 pieces per person to 10. 00 Croissant, chocolate croissant,
“pain aux raisins”, brioche with sugar
Triangle (white or whole cereal) 6. 50
We suggest 4 pieces per personto 10. 00 Viennoiseries (pastries) ‒ Mini 2. 00
Croissant, chocolate croissant,
½ triangle (white, whole cereal) 3. 50 “pain aux raisins”, brioche with sugar
We suggest 8 pieces per personto 5. 00
Danish 6. 00
Finger (white, whole cereal) 3. 50 COLD
We suggest 6 pieces per personto 5. 00 BREAKFAST Muffins 4. 00
Double chocolate, muesli, blueberry, banana...
CLASSIC Wraps 9. 50
1 order = 2 pieces to 12. 50 Homemade muesli 18. 00
SANDWICHES
½ baguette 11. 50 Porridge 18. 00
Farm fresh brown or white bread to 14. 50 Fruit salad 21. 00
Club 15. 50 Crepes ‒ Set of 4 pieces 14. 00
1 order = 2 pieces to 21. 00
Pancakes ‒ Set of 4 pieces 16. 00
Few suggestions: Beef and tartare sauce, bresaola,
arugula and parmesan, cooked “foie gras” and figs, Jam from Provence or honey 30 g 4. 00
roasted vegetables, mozzarella and tomatoes,
Parma ham and tomatoes, smoked salmon, tuna…
Made-to-order sandwiches are also available.
Scrambled eggs 12. 00
Plain
Smoked salmon and cream cheese with chives 13. 50 Scrambled eggs 15. 00
Shrimps “Thai style” 13. 00 With additions at your convenience
OPEN Omelet or white omelet 13. 00
“Foie gras” and figs 15. 50
SANDWICHES Plain
Pan seared tuna with vegetables 13. 00
HOT Omelet or white omelet 16. 00
Rock lobster with asparagus cream 15. 50 With additions at your convenience
BREAKFAST
Vegetarian with preserved vegetables 12. 50 Fried egg 3. 00
Soft or hard-boiled egg 2. 00

READY TO SERVE
With or without shell, poached egg
Hot canapes 6. 00
FINGER FOOD Grilled bacon 90 g 9. 00
Canapes 6. 00
Breakfast sausages ‒ 3 pieces 10. 00
Caviar canapes ‒ Minimum order: 3 pieces 10 g 27. 00 Pork, poultry or veal
Button mushrooms sautéed 12. 00
With garlic and parsley
Grilled tomatoes 9. 00

36 37
Gourmet sandwiches
 WINES

GRANDS CRUS

Pomerol Pétrus, 1997  on request

Pessac-Léognan, 1er Grand Cru classé, Château Haut-Brion, 1989 on request
BORDEAUX Saint-Émilion, Grand Cru classé “A”, Château Ausone, 1995  on request
Margaux, 3 ème
Grand Cru classé, Château Malescot Saint-Exupéry  138. 00
Sauternes, 1 Grand Cru classé, Château d’Yquem, 1996 
er
278. 00

RED
BURGUNDY Clos Vougeot  137. 00

F R E N C H A P P E L AT I O N S

BORDEAUX Pomerol  48. 00

Volnay, 1er Cru  105. 00

W
Pommard  82. 00
BURGUNDY
Chablis, Grand Regnard  58. 00
Puligny-Montrachet  79. 00
Meursault  75. 00

LOIRE VALLEY Pouilly Fumé, Baron de L  86. 00

Château Sainte Marguerite, Cru classé ‒ Organic 34. 00

PROVENCE Bandol  55. 00
Château Miraval, Cuvée Pink Floyd  50. 00

38 W I N ES & C H A M PAG N E Red wine White wine Rosé wine 39

 C H A M PAG N E

Dom Pérignon 230. 00

Dom Pérignon, Vintage Rosé 390. 00
Roederer, Brut Premier 72. 00
Roederer, Brut Rosé 78. 00
Roederer, Cristal Blanc, 2009 260. 00
Roederer, Cristal Rosé, 2009 520. 00
Veuve Clicquot, Brut Carte Jaune 78. 00
Veuve Clicquot, La Grande Dame Blanc on request
Veuve Clicquot, La Grande Dame Rosé on request

THESE WINES ARE SUBJECT

TO L I M I T E D S TO C K S , OT H E R V I N TA G E
AND “GRAND CRUS” ARE AVAILABLE
O N R E Q U E S T: J U S T T E L L U S T H E
WINE YOU LIKE AND WE WILL FIND IT
FOR YOU.

OUR TEAM WILL BE PLEASED TO

H E L P YO U TO M ATC H T H E B E S T W I N E S
ACCORDING TO YOUR ORDER.

40 41
 C ONCIERGE

WE CAN SOURCE ANY RARE

OR UNUSUAL PRODUCT AND HAVE IT
D E L I V E R E D T O Y O U R A I R C R A F T.

N EWS PA P E RS & M AG A Z I N ES
Thousands of printed Newspapers in 46 languages from 90 countries
are available upon request.

LAUNDRY & CLEANING SERVICES

At your disposal, any laundry, dishwashing, standard and dry cleaning.
Do not hesitate to contact us, we can directly pick your equipment up
at your aircraft upon your arrival in Nice.

FLOWERS
Our f lorist will be pleased to accommodate any special request
and will supply custom creations to suit the size and colour
of your cabin.
Fresh f lower arrangements can also be created for your own vases.

T O I L E T R I E S , K I T C H E N E Q U I P M E N T…
Just tell us what you need and we will arrange it for you.

42 43
S
SELLING TERMS
& CONDITIONS

1 C AT E R I N G O R D E RS

Any order implies the customer’s total and

5 C A N C E L L AT I O N F E E S

In the case of partial or full cancellation, for any rea-

son (including cancelled f lights due to the inability to
refuel), the following rules will be applied:
‧O
 rders cancelled 18 hours or more prior to requested
delivery time will not be charged.
‧F
 or any order cancelled more than 12 hours
and less than 18 hours prior to requested delivery
8 A CC E P T E D M E T H O D S O F PAY M E N T

Invoices may be paid in Euro currency, in cash,

by credit card or wire transfer. The company accepts
American Express, VISA and MasterCard. For payment
with American Express extra fee will be charged up
to 3% of the order amount.

9 L AT E PAY M E N T S
12 F O R C E M A J E U R E

Private Catering company will not be responsible

for non-performance or suspension of its obli-
gation, in whole or in part, as a result, directly
or indirectly, of any strike, fire, f lood, inability
to obtain material, traffic jam, accident, break-
down, war, insurrection, riot, bad weather condi-
tions, government act or regulation, or any other
cause (whatever it is a natural disaster or not).
John Dory whole f illet
with candied fennel
Fish broth with saffron
and shellfish, steamed potatoes
‒ for two persons

clear acceptance of these general terms time, the amount payable will be equal to 30%
In the event of cancellation by Private Catering,
and conditions of sale. Each catering order of the registered order.
any sum that may have already been paid
is considered as confirmed once Private The Company reserves the right to charge interest
‧F
 or any order cancelled more than 6 hours by the customer will be refunded.
Catering has sent a written confirmation on any unpaid amount at a rate of 50% more than
and less than 12 hours prior to requested delivery
to the customer by fax, email orSMS. the official French bank interest rate. In addition
time, the amount payable will be equal to 50%
all costs relating to the recovery of the debt will be
of the registered order. 13 A R B I T R A T I O N
charged in full. Furthermore, if a payment is overdue,
2 PRICES ‧A
 ny order cancelled less than 6 hours prior Private Catering reserves the right to suspend, without
to requested delivery time will be fully charged. further notice, all the current orders of any client
Any disputes shall be governed only
in debt to the company.
All cancellations must be made in writing by the Courts in Nice (Alpes-Maritimes), France.
Our quoted prices do not include VAT
to Private Catering. Cancellations by telephone
(Value Added Tax). All other taxes
will not be accepted. Any purchases made
are included. 10 T A X F R E E P A Y M E N T S
for the specific request of a client will be charged. 14 P R I C E S C O N D I T I O N S

3 DELIVERY FEES TO NICE Any aircraft operator with f lights landing in France
6 ORDER AMENDMENTS Availability and pricing may change during the
& CANNES AIRPORTS can benefit tax free payments under the condition that
validity of this catalog. Final price for an order
more than 80% of its activities take place outside the
can be required at any time to Private Catering.
French territory. If a tax free transaction is required,
For any amendment on a confirmed catering order the aircraft operator or its representative, must provide
Our delivery and loading rates depend Prices are given in Euro excluding tax.
(additions or removals on an existing order) notice must Private Catering with a valid AOC (Aircraft Operator
on the airport and on the requested
be given at least two hours before the delivery time. Certificate). In any other case, VAT will be charged
delivery hours. Please consult us for more
Failing this, orders that have been decreased will be on each ordered item according to French tax law.
details. Any order placed less than 6 hours
invoiced according to the original order. Any decrease
before the delivery time will be charged
to an order of more than 30% of the original order Full list of our terms and conditions of sale
30% extra of the total value of the order.
will be considered as a partial cancellation. available on request.
11 D E L I V E R Y D E L A Y S – C L A I M S
4 COURIER FEES
7 CO N D I T I O N S O F PAY M E N T Private Catering will not be held responsible for any delay
due to any reason beyond the company’s control such
Specific requests may sometimes require
as, for example, official traffic restrictions, breakdowns,
the use of express courier facilities. Excepting where any special accounting arrangements traffic jams, accidents, poor weather conditions, strikes,
This service will be charged 70€ per hour, have been made by prior agreement with Private war, etc. Any claim must be filled within 24 hours
with a minimum charge of one hour. Every Catering, the company’s standard terms are strictly from delivery of the order. Any claim
extra hour will be charged as a full hour. payment upon delivery. or complaint relating to an invoice must be sent
by email or letter or fax within eight days
from the invoice date.
P R I VAT E C AT E R I N G I N F L I G H T C AT E R I N G @ P R I V AT E – C AT E R I N G . C O M
A É R O P O RT N I C E C ÔT E D ’A Z U R
+33 (0)483 762 723
1, DIGUE DES FRANÇAIS
06281 NICE CEDEX 3 – FRANCE W W W. P R I V AT E – C AT E R I N G . C O M