The French Touch: Signature Ingredients in Inflight Catering in Paris Le Bourget (LFPB)

Flying Seahorse – Fine Dining at Altitude

Paris: Where Flavor Becomes Art

At Flying Seahorse, our inflight catering in Paris Le Bourget (LFPB) embodies that same artistry, blending the precision of haute cuisine with the elegance expected in private aviation.

Every dish leaving Le Bourget begins with an ingredient that tells a story: of heritage, craftsmanship, and quiet luxury. Here, five signature French ingredients define what it means to bring the essence of Paris to the sky.

Caviar & Foie Gras: The Foundation of Inflight Catering in Paris Le Bourget (LFPB)

Caviar has long been synonymous with refinement, but Caviar de Sologne represents something deeper — French restraint and balance. Harvested in the heart of France, its buttery texture and delicate salinity make it the perfect introduction to luxury inflight dining. Served with blinis, crème fraîche, and Champagne, it captures what inflight catering in Paris Le Bourget (LFPB) stands for: understated sophistication and flawless execution.

Smooth, rich, and unmistakably French, foie gras defines the elegance of Parisian cuisine.

Inflight, it appears as a parfait, terrine, or seared medallion with fig confit and toasted brioche — indulgent, yet composed. For Flying Seahorse, foie gras is more than an ingredient; it’s the conversation between texture and taste that makes French gastronomy timeless.

Truffle & Lobster: French Coastal Luxury at 40,000 Feet

The Black Winter Truffle is the heartbeat of French gastronomy. Its earthy aroma turns simplicity into sophistication — grated over veloutés, folded into mashed potatoes, or infused in sauces that travel perfectly inflight.

During the colder months, truffle season transforms inflight catering in Paris Le Bourget (LFPB) into an experience that celebrates the depth and mystery of French flavor.

From Brittany’s cold waters comes the Homard Bleu, prized for its sweet, firm meat.

Inflight, it appears in lobster medallions with citrus butter, light bisques, or elegant chilled salads — each prepared to retain texture and aroma at altitude. This ingredient embodies the Flying Seahorse philosophy: precision, freshness, and respect for every element on the plate.

Valrhona Chocolate & The Final Touch of Inflight Catering in Paris Le Bourget (LFPB)

The story of Parisian cuisine always ends with dessert. Valrhona Chocolate, a favorite among Michelin-starred chefs, brings balance and depth to inflight pastries — from dark-chocolate mousse to praline tartlets.

It’s the final impression of luxury at altitude: pure, elegant, and unforgettable.

Because even when you fly, the essence of Paris remains — smooth, rich, and impossibly refined.

The Flying Seahorse Signature

For inflight catering in Paris Le Bourget (LFPB), ingredients are more than components — they’re the language of Paris itself.

Caviar, truffle, foie gras, lobster, and chocolate tell a story of precision and emotion, reinterpreted for the sky.

Flying Seahorse captures that story with quiet confidence — proof that true French luxury doesn’t need to speak loudly. It’s simply served, perfectly timed, and impossible to forget.

📩 inflight@the-flying-seahorse.com

🌍 Available from Paris Le Bourget (LFPB), Nice (LFMN), Cannes (LFMD), Toulon (LFTH), Marseille (LFML), Lyon (LFLL), Saint-Tropez (LFTZ), Sint Maarten (TNCM), Nassau (MYNN)