Abdelhafid Boussouf Bou Chekif · DAOB / TID · Algeria

Private jet catering at Abdelhafid Boussouf Bou Chekif Airport (DAOB / TID), Tiaret

Catering to your aircraft in Tiaret.

Highland air, few movements, and a galley that is often small: that is DAOB. We pack lamb, couscous and dates to suit it, labelled for the crew and handed over at the aircraft.

Menu & order Download the menu

10 hours

ideal notice, last-minute handled

Plane-side

handover at the steps

Flight deck

crew and pilot dishes, on request

24/7

a flight attendant on the line

Three of us. All ex VIP cabin crew.

We know the galley, the diet card and the 5 a.m. re-plate — because we lived them. So we built the caterer we always wished we could call.

Camille

Menu & galley logistics

Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.

Inès

Dietary & labelling

The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.

Sofia

The 24/7 line

Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.

The local tableCooked so it travels

Tiaret on the plate: local specialities for in-flight catering at TID

Start with what the Tiaret highlands actually produce: lamb, wheat, dairy and dates. That is the private jet menu for DAOB in a sentence, and every dish below is packed to suit a galley with one small oven or none.

Couscous is the anchor of any inflight menu in Tiaret Province. We pack grain, vegetables and meat separately, with broth in a sealed pot, so your crew assembles it plate by plate. Mechoui-style roast lamb is sliced and boxed to be re-plated, and local specialities like chakhchoukha keep the sauce apart from the bread.

Cold service is easy here: private jet platters built from dates, olives, fresh cheese and seasonal fruit, and private jet snacks such as makrout or roasted almonds. Gourmet inflight meals for a longer leg can pair a cold starter with a lamb main finished in your oven. Private jet food from Tiaret is honest and regional, not a copy of a hotel menu.

Open the menu Download the menuPDF

Couscous with lamb, a local speciality served as private jet food at Tiaret, Algeria

01Couscous with lamb and vegetablesBroth in a sealed pot, grain and meat boxed separately.

02ChakhchoukhaTorn flatbread kept dry, spiced sauce apart.

03Grilled lamb skewersPacked for the oven, finished plate by plate.

04MakroutSemolina and date pastry, holds without chilling.

05Dates and dried fruit platterCold, no galley work needed.

How it works

Three steps, one message

You message us

Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.

We cook & pack for a galley

Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.

You re-plate and serve

Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.

At a glance · TiaretAbdelhafid Boussouf Bou Chekif Airport · DAOB

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at Abdelhafid Boussouf Bou Chekif Airport (DAOB)

Tiaret sits in cereal and sheep country, and that shapes what private jet catering at TID can look like: lamb, semolina, dairy, dates. Aviation catering for a business aviation arrival here means choosing dishes that survive your oven or your cold drawer. Executive jet catering and diplomatic flight catering follow the same path, and cabin crew meals ride in the same delivery.

Restaurant cuisine, cooked on the ground
Fresh and local produce
Labelled by seat, diet and reheat
Aviation-ready packaging
High loader for large cabins
HACCP certified kitchens

Who we fly forTwo cabins, one standard

Business jet on the apron at Abdelhafid Boussouf Bou Chekif Airport, Tiaret, ready for private jet catering

Business aviationOur core

Executive jet catering at Abdelhafid Boussouf Bou Chekif Airport (TID)

A typical business flight into Tiaret brings a corporate team or a charter group, usually aboard a light or midsize jet. Business jet catering and corporate jet catering at DAOB start from the galley: one oven or none, a drawer, limited space. VIP flight catering and charter flight catering for TID are packed to that. A private jet chef writes a bespoke menu around lamb, couscous and dates, and luxury inflight catering here means doing a few regional dishes well.

Government flight catering tray prepared for a state visit aircraft at Tiaret, TID

State & royalDiscretion, protocol

State visit and VIP aviation catering at Abdelhafid Boussouf Bou Chekif Airport

When a ministerial or official party flies into Tiaret, the menu is cleared before it is cooked. State visit aircraft catering and head of state flight catering use halal lamb and plain presentation, packed by a small team. VIP aviation catering and government flight catering share one rule here: discretion, and a clear list for your handling agent.

The *Tiaret* inflight catering menu (TID)Or write your own, we cook it

Cold private jet platters of dates, olives and cheese, Tiaret menu

Cold galley

No oven · served in four minutes

Private jet platters of dates, olives and fresh cheeseChilled

Mixed salad with preserved lemon and herbsSauce apart

Private jet snacks: makrout and roasted almondsRe-plate cold

Seasonal fruit plateChilled

Hot lamb couscous, gourmet inflight meals packed for a Tiaret flight

Hot service

One oven · re-plated in twelve minutes

Gourmet inflight meals: lamb couscous with vegetablesOven

Chakhchoukha with spiced tomato sauceSauce apart

Grilled lamb skewers with flatbreadOven

Lentil and vegetable soupOven

Make a request Download the menuPDF

A dish sealed and labelled for one guest's diet

PrincipalSealed

Nut-free · gluten-freeChecked by two people

Special meals

Special meals & dietary requirements: in-flight catering at Abdelhafid Boussouf Bou Chekif Airport

Meat in Algeria is halal by default, so halal meals at Tiaret are a matter of paperwork and labelling rather than sourcing. Kosher, vegan and gluten free meals are prepared separately and packed in their own sealed box, since semolina and wheat sit in almost every local dish. Allergen free and kids meals are handled the same way: a named dish, a separate pack, a seat number on the lid. Special meals are confirmed with you before anything is cooked.

Allergens

A sheet per guest. Separate boards, separate boxes.

ii.

Halal & kosher

Sealed, certificate in the same box.

iii.

Children

Their own menu, nothing to cut at altitude.

iv.

Plant-based & wellness

Vegan, low-carb, light — composed, never compromised.

Crew & pilot mealsOn request

Crew meals and cockpit meals in Tiaret (DAOB)

On request, and billed as normal: crew meals for the aircraft that lands at Tiaret. Flight crew meals ride in crew meal boxes labelled CREW. Pilot meals for the captain and first officer are packed separately, and different meals for pilots are possible when the operator wants it. Crew catering at DAOB covers cockpit meals that need no plate, and the cabin crew get the same service.

Meal passDAOB

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passDAOB

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Abdelhafid Boussouf Bou Chekif Airport, DAOB, Tiaret, Algeria, terminal and apron

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

FBO catering at Abdelhafid Boussouf Bou Chekif Airport (TID): delivery to your aircraft

For DAOB, tell the handling agent which door the catering uses. FBO catering and catering delivery to the FBO are coordinated through that contact, and the general aviation terminal is where a pack is received if the aircraft is not yet on the apron. Ground handling catering and handling agent catering are one flow, not two.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

Large cabin jet catering with a high loader at Abdelhafid Boussouf Bou Chekif Airport (TID)

Tiaret handles light and midsize business jets, so most galley catering is carried by hand to the cabin door rather than lifted by a high loader. If your aircraft needs one, tell us the type and we plan airside catering delivery with your handling agent, along with the aircraft provisioning list for the galley you actually have.

Mention it when you order

HACCP kitchen

Certified, inspected, with cold-chain records filed against your trip.

All FBOs served

Whichever terminal you park at, handover is at the aircraft, on your slot.

Diets read twice

Allergen sheet per guest, halal and kosher on request, sealed and labelled.

One clean invoice

Itemised and trip-report ready, sent after the leg.

About the airportDAOB / TID

About Abdelhafid Boussouf Bou Chekif Airport (TID): airport catering for business aviation

Abdelhafid Boussouf Bou Chekif Airport serves Tiaret, a regional centre on the highlands, and carries mostly domestic and occasional business traffic. For airport catering, that means small volumes and careful planning. General aviation here is light, and FBO services and ground handling services are arranged through your handling agent.

Business aviation

Tiaret is no business aviation hub, but private flights arrive for agriculture, government and oil and gas work. Inflight catering and in-flight catering here go on small aircraft, and aviation catering is sized to match. Business aviation catering and executive jet catering follow the same packing, diplomatic flight catering is cleared with protocol, and cabin crew meals are ordered on request.

Customs & food import

Algerian customs control food crossing the border, with particular attention to fresh meat, dairy and plant products. For a flight out of Tiaret, ordering locally means a clean, labelled pack for the declaration. Bringing perishable food into Algeria risks it being held, so we recommend ordering here instead.

ReviewsFrom the crews we cater for

5.0 / 5

★★★★★

Average rating from the cabin crew and pilots we cater for.

Leave a review

★★★★★CHARTER

“With different crew meal preferences to consider at DAOB, we needed a practical way to serve roasted chicken and seasonal vegetables to 12 passengers. After a final adjustment to the main courses, The Galley Girls gave us one revised order summary to work from. There was no need to reconstruct the sandwiches quantities from several messages during the final departure checks. I want a private jet chef to understand meal organisation, and this order gave us a useful starting point.”

Aaron I. | Charter operator

Falcon 900LX

★★★★★VIP AIRLINER

“An order of a selection of petits fours and sandwiches for 12 people at TID had to be organised around a changing departure schedule. The Galley Girls confirmed the handover contact and identified the breakfast portions, making the catering delivery easier for our team to track. Knowing where the desserts were packed meant the crew could begin the relevant checks as soon as the order arrived. Our brief for in flight catering was met with a sensible plan for storage requirements.”

Gabriel R. | Chief cabin officer

BBJ

★★★★★BUSINESS JET

“Our priority at Abdelhafid Boussouf Bou Chekif Airport was grilled salmon with a lemon dressing for 10 passengers, with an evening cabin service shaping the service plan. The Galley Girls understood why we wanted the snack boxes readily accessible instead of spread across several different boxes. For inflight catering services, that attention to portion planning made the order noticeably easier to manage. That left time to check the main courses properly before the passengers were ready for the next part of the service.”

Grace A. | FBO operator

Gulfstream G550

Abdelhafid Boussouf Bou Chekif: the questionsAsked by crews

How much does private jet catering cost for a Tiaret flight that features local lamb?+

Take two orders for DAOB: lamb skewers with couscous for eight, or a fruit and cheese platter for four. The first costs far more because of the meat and the packing. We quote per order, and it is invoiced like any catering request.

What lead time does private jet catering at DAOB need if the passenger count changes late?+

Passenger counts move, and we plan for it. Orders can be adjusted and last-minute requests are handled; what helps most is telling us as soon as you know, so the lamb dishes can be sized properly.

What do customs mean for an Algerian return leg ordered from Tiaret?+

Ordering a return leg from DAOB keeps things easy: it is Algerian product, packed here, with a clear list. Inbound food from other countries is the sensitive part, and we advise ordering locally rather than carrying it.

Can you bring food on board if the departure slot at Tiaret is tight?+

Passengers bring their own food sometimes, and customs in Algeria can look at it. A tight slot leaves no room for that. A single labelled order from us, handed to your handling agent, keeps the departure on schedule.

Is catering part of a charter on a long leg out of Tiaret with two services on board?+

Catering does not come with the charter at DAOB. A long flight with two services is simply two sets of dishes in one order, packed apart so the crew can re-plate in sequence.