Catering to your aircraft in Biskra.
A desert terminal at 289 ft, Biskra - Mohamed Khider is quiet most days and busy around the date harvest. We cook for the cabin and the flight deck, and deliver to your handling agent.
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.
Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.
The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.
Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.
Biskra Province is date country: the oasis around Biskra grows Deglet Nour, the translucent, honeyed date that Algeria exports, and it lands on a private jet menu as a plate of dates with fresh cheese or stuffed with almond paste. Our private jet menu for Biskra - Mohamed Khider starts there, with local specialities packed for a galley rather than a dining room.
Chakhchoukha, shredded flatbread under a spiced sauce, is a dish of the Aures and Biskra tables, and it is better on a private jet when the bread and the sauce travel apart and meet at the plate. Couscous with lamb and vegetables, merguez and grilled lamb brochettes follow the same rule: finished in the oven, sauce apart.
The inflight menu for Biskra Province also has a cool side: semolina cakes, almond pastries, citrus and mint tea service. Private jet food from this region is simple and strong in flavour, and we would rather send three dishes that hold well than a long list that does not. Tell us the headcount and the season and we build from the local market.
Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.
Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.
Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.
Biskra - Mohamed Khider sits at 289 ft on the edge of the Sahara, a desert terminal that sees oasis-bound business flights and winter visitors rather than a hub schedule. Private jet catering here follows the date harvest, the market and the heat of the apron, with crew meals ordered alongside. We write inflight catering and in-flight catering for the galley you actually have, and aviation catering and business aviation catering for DAUB are handed to your handling agent. Executive jet catering, diplomatic flight catering and cabin crew meals are briefed the same way, by former VIP flight attendants.
A typical Biskra brief is a small group, often corporate or charter, headed to the oasis or the desert. Business jet catering and corporate jet catering here are cold-heavy: VIP flight catering and luxury inflight catering with Deglet Nour dates, grilled lamb carved to the seat count, and charter flight catering that fits a small oven. A private jet chef writes the bespoke menu once you tell us the type and the galley.
When a delegation lands at BSK, government flight catering is arranged through protocol. Head of state flight catering, VIP aviation catering and state visit aircraft catering share one rule: the menu is agreed first, packed in sealed containers and handed to the handling agent.
At Biskra - Mohamed Khider the kitchen starts from the local table, where halal is the baseline and not the exception, so a kosher, vegan, gluten free or allergen free request is the one to flag early. Special meals and kids meals are prepared in separate boxes marked by seat number, with allergens traced through couscous, semolina, nuts and sauces.
A sheet per guest. Separate boards, separate boxes.
Sealed, certificate in the same box.
Their own menu, nothing to cut at altitude.
Vegan, low-carb, light — composed, never compromised.
For the people flying the aircraft, crew meals are a separate request, not part of the passenger order. Flight crew meals, pilot meals and crew catering are boxed apart; cockpit meals and crew meal boxes stay simple, and different meals for pilots are packed on request.
FBO catering at Biskra is handed over at the general aviation terminal to your handling agent. Catering delivery to the FBO is coordinated for ground handling catering at the apron, and handling agent catering follows the access the airport allows.
Larger aircraft at Biskra need the galley catering plan agreed with the handling agent: which door, which trolleys, and whether a high loader is brought to the apron. Airside catering delivery and aircraft provisioning at DAUB follow the aircraft type, so tell us the tail and the galley and we pack to it.
Mention it when you orderCertified, inspected, with cold-chain records filed against your trip.
Whichever terminal you park at, handover is at the aircraft, on your slot.
Allergen sheet per guest, halal and kosher on request, sealed and labelled.
Itemised and trip-report ready, sent after the leg.
Biskra - Mohamed Khider Airport serves the Biskra Province, an oasis region of the northern Sahara. Airport catering here supports general aviation, charters and occasional official flights, with FBO services and ground handling services provided on the field.
Biskra is not a business aviation hub, but it sees steady traffic around oasis tourism and date season. Inflight catering and in-flight catering are ordered as for any desert stop, aviation catering and business aviation catering are packed for small galleys, executive jet catering suits the charter, diplomatic flight catering is cleared by protocol, and cabin crew meals ride separately.
Algeria's customs apply to food entering and leaving the country, and the handling agent at Biskra confirms the rules for your flight. We pack sealed and labelled to keep inspection simple.
Average rating from the cabin crew and pilots we cater for.
“Before our guests boarded at Biskra - Mohamed Khider Airport, we needed roasted chicken and seasonal vegetables divided into 4 portions suitable for limited fridge space. I appreciated the emphasis on portion planning throughout the crew meals arrangements. Instead of asking us to improvise, The Galley Girls explained how the breakfast portions could be arranged during service. The snack boxes stayed together in one group, so another crew member could follow the same plating sequence.”
“My order at DAUB covered a selection of petits fours and sandwiches for 2 guests, with a practical service plan needed because of a changing departure schedule. For our team, the strongest part of their FBO catering was how they handled cabin service sequence. The Galley Girls gave us an update on the starters before the handover, which helped us organise the cabin checks. The canapés went straight to the right colleague instead of circulating between several people during the turnaround.”
“Nothing about the 6 guest order at BSK called for excess complexity: just a cold lunch with cheese and fruit and sensible planning for a changing departure schedule. We described our serving sequence to The Galley Girls and asked for the crew provisions to be packed accordingly. We left the desserts stored until needed, which kept the first service manageable and reduced unnecessary handling. This experience of airport catering gave us a useful reference for managing meal organisation on another departure.”
If the flight is official, say so when you ask. Protocol clearance, a named team and extra courses all show on the quote. Private jet catering at DAUB is priced for what you order, with local specialities such as date plates and lamb brochettes costed like any other item.
Early morning slots from Biskra suit cold breakfasts: dates, cheese, flatbread, fruit and mint tea. Lead time is mostly a question of whether you also want hot items, and last-minute orders are handled either way.
For customs, the question is not what we cook but where the aircraft lands next. Biskra's dates and almonds are easy exports; meat and dairy depend on the destination. We tell you the likely issues when you order.
A last-minute change in passengers is the usual reason to order here rather than bring your own. Can you bring food? You may, but customs and the galley's size limit what is sensible, and we adapt the order to the new count.
Is catering part of a charter? No. Ordering a return leg from DAUB means a new order with its own menu and invoice, whatever the charter agreement says about the aircraft.
Tail, pax and diets — a flight attendant takes it from there, day or night.
