Catering to your aircraft in Blida.
At Blida, DAAB, the day is shaped by heat in summer and wind off the mountains in winter. We pack catering for crews, hand it over at the FBO, and label each tray by seat number so nothing is guessed.
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.
Blida Province is known as the city of roses and orange groves, and the Mitidja plain behind the airport feeds a private jet menu built on citrus, dates and Algerian lamb. Our inflight menu for Blida starts with what travels well: couscous kept dry with its broth in a separate pot, chakchouka sealed hot, and Mitidja oranges cut at the last moment. For private jet food we pack local specialities the way a galley needs them, with sauce apart and garnish chilled. Private jet platters carry Deglet Nour dates, almonds and sweet pastries such as makroud. Gourmet inflight meals follow the same logic: one hot dish, one cold dish, plated by you. Private jet snacks stay simple: roasted nuts, dried fruit and mint tea sachets. Everything is labelled by seat number.
In Blida, the local table is Mediterranean with a Berber and Arab accent, and the Blida Province growing season decides what is fresh. A private jet menu for DAAB can open with a shorba or chorba, move to grilled merguez or lamb, and close with oranges and dates. Our inflight menu keeps each local speciality in the state that works on board: hot dishes ready for your oven, salads chilled, sauces separate. Private jet platters of olives, cheese and flatbread suit a short hop. Gourmet inflight meals cover longer legs. Private jet snacks, such as pistachios and figs, fill the drawer. Local specialities are confirmed by the kitchen against the season.
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.
Blida sits at 535 ft on the edge of the Mitidja plain, with the Blida Atlas rising behind the field. Private jet catering here is written for that setting: citrus, dates and grilled lamb that survive a galley. Our inflight catering is planned by former VIP flight attendants, and for business aviation catering we pack for the oven you really have. Executive jet catering and diplomatic flight catering follow one protocol. Cabin crew meals are ordered with the trip, and the in-flight catering and aviation catering are handed over at your FBO.
A corporate flight into DAAB tends to arrive with a short brief and a tight galley. Our private jet chef builds a bespoke menu from what the Mitidja plain offers, and business jet catering, corporate jet catering and VIP flight catering are packed to be finished in your oven. Charter flight catering is quoted separately, and luxury inflight catering means each plate is thought through for the passengers on board.
When a state aircraft lands at Blida, government flight catering follows a procedure: the menu is cleared by the protocol office, ingredients are traced, and a small named team prepares the order. Head of state flight catering, VIP aviation catering and state visit aircraft catering are delivered to the aircraft and handed to the crew, with no commentary.
Dietary requests in Blida are handled as a procedure built on the local kitchen. Couscous, broths and pastries hide wheat, nuts and sesame, so gluten free, allergen free, vegan and kids meals are cooked on separate boards and packed in separate boxes, labelled by seat number. Halal is the default reading of Algerian lamb and poultry, and kosher is a sealed, certified meal that stays closed until you serve it. Special meals are listed in the brief with the tail and the headcount.
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.
At DAAB the crew eats last, so crew meals are built to wait. Flight crew meals travel in sealed boxes, pilot meals are separated so each pilot gets a different dish, and cockpit meals are sized for a jumpseat. Crew catering is requested with the trip and invoiced like any other item. Crew meal boxes are labelled CREW, and different meals for pilots are available on request when the operator policy asks for it.
FBO catering at Blida is delivered to the aircraft through the general aviation terminal and your handling agent. Catering delivery to the FBO is arranged against your slot, and ground handling catering is coordinated so the trolley meets the crew at the door. Handling agent catering stays simple: one contact, one handover.
At DAAB the aircraft decides how the galley is loaded: door height, the use of a high loader, and the galley layout. For larger types, galley catering is staged for a high loader at the door, and airside catering delivery is coordinated with your handling agent. For a light jet it is a single trolley to the cabin door. Aircraft provisioning is confirmed against the type before the trip, so the right equipment is waiting at the apron.
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.
Blida Airport, DAAB, sits in Blida Province at 535 ft, on the Mitidja plain south-west of the Algerian capital's basin. It is airport catering for a field where general aviation and military traffic share the sky, and the terminal is quiet outside peak seasons. FBO services and ground handling services are arranged through the airport authority and your handling agent.
Inflight catering and in-flight catering at Blida suit a market where business aviation catering moves with oil, construction and government trips. Executive jet catering for a quick stop, diplomatic flight catering for official visits, and aviation catering for charters follow one routine, with cabin crew meals and crew meals on request. Ground handling services here stay light, which is part of why DAAB works as a business aviation hub for the region around Algiers.
Importing food into Algeria is regulated: animal products and fresh produce can be refused at inspection. At Blida, we source locally and seal each tray, and anything arriving from abroad is checked with the ground handling services of your handling agent. Ask us what your route needs and we put it in the brief.
Average rating from the cabin crew and pilots we cater for.
“Food presentation mattered to our 12 guests, but a family lunch request also had to be considered when organising roasted chicken and seasonal vegetables at DAAB. This experience of in flight catering gave us a useful reference for managing meal organisation on another departure. The fruit plates supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. The sauces were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“Timing and organisation mattered at Blida Airport, where our order of a breakfast basket with individual preserves for 2 people involved different crew meal preferences. For inflight catering services, that attention to crew briefing made the order noticeably easier to manage. The Galley Girls prepared the canapés for assembly in the galley, with the accompanying elements easy to locate. It made a difference to have the desserts ready without cluttering the galley work area during preparation.”
“The cabin briefing at Blida Airport included 7 passenger meals, a request for beef fillet with roasted potatoes, and instructions addressing two separate meal services. With several people involved, The Galley Girls kept the snack boxes and delivery arrangements together in a concise order update. We could account for the main courses before passing the boxes to the cabin team, without a lengthy unpacking exercise. I want an inflight catering company to understand storage requirements, and this order gave us a useful starting point.”
A return order from DAAB can be as light as private jet snacks or as heavy as gourmet inflight meals. Price follows that choice, and what you pay is clear before the slot. Catering is invoiced on its own, apart from any private jet charter contract.
Lead time at Blida depends on the menu: oranges, dates and cold platters are simple, while halal couscous needs a settled brief. Give us the departure slot and the turnaround, and we confirm what is possible. Last-minute orders are handled.
A two-service long leg from Blida is planned in two parts: a first hot meal, then a cold one kept chilled. Customs rules on imported food in Algeria are handled as part of the brief, never at the apron gate.
Weather at Blida can move a departure, and a delayed slot is hard on food brought from home. Customs may also question fresh items. Locally prepared meals, labelled by seat number, avoid both problems.
Not as part of a private jet charter. Catering for Blida is a distinct order, requested and invoiced on its own. When crew duty time is the constraint, tell us and we add crew meals to the same brief.
Tail, pax and diets — a flight attendant takes it from there, day or night.
