Catering to your aircraft in Bousfer.
Bousfer Air Base sits above the Oran coast at 187 ft, and crews who stop at DAOE want a clean handover. We cook and pack for your galley and deliver through 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.
Bousfer sits in Oran Province, and the coast defines the private jet menu: grilled fish, seafood stews, citrus, olives, and the sweets Algerians serve with mint tea. We build the inflight menu from what is good that week, then pack it for your galley.
Private jet food from this part of Algeria is generous but practical. A tagine travels in its own container, couscous semolina is packed apart from the broth, and the harissa stays in a separate pot. Local specialities are labelled by seat number, with the finishing step written plainly: oven, sauce apart, chilled or re-plate cold.
Private jet platters here lean on Mediterranean mezze: roasted peppers, aubergine, tomato salad, olives and soft cheese. Gourmet inflight meals follow the season, grilled sea bream in winter and spring, lighter salads and fruit in the heat. Private jet snacks are dates, almonds, makrout and fresh seasonal fruit.
If you want something specific from Oran Province, say so in the brief and we will tell you plainly whether it travels.
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.
Bousfer Air Base sits at 187 ft on the Oran coast, and a private jet catering order here starts with the handling agent who opens the apron gate. From there the work is ours: inflight catering packed for your galley, in-flight catering plated for your cabin crew meals, and executive jet catering that arrives sealed and labelled for DAOE. Aviation catering for diplomatic flight catering requests is cleared before anything is cooked.
A business movement into Bousfer usually means a small cabin and a short stay. Business jet catering and corporate jet catering here are planned around the galley of the aircraft, with VIP flight catering and charter flight catering for guests who want more. Luxury inflight catering, a private jet chef and a bespoke menu are available for DAOE when the trip calls for it.
Official flights into Oran Province need a menu approved before the slot. Government flight catering and VIP aviation catering at Bousfer are sealed and traced. For head of state flight catering and state visit aircraft catering, we work with your protocol contact and keep names off labels.
At Bousfer, special meals follow a procedure written around the local kitchen, not a label on a lid. Couscous broths, semolina and many pastries carry gluten, nuts and dairy, so kosher, halal, vegan, gluten free, allergen free and kids meals are planned from the first ingredient and boxed separately. Tell us the special meals on board when you send the order, and we confirm what is realistic with Oran Province produce.
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.
Crew rotations through Oran Province are rarely relaxed, so crew meals here are built to be eaten fast. Flight crew meals and crew catering are ordered with the trip, on request and billed as usual. Pilot meals and cockpit meals are packed apart from guest food, in crew meal boxes labelled CREW. Different meals for pilots are possible, and cabin crew meals can be added separately.
Food for Bousfer is handed over through the FBO or your handling agent, not left at a gate. FBO catering and catering delivery to the FBO are arranged around the general aviation terminal and the slot. Ground handling catering and handling agent catering at DAOE mean one contact for the delivery.
Loading at Bousfer Air Base follows the aircraft. A light jet takes carts or boxes at the door, while a larger cabin may call for a high loader through the handling agent. Galley catering is packed to the galley you have, and airside catering delivery and aircraft provisioning at DAOE are coordinated with your ground handler before the slot.
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.
Bousfer Air Base lies on the Oran coast of Algeria, at 187 ft above sea level, in Oran Province. Airport catering here serves general aviation and business aircraft, with FBO services and ground handling services arranged through your handler.
Bousfer is a modest business aviation hub, and for business aviation catering the season matters: summer heat favours chilled plates, winter favours grills. Inflight catering, in-flight catering and aviation catering all follow the same rule, and executive jet catering is written around the aircraft. Diplomatic flight catering needs protocol clearance, and cabin crew meals are ordered with the trip.
Algeria regulates food import, so bringing meals from abroad means declaring them at customs. Local preparation avoids that step, and we label every item. Your handling agent confirms what is allowed airside at Bousfer.
Average rating from the cabin crew and pilots we cater for.
“Rather than an elaborate service at Bousfer Air Base, our 11 guests wanted grilled salmon with a lemon dressing, organised sensibly around a tight boarding window. The portion planning stood out more than any sales pitch about FBO catering. The confirmation from The Galley Girls showed the snack boxes clearly enough for us to check the planned service quantities. There was enough information about the crew provisions to brief the crew without making assumptions about what had been ordered.”
“A request for chicken skewers with a couscous salad, 7 passengers, and a tight boarding window: that was our brief for the departure at Bousfer Air Base. The storage requirements stood out more than any sales pitch about airport catering. The Galley Girls updated the sauces in the written order and sent back a confirmation that clearly showed our amendments. The note about the sandwiches was easy to spot, and we could brief the rest of the team quickly.”
“For 3 passengers departing from DAOE, the agreed menu was vegetarian wraps and colourful salads; our main consideration was a revised passenger count. With several people involved, The Galley Girls kept the breakfast portions and delivery arrangements together in a concise order update. We could account for the desserts before passing the boxes to the cabin team, without a lengthy unpacking exercise. The written menu details stood out more than any sales pitch about inflight catering.”
Cost comes from what is on the menu, not from the airport. Grilled fish and lamb cost more than salads and fruit. An empty-cabin repositioning flight into DAOE is the cheapest case: a handful of crew meals, invoiced like any order.
Start from the aircraft. A turboprop and a long-range jet at DAOE need very different brief. Give us the type, we confirm the galley, and last-minute orders are handled.
Customs treatment of food varies by country, and Algeria expects imported items to be declared. When a special meal is cooked and sealed here, you avoid that question. Child meals and allergen-free boxes are packed separately.
Airside access here runs through your handling agent, so the clean route is to let them admit our delivery. Bringing your own food is possible only if the agent and customs allow it. Most crews find it simpler to order locally.
No. Catering is not part of the private jet charter: you order it separately and it is invoiced on its own. Algerian food-import rules are one more reason to order locally, since food prepared here never has to clear customs.
Tail, pax and diets — a flight attendant takes it from there, day or night.
