Catering to your aircraft in Tébessi.
Tébessi is a quiet plateau airfield, and the catering is sized for it: lamb, semolina and dates, packed by crew who know your oven. Order by phone or email, any hour.
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.
Tébessa Province is high, dry country in eastern Algeria, and the local specialities show it. A private jet menu for Tébessi leans on couscous, slow-cooked lamb, chorba frik and flatbreads, food that travels well in a galley without a full kitchen. Local specialities from the Tébessi region come with a service note: which parts go in the oven, which sauce stays apart, which plate is re-plated cold. Our inflight menu is written the way you would plate it at altitude, and private jet food from this region stays honest and unfussy.
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.
At DABS, Algeria's eastern high plateau shapes the order before anything else: cool air, dry produce, and a small general aviation apron. Private jet catering for TEE is cooked and packed by former VIP flight attendants and handed over at the FBO. Whether it is in-flight catering for a quick turn, aviation catering for a charter, or business aviation catering for a crew rotation, we label by seat and keep cabin crew meals apart. Executive jet catering and diplomatic flight catering follow the same plane-side routine.
For business jet catering at TEE, the brief is usually a small group and a galley with one oven. Corporate jet catering and charter flight catering here lean on local lamb and bread, with VIP flight catering plated to a bespoke menu by a private jet chef. Luxury inflight catering stays simple on this plateau, and our private jet chef writes the bespoke menu around what your galley can finish.
When a delegation lands at DABS, state visit aircraft catering is cooked only after the protocol office signs off. Government flight catering and head of state flight catering use sealed, seat-numbered boxes, and VIP aviation catering is handed over without fuss.
Dietary requests at Tébessi start with the local kitchen: couscous, soups and breads hide wheat, and stocks can hide dairy or nuts. Kosher, halal, vegan, gluten free, allergen free and kids meals are each planned as a procedure on this plateau, separate board, separate box. Special meals are marked by seat number so cabin staff never guess, and kids meals are portioned for small hands. Halal is the local default for lamb and poultry, which makes it simple to order.
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.
Ordering crew meals for Tébessi is simple: say so with the booking and we add them, invoiced like the rest. Flight crew meals and pilot meals go in labelled boxes, cockpit meals eat easily at the controls, and different meals for pilots are packed on request. Crew meal boxes are kept apart from guest trays, and crew catering stays light for a plateau turn. Cabin crew meals are boxed too.
For FBO catering at DABS, the sequence is plain: we pack, your handling agent receives, the aircraft is served. Catering delivery to the FBO and ground handling catering follow your slot at the general aviation terminal, and handling agent catering stays coordinated.
Aircraft provisioning at Tébessi depends on the type on the apron: a light or midsize business jet is usually served by hand through the main door, a larger aircraft may need a high loader. Galley catering is sized to your galley, with one oven or a drawer and nothing more. We confirm the loading method with your handling agent so airside catering delivery reaches the door without a second trip across 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.
Cheikh Larbi Tébessi serves Tébessa Province in eastern Algeria from a high plateau at 2,661 ft. Airport catering here is straightforward: a small apron, a modest terminal and a general aviation presence that suits business aviation. The FBO services are basic, ground handling services are arranged through your handling agent, and the field works as a small business aviation hub for the region rather than a busy transit point.
Movements at Tébessi are occasional and regional, so inflight catering is planned per trip. In-flight catering for a charter, aviation catering for a crew change, business aviation catering for an executive jet catering movement, even diplomatic flight catering: each follows its own brief. As a small business aviation hub, the field leans on FBO services and ground handling services arranged ahead, and cabin crew meals and crew meals are boxed separately.
Algerian customs control food entering the country, and imported meat, dairy and some preserved items can be held. For this reason, menus here use in-country ingredients, which cross the apron without any import question. Your handling agent, working through the FBO services and ground handling services on the field, confirms what customs will accept, which keeps this business aviation hub simple to plan for.
Average rating from the cabin crew and pilots we cater for.
“Breakfast was already sorted; at DABS, the next request was a cheese board and savoury canapés for 9 guests, with a revised passenger count to work around. The order made charter flight catering feel manageable because the storage requirements had been considered beforehand. The side dishes from The Galley Girls were organised around the cabin plan, with the later service items kept apart. We left the crew provisions stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“Menu approval at TEE covered chicken skewers with a couscous salad for 10 guests, leaving us to organise the service around several individual meal preferences. This experience of private jet food gave us a useful reference for managing storage requirements on another departure. The side dishes came from The Galley Girls in sealed meal containers, with a packing list that matched the contents. We placed the crew provisions in their planned storage area without first having to reorganise all the catering boxes.”
“Nothing about the 4 guest order at Cheikh Larbi Tébessi Airport called for excess complexity: just a charcuterie board and fresh bread and sensible planning for a family lunch request. I wanted clear identification on the sauces; The Galley Girls made the packing arrangement easy to compare with the order. I found the starters without searching through every box, a small detail that mattered during the final cabin checks. I appreciated the emphasis on cabin service sequence throughout the private jet meals arrangements.”
Customs rules decide a lot of the bill in Algeria. Imported pork products and some cured items do not cross the border, so we steer toward lamb, poultry, dates and fresh bread, then price per menu rather than per tray. Share the aircraft type and headcount and we send a written quote.
For a delegation, we start from the protocol office's requirements, not from the kitchen's schedule. Seat-numbered labels, halal by default, no names on the packaging. What makes it easy at Tébessi is the quiet apron, and last-minute orders are handled.
A late or early departure from DABS does not change what the food is, only who has to be there to clear it. Sealed boxes, labels by seat, and a local-ingredient menu keep customs simple. Your handling agent confirms the access.
Yes, you may bring food, but check the rules first, since imported products are the first thing customs hold. A local item, such as fresh bread or dates from the plateau, goes on the menu with no import question.
Charter agreements do not include food. At TEE you order catering on its own, and if the passenger count shifts at the last minute, we update seat labels and quantities. Last-minute orders are handled.
Tail, pax and diets — a flight attendant takes it from there, day or night.
