Catering to your aircraft in In Salah.
In Salah Airport is a quiet Saharan field where business aircraft stop for fuel, crew changes and the occasional charter. We pack to withstand the heat, then your crew finishes the service.
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.
In Salah sits in the Tidikelt oasis, in In Salah Province, deep in the Algerian Sahara, and the local specialities come from that oasis and from Saharan cooking. Dates from the palm groves are the first thing to put on a private jet menu here: they travel without a fridge and suit a cold plate on a long leg. Mechoui, slow-roasted lamb, and couscous with vegetables are the dishes people expect, and both can be packed so the meat and the semolina are finished in your galley oven.
For a private jet menu out of In Salah, think of what works in a dry heat. Khobz tajine, the flat bread baked in sand, holds well in a sealed bag, and the oasis dates and almonds make easy private jet food for a short cold course. Chorba, the spiced soup, is packed in a flask and poured on board. On an inflight menu built around the Tidikelt, the rule is simple: serve cold what is better cold, and let your oven do the rest.
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.
Dry air, sand and a hot ramp: that is the working setting for private jet catering at In Salah (DAUI / INZ). Our in-flight catering is cooked and sealed for your galley, so what reaches the cabin is plated the way you plate it. Business aviation catering and executive jet catering orders are handed to the aircraft through your FBO or handling agent, diplomatic flight catering follows protocol, and cabin crew meals are boxed separately on request.
Business jet catering at In Salah is mostly about what survives the heat and the length of the next sector. Corporate jet catering orders here lean on dates, grilled lamb and cold platters; VIP flight catering is plated to the galley you have. Charter flight catering and luxury inflight catering use the same method, and a private jet chef can write a bespoke menu around the passengers and the leg.
State visit aircraft catering into In Salah is handled by a small team with a fixed brief. Government flight catering, head of state flight catering and VIP aviation catering all travel sealed, traceable and marked by seat, with protocol agreed in advance.
At In Salah, special meals are a procedure: a separate board, a separate box, sealed. Kosher and halal are common requests on this sector, and halal is straightforward given the local cuisine. Vegan, gluten free and allergen free trays avoid the usual traps of couscous, semolina and shared fryer oil, and kids meals are packed as their own tray. Tell us the seats and the restriction, and the special meals arrive marked for them.
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.
When the stop at In Salah is a rotation, crew catering matters: flight crew meals, pilot meals and cockpit meals can be ordered with the trip, at extra cost. Crew meal boxes are easy to eat with one hand, and different meals for pilots are packed as two distinct dishes. Crew meals are never part of the guest order.
FBO catering at In Salah is handed over at the aircraft through the general aviation terminal or your handling agent. Catering delivery to the FBO is coordinated with ground handling catering staff, who open the right gate, and handling agent catering follows your slot.
At In Salah the galley catering you receive depends on the aircraft: a light jet is loaded by hand through the main door, while a large cabin type may need a high loader on the apron. Airside catering delivery is arranged with your handling agent, and aircraft provisioning is planned around the type, the door height and the galley layout. Tell us the tail and we work out how it goes aboard.
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.
In Salah Airport serves the town of In Salah in the Tidikelt region and works as a general aviation field: a long runway, light traffic and room on the apron for business types stopping for fuel or a crew change. FBO services and ground handling services are what a visiting crew leans on here, and airport catering fits around them, sealed and labelled for the galley, with an orderly ramp that makes the handover easy.
For business aviation, In Salah is a fuel and crew-change stop on Saharan routings, a small business aviation hub rather than a destination field. Inflight catering and in-flight catering are sized for the next sector, and aviation catering and business aviation catering orders go through the FBO to the aircraft. Executive jet catering is packed to the galley you have, diplomatic flight catering follows protocol, and cabin crew meals and crew meals are boxed separately.
Algerian customs control food entering the country, so provisions sourced abroad can be questioned at the ramp. Local preparation with a labelled, itemised list is the straightforward route. Ground handling services can present that list, and your FBO services contact will tell you if a document is missing before the aircraft arrives.
Average rating from the cabin crew and pilots we cater for.
“Despite a tight boarding window, we wanted the 3 guests at In Salah Airport to enjoy a light pasta dish with grilled vegetables without a complicated cabin service. For inflight catering, that attention to meal organisation made the order noticeably easier to manage. The Galley Girls prepared the side dishes for assembly in the galley, with the accompanying elements easy to locate. It made a difference to have the starters ready without cluttering the galley work area during preparation.”
“Having 6 guests request prawn salad and small fruit plates at DAUI meant planning the portions carefully while accounting for two separate meal services. I appreciated the emphasis on meal organisation throughout the in-flight catering arrangements. The Galley Girls confirmed the handover contact and identified the sauces, making the catering delivery easier for our team to track. We could account for the breakfast portions before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“Getting roasted chicken and seasonal vegetables ready for 8 guests at INZ required an order that accounted for a family lunch request. The Galley Girls labelled the fruit plates in line with our brief, so the cabin team could identify the relevant portions quickly. We could distinguish the starters at a glance instead of lifting lids just to establish what belonged to each service. The order made vip inflight catering feel manageable because the crew briefing had been considered beforehand.”
A late move from four guests to six changes the order and the figure with it, because we build each menu per passenger. A tray of mechoui costs more than a plate of dates and almonds, and a cold platter costs less than a hot course. Send the draft menu and your best headcount; if the count shifts, we re-quote rather than guess.
You can order the way back from here, together with the outbound meal, so the return trays are planned once and the galley is not a surprise on the second sector. Last-minute orders are handled when a trip changes. Lead time at In Salah mostly depends on what is in season locally, not on paperwork.
Customs in Algeria control imported food, and a tight slot leaves little room to argue a label. We pack sealed, itemised and marked by seat so the handling agent can present the list at once. A longer turnaround simply makes the handover calmer, but the paperwork is the same.
Packaged snacks travel easily; fresh meat and dairy get questions at the ramp. On a long leg with two services, we pack the whole thing: a cold course first, the oven dish second, sauces apart, each tray marked by seat. Your crew then serves from the drawer instead of improvising.
No. Catering is not part of the charter: the aircraft is one contract and the food is ordered and invoiced separately, like any order. At In Salah the weather window decides departures, so if a slot slides with the heat or a sandstorm, the handover follows the aircraft and the invoice stays as quoted.
Tail, pax and diets — a flight attendant takes it from there, day or night.
