Catering to your aircraft in Laghouat.
A turboprop or a mid-size jet on the apron at Laghouat, 2,510 ft up, with a crew who need a plan for the galley. We pack to the aircraft and hand over at the FBO.
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.
Laghouat Province is the gateway to the northern Sahara, and the private jet menu here follows the plateau: lamb, dates, semolina and strong spice. Our inflight menu for DAUL draws on local specialities that travel well in a galley, built as private jet food rather than restaurant dishes. Mechoui lamb is carved cold or finished in the oven, couscous with vegetables and chickpeas keeps its grain when the sauce travels apart, and Deglet Nour dates from the southern oases go straight into private jet snacks. Private jet platters at Laghouat lean on olives, soft cheeses, flatbread and fresh fruit, and gourmet inflight meals are plated to order. Laghouat is known for its dates and its lamb, and that is what we put in the drawer.
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.
Laghouat sits at 2,510 ft on the high plateau where the Saharan Atlas gives way to open desert, and DAUL (LOO) sees business aircraft on oil-sector, government and charter legs. Private jet catering here is built around hot days, cold nights and a galley that has to survive both. We pack inflight catering and in-flight catering for the aircraft you actually fly, aviation catering planned with your handling agent, and cabin crew meals boxed separately. For business aviation catering at LOO, an executive jet catering order and a diplomatic flight catering request follow the same route: kitchen, FBO, aircraft.
Corporate crews flying into DAUL bring a tight brief: a small galley, a warm ramp, a short stay. Business jet catering and corporate jet catering are cooked in-country, VIP flight catering and charter flight catering are labelled by seat, and luxury inflight catering comes from a private jet chef working to a bespoke menu.
A delegation into DAUL asks for discretion more than variety. Government flight catering and head of state flight catering go through the protocol office, VIP aviation catering is sealed and traceable, and state visit aircraft catering is handed over once, at the aircraft.
In Laghouat the kitchen's starting point is semolina, wheat and lamb, so the diet procedure begins with what hides in a couscous sauce or a pastry. Kosher, halal, vegan and gluten free requests, special meals, allergen free and kids meals are each planned on a separate board and packed apart, with a label per seat. Halal is the local default for lamb and poultry; kosher and allergen free orders are confirmed with you before anything is cooked.
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 a rotation through DAUL, crew meals are a separate order, on request and invoiced. Flight crew meals and pilot meals are boxed; cockpit meals open one-handed, crew catering is planned with the schedule, and crew meal boxes carry seat numbers only. Different meals for pilots are packed apart, and cabin crew meals follow the cabin list.
FBO catering at Laghouat is handed over at the aircraft through the FBO or the general aviation terminal. Catering delivery to the FBO is coordinated with ground handling catering and your handling agent, who walks the order airside. Handling agent catering is confirmed with the tail and slot.
Aircraft at DAUL range from turboprops to mid-size jets, and the aircraft type decides how the load goes on. For galley catering we ask for the type and the galley fit; airside catering delivery then follows your handling agent's access at Laghouat. Larger cabins that need a high loader for aircraft provisioning are raised with the FBO when you place the order.
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.
Laghouat - Molay Ahmed Medeghri Airport serves the town and the surrounding plateau in Laghouat Province. Airport catering here is simple in structure: general aviation arrivals, FBO services and ground handling services share one apron, and it works as a small business aviation hub for southern Algeria.
Inflight catering at Laghouat has to deal with heat and dust, and in-flight catering for a short stop is planned around the ramp. Aviation catering and business aviation catering here serve the energy sector, executive jet catering serves owners, diplomatic flight catering serves delegations, and cabin crew meals are packed on request.
Food import into Algeria is controlled, and customs at Laghouat can hold items they do not recognise. We cook locally and send a contents list with each order, so the handling agent can clear it at the apron.
Average rating from the cabin crew and pilots we cater for.
“A request for grilled salmon with a lemon dressing, 9 passengers, and limited fridge space: that was our brief for the departure at LOO. The crew provisions came from The Galley Girls in stackable containers, with a packing list that matched the contents. I could hand the breakfast portions to a colleague with a short explanation instead of unpacking the whole order. I want an aviation catering company to understand cabin service sequence, and this order gave us a useful starting point.”
“Small packing details became important at Laghouat - Molay Ahmed Medeghri Airport: our 12 passengers wanted vegetarian wraps and colourful salads, and we had a late menu amendment. We changed the quantities of fruit plates, and The Galley Girls reflected the request in the final packing list. The note about the breakfast portions was easy to spot, and we could brief the rest of the team quickly. When comparing aviation catering companies, I would look closely at meal organisation after this experience.”
“Good preparation made the difference at DAUL, where 10 guests expected beef fillet with roasted potatoes despite a revised passenger count. The confirmation from The Galley Girls showed the snack boxes clearly enough for us to check the planned service quantities. The order made flight catering feel manageable because the cabin service sequence had been considered beforehand. We also checked the main courses before approval, which helped avoid a second round of questions later in the preparation.”
Price starts from the aircraft. A turboprop galley takes little; a long-range cabin takes a service for ten. At Laghouat, a menu built on lamb, couscous and dates costs less than one that needs imported produce. Send the type and we quote from that.
If a passenger has an allergy or a kosher requirement, send it with the tail. Laghouat has no deep specialist market, so we plan the sourcing; late changes to a standard menu are handled without trouble.
At Laghouat, food goes through the same gate as crew: the handling agent signs it airside. We pack to be inspected, labelled and sealed, so the customs officer sees a clear list.
It is risky. Algerian customs restricts animal products and some fresh produce, and a crew carrying a full galley load may be stopped. Ordering at DAUL lets the food be sourced and cleared locally.
The aircraft is chartered; the catering is its own order. For delegation flights into LOO, menus are cleared by protocol before cooking, and invoicing is separate.
Tail, pax and diets — a flight attendant takes it from there, day or night.
