Catering to your aircraft in El Atteuf.
DAUG sits at 1,512 ft in the northern Sahara, where dry air and cold nights shape the menu. We pack for crew, with seat numbers on every lid.
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.
Ghardaïa Province is oasis country, and a private jet menu from here starts with the palm grove. Deglet Nour dates travel better than almost anything: they need no cooling, no re-plating and no explanation, which makes them the first local specialities we put on an inflight menu. Pair them with the local goat cheese, almonds and mint tea in a thermos and you have private jet food that fits any galley.
The M'zab cooks lean on semolina and slow-cooked lamb. Couscous with vegetables travels well if the broth is sealed apart; mechoui-style lamb is carved and chilled for the cabin, re-plated cold or finished in the oven. The inflight menu for Ghardaïa should respect that: one hot dish, a chilled platter, and the sauces kept in their own pots.
Ghardaïa itself is the name on the menu card. Guests who fly into DAUG are often here for the ksour of the M'zab valley and the date harvest, so we write private jet menu cards that name the place: dates, orange blossom, preserved lemon, cumin. Local specialities are decided with the galley in mind, not the other way round.
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.
Ghardaïa sits on the edge of the M'zab valley, and Noumérat - Moufdi Zakaria is where business aircraft land when guests come for the ksour, the palm groves and the date harvest. Our private jet catering at DAUG is cooked and packed by former VIP flight attendants for the galley you actually fly. Inflight catering here leans on dry-climate food that holds well: dates, semolina, grilled lamb, chilled citrus. In-flight catering for crew follows the same logic, and our aviation catering team packs cabin crew meals separately from the guest trays. For business aviation catering and executive jet catering at GHA, send the tail, the slot and the seat plan; diplomatic flight catering is cleared by protocol before anything is cooked.
Business jet catering at Ghardaïa is usually a short brief: a few guests, a chilled platter, one hot dish. Corporate jet catering and VIP flight catering here follow the galley, not the other way round. Charter flight catering, luxury inflight catering and a private jet chef are available for longer stays, and every bespoke menu starts with the aircraft type at GHA.
Government flight catering at Ghardaïa is cleared through protocol before anything is cooked. Head of state flight catering, VIP aviation catering and state visit aircraft catering follow the same chain: a named team, traceable ingredients, discretion on the apron at DAUG.
Special meals at DAUG are written against the local kitchen: semolina carries gluten into most Algerian dishes, nuts hide in sweets, and broths can be built on meat stock. Kosher, halal, vegan, gluten free, allergen free and kids meals each travel in a sealed box numbered by seat and kept apart from the guest trays. Halal is the baseline in Ghardaïa, so the card says it plainly.
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.
We pack crew meals for GHA on request: flight crew meals marked CREW, pilot meals with different dishes for captain and first officer, cockpit meals that can be eaten one-handed, crew catering labelled by seat, and crew meal boxes billed as a separate line. Different meals for pilots are a matter of protocol.
At GHA, we coordinate FBO catering with your handling agent: catering delivery to the FBO, ground handling catering and the general aviation terminal are all one handover. Handling agent catering stays the same at night, with a named contact.
A widebody or a large cabin on the Ghardaïa apron changes the whole handover, so the aircraft type comes first. For galley catering we ask which door is used and whether the sill sits too high for a van, because a high loader is not always on the field. Airside catering delivery then reaches the cabin without improvising, and aircraft provisioning for a big tail is planned around that single answer at DAUG.
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.
Noumérat - Moufdi Zakaria is the airfield for Ghardaïa and the M'zab valley, in El Atteuf. It handles business aviation and general aviation traffic alongside scheduled flights, with airport catering built around desert logistics.
Business aviation catering at Ghardaïa covers executive jet catering, diplomatic flight catering and cabin crew meals alongside inflight catering for guests. In-flight catering, aviation catering and airport catering all follow one brief; the general aviation terminal and FBO services handle the handover, and ground handling services close the loop at this business aviation hub.
Customs rules at Algerian airports limit imported fresh food, so we supply locally cooked meals at DAUG. Confirm current rules with your handling agent before landing at GHA.
Average rating from the cabin crew and pilots we cater for.
“Menu approval at Noumérat - Moufdi Zakaria Airport covered mushroom risotto and a green salad for 3 guests, leaving us to organise the service around several individual meal preferences. With several people involved, The Galley Girls kept the desserts and delivery arrangements together in a concise order update. Knowing where the main courses were packed meant the crew could begin the relevant checks as soon as the order arrived. I want a private jet catering company to understand storage requirements, and this order gave us a useful starting point.”
“Our priority at DAUG was prawn salad and small fruit plates for 6 passengers, with a small galley worktop shaping the service plan. I needed the snack boxes checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The note about the sauces was easy to spot, and we could brief the rest of the team quickly. When comparing private jet catering companies, I would look closely at catering handover after this experience.”
“It was the packing plan I cared about at GHA, with 8 servings of a cold lunch with cheese and fruit and a family lunch request to consider. Our request to The Galley Girls focused on the sandwiches, with enough detail to distinguish passenger portions from additional provisions. My search for "private jet catering near me" led to a practical conversation about written menu details. The quantities of starters matched our service plan, leaving us comfortable with the order before the final briefing.”
Ordering the return from GHA at the same time as the arrival lets us plan both loads together. A tray of dates and almonds costs far less than lamb mechoui for eight, so the figure depends on dishes, seat count and any dietary line. We send the quote by email or phone, day or night.
The slot and the length of the turnaround decide what we can cook. A generous window allows hot dishes and a full re-plate; a short one steers us to chilled and sealed food. Last-minute orders are handled, and we tell you what suits the time you have.
Algerian customs can be strict on imported meat, dairy and fresh produce. For a long leg with two services on board, many crews let us supply fresh food at DAUG for the first meal and keep sealed supplies for the second. Your handling agent confirms the current rules before you land.
Summer heat and sand haze can delay a departure at GHA, and food carried in can spoil on the apron. Operators usually order locally for the flight and keep their own supplies for emergencies only. Check the import rules with your handler first.
No. Catering is not part of the charter: it is ordered separately and invoiced on its own. Crew duty time and waiting on the ground at GHA often mean the flight deck eats before departure, so crew meals are worth adding; they are on request and billed like any other item.
Tail, pax and diets — a flight attendant takes it from there, day or night.
