Catering to your aircraft in Béjaïa.
Béjaïa's field sits at 20 ft between the gulf and the Kabylie hills, and the catering follows: fish from the harbour, olive oil from the slopes, packed for your galley. We cook for the crew who have to serve it.
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.
Béjaïa is a fishing port first, and a private jet menu built here starts with the catch: sea bream, sardines and prawns from the gulf, usually grilled and packed with the sauce apart. These are the local specialities we reach for when a guest asks what Béjaïa tastes like.
Inland, the Kabylie hills supply the olive oil, figs and honey that anchor our inflight menu. Private jet food from this region is simple, seasonal and generous: private jet platters of mezze, couscous and roast lamb, gourmet inflight meals that reheat cleanly, and private jet snacks of figs and almonds. We write each one for the galley on your aircraft.
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.
Soummam–Abane Ramdane sits on the Gulf of Béjaïa at 20 ft, with the Kabylie mountains behind it and a Mediterranean pantry in front. Private jet catering here leans on fish, olive oil and citrus, packed for the galley you have. Whether you call it inflight catering, in-flight catering or aviation catering, we handle business aviation catering and executive jet catering at DAAE, plus diplomatic flight catering and cabin crew meals on request.
Executives landing at DAAE often want something local and light. Our business jet catering team turns Kabylie olive oil and Béjaïa seafood into corporate jet catering that suits a short cabin. VIP flight catering and charter flight catering follow the same approach, with luxury inflight catering where the brief calls for it, a private jet chef and a bespoke menu.
When a delegation lands at Béjaïa, the catering has to be invisible: no names on labels, no loose trays. Our government flight catering team handles head of state flight catering and VIP aviation catering with named staff, and a state visit aircraft catering order stays confidential from first brief to handover.
In Béjaïa the allergens to watch are sesame, almond and wheat semolina, which turn up in couscous, pastries and sauces. Halal is the default in local kitchens, and we handle kosher, vegan, gluten free, allergen free, kids meals and other special meals on separate boards and boxes, marked by seat number.
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.
A short turn at DAAE leaves the crew little time to eat. Our crew meals are boxed, flight crew meals are kept apart from guest trays, and pilot meals can be two different dishes. Crew catering, cockpit meals and crew meal boxes are ordered on request and billed like any order, with different meals for pilots when needed.
FBO catering at Soummam–Abane Ramdane is handed over at the aircraft through your handling agent. Catering delivery to the FBO and the general aviation terminal follows the slot you give us. Ground handling catering and handling agent catering are coordinated so the apron door opens on time.
Soummam–Abane Ramdane is a regional field, and the aircraft type decides how the load goes aboard: door height, whether a high loader is needed, and what the galley can hold. For a larger cabin we plan galley catering and airside catering delivery around a high loader; for a light jet the aircraft provisioning is a few trays carried up the stairs.
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.
Soummam–Abane Ramdane is the main airport serving Béjaïa, a port city on Algeria's Mediterranean coast, and a modest business aviation hub rather than a busy one. Airport catering here takes its character from the gulf and the Kabylie slopes, and general aviation traffic comes in waves with the season. FBO services and ground handling services are small-scale, so a clear brief goes a long way.
Business aviation into Béjaïa is mostly seasonal and mostly discreet, with a business aviation hub feel in summer and near silence in winter. We plan aviation catering and business aviation catering around the weather and the slot. Inflight catering, in-flight catering, executive jet catering, diplomatic flight catering and cabin crew meals are all handled on request here, and crew meals ride on the same order.
Algerian customs treat food on board as an import, so catering should be sealed, labelled and listed on the declaration. For a business aviation hub of this size, one agent usually handles the paperwork, and we pack with that in mind. Last-minute orders are handled, always with the same documentation.
Average rating from the cabin crew and pilots we cater for.
“Clear quantities were essential at Soummam–Abane Ramdane Airport: we had 10 passengers expecting roasted vegetable bowls with separate dressings and were working around limited fridge space. The canapés came from The Galley Girls in compact food boxes, with a packing list that matched the contents. I could hand the sauces to a colleague with a short explanation instead of unpacking the whole order. Our brief for private jet catering was met with a sensible plan for packing arrangement.”
“Menu approval at DAAE covered yoghurt pots and fresh berries for 9 guests, leaving us to organise the service around a revised passenger count. The Galley Girls understood why we wanted the main courses readily accessible instead of spread across several different boxes. The order made private jet catering services feel manageable because the storage requirements had been considered beforehand. We left the snack boxes stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“Working around different crew meal preferences at BJA, I asked for fresh fruit and breakfast pastries in portions appropriate for our 11 passengers. I want a private jet catering company to understand portion planning, and this order gave us a useful starting point. After a final adjustment to the fruit plates, The Galley Girls gave us one revised order summary to work from. The side dishes remained as originally requested, which was reassuring when we checked the latest version with operations.”
Repositioning out of BJA with nobody in the back means you are paying for crew trays and perhaps a snack box. Price the dishes you choose, not the leg: grilled fish costs more than a vegetable tagine, and we quote each line.
What sets lead time here is how much the aircraft can store and finish on board. A galley with two ovens and a chiller lets us pack more; a bare galley means cold dishes. We adapt, and last-minute orders are handled.
Algerian customs treat food on board like any food import, so a sealed kosher or allergen-free tray should stay in its packaging and be listed on the general declaration. We label each special meal by seat number, which makes inspection simple.
The agent at the general aviation terminal decides what goes airside. We coordinate catering delivery to the FBO with them, and any food you bring can be added to the same handover.
A charter flight to BJA does not come with a menu. Catering is ordered and invoiced on its own, and Algerian customs expect imported food to be identifiable, so we label each tray by seat or crew.
Tail, pax and diets — a flight attendant takes it from there, day or night.
