Catering to your aircraft in Zouérate.
At 1,119 ft in the Tiris Zemmour Region, GQPZ sees mining charters and the occasional official flight. We pack catering for that apron: sealed, labelled, ready to 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.
Tiris Zemmour Region is desert and mining country, and the private jet menu for Tazadit follows it. Mauritanian cuisine leans on lamb, camel and goat, on rice and couscous, and on dates; a good inflight menu here is built from those, not flown in as an afterthought. Private jet food for GQPZ is cooked for a galley, with sauce apart and rice packed dry, and the local specialities that travel best are the ones that reheat or serve cold.
Local specialities around Zouérate are simple and robust: méchoui-style roast lamb, thieboudienne-style fish and rice, couscous with vegetables, and dates with fresh mint tea. Private jet platters carry cold cuts of lamb and date-based desserts, while gourmet inflight meals use the hot dishes in sealed trays. Private jet snacks are dates, nuts and flatbread. Every private jet menu for Tiris Zemmour Region is planned for heat on the apron.
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.
Tazadit sits at 1,119 ft on the edge of the Sahara, serving the iron-ore workings around Zouérate, and nothing here is bought on the spot. Private jet catering for GQPZ is built before the aircraft lands: inflight catering packed for a dry, hot apron, in-flight catering that holds without refrigeration on the ramp, and aviation catering that your handling agent can hand over at the aircraft. Business aviation catering and executive jet catering for mining and delegation flights follow the same logic, diplomatic flight catering is cleared in advance, and cabin crew meals are boxed separately.
A corporate trip into OUZ is rarely long, so the brief is compact: who is on board, what the galley can do, how long the aircraft stays. Business jet catering and corporate jet catering are packed to that. VIP flight catering and charter flight catering stay discreet, luxury inflight catering favours quality over quantity, and a private jet chef shapes a bespoke menu from local products.
Official visits to the Tiris Zemmour Region are rare and handled carefully. Government flight catering starts with an agreed menu; head of state flight catering adds traceability and a nominated team. VIP aviation catering and state visit aircraft catering for GQPZ are delivered to the aircraft with no names on the labels.
Dietary requests at Tazadit are handled as a procedure built around Mauritanian cooking, where lamb, goat and shared pots are the default and cross-contact is the real risk. Kosher and halal meals are sealed and labelled, halal being the baseline of the local kitchen. Vegan, gluten free and allergen free special meals are prepared on separate boards and packed apart. Kids meals are simple and mild. Tell us the restriction and the seat number and it travels sealed to the aircraft.
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.
Zouérate offers little to a crew waiting out duty time, so crew meals matter. We pack flight crew meals and pilot meals separately, and crew catering is a normal, billed order made on request. Cockpit meals are eaten one-handed, crew meal boxes are sealed and labelled, and different meals for pilots are available so captain and first officer do not share a dish.
FBO catering at Tazadit is handed over where your handling agent directs: at the general aviation terminal or at the aircraft. Catering delivery to the FBO is coordinated with ground handling catering and handling agent catering, so the trays reach the apron intact and on your slot.
At GQPZ, what you fly decides whether the trays go up the stairs by hand or on a high loader. On a light jet the galley catering goes up the stairs by hand; on a larger airframe, airside catering delivery may need a high loader against the door, which your handling agent arranges. Tell us the type and the door height and we plan the aircraft provisioning to match, packed in trolleys or boxes that fit the galley you actually have.
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.
Tazadit Airport, GQPZ or OUZ, is a general aviation field serving Zouérate and the iron-ore operations on the western edge of the Sahara. Airport catering here is planned around the aircraft and its galley, not around what the town can supply.
Traffic at GQPZ is mostly corporate and mining charters, with an occasional delegation, so general aviation sets the pace. Aviation catering, business aviation catering and inflight catering are arranged before arrival; in-flight catering is packed to hold in desert heat. Executive jet catering suits the small cabins, diplomatic flight catering is cleared in advance, and cabin crew meals are boxed separately. The field works as a modest business aviation hub for the region, with basic FBO services and ground handling services.
As a general aviation arrival, food reaching Tazadit still meets Mauritanian customs and import rules, and pork and alcohol are the items most often questioned. We keep catering sealed and labelled, and your handling agent confirms what the officers will pass.
Average rating from the cabin crew and pilots we cater for.
“Nothing about the 11 guest order at OUZ called for excess complexity: just a charcuterie board and fresh bread and sensible planning for different crew meal preferences. For our team, the strongest part of their private jet menu was how they handled cabin service sequence. The snack boxes from The Galley Girls were organised around the cabin plan, with the later service items kept apart. We left the sauces stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“Our priority at Tazadit Airport was smoked salmon bagels and sliced fruit for 2 passengers, with a revised passenger count shaping the service plan. The Galley Girls gave us an update on the desserts before the handover, which helped us organise the cabin checks. Knowing where the side dishes were packed meant the crew could begin the relevant checks as soon as the order arrived. I want a private jet chef to understand crew briefing, and this order gave us a useful starting point.”
“Clear quantities were essential at GQPZ: we had 11 passengers expecting avocado toast components and breakfast fruit and were working around a small galley worktop. After a final adjustment to the sandwiches, The Galley Girls gave us one revised order summary to work from. The note about the breakfast portions was easy to spot, and we could brief the rest of the team quickly. The order made in flight catering feel manageable because the galley preparation had been considered beforehand.”
Lamb, fish, dates and camel milk all price differently from imported goods, so a menu built on them lands at a different figure. Send the covers and the dishes and we quote private jet catering for OUZ as a plain itemised order.
A tight slot is mostly a question of product: dates, flatbread and cold plates are straightforward, while fresh lamb or fish must be sourced. Give us the departure slot at GQPZ and we plan the lead time around it; last-minute orders are handled.
Waiting at Zouérate is a duty-time issue rather than a customs one, provided food stays sealed and declared. Crew meals are packed so they can be shown and eaten without opening a passenger tray, and your handling agent explains the Mauritanian customs rules.
You can bring food, but a kosher or allergen meal is safer prepared by us: separate board, sealed tray, seat number on the label. Anything carried in is still subject to Mauritanian customs rules on food.
No. Catering is not part of the charter, whoever is aboard: you order it separately and it is invoiced separately. For a delegation into Zouérate we keep the order discreet, with seat numbers only on the labels.
Tail, pax and diets — a flight attendant takes it from there, day or night.
