Catering to your aircraft in Meknes.
A small apron, a plain of olive groves and a handful of jets a day: that is Bassatine. We cook the Meknes way, pack by seat for your galley, and deliver to the FBO or the aircraft on your slot.
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.
Meknes is olive country, and a private jet menu for Bassatine starts there: green and violet olives from the Saïss plain, cured in the local way and packed in sealed pots so the brine stays out of the drawer. Our inflight menu leans on what Fès-Meknès grows and bakes: Meknes lemons and oranges for cold plates, Sefrou cherries when the season opens in late spring, and warm khobz that re-crisps in a galley oven.
Local specialities travel well in a galley if you plan them: tanjia-style slow-cooked lamb sealed in its pot for the oven, chicken tagine with preserved lemon and olives with the sauce apart, and almond and honey pastries that stay cold-packed. Private jet food from Meknes also means Moroccan mint tea service, with fresh mint and tea packed loose and a pot in the tray, so the cabin crew can pour at altitude. We build the private jet menu around Fès-Meknès Region produce, never around a generic list.
For a private jet menu out of Bassatine we pick dishes the region is known for and rework them for a jumpseat service: cold mezze of zaalouk and taktouka, Meknes olive tapenade for the crackers, a lamb and prune tagine that finishes in the oven, and Fès-Meknès citrus for the dessert. The inflight menu stays honest about what can be re-plated in a small galley.
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.
At 1,890 ft on the plain below the Middle Atlas, Bassatine (GMFM / MEK) sees few jets, which makes private jet catering a matter of planning rather than rush. We handle inflight catering and in-flight catering for Meknes departures, aviation catering for visiting crews, and business aviation catering for corporate trips into the Fès-Meknès Region. Executive jet catering, diplomatic flight catering and cabin crew meals are handed over at the FBO or at the aircraft.
Flights through Meknes tend to carry a few executives or a family, not a large group. For corporate jet catering, VIP flight catering and charter flight catering we ask for the tail, the cabin and the seat plan, then the private jet chef writes a bespoke menu. Business jet catering and luxury inflight catering at Bassatine use what the plain gives: olives, citrus, lamb, almonds.
For ministers and official delegations flying through Meknes, we prepare government flight catering with cleared menus and sealed packaging. Head of state flight catering, VIP aviation catering and state visit aircraft catering are never improvised: the protocol office signs off, the team is named, and nothing is labeled with a passenger's name.
Halal is the default reading of the kitchen in Morocco, so a halal request for Bassatine is straightforward, with the protein source named on the tray label. Kosher, vegan, gluten free, allergen free, kids meals and other special meals run as a separate procedure: argan oil, nuts and sesame are everywhere in the local cooking, so each tray is built on its own board and sealed, and cous cous or bread is swapped for gluten free needs.
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 a crew lands at Meknes, the question is what they can eat between legs. Crew meals, flight crew meals and pilot meals are available on request and billed as ordered; crew catering is built from the same Fès-Meknès pantry as the passenger menu. Cockpit meals are finger-friendly, crew meal boxes are labeled, and different meals for pilots are packed apart, with cabin crew meals in their own box.
At Meknes, the FBO is the handover point: we deliver there, your handling agent signs for it, and the crew takes it to the galley. FBO catering, catering delivery to the FBO and ground handling catering are the same simple chain, with the general aviation terminal as the fallback. Handling agent catering stays one phone call.
Bassatine is a small field, and the aircraft decides how galley catering reaches the cabin: on a light or midsize jet we hand over by the door, and larger aircraft may need a high loader arranged through your handling agent. Airside catering delivery at Meknes is agreed against the tail type and sill height, and aircraft provisioning stays aligned with the galley layout so carts, ovens and drawers match what we pack.
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.
Bassatine Airport, also known by its codes GMFM and MEK, is the airport for Meknes in the Fès-Meknès Region of Morocco. Airport catering here is simple: a small general aviation ramp, FBO services on request, and ground handling services arranged through your handling agent. Business aviation hub is a stretch, but corporate and VIP traffic does use it.
Visits to Meknes cluster around spring and autumn, with traffic for the old city and regional business. Inflight catering and in-flight catering are packed to the aircraft's galley; aviation catering and business aviation catering follow the slot. Executive jet catering, diplomatic flight catering and cabin crew meals are ordered like any item.
Morocco requires food loaded on board to travel with its paperwork, and fresh produce, meat and dairy on a flight leaving or entering the country may be checked. Bassatine is a small airport, so customs is usually a matter of a clear list shared with your handling agent: what is on board, what stays sealed.
Average rating from the cabin crew and pilots we cater for.
“Small packing details became important at Bassatine Airport: our 2 passengers wanted a seafood starter and warm vegetable sides, and we had a family lunch request. I asked The Galley Girls to review the starters quantities against the passenger brief, and the proposed portions made sense. For private jet catering menu, that attention to packing arrangement made the order noticeably easier to manage. There was enough information about the side dishes to brief the crew without making assumptions about what had been ordered.”
“The 10 passenger portions of poached fish with steamed rice were the easy part; managing a short ground stop at GMFM took more planning. I appreciated the emphasis on meal organisation throughout the private aviation catering arrangements. The Galley Girls prepared the starters for assembly in the galley, with the accompanying elements easy to locate. Keeping the sandwiches aside until service helped preserve the presentation while we dealt with the boarding tasks.”
“Choosing a cheese board and savoury canapés for 6 people at MEK was straightforward; the challenge was making it work with a changing departure schedule. I appreciated the emphasis on catering handover throughout the business jet catering arrangements. I needed the fruit plates checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The side dishes remained as originally requested, which was reassuring when we checked the latest version with operations.”
Prices follow what you serve and where you serve it. For Meknes, the biggest swing is hot versus cold: tagine, soup and grilled lamb need oven space, while mezze and pastry do not. Tell us the type and how many seats, and we quote that menu.
For lead time, think slot and menu rather than a fixed number: a simple cold plate is easy to add late, a full tagine service benefits from an earlier brief. Bassatine is a quiet field, so last-minute orders are handled the same way.
Moroccan rules on animal products matter if your arrival country restricts them; we flag meat, dairy and honey so a second service does not become a problem at the destination. Customs at MEK is generally a matter of paperwork, not delay.
Bringing food yourself works for packaged items, though customs at departure may ask about fresh produce. For a kosher, halal, vegan or child meal we recommend a request through us: we name the dish, the allergens and the seat on the tray.
Charter terms rarely cover catering, so treat it as its own order for MEK. Choose one local item, and we build the menu around it: Meknes olives with cheese, a lemon and olive chicken, or a pastry plate.
Tail, pax and diets — a flight attendant takes it from there, day or night.
