Catering to your aircraft in Saïss.
Fes Saïss sits on a plateau at 1900 ft, in a region where spring brings orange blossom and winter nights run cold. We cook for the galley you actually have, and the FBO or handling agent receives the order at the aircraft.
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.
Fès-Meknès is built on three tables: the medina's pastilla, the Saïss plain's olives and wheat, and the cherry and apple orchards of Sefrou and the Middle Atlas. A private jet menu out of Fes Saïss therefore leans on a pastilla that travels better as a cold wedge than as a hot pie, and a tagine that stays in its sealed tray until the oven. Meknès olives, Sefrou cherries in season and Fès-style harira are local specialities that make a believable inflight menu with nothing exotic to source.
Private jet food in Fès-Meknès Region is bread first: khobz from the neighbourhood ovens, a dish of olives, a bowl of harira, then the tagine. We pack it the way a galley allows: harira in a sealed pot for a single reheat, couscous grains apart from the stew, pastilla cut by passenger. For the cabin between meals, private jet snacks stay simple: msemen, dates, almonds and orange blossom pastries in a dry box. The Saïss plain gives lamb and wheat, the hills give cherries, and the whole menu stays honest to the region.
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.
Fes Saïss is a plateau field at 1900 ft, and the flights that land at GMFF usually come for the medina, for a pilgrimage stop or for a family visit rather than for a quick fuel. Private jet catering here starts from halal as the default, then adapts to the aircraft and the seat plan. Inflight catering for the return leg is sealed and labelled by seat, in-flight catering for a long sector is split into two services, and aviation catering for the crew is boxed apart. Business aviation catering and executive jet catering follow the same file, diplomatic flight catering gets a protocol read first, and cabin crew meals come on request, invoiced like the rest.
Business jet catering at Fes Saïss is built from the cabin outwards: corporate jet catering for a delegation visiting the medina, VIP flight catering for a family trip, charter flight catering with a menu cleared before the tail arrives. A private jet chef writes a bespoke menu around what the galley holds, with luxury inflight catering kept to what leaves well from a plateau kitchen.
Government flight catering at Fes Saïss runs through protocol: head of state flight catering is cleared before anything is cooked, VIP aviation catering is traced from kitchen to seat, and state visit aircraft catering is packed by a named team. Discretion is part of the order.
Fes is a halal kitchen by default, so halal is the easy request here; the care goes into kosher, allergen free and vegan orders, where almonds, sesame and shared fryers are everywhere. Special meals are cooked on their own boards: a kosher tray stays sealed from kitchen to seat, vegan and gluten free plates never touch the main prep, kids meals are packed apart, and every tray is 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.
Crew meals at Fes Saïss are ordered on request and invoiced like the rest of the order. Crew catering for the flight deck is boxed apart from the guest trays: flight crew meals, pilot meals and cockpit meals built to be eaten one-handed between frequency changes. Different meals for pilots are available when the operator's policy asks for it, and the crew meal boxes carry CREW on the lid so nobody opens a passenger tray by mistake. A cold night on the plateau argues for a warm soup and bread in the box.
FBO catering at Fes Saïss means catering delivery to the FBO on the day, with the general aviation terminal as the handover point. Ground handling catering is agreed in advance, and handling agent catering follows the access rules for the apron.
At Fes the aircraft type decides how we load. A light jet takes catering through a small door by hand, a larger cabin needs a high loader to reach the galley. Galley catering is packed to the aircraft's drawers and oven count, and airside catering delivery is agreed with the handling agent before the slot. Aircraft provisioning at FEZ is checked against the tail you give us.
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.
Fes Saïss is the main airport of Fès-Meknès at 1900 ft, and airport catering here has to account for a plateau climate and a medina visitor flow. General aviation shares the field with scheduled traffic, FBO services are small and personal, and ground handling services are arranged with the handling agent before the slot.
Business aviation at Fes Saïss is seasonal: spring and autumn for medina visits, winter for cultural trips. Inflight catering and in-flight catering are written per leg, aviation catering and business aviation catering share one order, executive jet catering uses the same file, diplomatic flight catering is cleared by protocol, and cabin crew meals come on request alongside the other crew meals. Ground handling services stay light, and FEZ remains a small business aviation hub.
Moroccan customs rules govern food boarding at Fes Saïss, and the receiving country's rules govern what lands. Sealed lots and a written list make a check straightforward, especially for meat and dairy, and the handling agent and ground handling services on the apron see the same list we do.
Average rating from the cabin crew and pilots we cater for.
“The 7 passenger portions of a charcuterie board and fresh bread were the easy part; managing a changing departure schedule at Fes Saïss International Airport took more planning. Our brief for private jet meals was met with a sensible plan for storage requirements. I gave The Galley Girls our storage brief and asked for the sauces to arrive in clearly marked packs. We placed the main courses in their planned storage area without first having to reorganise all the catering boxes.”
“For 5 passengers departing from GMFF, the agreed menu was prawn salad and small fruit plates; our main consideration was different crew meal preferences. With several people involved, The Galley Girls kept the canapés and delivery arrangements together in a concise order update. We could account for the sauces before passing the boxes to the cabin team, without a lengthy unpacking exercise. This experience of private jet menu gave us a useful reference for managing galley preparation on another departure.”
“Working around a tight boarding window at FEZ, I asked for a cheese board and savoury canapés in portions appropriate for our 12 passengers. I needed the side dishes checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. There was no need to reconstruct the snack boxes quantities from several messages during the final departure checks. I want a private jet chef to understand galley preparation, and this order gave us a useful starting point.”
Price at FEZ is set per menu and per galley. Orange blossom pastries and Meknès olives are inexpensive, lamb tagine and Sefrou cherries in season are not. Tell us the type, the seat count and the legs and we quote on that.
Night departures out of GMFF leave less room for changes, so we lock the menu and the handover with the handling agent at the start. Late changes are handled, a long menu is easier with notice.
A long sector with two services means two sealed lots, each labelled, so a customs check at Fes does not open the whole order. Meat and dairy rules vary by destination.
You can, but a special-meal request such as kosher, halal, allergen or child is easier to handle with us, because the tray stays sealed and labelled by seat from kitchen to cabin. Outside food is subject to Moroccan customs and handling agent rules.
Catering is separate from the charter: a different order, a different invoice. If you want the menu to say something about Fes, an orange blossom pastry or a plate of olives is enough.
Tail, pax and diets — a flight attendant takes it from there, day or night.
