Catering to your aircraft in Casablanca.
Mohammed V sits on a plateau at 656 ft, where Atlantic haze can hold a morning departure and the afternoon wind comes in off the water. We pack the galley for what that rhythm asks of you: Moroccan dishes built to survive the drawer, and crew meals when you ask for them.
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.
Casablanca-Settat Region is the country's port and market. The fish comes in off the Atlantic, the vegetables from the Chaouia plains, the oranges and clementines from further south. That is the base for a private jet menu at CMN that reads as local without being heavy for the galley.
A good inflight menu from here leans on local specialities that hold: msemen and harcha for breakfast service, sardines or sea bream charmoula served cold, a lamb tagine with prune sauce that goes in apart from the grains. Private jet food from Casablanca-Settat Region is best when it respects that the oven is small and the cabin is dry.
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 656 ft above sea level, with the Atlantic damp reaching the apron most mornings, Mohammed V International asks for food that holds its shape in a closed galley drawer. Private jet catering for GMMN is built around that: pastilla that crisps in your oven, cold mezze, citrus from the Souss. For the same flights we also supply inflight catering and in-flight catering sized to the manifest, and aviation catering for business aviation catering requests from operators, executive jet catering for owners' departures, diplomatic flight catering for delegations, and cabin crew meals for whoever is on shift.
Business jet catering at Mohammed V usually serves corporate jet flights between Casablanca, Europe and the Gulf, with VIP flight catering for delegations. Corporate jet catering here is briefed around the aircraft and the passenger list: charter flight catering for a one-off rotation, luxury inflight catering for an owner's trip, and a bespoke menu that a private jet chef can steer toward Moroccan dishes that suit the galley.
When an official flight uses Casablanca, government flight catering is arranged with the protocol office, not the kitchen. Head of state flight catering, VIP aviation catering and state visit aircraft catering are packed sealed, each tray traceable, and handed over at the aircraft.
Halal is the default in Casablanca's kitchens, so halal meals are the easy case at GMMN, with certified meat and no pork on the line. Kosher is also doable, since the city has an old Jewish community and its own supply chain. Special meals such as vegan and gluten free are built around vegetables, chickpeas and rice rather than couscous. The place to watch is the sauces: charmoula and chermoula may hide fish or nuts, and almond paste goes into much of the pastry. Every allergen free dish is cooked separately and labelled by seat. Kids meals are simple, usually grilled chicken, rice or plain bread, and sweet items stay apart.
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 GMMN are ordered on request and invoiced like any other item on the booking. A Casablanca turn can mean a long wait on the ground when the Atlantic haze sits on the airfield, so the dishes are packed to hold. Flight crew meals can be a chicken tagine, a grilled fish box or a vegetable couscous, each labelled CREW. Pilot meals are plated apart from the passenger service, and different meals for pilots are available if your policy requires captain and first officer to eat separately. Cockpit meals come in a closed tray with cutlery that works one-handed, and crew meal boxes stay sealed until you open them. Crew catering at CMN can also cover cabin crew with their own boxes.
At Mohammed V, FBO catering arrives through the same gate as your crew. The general aviation terminal receives sealed boxes, ground handling catering confirms airside access and handling agent catering takes the order to the aircraft stairs. Catering delivery to the FBO is arranged to match your slot.
Wide-body and large-cabin aircraft at CMN need a high loader for galley catering, and the apron at Mohammed V can be busy with scheduled traffic. We coordinate airside catering delivery through your handling agent so the truck arrives on your slot, not on the airline's. Aircraft provisioning for a Global, G650 or larger VIP-configured airliner is loaded door-side with the cart sequence marked. Smaller jets receive the order by hand-carried trays at 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.
Casablanca Mohammed V, at 656 ft, handles both scheduled and business traffic. Airport catering for general aviation is coordinated with FBO services and ground handling services, which is why a single contact for the handling agent matters.
Casablanca is the commercial hub of Morocco, so business aviation hub traffic peaks around trade events and Gulf travel. Inflight catering and in-flight catering orders here follow the same pattern. Aviation catering, business aviation catering and executive jet catering are common, diplomatic flight catering for delegations is regular, and cabin crew meals are ordered alongside.
Moroccan customs allow locally prepared food to be loaded under the handling agent's supervision. Imported meat and dairy are the items most likely to be checked, so we use local products. Alcohol and pork follow the aircraft's declared contents.
Average rating from the cabin crew and pilots we cater for.
“Keeping the galley organised at CMN meant planning chicken skewers with a couscous salad for 10 guests with a tight boarding window in mind. We changed the quantities of desserts, and The Galley Girls reflected the request in the final packing list. The order made in flight catering feel manageable because the packing arrangement had been considered beforehand. There was no need to reconstruct the breakfast portions quantities from several messages during the final departure checks.”
“Small packing details became important at Mohammed V International Airport: our 7 passengers wanted a seafood starter and warm vegetable sides, and we had two separate meal services. The order made inflight catering services feel manageable because the crew briefing had been considered beforehand. The Galley Girls labelled the crew provisions in line with our brief, so the cabin team could identify the relevant portions quickly. Keeping the breakfast portions identifiable helped the colleague taking over service understand the order without another long explanation.”
“The cabin briefing at GMMN included 7 passenger meals, a request for grilled salmon with a lemon dressing, and instructions addressing different crew meal preferences. I want an inflight catering company to understand catering handover, and this order gave us a useful starting point. We described our serving sequence to The Galley Girls and asked for the sauces to be packed accordingly. The desserts were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
Think of the cost as the sum of the dishes you pick. A cold sardine plate, a hot pastilla and an almond sweet each carry their own line, and crew meals, if you add them, are billed separately like any other item. You see the breakdown before anything is cooked.
Lead time here depends on which product you want. Moroccan breads, tagines and salads can be prepared on short notice, while special items such as whole mechoui lamb need an earlier decision. Last-minute orders are handled for everything else.
Customs in Casablanca look at what comes from outside more than what is prepared inside. Our dishes are cooked locally, sealed and itemised, and the handling agent passes them through the airside checkpoint.
Bringing food from abroad is possible, and Moroccan customs mostly ask about meat, dairy and fresh produce. A late change in the manifest is the real risk: we keep a margin on the order so a seventh or eighth passenger does not mean a bare galley.
Catering sits outside the charter contract at Mohammed V. You book it separately and it is invoiced on its own. The practical reason is that weather and duty time at Casablanca vary, and the menu follows the actual schedule.
Tail, pax and diets — a flight attendant takes it from there, day or night.
