Catering to your aircraft in Borj Challouf.
Bizerte Sidi Ahmed Air Base sees few business jets, so every order here is planned by hand. You send the tail and the seat plan; we pack local fish, citrus and harissa for your oven.
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.
Bizerte Governorate is the northernmost coast of Africa, and the private jet menu at DTTB follows it: tuna, grey mullet, sea bream, olive oil from the Mateur hills, and harissa made from local chillies. For an inflight menu that survives a galley, we pack local specialities the way a flight attendant wants them: brik with the egg already set, couscous in a separate tray, the sauce in its own pot. Private jet food from Borj Challouf is mostly fish and citrus, so everything travels chilled with a clear service label. Private jet platters of grilled vegetables, olives and fresh cheese suit short sectors, while gourmet inflight meals such as fish couscous or lamb mechoui are finished in your oven. Private jet snacks run to dates, almonds, pistachios and Tunisian pastries, packed in resealable boxes.
Local specialities in Bizerte Governorate come from the sea first. Our private jet menu for Borj Challouf starts with tuna from the Bizerte lagoon and Mediterranean sardines, then moves to ojja, slata mechouia and fricassee bread. As private jet food they need handling: brik stays crisp only if it is packed dry, couscous travels in two parts. An inflight menu here usually mixes one hot course with chilled starters; private jet platters carry the cold side, gourmet inflight meals the hot, and private jet snacks fill the gaps with dates, nuts and makroudh. Each tray carries a seat number and a service tag, never a name.
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 DTTB, Borj Challouf, the day is set by the sea wind and a short apron. Private jet catering for Bizerte Sidi Ahmed Air Base is written around what the Bizerte Governorate coast actually gives a galley: red mullet, tuna, preserved lemon, dates. Inflight catering and in-flight catering here follow your galley, not a fixed menu. We handle aviation catering and business aviation catering for executive jet catering movements, and diplomatic flight catering when protocol asks for it. Cabin crew meals are a request-only line item, added to the same invoice as the food for your guests.
Business jet catering at DTTB is usually a small brief: a handful of guests, one oven, one sector. Corporate jet catering and VIP flight catering here lean on local fish and fresh vegetables. For charter flight catering we write a bespoke menu around the galley, and a private jet chef adjusts it if the passenger list changes. Luxury inflight catering at Borj Challouf means good olive oil and tuna, not extra courses.
For government flight catering at DTTB, the delegation's protocol office signs off the menu before anything is cooked. Head of state flight catering and VIP aviation catering need a named team, traceable sourcing and discretion at the apron. For state visit aircraft catering at Bizerte Sidi Ahmed we agree the menu with the delegation office, then pack sealed and labelled by seat number only.
Dietary requests in Bizerte Governorate meet a cuisine built on semolina, harissa and fish. Kosher and halal are sourced and sealed, vegan and gluten free dishes avoid shared surfaces, allergen free orders are plated apart, and special meals and kids meals are marked by seat number, never by name.
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.
Whoever flies into Borj Challouf eats on the ground between sectors, so crew meals are kept simple and sturdy. Flight crew meals, pilot meals and crew catering are available on request and billed like the rest. Cockpit meals are packed one-handed, crew meal boxes carry the seat tag CREW, and different meals for pilots avoid any shared dish. If your cabin crew meals are needed too, say so when you place the order.
At DTTB the order is handed over at the FBO or to your handling agent, who walks it to the aircraft. FBO catering at Bizerte Sidi Ahmed follows the access rules of the apron: the general aviation terminal door, one named contact, one signature. Catering delivery to the aircraft is arranged through ground handling catering routines, and handling agent catering keeps the chain short so the food reaches your galley intact.
Aircraft provisioning at Bizerte Sidi Ahmed starts with door height. Smaller jets are loaded by hand; for larger types, galley catering may require a high loader arranged through the handling agent. Airside catering delivery happens at the aircraft, and we confirm the equipment when we confirm the order.
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.
DTTB sits at Borj Challouf in Bizerte Governorate, a flat coastal site at 20 ft with a quiet general aviation ramp. As a small business aviation hub for the northern Tunisian coast, it needs airport catering planned ahead and handed over through the FBO or the handling agent.
Bizerte Sidi Ahmed handles business traffic quietly, mostly short Mediterranean hops, and works as a modest business aviation hub rather than a busy one. Whatever the sector, inflight catering and in-flight catering begin with your aircraft type and galley; aviation catering and business aviation catering are packed to match. Executive jet catering suits the small cabins that use the field, diplomatic flight catering runs through protocol, and cabin crew meals are ordered with the flight. Crew meals are on request. FBO services and ground handling services stay at the general aviation terminal.
Customs rules in Tunisia treat imported fresh food strictly, which matters for any business aviation hub. For DTTB orders we source locally, so nothing needs declaring on the way in; leftovers from inbound flights should be declared to the handling agent.
Average rating from the cabin crew and pilots we cater for.
“A request for a selection of petits fours and sandwiches, 4 passengers, and a short ground stop: that was our brief for the departure at Bizerte Sidi Ahmed Air Base. I needed the main courses checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. There was no need to reconstruct the desserts quantities from several messages during the final departure checks. I want an inflight catering company to understand cabin service sequence, and this order gave us a useful starting point.”
“Clear quantities were essential at DTTB: we had 12 passengers expecting beef fillet with roasted potatoes and were working around two separate meal services. The Galley Girls understood why we wanted the sandwiches readily accessible instead of spread across several different boxes. When comparing inflight catering companies, I would look closely at storage requirements after this experience. That left time to check the crew provisions properly before the passengers were ready for the next part of the service.”
“I wanted a light pasta dish with grilled vegetables for 11 guests at Bizerte Sidi Ahmed Air Base, packed sensibly for a cabin team dealing with different crew meal preferences. For in-flight catering services, that attention to galley preparation made the order noticeably easier to manage. The Galley Girls talked through the quantities of main courses with us before confirmation, rather than leaving us to guess the portions. We also checked the snack boxes before approval, which helped avoid a second round of questions later in the preparation.”
Think of cost as the sum of dishes. A long leg out of Borj Challouf with a hot service at altitude and a cold one before landing means two trays per seat. Choosing grilled vegetables over lamb mechoui changes the total noticeably. We confirm the figure by menu.
The lead time question here is really about seasonality: tuna is local in spring and early summer, other months we work with what the market has. Give us your window, and we hold the order against it. Last-minute orders are handled.
Crew waiting on the ground often ask what they may carry in. Tunisian food import rules are strict on meat, cheese and fresh fruit, so we supply locally and your handling agent coordinates entry. Customs questions go to us by phone or email, 24/7.
An empty cabin means nothing to serve, so carrying food in is rarely needed. If you do, declare it and keep it packaged. Otherwise cabin crew meals on request, invoiced like the rest, are handed over at the aircraft.
No, and the galley is why we ask the type. A midsize jet with a compact oven suits sauce-apart dishes and chilled platters; a long-range cabin can handle plated hot courses. Either way, the order is separate from the charter.
Tail, pax and diets — a flight attendant takes it from there, day or night.
