Catering to your aircraft in El Aaiún.
A quiet apron at 207 ft, red dust and a flight attendant checking the oven: that is the usual picture at EUN. Our job at Laayoune Hassan I is to make the galley work for the trip you actually have.
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.
El Aaiún faces the Atlantic and eats from it: the local table leans on fish landed on the coast, dates, olives, argan oil and goat or lamb slow-cooked with cumin and preserved lemon. For a private jet menu at EUN we translate that into something that survives a galley: tagine components packed apart, couscous in its own tray, grilled fish served cold with chermoula on the side.
Our inflight menu for GMML uses private jet food that comes from this coast. Local specialities such as sardines, sea bream, mint tea service, almond pastries and date-based sweets are written for the galley, with hot items marked for the oven and cold items kept chilled. Western Sahara (disputed territory) is a dry, windy region, so produce choices stay simple and seasonal.
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.
El Aaiún is a long way from most menus, so the first thing a Laayoune Hassan I International order asks is what the aircraft can hold, not what the kitchen can cook. Private jet catering at GMML starts from the oven you have and the drawer you will open at altitude. Inflight catering and in-flight catering are packed for that, as is aviation catering for business aviation catering runs, executive jet catering, diplomatic flight catering stops and cabin crew meals.
A business jet catering brief at GMML is usually short: how many on board, what the oven holds, which leg comes next. Corporate jet catering and VIP flight catering for charter flight catering runs get a bespoke menu from a private jet chef, with luxury inflight catering touches such as plated fish or lamb.
Government flight catering at Laayoune Hassan I runs through protocol first, not the kitchen. Head of state flight catering and VIP aviation catering are cleared with the protocol office, and state visit aircraft catering is traceable and discreet.
Dietary requests at El Aaiún follow the diet card and the seat plan: kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are each cooked and boxed separately. Local cuisine hides wheat in couscous, nuts in pastries and fish in sauces, so each card is checked against these specifics before cooking.
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 Laayoune Hassan I are on request and invoiced like the rest of the order. Flight crew meals and pilot meals are packed so a pilot can eat one-handed, and crew catering for cockpit meals comes as crew meal boxes. We can supply different meals for pilots when operator policy requires it, and cabin crew meals are boxed apart from guest trays.
FBO catering at Laayoune Hassan I means catering delivery to the FBO, with your handling agent opening the gate. Ground handling catering is coordinated through the general aviation terminal, and handling agent catering follows the slot you gave.
Laayoune Hassan I has a single main runway and an apron that handles mixed traffic, so the aircraft type decides how the load goes on. For larger cabins we plan galley catering around the door height and whether a high loader is needed for airside catering delivery. Aircraft provisioning for GMML is agreed with your handling agent before the slot.
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.
EUN is a modest airport on a long desert coast: one terminal, a working apron, and general aviation sharing space with regional flights. Airport catering has to work with that, not around it.
Business aviation at GMML is seasonal and often a stop on a longer route. Inflight catering and in-flight catering orders arrive with a tail number and a short brief; aviation catering, business aviation catering, executive jet catering and diplomatic flight catering all need FBO services and ground handling services lined up, and cabin crew meals are ordered with them. As a business aviation hub it is small but useful.
Imported food at Laayoune Hassan I is subject to customs checks, and meat, dairy and fresh produce are the usual concern. Sealed, labelled catering moves more easily than loose food, so we pack accordingly.
Average rating from the cabin crew and pilots we cater for.
“I wanted mushroom risotto and a green salad for 4 guests at Laayoune Hassan I International Airport, packed sensibly for a cabin team dealing with a revised passenger count. I asked The Galley Girls to review the breakfast portions quantities against the passenger brief, and the proposed portions made sense. It was useful to see the sauces listed separately when checking how much space the complete order would require. For aviation catering services, that attention to galley preparation made the order noticeably easier to manage.”
“Packing fresh fruit and breakfast pastries for 3 passengers at GMML needed careful thought, especially given a revised passenger count. Instead of asking us to improvise, The Galley Girls explained how the breakfast portions could be arranged during service. I want an aviation catering company to understand written menu details, and this order gave us a useful starting point. The sandwiches stayed together in one group, so another crew member could follow the same plating sequence.”
“For 3 passengers departing from EUN, the agreed menu was roasted chicken and seasonal vegetables; our main consideration was an evening cabin service. When comparing aviation catering companies, I would look closely at packing arrangement after this experience. Our handling contact received the order details from The Galley Girls, including how the crew provisions had been grouped. The side dishes went straight to the right colleague instead of circulating between several people during the turnaround.”
How much does private jet catering cost for EUN? Start from the aircraft and its galley: oven count, drawer space, cold storage. Seafood and lamb raise the figure, dates and almonds lower it.
Lead time at Laayoune Hassan I is mostly about customs and slot, not cooking. A late change from four to seven guests is treated as a normal request.
Customs for private jet catering at Laayoune Hassan I turn on what stays aboard versus what is landed. A large galley with sealed trays is simpler than loose food.
Passengers often bring dates or sweets from home. That is fine at GMML; the trouble starts with meat, dairy and cut produce, which customs may refuse.
No, and that is useful: a separate order means you pick the menu. For El Aaiún, a small galley means fewer hot courses and more chilled plates.
Tail, pax and diets — a flight attendant takes it from there, day or night.
