Catering to your aircraft in Alma.
At CYTF the aircraft is usually a light or midsize jet, and winter cold is part of every order. We pack Quebec dishes for the galley you have and hand them over plane-side.
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.
The Lac-Saint-Jean region has a food identity that travels well in a galley, and a private jet menu for Alma starts there. Wild blueberries from the surrounding fields go onto cold plates as a tart or a compote in a sealed pot. Tourtière du Lac-Saint-Jean, the slow-cooked meat pie of the region, is an oven dish: it arrives whole, gets sliced per seat and re-plated. Local cheese from Quebec dairies is cut and packed on a board with the crackers apart.
Private jet platters for Alma lean on Quebec cheese, smoked trout and fresh bread, packed cold with each item separated. Gourmet inflight meals follow the season: a hot tourtière with sauce apart in winter, a chilled blueberry dessert in July and August. Private jet snacks are small and practical, such as maple-glazed nuts, dried blueberries and shortbread. The inflight menu is local specialities first, always adapted to the galley of the aircraft, whether that is a light jet with a single oven or a larger cabin with full prep space. Private jet food from Alma is built for Quebec's taste and your crew's hands.
Quebec, and the Saguenay–Lac-Saint-Jean in particular, gives the private jet menu at Alma a clear voice. The inflight menu can carry tourtière, maple desserts, smoked fish and blueberries as a base. Local specialities are packed so they survive the flight: pastry in a rigid box, sauces in their own pots, fruit sealed. Private jet platters and gourmet inflight meals are built from these products, and private jet snacks complete the order for longer legs.
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.
Alma Airport sits at 445 ft above sea level on the Lac-Saint-Jean plain, and the flights that land here tend to come for fishing lodges, hunting parties and the blueberry season. Private jet catering at CYTF follows that rhythm: local produce, plated for the galley you actually have, handed over at the FBO. Inflight catering, in-flight catering and aviation catering orders for Alma are written around the aircraft type and the passenger list. Business aviation catering and executive jet catering for Quebec trips come with cabin crew meals and diplomatic flight catering on request.
Business jet catering at Alma is usually a small-cabin brief: four to six passengers, a morning arrival from Montreal or Toronto, a lodge to reach afterwards. Corporate jet catering here is built around a private jet chef who writes a bespoke menu using Quebec produce, while VIP flight catering and charter flight catering follow the same line. Luxury inflight catering at CYTF means sealed, labelled dishes that suit a compact galley.
When an official delegation lands at Alma, the protocol office decides the menu and we follow it. Government flight catering, VIP aviation catering and head of state flight catering share one rule: named staff, traceable ingredients, quiet handover. State visit aircraft catering for a quiet Quebec airfield is no exception.
In Quebec kitchens, butter, cream and wheat are everywhere, so special meals need extra care at Alma. Kosher, halal, vegan and gluten free dishes are cooked and packed on their own, allergen free orders are separated from the start, and kids meals are made small and plain.
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.
For the crew waiting at CYTF, crew meals are a separate line on the order, requested and invoiced as any other. Flight crew meals come boxed or plated, pilot meals are kept apart from the guest trays, and cockpit meals stay simple. Crew catering via crew meal boxes is easy to label, and different meals for pilots are made on request.
FBO catering at Alma means the order is handed over at the FBO or by your handling agent at the aircraft. Catering delivery to the FBO is coordinated with ground handling catering at the general aviation terminal, so the crew does not chase a trolley across the ramp. Handling agent catering stays in step with your slot.
Stairs and door height decide the handover at CYTF. Galley catering for small cabins goes up by hand; for a bigger aircraft, airside catering delivery and aircraft provisioning are arranged with the handling agent, who brings the right equipment.
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.
CYTF is a regional airfield in Quebec, used by general aviation and the occasional charter. Airport catering at Alma runs through the FBO and the handling agent, and the modest size of the field keeps the apron simple. Ground handling services here are small-scale and personal, which suits a light jet arriving for a lodge weekend, and Alma works as a quiet business aviation hub for the Lac-Saint-Jean region.
Traffic at Alma is corporate trips, hunting and fishing groups, and the odd official visit. Inflight catering and in-flight catering lean on what the season gives: blueberries in summer, game and pastry in winter. Aviation catering follows the aircraft type, and business aviation catering or executive jet catering is the usual order. Diplomatic flight catering and cabin crew meals are handled on request, and crew meals are a separate line on the invoice. General aviation operators get FBO services and ground handling services without the queues of a larger field, which is why this small business aviation hub works well for short, quiet turnarounds.
Canada controls imported food, meat, dairy and fresh produce above all, so an international arrival at Alma should declare everything left on board. Dishes prepared locally avoid the question, and anything kept sealed in its original packaging is easier to clear. The handling agent and ground handling services at the field know the paperwork, and the declaration is done at the general aviation terminal.
Average rating from the cabin crew and pilots we cater for.
“Getting a cheese board and savoury canapés ready for 2 guests at Alma Airport required an order that accounted for a changing departure schedule. Instead of asking us to improvise, The Galley Girls explained how the breakfast portions could be arranged during service. It made a difference to have the snack boxes ready without cluttering the galley work area during preparation. For business aviation catering, that attention to crew briefing made the order noticeably easier to manage.”
“An order of a light pasta dish with grilled vegetables for 12 people at CYTF had to be organised around a small galley worktop. The confirmation from The Galley Girls showed the main courses clearly enough for us to check the planned service quantities. Our brief for jet catering was met with a sensible plan for packing arrangement. We also checked the starters before approval, which helped avoid a second round of questions later in the preparation.”
“We kept the passenger brief simple at YTF: prawn salad and small fruit plates for 6 guests, organised with a short ground stop in mind. This experience of VIP flight catering gave us a useful reference for managing final order confirmation on another departure. The Galley Girls understood why we wanted the side dishes readily accessible instead of spread across several different boxes. We left the breakfast portions stored until needed, which kept the first service manageable and reduced unnecessary handling.”
Private jet catering at Alma is priced per menu. A sealed blueberry tart and a cold plate cost less than an oven-finished tourtière with a side. The duty time of your crew helps us decide which of those makes sense, and we confirm the total before the slot.
Lead time here depends on the slot and how long the aircraft stays. A longer ground time allows a hot dish with an oven step; a brief stop favours cold service. Send the slot and the headcount, and we confirm what suits it.
Wild blueberries, Quebec cheese and maple products are all domestic, so they sit on the menu without trouble at Alma. They also travel well: sealed, rigid-boxed and chilled. On domestic Canadian legs, customs rarely comes into play for them.
Customs rules for food import in Canada are strict on animal and plant products. On an international arrival at Alma, it is safer to declare what you carry and order fresh catering locally for the onward leg.
Is catering part of a charter into CYTF? It is not. You order it apart and it is invoiced separately. The type of aircraft matters here: a small galley limits what can be finished on board, so we pack accordingly.
Tail, pax and diets — a flight attendant takes it from there, day or night.
