Catering to your aircraft in Bonaventure.
At Bonaventure, the summer apron fills with anglers and Gaspé tourism charters, and a one-flight-attendant cabin needs a menu that plates itself. We pack Gaspé seafood and Quebec dairy for the galley you actually have, and hand it to the FBO.
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.
Gaspé Peninsula cooking is shaped by the Baie des Chaleurs: cold-water seafood, smoked and cured fish, and farm dairy from the Quebec side of the border. For a private jet menu out of Bonaventure, we lean on those products because they travel well and read as local the moment the lid comes off. An inflight menu built here usually starts with a cold seafood plate, then a hot main that finishes in the aircraft oven.
Private jet food at CYVB is at its best when it is simple and regional: snow crab, smoked salmon, Quebec cheeses, maple on the dessert board. Our private jet platters and gourmet inflight meals are plated for the galley you actually have, and our private jet snacks cover the small cabin that wants something light between legs. These local specialities are what makes a Quebec stop feel like a place and not a layover. We label every item by seat number and handling instruction.
The Quebec region around Bonaventure gives crews a short list of reliable local specialities: crab, cod, smoked fish, cheddar and cheese curds, tourtière in colder months. We build the private jet menu from that list, pack it for the aircraft type, and hand it to the FBO or the handling agent.
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.
Bonaventure sits on the south shore of the Gaspé Peninsula, facing the Baie des Chaleurs, and the aircraft that land at CYVB are mostly turboprops, light jets and the odd fishing-lodge charter. Private jet catering here means building a menu around snow crab, smoked fish and Quebec dairy for a galley that is often one drawer and a warming oven. In-flight catering for these stops is packed to be plated by one flight attendant working alone, and the same kitchen handles cabin crew meals, business aviation catering and diplomatic flight catering when a delegation touches down. Executive jet catering for Bonaventure Airport, in the Quebec region, is ordered by phone or email, day or night.
A typical business jet catering order at Bonaventure is four to six covers on a light jet, flown in for a fishing-lodge stay or a corporate retreat. Corporate jet catering here leans on a private jet chef who builds a bespoke menu around crab, salmon and maple. VIP flight catering and charter flight catering follow the same plan, with luxury inflight catering reserved for the cabin that has an oven.
When an official party lands at CYVB, the order is handled quietly and through one contact. Government flight catering, head of state flight catering and VIP aviation catering all begin with a menu cleared by protocol. State visit aircraft catering at Bonaventure is rare, and we treat each request as its own brief.
Dietary requests at Bonaventure are handled as a procedure in the kitchen: kosher, halal, vegan, gluten free and allergen free meals are cooked on separate boards, sealed and labelled by seat. Seafood is the big cross-contact risk on the Gaspé coast, so shellfish and fish allergies are flagged at order and plated apart. Special meals and kids meals travel in their own box so nobody opens a passenger tray by accident.
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 Bonaventure are on request, invoiced like any other order, and built for a long wait at a quiet field. Flight crew meals and cockpit meals are packed in crew meal boxes labelled CREW, one-handed and ready to eat on the jumpseat. Pilot meals can be split so that different meals for pilots are available when your operator asks. Crew catering is a clear line on the order, and cabin crew meals are separate from the guest trays.
Catering delivery to the FBO at Bonaventure goes to the general aviation terminal, where your handling agent receives it and carries it airside. FBO catering is coordinated with the handling agent, and ground handling catering here is a quiet job: few aircraft, short walk to the apron. Handling agent catering is the contact we use for access.
Most aircraft at CYVB are turboprops and light jets, so galley catering is built around a small oven or none at all, and nobody needs a high loader for a King Air. For larger cabins that do call at Bonaventure, we arrange airside catering delivery with your handling agent, and aircraft provisioning is planned from the door height and the galley layout. Give us the aircraft type and we build the order to its door and galley.
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.
Bonaventure Airport sits on the south shore of the Gaspé Peninsula, on the Baie des Chaleurs, at 123 feet elevation. Airport catering here is mostly general aviation traffic: small jets, turboprops and charters tied to lodges and tourism. FBO services and ground handling services are modest but reliable, and the field works as a quiet business aviation hub for the eastern Quebec coast.
Business aviation at Bonaventure is seasonal. Inflight catering and in-flight catering orders rise when salmon season and summer tourism fill the apron, and aviation catering follows the same pattern. Business aviation catering and executive jet catering are planned around local seafood, and diplomatic flight catering is available on request for official visits. Cabin crew meals are a separate line on every order.
Flights arriving from abroad clear Canadian customs, and the border agency inspects meat, dairy and fresh produce brought from outside. Catering made in Quebec avoids that step. For domestic stops the rule is simpler: pack what you order, keep labels visible.
Average rating from the cabin crew and pilots we cater for.
“As the person coordinating smoked salmon bagels and sliced fruit for 2 passengers at CYVB, I needed an arrangement that considered a small galley worktop. I needed the main courses checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. I appreciated the emphasis on galley preparation throughout the jet catering arrangements. The desserts remained as originally requested, which was reassuring when we checked the latest version with operations.”
“Having 12 guests request poached fish with steamed rice at YVB meant planning the portions carefully while accounting for a short ground stop. Our brief for VIP flight catering was met with a sensible plan for packing arrangement. The Galley Girls grouped the fruit plates by service, which was more useful to us than simply receiving a list of dishes. The main courses were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
“For 8 passengers departing from Bonaventure Airport, the agreed menu was mushroom risotto and a green salad; our main consideration was a short ground stop. I appreciated the emphasis on packing arrangement throughout the charter flight catering arrangements. The fruit plates came from The Galley Girls in individual containers, with a packing list that matched the contents. Separating the desserts from the first service items helped us avoid opening boxes we did not yet need.”
Start with what the cabin wants: platters, plated mains, snacks. The cost of each line is clear, and the headcount multiplies it. A last-minute change at Bonaventure usually means one or two extra covers, and we handle those the same way we handle the original order.
Government flights into CYVB get the same kitchen as any other order, with an extra step: the menu is cleared before anything is cooked. Orders are placed by phone or email, day or night, and last-minute additions are handled. Quebec customs rules for food apply on arrival.
Special meals sourced from Quebec kitchens cross no border to reach your aircraft, so customs rarely touch the food. If you are arriving from abroad with your own meals, border officers may ask about meat and dairy. Tell us the dietary need and we cook, seal and hand it to the FBO.
Crew catering at CYVB is on request, and covers pilots and cabin crew separately. If you prefer your own food, keep it within customs limits. If you want something warm after a long leg, tell us and we deliver it to the handling agent.
Not unless your operator arranges it, and even then it is a separate line. For a stop with little time on the ground, a pre-plated platter and one oven item are enough. The same order is billed on its own, the same way as any other.
Tail, pax and diets — a flight attendant takes it from there, day or night.
