Catering to your aircraft in Charlevoix.
A small Quebec airport at 977 ft, CYML sees guests arriving for a few days and crews with little galley space. We pack Charlevoix menus for that, with the dishes labelled and the sauce in its own pot.
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.
Charlevoix is one of the better-known food corners of Quebec, and that shows in what we can pack for a private jet menu from CYML. The inflight menu draws on local specialities: aged cheeses from the region, smoked fish, cider and ice cider, maple, and lamb and duck raised in the area. Private jet food here is built so it still looks like itself after the drawer: cheeses cut per guest and wrapped, charcuterie boards ready to slide onto a plate, tourtière and meat pies that finish in the galley oven. Private jet platters for a Quebec departure usually mean a cheese and smoked-fish board with bread, pickles and fruit. Gourmet inflight meals for the return leg can be ordered from Charlevoix itself so the guests take the region home. Private jet snacks run to maple, cider-apple and local biscuits. Our local specialities lean on what Charlevoix produces, season by season, across Quebec.
The private jet menu for Charlevoix starts from the region, not from a catalogue. Quebec gives us cheese, cider, ice cider, maple, smoked salmon and trout, duck, lamb and wild berries in season, and we pack them for a galley. Local specialities travel as private jet platters: cheeses and charcuterie pre-cut per seat, smoked fish with its garnish on the side. Gourmet inflight meals include pies and roasted meats that finish in the oven, with sauce apart so the plate comes together at the table. An inflight menu for a Charlevoix departure changes with the month, and private jet food in winter is heavier, in summer lighter and cold. Private jet snacks in a Quebec order are usually maple-based sweets, local crackers and fruit. The Charlevoix table is regional, and so is the order.
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 977 ft above sea level and well inland from the big hubs, Charlevoix Airport (CYML, YML) is a field where the weather window and the season decide the trip. For the crew, private jet catering here means ordering around what grows and gets made in Quebec, and telling us what the galley holds. We handle inflight catering and in-flight catering for business aviation catering requests, executive jet catering, and aviation catering for guests who stay a few nights. Diplomatic flight catering is available on protocol. Cabin crew meals go in the same order, packed for the flight deck.
At CYML, corporate jet catering often means a family or a small team on a short stay. Business jet catering is planned around the type of aircraft, with VIP flight catering for return legs, charter flight catering for hired aircraft, and luxury inflight catering using Quebec ingredients. Our private jet chef builds a bespoke menu once we know the galley and the guests.
When a state delegation lands at CYML, government flight catering is cleared by protocol first. Head of state flight catering is prepared by a named team, VIP aviation catering is kept confidential, and state visit aircraft catering reaches the aircraft without anyone else touching the order.
At Charlevoix, dairy, gluten and cured meat run through much of the local table, so special meals start with a conversation about the kitchen, not the label. Kosher, halal, vegan, gluten free, allergen free and kids meals are each prepped on a separate board, boxed on their own and marked by seat number, so the regional cheese board never touches a restricted plate. Send the restriction with the order and we write the menu around it from Quebec produce, whatever the month.
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 at CYML, crew meals are an item on the order, not an extra. Flight crew meals go in marked boxes, pilot meals are chosen to be eaten between tasks, and crew catering is added when the stay is long. Cockpit meals are packed apart, crew meal boxes are labelled by role, and different meals for pilots are available when two people should not share a dish.
FBO catering at Charlevoix is handed over at the aircraft through the FBO or your handling agent. Catering delivery to the FBO is arranged against your slot, the general aviation terminal is the point of contact on the ground, and ground handling catering is coordinated so nobody waits at the gate. Handling agent catering stays simple on a small field.
A light or midsize jet at CYML usually does not need a high loader: a small galley is loaded through the main door by hand. For a larger aircraft, we confirm the door height and the handling agent's equipment before the slot. Galley catering for a smaller cabin is packed in compact containers that fit the drawers, with airside catering delivery coordinated with the FBO at the apron. Aircraft provisioning at Charlevoix is built around what the aircraft actually has: one oven, limited chilled space, and a crew who will be on their feet.
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.
CYML is a small Quebec airport at 977 ft that takes private and business aircraft. Airport catering here is quiet and tied to the season. FBO services on the field are modest, ground handling services are arranged around your slot, and the strip works as a business aviation hub only for short stays and weather-driven trips.
Charlevoix works for general aviation in the warm months and for weather-dependent winter flights. Inflight catering and in-flight catering are adapted to small galleys, aviation catering and business aviation catering stay local, executive jet catering is packed to fit the drawers, diplomatic flight catering goes through protocol, and cabin crew meals and crew meals are ordered with the trip. FBO services and ground handling services stay simple here, and CYML is a business aviation hub of the quiet kind.
Canadian food-import rules apply at Charlevoix as anywhere in the country. Animal and plant products can be refused at the border, so we prepare orders locally and hand them over through the FBO. Your handling agent and the FBO services on the field cover access to the apron, and ground handling services follow your slot, which keeps CYML workable as a small business aviation hub.
Average rating from the cabin crew and pilots we cater for.
“With a short ground stop to consider at YML, we needed a practical way to serve prawn salad and small fruit plates to 7 passengers. For our team, the strongest part of their private jet food was how they handled written menu details. We described our serving sequence to The Galley Girls and asked for the crew provisions to be packed accordingly. That left time to check the salads properly before the passengers were ready for the next part of the service.”
“Before our guests boarded at Charlevoix Airport, we needed a cold lunch with cheese and fruit divided into 8 portions suitable for a changing departure schedule. The sauces came from The Galley Girls in compact food boxes, with a packing list that matched the contents. We placed the fruit plates in their planned storage area without first having to reorganise all the catering boxes. For our team, the strongest part of their private jet meals was how they handled crew briefing.”
“Having 2 guests request yoghurt pots and fresh berries at CYML meant planning the portions carefully while accounting for a changing departure schedule. After a final adjustment to the starters, The Galley Girls gave us one revised order summary to work from. The side dishes remained as originally requested, which was reassuring when we checked the latest version with operations. With private jet menu, careful attention to catering handover matters as much to our crew as the menu itself.”
Ask us for a quote by menu rather than by seat. The same flight can cost little with a cold board and more with hot courses and special diets. Because customs rules on imported food are strict in Canada, keeping the order local at Charlevoix is usually the easiest way to stay compliant and the cost stays predictable.
Give us the tail and the type and we work out the menu around the galley. A small cabin means compact containers and dishes that need no plating space. Orders for CYML placed late are still handled.
Customs apply whatever the season, but a shifting departure window makes them matter more. If fog or low cloud at CYML moves the slot, a locally prepared menu can follow the aircraft; an imported one cannot be swapped easily.
Personal food is allowed in principle, but customs may restrict it. The practical answer for a return leg is to order it from Charlevoix, with the menu agreed before the departure.
No. The charter price covers the flight, and food is ordered and billed apart. A night or dawn departure from CYML works well with a cold menu or dishes that finish in the oven.
Tail, pax and diets — a flight attendant takes it from there, day or night.
