Catering to your aircraft in Forestville.
CYFE sees fishing parties, hunting groups and regional corporate trips more than long-haul traffic. Our catering follows that rhythm: cold platters for short hops, a hot course when the leg is long.
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.
Forestville faces the St. Lawrence estuary, and the Quebec North Shore table is a short list that travels well. Our private jet menu for CYFE leans on that coast: snow crab and Matane-style shrimp, smoked salmon and cold-smoked fish, wild blueberries and local cheeses from Quebec. As private jet food these are local specialities that work in a galley without a full kitchen.
Every inflight menu we write for Forestville starts from what Quebec produces on this stretch of water. Shrimp salad, hot-smoked trout, tourtière-style pies that finish in the oven, cretons and maple on the side for breakfast. This is private jet food with a clear regional identity, built as local specialities rather than a generic hotel menu, and packed for the aircraft you actually have.
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.
On the Côte-Nord, Forestville is a quiet airfield that business aviation uses for fishing parties, hunting groups and regional corporate trips. Our private jet catering for CYFE follows that traffic: hearty in-flight catering for a long leg south, light cold plates for a short hop, business aviation catering written for the aircraft's actual galley. Executive jet catering, diplomatic flight catering and cabin crew meals are all handled the same way at Forestville Airport.
When a corporate team flies into YFE for a mine, a mill or a fishing lodge, the order is usually specific and practical. Corporate jet catering and business jet catering at Forestville cover a private jet chef's bespoke menu, VIP flight catering for executives and charter flight catering for visiting groups, all in the register of luxury inflight catering.
A delegation reaching CYFE expects a short chain of hands. Government flight catering here means traceable preparation, head of state flight catering with a documented menu, VIP aviation catering kept discreet, and state visit aircraft catering coordinated with your handling agent.
A fishing group at Forestville and a corporate team on the same tail rarely eat the same way. Kosher and halal orders are sealed and labelled by seat; vegan, gluten free and allergen free dishes are cooked on separate boards, which matters with the shellfish and dairy that dominate Quebec North Shore cooking. Special meals and kids meals follow the same card system: each tray carries a seat number and a restriction, never a 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.
At Forestville the crew often waits while passengers are out on the water, so crew meals have to hold. Our flight crew meals come in crew meal boxes, on request and invoiced with the order. We set pilot meals and cockpit meals apart from the guest trays, offering different meals for pilots when policy asks, and crew catering stays simple and labelled.
Forestville has a small general aviation terminal and one ramp, which makes catering delivery to the FBO direct. Ground handling catering is agreed with your handling agent beforehand, FBO catering arrives sealed, and handling agent catering reaches the apron without delay for the crew.
What goes through the door at Forestville depends on the tail you bring. A light or midsize jet takes the trolleys through the door by hand; a larger cabin may need a high loader arranged through your handling agent. Galley catering is packed to the galley you have, with airside catering delivery coordinated at the apron and aircraft provisioning checked against your tail 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.
CYFE is a small Canadian airfield on the Côte-Nord, used by private and charter aircraft, and for business aviation it works as a modest business aviation hub for the region. General aviation dominates, FBO services are compact, and airport catering is ordered ahead because ground handling services are limited to what the field provides.
Business aviation at Forestville is seasonal: salmon and fishing weekends, hunting groups in autumn, mine and forestry crews year round, which is why the field behaves as a small business aviation hub rather than a transit stop. Inflight catering and in-flight catering adapt to each, whether a cold aviation catering order or business aviation catering for an executive jet. Executive jet catering, diplomatic flight catering and cabin crew meals all follow the same ordering route, and crew meals are added on request.
Canada controls food imports, so anything arriving from abroad must be declared, with limits on meat, dairy and fresh produce. For a visiting business aviation hub like CYFE, catering ordered locally avoids the issue entirely, and the handling agent can confirm requirements for your specific leg.
Average rating from the cabin crew and pilots we cater for.
“Choosing a cold lunch with cheese and fruit for 2 people at YFE was straightforward; the challenge was making it work with a small galley worktop. The fruit plates from The Galley Girls were organised around the cabin plan, with the later service items kept apart. We left the starters stored until needed, which kept the first service manageable and reduced unnecessary handling. For flight catering, that attention to packing arrangement made the order noticeably easier to manage.”
“My order at Forestville Airport covered a light pasta dish with grilled vegetables for 6 guests, with a practical service plan needed because of two separate meal services. The confirmation from The Galley Girls showed the side dishes clearly enough for us to check the planned service quantities. I appreciated the emphasis on cabin service sequence throughout the flight catering services arrangements. There was enough information about the starters to brief the crew without making assumptions about what had been ordered.”
“Breakfast was already sorted; at CYFE, the next request was a mezze selection with flatbreads for 10 guests, with two separate meal services to work around. For our team, the strongest part of their airline catering was how they handled cabin service sequence. We changed the quantities of breakfast portions, and The Galley Girls reflected the request in the final packing list. We checked the canapés against the same summary, keeping the cabin team and the handling contact aligned.”
Cost at Forestville follows what comes on board. On a reposition with an empty cabin you may pay only for crew meals and snacks; on the passenger leg you add platters and hot dishes. How much does private jet catering cost is answered per order, never as a flat figure.
The question of lead time at CYFE comes down to how complex the service is. A two-service leg needs the menu split clearly, but nothing about Forestville makes it hard, and same-day requests are still handled.
Customs at Forestville follows Canadian import rules for food: declare what you carry, and expect restrictions on meat, dairy and fresh produce from abroad. A passenger count that moves late is handled on our side by adjusting the order.
For a delegation, bringing food in is possible within Canadian customs rules but rarely practical. Government flight catering is easier when sourced locally, with named staff and sealed trays, so nobody questions what was loaded.
No, catering sits on its own invoice. For allergen-free or special meals at YFE we separate preparation, mark the tray by seat, and hand it over at the aircraft.
Tail, pax and diets — a flight attendant takes it from there, day or night.
