Catering to your aircraft in Les Îles-de-la-Madeleine.
A flight into the Magdalen Islands often waits on the weather at CYGR. We build the menu around that wait: lobster in season, smoked herring, cheese, packed for the galley and handed to your 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.
The Magdalen Islands sit in the Gulf of St. Lawrence, and the private jet menu at Îles-de-la-Madeleine follows what the islands actually produce. Local specialities start with the sea: lobster in the spring fishing season, Atlantic herring smoked in the island smokehouses, scallops and snow crab depending on the month. For an inflight menu, the lobster travels cold and is re-plated in the galley, while herring and cheese make easy private jet food for a short sector.
The islands also make cheese, and a board of Quebec cheeses is the simplest of the private jet platters we pack for a CYGR departure: cut per seat, one board per cabin. Gourmet inflight meals here are mostly seafood plates, a hot chowder or a pie that needs an oven, and a salad with local greens. Private jet snacks run from smoked fish on crackers to island sweets. Anything from the Quebec region we pack for the galley you describe, with the sauce apart and a seat number on the lid.
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.
Fog rolls across the Magdalen Islands without much warning, and a crew on the ground at YGR often waits on it with a galley to stock. Our private jet catering for Îles-de-la-Madeleine is cooked for that wait: seafood that travels, cheeses cut per seat, plates you can finish in a small oven or serve cold. Inflight catering and in-flight catering are matched to the galley you tell us about. Aviation catering reaches the aircraft through the FBO, business aviation catering and executive jet catering share one menu, diplomatic flight catering goes through protocol first, and cabin crew meals are ordered on request and invoiced with the rest.
Business jet catering at YGR is shaped by the aircraft, usually a light jet with a drawer and one oven. Corporate jet catering and VIP flight catering share one island-based menu, and charter flight catering follows the same logic for rotating groups. Our private jet chef writes a bespoke menu around lobster, herring and local cheese, which is how luxury inflight catering reaches the Magdalen Islands.
For an official visit to the Magdalen Islands, government flight catering starts with protocol, not the kitchen. Head of state flight catering at CYGR is traceable and discreet, VIP aviation catering uses a small named team, and state visit aircraft catering is handed over at the apron.
Dietary requests at Îles-de-la-Madeleine are handled as a procedure, not a label. On an island kitchen where shellfish and fish sit on every board, allergen free plates get their own board and a separate box, and nothing seafood touches a shellfish-free tray. Kosher, halal, vegan, gluten free and kids meals are ordered as special meals and marked by seat number, with cards for each restriction.
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.
On a Magdalen Islands rotation, crew meals are something you ask for, then pay for alongside the guest order. Flight crew meals and pilot meals are packed in separate crew meal boxes, crew catering is marked CREW, and cockpit meals can be eaten one-handed on a break. Different meals for pilots are available when the operator's policy asks for it, so the captain and first officer never share a dish.
FBO catering at Îles-de-la-Madeleine is handed to the aircraft at the apron. Catering delivery to the FBO goes through the general aviation terminal and your handling agent, so ground handling catering follows the slot you give us, with handling agent catering coordinated airside.
Galley catering at CYGR follows the aircraft type: a light jet is loaded by hand through the door, a larger cabin may call for a high loader arranged by your handling agent. Airside catering delivery at the Magdalen Islands goes to the aircraft after you tell us the type, so aircraft provisioning fits the galley, the drawers and the oven you actually have.
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.
Îles-de-la-Madeleine Airport serves the Magdalen Islands, a sand-bar archipelago in the Gulf of St. Lawrence. Airport catering here is airport-to-aircraft; the field is general aviation friendly, with FBO services and ground handling services, and the sea shapes every flight.
Business aviation at Îles-de-la-Madeleine peaks in summer, when the islands draw private flights for lobster season and beaches. Inflight catering and in-flight catering are matched to the aircraft's galley, aviation catering and business aviation catering reach the FBO at the business aviation hub, and executive jet catering uses one menu. Diplomatic flight catering is cleared with protocol first, and cabin crew meals are a separate line on request.
Canadian customs rules apply to food on any flight arriving at CYGR from abroad. Catering ordered locally in Quebec avoids carrying anything across the border, and your handling agent can confirm the paperwork.
Average rating from the cabin crew and pilots we cater for.
“Before our guests boarded at CYGR, we needed beef fillet with roasted potatoes divided into 7 portions suitable for a revised passenger count. The breakfast portions supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. I want an inflight catering company to understand catering handover, and this order gave us a useful starting point. We could distinguish the sandwiches at a glance instead of lifting lids just to establish what belonged to each service.”
“Our priority at YGR was fresh fruit and breakfast pastries for 3 passengers, with a changing departure schedule shaping the service plan. When comparing inflight catering companies, I would look closely at cabin service sequence after this experience. We described our serving sequence to The Galley Girls and asked for the breakfast portions to be packed accordingly. The starters were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
“On this departure from Îles-de-la-Madeleine Airport, 9 passengers had chosen beef fillet with roasted potatoes, and an evening cabin service needed to be reflected in the order. For in-flight catering services, that attention to packing arrangement made the order noticeably easier to manage. Instead of asking us to improvise, The Galley Girls explained how the canapés could be arranged during service. It made a difference to have the salads ready without cluttering the galley work area during preparation.”
We price after hearing about the slot. A long wait at the Magdalen Islands for the weather to clear gives room for hot dishes; a fast turn doesn't. That, plus what seafood is in season, shapes the figure.
For CYGR, lead time is mostly a matter of which island product you want on the menu. Lobster follows the season; herring and cheese do not. We take last-minute requests by phone or email, any hour.
For international arrivals at YGR, expect Canadian food-import rules to apply to anything on board. We recommend ordering catering locally so the galley is stocked after clearance, and checking with your handling agent about waste disposal.
You may, though customs can intervene for food from abroad. For most flights it is simpler to order local catering sized to the galley of your aircraft, which we confirm before packing.
Catering and the charter are two separate things. When a flight into Îles-de-la-Madeleine waits out fog, you may want a hot meal, so tell us the revised timing and we adapt the menu, invoiced separately.
Tail, pax and diets — a flight attendant takes it from there, day or night.
