Catering to your aircraft in Matane.
At CYME the wind off the river and the short apron decide the day, and the trays follow. Former VIP flight attendants pack the order, labelled by seat, and pass it to the FBO or the handling agent.
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.
Matane sits on the Quebec shore of the St. Lawrence, and a private jet menu for Matane starts with the river and the Gulf. Matane shrimp, small, sweet and caught in spring, is the local product everyone expects; it travels well cooked, chilled and plated cold. Our inflight menu pairs it with smoked salmon, local cheeses from the Bas-Saint-Laurent and maple used sparingly in dressings and glazes.
Private jet food here leans seasonal: salmon runs on the Matane River in summer, root vegetables and game terrines in the colder months. These local specialities are packed as private jet platters and gourmet inflight meals for the galley you have, with private jet snacks such as maple-roasted nuts and cheese boxes. Anything that needs a finish goes in the oven or stays chilled; sauces ride separately for the Quebec crew to dress at altitude.
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.
Quebec's Gaspé coast shapes what goes on a tray at Matane (CYME / YME): shrimp from the Gulf, maple, local cheeses, bread from the bakery. We prepare private jet catering for the aircraft that stop here, from a quick fuel stop to a fishing-lodge charter. Expect inflight catering and in-flight catering built for a small galley, plus aviation catering for fuel and handling days. Business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals all pass through the FBO.
Business jet catering at Matane usually serves a small group heading to a Gaspé lodge or a corporate visit. Corporate jet catering and charter flight catering follow the same plan: a private jet chef writes a bespoke menu around the galley, VIP flight catering stays discreet, and luxury inflight catering uses river shrimp and local cheese.
Government flight catering into Matane is rare but treated with care: the menu is cleared with protocol before cooking, names stay off labels, and the same small team handles the order. Head of state flight catering and VIP aviation catering follow the same discipline, as does state visit aircraft catering.
At Matane the question is where allergens hide in Quebec cooking: shellfish in the seafood dishes, nuts in maple granola, gluten in the pastry of a tourtière. Kosher, halal, vegan, gluten free, special meals, allergen free and kids meals are prepared on a separate board and sealed, with the card for each seat kept with the tray. Tell us the restrictions and the seat plan when you order.
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 turn at CYME the crew has little time to sit. Our crew meals, flight crew meals and pilot meals travel as crew meal boxes marked CREW, and crew catering can include different meals for pilots. Cockpit meals stay simple and sealed; cabin crew meals are sent in the same order.
At CYME the FBO or general aviation terminal receives the trays, and the handling agent takes them to the aircraft. FBO catering and catering delivery to the FBO are both set up with ground handling catering in mind; handling agent catering includes a named contact on the apron.
Aircraft that use Matane are mostly small, so the galley is usually reachable through the main door and a trolley is not needed. When a larger aircraft calls, galley catering is planned against its door height, and airside catering delivery is arranged with the handling agent. Aircraft provisioning for the type is confirmed 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.
CYME serves the town of Matane on Quebec's south shore. General aviation dominates, and airport catering is organised around the small terminal, the handling agent and the single apron. The terminal is small, so FBO services and ground handling services here mean one handling agent and one apron, which keeps every handover simple.
Matane is a seasonal business aviation hub: salmon in summer, hunting parties in autumn. Inflight catering and in-flight catering suit the lodge flights, aviation catering suits the fuel stops, and business aviation catering and executive jet catering cover charter arrivals. If a delegation lands, diplomatic flight catering is cleared with protocol first, and cabin crew meals can be ordered with it and invoiced like the rest.
Canada regulates imported food, so anything loaded abroad and left on board may need declaring at arrival. Quebec adds its own French-language labelling habits, and we label in English for the crew. Tell us what you plan to uplift locally and what you will carry.
Average rating from the cabin crew and pilots we cater for.
“An order of roasted vegetable bowls with separate dressings for 3 people at Matane Airport had to be organised around a tight boarding window. I would discuss private jet menu with them again, especially when crew briefing needs careful coordination. I wanted clear identification on the snack boxes; The Galley Girls made the packing arrangement easy to compare with the order. The main courses were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“As the person coordinating a selection of petits fours and sandwiches for 8 passengers at CYME, I needed an arrangement that considered a short ground stop. Our request to The Galley Girls focused on the breakfast portions, with enough detail to distinguish passenger portions from additional provisions. It was useful to see the desserts listed separately when checking how much space the complete order would require. I want a private jet chef to understand meal organisation, and this order gave us a useful starting point.”
“Having 5 guests request yoghurt pots and fresh berries at YME meant planning the portions carefully while accounting for two separate meal services. I needed the starters checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. We checked the breakfast portions against the same summary, keeping the cabin team and the handling contact aligned. Our brief for in flight catering was met with a sensible plan for catering handover.”
Two orders for the same aircraft can cost very differently here. A shrimp and salmon service with a hot course is priced differently from a simple cold lunch, and the handling agent's airside charges are added as listed.
Quebec's small fields do not slow us down. A repositioning leg to CYME with no passengers needs a crew order only, and we accept last-minute requests by phone or email.
Customs is the one thing that changes with a long leg. Whatever remains after the second service at Matane may need declaring, so we pack accurately and label every item.
Bringing food is allowed at CYME, subject to Canadian customs. With a late change in headcount, we keep a spare cold tray and adjust the hot course by seat number.
A delegation does not change the rule: catering is a separate line from the private jet charter. We handle head of state and government flights with the protocol contact, and invoice the food on its own.
Tail, pax and diets — a flight attendant takes it from there, day or night.
