Gaspé, Canada · CYGP / YGP

Private jet catering at Michel-Pouliot Gaspé Airport (CYGP / YGP), Gaspé

Catering to your aircraft in Gaspé.

A flight into Michel-Pouliot Gaspé is usually a summer or autumn run, and the menu moves with the season: crab in spring, lobster in summer, smoked fish and maple in autumn. We prepare it for your galley and deliver to the FBO, all hours.

Menu & order Download the menu

10 hours

ideal notice, last-minute handled

Plane-side

handover at the steps

Flight deck

crew and pilot dishes, on request

24/7

a flight attendant on the line

Three of us. All ex VIP cabin crew.

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.

Camille

Menu & galley logistics

Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.

Inès

Dietary & labelling

The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.

Sofia

The 24/7 line

Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.

The local tableCooked so it travels

Gaspé on the plate: local specialities for in-flight catering at YGP

Gaspé's private jet menu starts with the water. The Gulf of St. Lawrence supplies snow crab, Matane shrimp, scallops and cod, and the inflight menu at Michel-Pouliot Gaspé reflects the season: crab and shrimp in spring and early summer, lobster through the summer, smoked fish and root vegetables in autumn. Quebec private jet food also means cheese: Gaspésie producers make washed-rind and fresh curd cheeses that travel well on a cold board.

These local specialities are packed for the galley, not for a dining room. Private jet platters of chilled seafood and cheese stay cold in the drawer, while gourmet inflight meals such as fish pie or maple-glazed salmon finish in your oven. Private jet snacks from the region include maple pieces, dried fruit and smoked fish crackers. Everything on the Gaspé side of Quebec is described by how it serves in flight, with sauce apart and garnish separate.

Open the menu Download the menuPDF

Gaspé local specialities: snow crab, scallops and cheese board for a private jet menu in Quebec

01Snow crab saladChilled, dressing apart, re-plate cold.

02Matane shrimp cocktailCold, lemon and sauce in separate pots.

03Gaspé scallops, brown butterSeared, packed for the oven, finish before serving.

04Smoked salmon and Gaspésie cheese boardChilled, cut to portion, crackers separate.

05Maple-glazed salmon, root vegetablesOven, glaze packed separately for the plate.

06Tourtière, maple chutneyA Quebec pie, oven, served in wedges.

How it works

Three steps, one message

You message us

Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.

We cook & pack for a galley

Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.

You re-plate and serve

Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.

At a glance · GaspéMichel-Pouliot Gaspé Airport · CYGP

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at Michel-Pouliot Gaspé Airport (CYGP)

Gaspé sits at the tip of the peninsula, where fog off the Gulf of St. Lawrence decides more schedules than any slot does. Private jet catering at Michel-Pouliot Gaspé (CYGP) is built around that rhythm: seafood from the Gaspé coast, plated cold or finished in your oven, handed to the aircraft through the FBO. Inflight catering and in-flight catering here follow the same logic as everywhere else, with cabin crew meals boxed and labelled separately. For aviation catering and business aviation catering, your handling agent opens the gate; for executive jet catering and diplomatic flight catering we keep the order sealed by seat.

Restaurant cuisine, cooked on the ground
Fresh and local produce
Labelled by seat, diet and reheat
Aviation-ready packaging
High loader for large cabins
HACCP certified kitchens

Who we fly forTwo cabins, one standard

Business jet cabin ready for private jet catering at Gaspé, Quebec, with plated meals on the table

Business aviationOur core

Executive jet catering at Michel-Pouliot Gaspé Airport (YGP)

The typical business flight into Gaspé is a small group on a midsize jet, often with a client or two heading to the coast. Business jet catering here means seafood plates that hold in a drawer, corporate jet catering with a hot dish for the oven, VIP flight catering with sealed courses, and charter flight catering that follows the passengers' own dietary cards. A private jet chef builds the bespoke menu around your galley, and luxury inflight catering at CYGP leans on Gaspé crab and local cheese.

Government flight catering at CYGP: sealed trays prepared for a diplomatic flight in Gaspé

State & royalDiscretion, protocol

Head of state and government inflight catering at Michel-Pouliot Gaspé Airport (YGP)

When an official flight lands at CYGP, the order is agreed with the protocol side first. Government flight catering, head of state flight catering and VIP aviation catering all share one rule: sealed, labelled, traceable. State visit aircraft catering is staged at the FBO and passed to the crew without names on the boxes.

Private jet menu at Michel-Pouliot Gaspé Airport: inflight catering highlights (YGP)Or write your own, we cook it

Chilled private jet platters at Michel-Pouliot Gaspé, with crab and shrimp from the Gaspé coast

Cold galley

No oven · served in four minutes

Snow crab and avocado, private jet platters for the tableChilled

Matane shrimp, citrus and herbsSauce apart

Gaspésie cheese and smoked fish boardRe-plate cold

Gourmet inflight meals: poached cod, cold potato saladChilled

Private jet snacks: maple shortbread, dried berries, nutsChilled

Hot gourmet inflight meals for CYGP, scallops and maple salmon ready to finish in the galley oven

Hot service

One oven · re-plated in twelve minutes

Gaspé scallops, brown butter, wilted greensOven

Maple-glazed salmon, roasted root vegetablesOven

Tourtière with maple chutneyOven

Gourmet inflight meals: lobster ravioli, bisque on the sideSauce apart

Private jet snacks, hot: cheese curd bites, mini piesOven

Make a request Download the menuPDF

A dish sealed and labelled for one guest's diet

PrincipalSealed

Nut-free · gluten-freeChecked by two people

Special meals

Allergen free special meals and aviation catering at Michel-Pouliot Gaspé Airport (CYGP)

Special meals at Gaspé are handled like any dietary file: a written procedure, not a label. Kosher and halal meals are sealed and handed over unopened, vegan and gluten free plates are built on a separate board, and allergen free orders note the usual Quebec hiding places, from butter-based sauces to nut oils in maple desserts. Kids meals are packed in small portions with sauce apart. Tell us the seat numbers and the restriction, and the card travels with the box.

Allergens

A sheet per guest. Separate boards, separate boxes.

ii.

Halal & kosher

Sealed, certificate in the same box.

iii.

Children

Their own menu, nothing to cut at altitude.

iv.

Plant-based & wellness

Vegan, low-carb, light — composed, never compromised.

Crew & pilot mealsOn request

Flight crew meals on request at Michel-Pouliot Gaspé Airport

Pilots flying into Gaspé rarely have time to leave the FBO, so crew meals are a request like any other: ordered with the flight, invoiced with the rest. Flight crew meals arrive boxed, pilot meals are two different dishes so captain and first officer never share a plate, and crew catering at the terminal is packed to eat quickly. Cockpit meals are one-hand food, crew meal boxes are labelled CREW, and different meals for pilots are available on request. Cabin crew meals go in their own box for the flight attendant to serve after the guests.

Meal passCYGP

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passCYGP

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Michel-Pouliot Gaspé Airport (YGP) terminal and apron on the Gaspé Peninsula, Quebec

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

Airport catering at the FBO or general aviation terminal, Michel-Pouliot Gaspé Airport

Orders for Gaspé are delivered to the FBO and handed on to the aircraft by your handling agent. FBO catering means a labelled, sealed order waiting at the general aviation terminal. Catering delivery to the FBO is arranged around the slot, and ground handling catering and handling agent catering are agreed in advance so there is no search for the right door.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

High loader and aircraft provisioning: aviation catering at Michel-Pouliot Gaspé Airport

At Gaspé, the type of aircraft on the apron settles how the galley is stocked. A light or midsize jet takes a standard galley load carried up the stairs, while a larger cabin may need a high loader at the apron, and your handling agent arranges that. Galley catering is packed for the oven and drawer space your aircraft really has, and airside catering delivery is agreed with the handler before the slot. Aircraft provisioning on a long Atlantic sector gets extra cold storage and sealed bags.

Mention it when you order

HACCP kitchen

Certified, inspected, with cold-chain records filed against your trip.

All FBOs served

Whichever terminal you park at, handover is at the aircraft, on your slot.

Diets read twice

Allergen sheet per guest, halal and kosher on request, sealed and labelled.

One clean invoice

Itemised and trip-report ready, sent after the leg.

About the airportCYGP / YGP

About Michel-Pouliot Gaspé Airport: business aviation and airport catering

CYGP serves the Gaspé Peninsula, a coastal area known for fishing, tourism and Forillon National Park. Airport catering is local by nature, and general aviation flights park on an apron that is easy to reach and rarely crowded.

Business aviation

Business aviation at Gaspé is seasonal: summer visitors, hunters in autumn and the occasional corporate group. Inflight catering and in-flight catering for those flights is built around Gaspé seafood, aviation catering follows the aircraft's galley, and business aviation catering is flexible about late changes. Executive jet catering is plated or boxed to suit the cabin, diplomatic flight catering is handled with discretion, and cabin crew meals travel in their own labelled box. The airport is a modest business aviation hub with FBO services and ground handling services on call.

Customs & food import

Canada controls food imports: meat, dairy and fresh produce brought in from abroad can be inspected or refused at arrival. For Gaspé, that means local ordering is simpler, since ingredients from Quebec face no import question. Customs and the CBSA process travellers at the terminal; your handling agent confirms what applies.

ReviewsFrom the crews we cater for

5.0 / 5

★★★★★

Average rating from the cabin crew and pilots we cater for.

Leave a review

★★★★★LARGE CABIN

“The cabin briefing at YGP included 12 passenger meals, a request for roasted chicken and seasonal vegetables, and instructions addressing a family lunch request. I wanted clear identification on the salads; The Galley Girls made the packing arrangement easy to compare with the order. Our brief for jet catering was met with a sensible plan for written menu details. The crew provisions were also listed clearly, which made it easier to pass instructions between crew members during preparation.”

Anya Y. | Chief flight attendant

Gulfstream G650ER

★★★★★VIP AIRLINER

“Food presentation mattered to our 5 guests, but two separate meal services also had to be considered when organising yoghurt pots and fresh berries at Michel-Pouliot Gaspé Airport. With VIP flight catering, careful attention to galley preparation matters as much to our crew as the menu itself. I gave The Galley Girls our storage brief and asked for the side dishes to arrive in sealed meal containers. Separating the starters from the first service items helped us avoid opening boxes we did not yet need.”

George B. | Chief cabin officer — BBJ

ACJ320

★★★★★CHARTER

“My order at CYGP covered vegetarian wraps and colourful salads for 3 guests, with a practical service plan needed because of an evening cabin service. For charter flight catering, that attention to portion planning made the order noticeably easier to manage. The Galley Girls grouped the starters by service, which was more useful to us than simply receiving a list of dishes. Our colleague could take over the desserts without asking where every component had been placed during preparation.”

Felix M. | Charter operator

Falcon 900LX

What crews ask before GaspéAsked by crews

How much does private jet catering cost for a flight out of Gaspé with a kosher or allergen request?+

A snow crab platter for six is one price; add two kosher meals and a nut-free dessert and the order changes accordingly, because those items are made and packed separately. We quote after the restrictions are known, since they decide the cost more than the destination.

What is the lead time for private jet catering at Gaspé when the crew is waiting on the ground?+

If your crew is waiting out a weather hold, the order can wait with them. We adapt to duty time, whether that means boxed cold meals or a hot service finished in your oven, and last-minute orders are handled at any hour.

What happens with customs on a quick turnaround at Gaspé, and what does the departure slot change?+

A short stop means the order has to be at the aircraft when the gate opens. For customs, any food loaded abroad may be inspected or discarded on arrival, and local Quebec produce avoids that question entirely.

Can you bring food into Canada, or order a local product like snow crab at Gaspé?+

Food from abroad can be stopped at Canadian customs. A local option, such as Gaspé scallops or smoked fish, is the practical alternative, and it ends up on the menu as a platter or a hot dish finished in your oven.

Is catering part of a charter into Gaspé, and what are the customs and food-import rules for Canada?+

Catering sits on its own invoice, apart from any private jet charter into Michel-Pouliot Gaspé. Canada's food-import rules are strict on meat and dairy, so crews usually order local seafood rather than carry food across the border.