Catering to your aircraft in Mont-Joli.
CYYY is small, regional and often cold, and a tray here has to survive a wait on the apron. Our team of former flight attendants packs for it, and the handover is made through your handling agent in Mont-Joli.
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.
Mont-Joli is the gateway to the Bas-Saint-Laurent and the Gaspé coast, and the local table follows the river and the sea. The private jet menu here leans on Quebec specialities that travel well: smoked salmon and cold-smoked trout, Matane shrimp in season, snow crab, and cheeses from the Bas-Saint-Laurent dairies. A private jet menu built around these keeps the inflight menu honest and regional.
For private jet platters we pair cheeses with maple-cured charcuterie and wild berry preserves; for gourmet inflight meals we cook lamb from the Lower St. Lawrence islands and pack the sauce apart. Private jet snacks are simpler: maple shortbread, dried wild blueberries, tourtière slices that re-plate cold or finish in the oven. Private jet food at CYYY is Quebec first, and these local specialities sell the region better than any generic tray. We name Quebec on the label because it is what your passengers are visiting.
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.
Mont Joli sits on the south shore of the St. Lawrence in the Bas-Saint-Laurent, a field where winter weather and river fog decide the day long before any menu does. Private jet catering here is built around that: dishes that hold in a cold hangar, trays packed for a small galley, and a handover at the FBO or beside the aircraft. We also supply inflight catering and aviation catering for crews moving through CYYY, from business aviation catering on corporate trips to executive jet catering for owners heading to the Gaspé coast.
Business jet catering at Mont Joli usually means a corporate or owner flight heading to the Gaspé coast or back to Montreal. Our corporate jet catering, VIP flight catering and charter flight catering follow the same method: a private jet chef writes a bespoke menu around the aircraft, the passenger count and what is in season in Quebec. Luxury inflight catering here favours seafood and lamb over anything imported.
When an official or diplomatic aircraft lands at Mont-Joli, the menu is approved by protocol first. We supply government flight catering and VIP aviation catering with sealed trays, head of state flight catering where required, and state visit aircraft catering with full traceability, delivered through the handling agent.
Special meals at Mont-Joli start with the local kitchen, not with a label. Quebec cooking hides allergens in cheese, butter, flour-thickened chowders and pastry, so we build kosher, halal, vegan, gluten free and allergen free plates on separate boards and in sealed boxes, and we pack kids meals plain and cut small. Tell us the restriction and the seat number and we mark it on the lid.
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 CYYY, crew meals are an order of their own, on request and billed like everything else. Flight crew meals are simple and sturdy; pilot meals follow the operator's policy, with different meals for pilots if required. Our crew catering uses crew meal boxes and cockpit meals designed for a short turnaround on a small ramp in Mont-Joli.
At CYYY the FBO is a small general aviation terminal, and we plan around its access. Catering delivery to the FBO or to the aircraft is coordinated with your handling agent. FBO catering, ground handling catering and handling agent catering all use the same sealed, labelled tray.
Aircraft at Mont Joli range from turboprops and light jets to the occasional larger business aircraft, and the galley decides how we load. For galley catering we ask the type and the door height first. Airside catering delivery is made through your handling agent to the aircraft, and aircraft provisioning for a bigger cabin is agreed in advance, with a high loader arranged where the door sits above hand height.
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.
CYYY is a regional airport in eastern Quebec with a general aviation terminal and basic FBO services. Airport catering at Mont-Joli is coordinated with ground handling services, and the field handles the business jets that visit the lower river and the Gaspé.
Mont Joli works as a small business aviation hub for the lower St. Lawrence. Inflight catering and in-flight catering here are packed for short sectors, and aviation catering follows the aircraft type. Business aviation catering and executive jet catering cover owner flights, while diplomatic flight catering and cabin crew meals are ordered the same way as any other trip.
Food entering Canada through Mont-Joli is subject to inspection, particularly meat, dairy and fresh produce. Catering supplied locally avoids that problem. Tell us the origin of your flight and we advise what to buy in Quebec instead.
Average rating from the cabin crew and pilots we cater for.
“Choosing yoghurt pots and fresh berries for 2 people at CYYY was straightforward; the challenge was making it work with two separate meal services. For our team, the strongest part of their airline catering was how they handled meal organisation. The Galley Girls used a readable packing list for the salads, which helped when two colleagues checked the order together. We could distinguish the crew provisions at a glance instead of lifting lids just to establish what belonged to each service.”
“Despite a late menu amendment, we wanted the 5 guests at YYY to enjoy a cold lunch with cheese and fruit without a complicated cabin service. For our team, the strongest part of their crew meals was how they handled meal organisation. The starters came from The Galley Girls in compact food boxes, with a packing list that matched the contents. I could hand the snack boxes to a colleague with a short explanation instead of unpacking the whole order.”
“Small packing details became important at Mont Joli Airport: our 6 passengers wanted a seafood starter and warm vegetable sides, and we had a tight boarding window. The salads from The Galley Girls were organised around the cabin plan, with the later service items kept apart. We left the fruit plates stored until needed, which kept the first service manageable and reduced unnecessary handling. I would discuss FBO catering with them again, especially when written menu details needs careful coordination.”
Mont-Joli menus swing by season: shrimp and crab push a quote up, charcuterie and maple pastries pull it down. If the weather window moves, we reissue the quote rather than guess. How much does private jet catering cost will always be a figure for your menu, written down before the order is confirmed.
Returns from Mont Joli work best when the whole trip is booked together, but a separate call also works. Lead time depends on the dish more than the date: shrimp and fresh seafood need confirming, while cheese boards and snacks are quick, and last-minute orders are handled.
If your slot is at night or before dawn, we plan the handover before you land. Customs wise, food packed for departure is routine; food brought in from abroad must be declared and may be refused. Ask us about a specific product and we say what is safe.
Yes in principle, but check with your handling agent first, since airside access is theirs to grant. Our tray arrives labelled and sealed, which usually makes the handover easier. If you carry your own, keep it sealed and labelled, and declare anything agricultural on entry.
Catering and charter are separate orders. On an empty cabin repositioning into CYYY, the question is simply whether you want crew food, and we handle it as a normal order, invoiced on its own.
Tail, pax and diets — a flight attendant takes it from there, day or night.
