Catering to your aircraft in La Macaza.
At 827 ft in the Laurentians, CYFJ runs on ski weeks and summer lake traffic. We pack for that galley and hand over at the FBO, with crew meals on request.
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.
Quebec gives the private jet menu at Mont-Tremblant International its backbone. A private jet menu for YTM draws on Laurentian producers: Oka-style washed-rind cheeses, smoked trout, maple glazes, wild mushrooms in autumn, and lake fish in summer. The inflight menu is built so each of those local specialities survives a cold apron and a short galley turn. Private jet food from Quebec is hearty in January and lighter in July, so we write the private jet platters accordingly: cheese and charcuterie boards for ski groups, chilled seafood and salads once the season turns. Gourmet inflight meals follow the same logic, with sauce apart and re-plating done by you in the galley. Private jet snacks for La Macaza lean on maple nuts, Quebec shortbread and fruit. Local specialities that do not travel well, like fresh poutine, we leave off and say so.
For flights into CYFJ, the Quebec table starts with what the Laurentians do well. The private jet menu here favours tourtière in cold months, maple-cured salmon, Quebec cheeses and apple-based desserts built on Laurentian orchard fruit. The inflight menu marks each dish as Oven, Sauce apart, Chilled or Re-plate cold, so your galley, whether it has one oven or none, can finish it properly. Private jet food in La Macaza is seasonal: game and root vegetables in winter, berries and lake fish in summer. We pack private jet platters for ski groups and gourmet inflight meals for longer onward legs, plus private jet snacks for the cabin. These local specialities are chosen because they travel, and anything fragile stays out of the menu.
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.
Winter at 827 ft in the Laurentians sets the rhythm of CYFJ: ski groups, deicing waits and cold aprons. Private jet catering for Mont-Tremblant International is packed to survive that, with the same galley-ready standard we use at every airport, and aviation catering for the summer golf and lake traffic follows the same logic. Executive jet catering and business aviation catering here are ordered by phone or email, 24/7, and handed over at the FBO or by your handling agent. For state visits, diplomatic flight catering gets its own protocol brief, and cabin crew meals are ordered on request, invoiced like the rest. Our inflight catering and in-flight catering teams are former VIP flight attendants.
Business jet catering at Mont-Tremblant International is mostly corporate groups and ski-week charters. Corporate jet catering and VIP flight catering here lean on Quebec cheeses, maple and smoked fish. Charter flight catering is packed per seat, and luxury inflight catering for longer onward legs is written with a private jet chef as a bespoke menu that fits your galley.
When an official delegation lands at YTM, the order goes through protocol first. We provide government flight catering and head of state flight catering with traceable, sealed trays, VIP aviation catering for the cabin and state visit aircraft catering with a named contact on the ground.
Special meals for Mont-Tremblant International are written around Quebec kitchens, where butter, cream, nuts and maple show up in unexpected places. For kosher, halal, vegan, gluten free, allergen free or kids meals, we build a separate, sealed dish with its own prep and seat-number label, not a note on the order. Tell us the restrictions with the tail and the slot, and the card stays with the tray until it reaches the right passenger at CYFJ.
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 a crew sitting on the apron at La Macaza in January, crew meals need to be warm and simple. Flight crew meals and crew catering go out on request, pilot meals and cockpit meals are packed so nobody shares a dish, and different meals for pilots are available. Crew meal boxes are labelled and invoiced like the rest of the order.
At La Macaza, the FBO receives the order and your handling agent walks it to the aircraft. FBO catering, catering delivery to the FBO, ground handling catering and handling agent catering all follow the same chain, and the general aviation terminal is where the paperwork is signed.
Larger business jets and VIP airliners into CYFJ may need a high loader for galley catering at the door. Airside catering delivery at La Macaza is coordinated with your handling agent and the FBO so aircraft provisioning matches the type, the door height and the galley you actually have. Tell us the aircraft type when you order, and we pack for that.
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.
CYFJ sits at 827 ft and serves Quebec's resort traffic. General aviation dominates, with FBO services and ground handling services supporting private jets. Airport catering here is shaped by season, and the field behaves like a modest business aviation hub.
Traffic at CYFJ peaks in ski season and again in summer. Inflight catering and in-flight catering are written for those peaks, aviation catering and business aviation catering for corporate groups, executive jet catering for owners, diplomatic flight catering when delegations arrive, and cabin crew meals for those who fly them.
Canada controls imported food through CBSA, so international arrivals at CYFJ should expect inspection of onboard provisions. Ordering catering locally in Quebec keeps the galley straightforward, and we advise on what must be removed before departure.
Average rating from the cabin crew and pilots we cater for.
“A request for mini sandwiches and individual desserts, 9 passengers, and a tight boarding window: that was our brief for the departure at YTM. I want a private jet chef to understand cabin service sequence, and this order gave us a useful starting point. The Galley Girls grouped the starters by service, which was more useful to us than simply receiving a list of dishes. That left time to check the main courses properly before the passengers were ready for the next part of the service.”
“Passenger preferences led us to grilled salmon with a lemon dressing at Mont-Tremblant International Airport; 8 portions were needed, with different crew meal preferences factored into preparation. This experience of in flight catering gave us a useful reference for managing catering handover on another departure. We changed the quantities of sandwiches, and The Galley Girls reflected the request in the final packing list. The salads remained as originally requested, which was reassuring when we checked the latest version with operations.”
“Several practical details needed attention at CYFJ, with mini sandwiches and individual desserts requested for 7 guests and different crew meal preferences to accommodate. We discussed the dimensions before confirming; The Galley Girls grouped the main courses into stackable containers that were easy to handle. I could hand the side dishes to a colleague with a short explanation instead of unpacking the whole order. The order made inflight catering services feel manageable because the portion planning had been considered beforehand.”
On an empty-cabin hop to CYFJ, how much private jet catering costs depends on whether you want crew meals alone or full provisioning for the return. A cheese board for ski guests costs more than two boxed lunches for the pilots, so we quote per menu and a repositioning order stays small.
Two services on one long leg means two sets of trays, labelled by seat and by course, one hot and one chilled. What keeps the lead time simple at YTM is a clear galley description, the slot and the customs picture; last-minute orders are still handled by phone or email, day or night.
Canada inspects imported food through CBSA, so customs matters most when the aircraft arrives from abroad into YTM. If the headcount moves late, we repack for the new number and keep fresh items apart from anything that must leave the aircraft.
On a delegation flight to CYFJ, you can bring your own food, but customs and security checks apply and the handling agent may open it. Most government crews prefer a menu cleared by protocol and handed over sealed at the FBO, which avoids any inspection at the aircraft door.
No. Catering is not part of the charter: it is ordered separately and invoiced on its own, a kosher, halal or allergen-free dish included. We seal the special meal, label it with the seat number and hand it over at the FBO, so it never sits with the standard trays.
Tail, pax and diets — a flight attendant takes it from there, day or night.
