Catering to your aircraft in Montréal.
Snow, de-icing and a long runway set the pace at Montreal Mirabel. We pack Quebec food for the galley you have and deliver it where the handling agent allows.
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.
Montreal and Quebec cook with a clear pantry, and a private jet menu built here uses it: Quebec cheeses, tourtière, smoked meat, maple, wild blueberries and Saint Lawrence fish. A private jet menu for CYMX starts from what survives a galley, so each local speciality is chosen for how it travels. Smoked meat slices cold and reheats in the oven without drying; maple glaze goes in its own pot. Inflight menu choices change with the season, and the private jet food we pack for Montréal reflects that: sugar-shack desserts in spring, berries in summer, root vegetables and braises in winter. Local specialities from Quebec are labelled for the seat and the course, so you plate without guessing.
A Quebec private jet menu begins with cheese. Soft and semi-hard Quebec cheeses go on a cold board that holds in a drawer, while tourtière, a meat pie, is finished in the oven and plated whole or cut by guest. The inflight menu for Montréal also draws on smoked meat, maple, wild blueberries and fish from the Saint Lawrence. These local specialities become private jet food that a galley can actually handle: sauces apart, garnish separate, each item marked with a seat number. For a Quebec crew, ordering at CYMX means choosing from this pantry rather than from a generic list.
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.
Mirabel was built for volume that never came, so the apron is wide, the terminal side is quiet and the general aviation ramp rarely queues. For a flight attendant that means a calm handover, and private jet catering built on Quebec produce arrives at the aircraft packed for your galley. Inflight catering, in-flight catering and aviation catering at CYMX follow the same logic: what the oven can finish, what stays cold, what rides apart. Business aviation catering and executive jet catering orders carry the tail and the seat plan; diplomatic flight catering goes through the protocol office first. Cabin crew meals are boxed and marked CREW.
A business jet leaving Montreal Mirabel is usually a mid-size cabin with a small galley, so business jet catering here starts with the oven and the drawer. Corporate jet catering orders follow the seat plan; VIP flight catering and charter flight catering add courses where space allows. For luxury inflight catering, a private jet chef writes a bespoke menu around Quebec ingredients.
A state visit changes the order at CYMX: protocol clears the menu first, and government flight catering is traced end to end. Head of state flight catering uses a named team, VIP aviation catering stays low-profile, and state visit aircraft catering is delivered under escort.
Dietary orders at CYMX are handled as a procedure adapted to Quebec cooking, where butter, flour, nuts and dairy hide in pies, sauces and pastry. Kosher, halal, vegan and gluten free orders are packed apart and sealed, special meals carry the seat number, and allergen free requests are cooked on separate boards. Kids meals are simple and cut small. Tell us the restriction and the guest, and we plan the dish around it.
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.
At CYMX we pack crew meals only when you ask for them, and they are invoiced with the order. Flight crew meals are labelled, pilot meals can be two different dishes, and crew catering suits a short turn. Cockpit meals are easy to eat in the seat, crew meal boxes are sealed, and different meals for pilots are standard on request. Cabin crew meals are boxed apart.
At CYMX the FBO is where the order changes hands. FBO catering is delivered to the general aviation terminal, and catering delivery to the aircraft runs through your handling agent. Ground handling catering depends on airside access, and handling agent catering is coordinated before the slot.
At CYMX, the type on the tail sets how the boxes go aboard. A light jet takes a few boxes through the door at the steps, while a larger cabin may need airside catering delivery with a high loader to reach the galley. Galley catering is planned from the type, the oven count and the drawer space, and aircraft provisioning follows the loading order the handling agent agrees on the ramp. Tell us the type and we pack for its galley.
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.
Montreal Mirabel is a large airport with a quiet general aviation side, and it works as a business aviation hub for crews who prefer an uncrowded ramp. Airport catering is simple to coordinate here, and FBO services and ground handling services keep the terminal and apron moving without congestion.
CYMX sees business traffic that bends with the seasons, and as a business aviation hub it favours planning ahead. Inflight catering and in-flight catering are built around winter operations, aviation catering around the galley, business aviation catering around the seat plan. Executive jet catering, diplomatic flight catering and cabin crew meals are all ordered ahead, with crew meals on request and invoiced with the order, and FBO services decide where each box is handed over.
Canada controls food on entry, so catering for an arriving flight and a return leg are handled differently. Meat, dairy and fresh produce face inspection; we tell you what the rule means for each order. Ground handling services and FBO services at Mirabel know the routine, and we pack sealed and labelled so the handover stays clean.
Average rating from the cabin crew and pilots we cater for.
“Working around an evening cabin service at Montreal Mirabel International Airport, I asked for a light pasta dish with grilled vegetables in portions appropriate for our 7 passengers. The order made flight catering services feel manageable because the catering handover had been considered beforehand. The Galley Girls grouped the side dishes by service, which was more useful to us than simply receiving a list of dishes. Our colleague could take over the fruit plates without asking where every component had been placed during preparation.”
“On this departure from CYMX, 6 passengers had chosen a breakfast basket with individual preserves, and different crew meal preferences needed to be reflected in the order. My main takeaway from this airline catering order was the practical approach to galley preparation. I asked The Galley Girls to review the sandwiches quantities against the passenger brief, and the proposed portions made sense. We also checked the breakfast portions before approval, which helped avoid a second round of questions later in the preparation.”
“Timing and organisation mattered at YMX, where our order of a light pasta dish with grilled vegetables for 3 people involved a small galley worktop. I asked The Galley Girls for the main courses in stackable containers, with garnishes supplied separately for plating on board. The salads stayed together in one group, so another crew member could follow the same plating sequence. For our team, the strongest part of their crew meals was how they handled meal organisation.”
Start with the galley: how many ovens, how much chilled space, how many seats. A private jet catering order into CYMX for six guests on a mid-size aircraft looks very different from one for a long-range cabin. Cheaper items are cold boards and sandwiches, dearer ones are fish and plated hot courses. We quote once we know the type.
What makes ordering easy at CYMX is a quiet ramp and an open line. When weather moves the departure, tell us and we reshape the delivery to the new slot. Seasonal products such as berries or root vegetables are chosen to fit. Last-minute orders are handled, 24/7.
If you are ordering a return leg from CYMX, customs shapes the menu. Food from abroad must be declared, and some meat, dairy and fresh items cannot be carried through. Ordering the way back from Mirabel avoids that issue. We pack it sealed and labelled, and tell you what to expect on arrival.
It is possible, but timing is the issue. A night departure or an early slot leaves no time to shop for fresh items, and bags take galley space. Ordering with us means the food arrives packed, labelled and ready to re-plate. Imported items remain subject to customs.
The charter price is for the aircraft, not the meals. Catering is ordered and invoiced separately. At Montreal Mirabel, the handling agent opens the gate airside, and we align with them so the delivery reaches the FBO or the aircraft cleanly.
Tail, pax and diets — a flight attendant takes it from there, day or night.
