Catering to your aircraft in Natashquan.
Natashquan is a remote Côte-Nord field where a few business jets land beside the Gulf of St. Lawrence, and we cook and pack for that rhythm: seafood from the coast, a menu that fits the galley, delivered at your aircraft.
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.
Natashquan is the last village on Route 138 before the road gives way to the Basse-Côte-Nord, and the local table follows the Gulf of St. Lawrence. A private jet menu for Quebec's Côte-Nord leans on what the boats land: northern shrimp, snow crab, scallops from the Mingan side, and cod, all of which travel well chilled in a galley. Private jet food here also means cloudberry (chicoutai), the amber northern berry picked on the coastal bogs in late summer, and Quebec cheeses brought up from the south. For the inflight menu, local specialities are packed as cold platters, with sauce in its own pot and a note for the crew on how each dish finishes. Private jet platters of shrimp and crab, gourmet inflight meals built around fish, and private jet snacks with cloudberry and smoked fish are the practical choices; the winter ice season changes what is fresh, so we say so on the order.
Quebec's Côte-Nord is seafood country, and Natashquan, with its long beach and the village made famous by its poet Gilles Vigneault, keeps that tradition simple. A private jet menu here is short and honest: northern shrimp, snow crab, smoked salmon and cod as the core of the private jet food, with chicoutai berries as the one local specialities touch that no other airport on the list can claim. An inflight menu for CYNA is chilled first, hot dishes finished in the aircraft oven, with sauces packed separately. Private jet platters, gourmet inflight meals and private jet snacks are all built from what the Quebec coast actually has that week, and the summer and winter seasons are not the same 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.
Natashquan sits at the end of the road on Quebec's Côte-Nord, a gravel-and-sand coast where northern shrimp and snow crab define the table, and private jet catering here has to be planned around a very small apron and a sparse local market. We pack for the galley you actually have, handle inflight catering and in-flight catering orders for the few operators who land at CYNA, and treat aviation catering and business aviation catering as a brief written for this field, not a menu pulled from elsewhere. Executive jet catering, diplomatic flight catering and cabin crew meals follow the same rule: ordered, invoiced, handed over at the aircraft.
Who flies into CYNA? Corporate teams heading to remote sites, fishing and hunting parties, and charter flight catering for small groups. A private jet chef writes a bespoke menu for each, from business jet catering platters to full luxury inflight catering, corporate jet catering and VIP flight catering alike packed to the galley.
For an official flight into CYNA, government flight catering is planned around protocol and traceability. Head of state flight catering, VIP aviation catering and state visit aircraft catering are quoted separately from the charter and packed in sealed, seat-numbered boxes.
Natashquan has a small local market, so special meals are planned rather than improvised. Kosher and halal dishes are packed sealed and labeled by seat, vegan and gluten free versions use their own prep and their own boards, allergen free requests are written out against the fish and shellfish that dominate the Côte-Nord table, and kids meals are built around mild fish and simple sides. Tell us the restriction and the head count, and the card travels with the tray.
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.
Crew meals on request at Natashquan are built for the waiting game: flight crew meals in sealed boxes, pilot meals that eat well from one hand, crew catering packed for a duty-time stop, and cockpit meals that hold their temperature. Crew meal boxes are ordered and invoiced like the rest of the order, and we can pack different meals for pilots so captain and first officer never share a dish. Cabin crew meals are listed separately by role.
At Natashquan we deliver to the FBO or to your handling agent: FBO catering, catering delivery to the FBO and ground handling catering all arrive at the general aviation terminal or straight to the aircraft. Handling agent catering is coordinated on your slot.
Natashquan handles light and mid-size business aircraft, so galley catering rarely needs a high loader. For larger types, airside catering delivery is arranged through your handling agent, and aircraft provisioning is confirmed against the door height and galley layout of your tail before anything is loaded.
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.
CYNA is the gateway to the Natashquan region of Quebec, a short-runway airfield with a small terminal. General aviation and business aviation hub traffic here is seasonal, which makes airport catering a planning exercise.
Natashquan sits on the Gulf of St. Lawrence in a region of fishing, hunting and summer tourism, so business aviation arrives in bursts. Executive jet catering, diplomatic flight catering and cabin crew meals are available on request, as are inflight catering, in-flight catering, aviation catering and business aviation catering for charters; each is ordered and invoiced separately, like the rest.
Canadian customs control food imports on international arrivals into Quebec, so we pack from Canadian supply. General aviation traffic at CYNA uses FBO services and ground handling services via the general aviation terminal, with Natashquan as the business aviation hub for the Côte-Nord.
Average rating from the cabin crew and pilots we cater for.
“One detail shaped our order at Natashquan Airport: limited fridge space, alongside a request for yoghurt pots and fresh berries for 9 passengers. The crew briefing stood out more than any sales pitch about airport catering. With several people involved, The Galley Girls kept the salads and delivery arrangements together in a concise order update. The cabin team could match the main courses to the request before moving on to the remaining departure tasks.”
“It was the packing plan I cared about at CYNA, with 4 servings of beef fillet with roasted potatoes and a revised passenger count to consider. This experience of inflight catering gave us a useful reference for managing final order confirmation on another departure. The breakfast portions supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. Keeping the fruit plates identifiable helped the colleague taking over service understand the order without another long explanation.”
“Between cabin checks at YNA, I coordinated fresh fruit and breakfast pastries for 4 guests and explained our concerns about two separate meal services. We changed the quantities of fruit plates, and The Galley Girls reflected the request in the final packing list. The note about the desserts was easy to spot, and we could brief the rest of the team quickly. This experience of in-flight catering gave us a useful reference for managing final order confirmation on another departure.”
A state delegation landing at Natashquan is quoted like any other order: per menu, per head count, with local seafood and cloudberry items priced by season. Private jet catering stays a separate line from the aircraft.
Natashquan's small supply makes a special-meal request a planning point rather than a problem. Kosher, halal, vegan and allergen free dishes are prepared on separate boards and labeled by seat; last-minute orders are handled.
Canada's border rules on imported food apply to anything brought in on an international arrival, so we pack from local and Canadian supply and keep cockpit meals sealed for crew who wait out their duty time. Your handling agent confirms what clears customs.
For a short Natashquan turnaround, carrying food in is rarely worth it: imported items are subject to Canadian customs, and a slot does not wait. Our service is built to be loaded in one pass.
No, catering sits outside the charter. At CYNA you order private jet catering as its own line, and local products such as chicoutai are added to that order when in season.
Tail, pax and diets — a flight attendant takes it from there, day or night.
