Catering to your aircraft in Port-Menier.
On Anticosti Island the apron is small and the season sets the traffic. Our former VIP flight attendants cook and pack for Port-Menier flights, hand over at the FBO and keep crew meals available 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.
Port-Menier is Anticosti Island, and the private jet menu here follows the island: venison from the whitetail herd, Gulf of St. Lawrence seafood, wild berries and the bakery habits of Quebec. We build the inflight menu around local specialities that travel well in a galley, so private jet food for a hunting party looks nothing like a corporate lunch. Quebec produce such as maple, smoked fish and regional cheeses shows up as private jet platters, gourmet inflight meals and private jet snacks, each noted for how it is finished on board.
For Quebec flights, the private jet menu for Port-Menier leans on what Anticosti and the Gulf supply: deer, salmon, shellfish, cold-water fish, berries and maple. Local specialities are packed as private jet platters for cabin sharing, gourmet inflight meals for the main service and private jet snacks for the leg home. Private jet food from this region keeps its character on the apron: sauces travel apart, cold items stay chilled and the inflight menu is explained to whoever re-plates.
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.
Port-Menier Airport sits at 167 ft on Anticosti Island, a gravel-and-grass corner of the Gulf of St. Lawrence where hunting and fishing parties set the rhythm. Private jet catering at CYPN is built around that: sturdy food for outdoor groups and a clean galley handover. Our team of former VIP flight attendants also covers inflight catering and in-flight catering for the crew, plus aviation catering and business aviation catering for charters in and out of Port-Menier. Executive jet catering and diplomatic flight catering follow the same discipline, and cabin crew meals are packed for the people who serve.
Business jet catering at Port-Menier is usually a lodge or corporate transfer on a light or midsize jet. We build a bespoke menu with a private jet chef, from VIP flight catering for executives to charter flight catering for outdoor groups. Corporate jet catering and luxury inflight catering are packed for the galley, with venison or Gulf seafood on request.
When an official flight uses YPN, we treat it as a protocol job. Government flight catering and head of state flight catering follow approvals, VIP aviation catering is kept confidential, and state visit aircraft catering is handed over on the agreed slot.
Special meals at Port-Menier start from a short island supply chain, so the work is in knowing where allergens hide: fish stocks, nut oils in baking, wheat in sauces. Kosher, halal, vegan, gluten free and allergen free meals are packed in sealed, labelled trays kept apart from guest trays, and kids meals are marked by seat number. We build each one as a procedure with the crew, not a line on a label.
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 CYPN, the crew often waits with little around. Crew meals are requested with the flight; flight crew meals and pilot meals are packed hot or cold, crew catering is invoiced as a normal line, cockpit meals are easy to eat, crew meal boxes are sealed and different meals for pilots are available on request.
We deliver to the FBO at CYPN and work with your handling agent. FBO catering, catering delivery to the FBO and handling agent catering follow the same plan, and ground handling catering is timed to the slot at the general aviation terminal.
Aircraft at Port-Menier are typically light and midsize jets and turboprops, so galley catering is packed to the aircraft's own drawers and ovens. Airside catering delivery goes to the apron at CYPN through the FBO or your handling agent, and aircraft provisioning is sized to what that galley can actually hold. If a larger aircraft comes in, tell us the type and the loading arrangement is set from 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.
Port-Menier Airport is a small airfield on Anticosti Island in the Gulf of St. Lawrence, at 167 ft. Airport catering here serves general aviation and charter traffic, with FBO services and ground handling services scaled to a quiet island field.
Business aviation hub is too big a word for Port-Menier, but the airport matters in hunting and fishing season. Inflight catering and in-flight catering for those flights is practical; aviation catering, business aviation catering and executive jet catering are packed for light jets, and diplomatic flight catering and cabin crew meals are handled when needed.
Canadian rules on food entering the country apply to inbound international flights, so declare what is aboard. For Port-Menier, we source and seal food in Canada, which keeps special meals clear of foreign-product questions.
Average rating from the cabin crew and pilots we cater for.
“Packing yoghurt pots and fresh berries for 7 passengers at Port-Menier Airport needed careful thought, especially given a family lunch request. The Galley Girls confirmed the handover contact and identified the breakfast portions, making the catering delivery easier for our team to track. The cabin team could match the fruit plates to the request before moving on to the remaining departure tasks. For VIP flight catering, that attention to catering handover made the order noticeably easier to manage.”
“What impressed me at CYPN was how a request for a selection of petits fours and sandwiches was handled despite a tight boarding window. I asked The Galley Girls to review the breakfast portions quantities against the passenger brief, and the proposed portions made sense. It was useful to see the desserts listed separately when checking how much space the complete order would require. For charter flight catering, that attention to cabin service sequence made the order noticeably easier to manage.”
“For 9 passengers departing from YPN, the agreed menu was chicken skewers with a couscous salad; our main consideration was a revised passenger count. The Galley Girls prepared the fruit plates for assembly in the galley, with the accompanying elements easy to locate. This experience of private jet food gave us a useful reference for managing final order confirmation on another departure. It made a difference to have the main courses ready without cluttering the galley work area during preparation.”
Prices depend on what you choose and how many eat it. On Anticosti, extra guests who join a hunting party are easiest to cover with shareable platters, which cost less per head than individual plated mains. The price is confirmed with the final count.
Lead time on official flights is mainly about approvals: menu sign-off, allergen declarations, and where the food is handed over. Port-Menier's small apron keeps the handover simple, and late orders are handled.
Inbound international flights landing at YPN must declare food, so a sealed special meal sourced here avoids uncertainty. Meals are marked with seat numbers and restriction codes and delivered to the aircraft.
Crews on long ground waits at YPN often want something substantial that eats with one hand. We pack crew meals on request, with separate captain and first officer dishes when the operator requires it.
A private jet charter into Anticosti does not cover catering. You order it separately and it is invoiced on its own. A longer turnaround simply gives the crew time to re-plate calmly.
Tail, pax and diets — a flight attendant takes it from there, day or night.
