Catering to your aircraft in Rivière-du-Loup.
Rivière-du-Loup is a quiet stop on the south shore of the river, and the catering here follows the aircraft, not a template. Former VIP flight attendants plan, cook and pack, and your handling agent remits the order at CYRI.
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.
The Bas-Saint-Laurent is smoked-fish and cheese country, and that is what a private jet menu for Rivière-du-Loup draws on. Smoked eel and smoked sturgeon from the St. Lawrence travel well cold, sliced and plated on private jet platters. Quebec farmhouse cheeses, Charlevoix and Kamouraska lamb, and maple from the region round out the inflight menu. These local specialities suit the small galleys common on CYRI traffic: most items are served chilled or finished in a single oven pass. If your guests ask for private jet food that tastes of Quebec, we build gourmet inflight meals and private jet snacks around the products above, with Quebec as the reference, not a generic 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.
Rivière-du-Loup Airport sits at 427 ft on the south shore of the St. Lawrence, and most of the business aviation traffic that lands on its runway is light jets and turboprops with small galleys. Private jet catering here is written around that: compact trays, cold plates that wait in the drawer, and local Quebec products. We handle inflight catering and aviation catering for CYRI, plus business aviation catering and executive jet catering for owners and operators. Diplomatic flight catering and cabin crew meals follow the same routine, ordered through your FBO.
Corporate jet catering at CYRI starts with the type and the galley: one oven, a drawer, a limited chiller. Business jet catering and charter flight catering here favour dishes that finish easily, and VIP flight catering adds the dietary cards and the labelling. Our private jet chef writes a bespoke menu with luxury inflight catering touches built on local fish, lamb and cheese.
When a government or state aircraft stops at CYRI, the order is agreed with the protocol office, not improvised at the ramp. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering all follow the same rule: nothing is cooked before the menu and the allergens are approved, and nothing leaves unsealed.
Special meals for kosher, halal, vegan, gluten free and allergen free guests are handled as a procedure, not a label. At Rivière-du-Loup the hidden allergens tend to sit in the cheese, the maple sauces and the smoked fish brine, so each plate is cooked and packed on its own board, in its own box, and marked by seat number. Kids meals travel the same way.
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 catering at CYRI is built for people who eat between a turnaround and a push-back. Crew meals, flight crew meals and pilot meals are ordered on request and invoiced with the rest of the order, packed as crew meal boxes and marked by role. Cockpit meals are simple and sturdy, and different meals for pilots are prepared separately when the operator asks for it.
FBO catering at Rivière-du-Loup is handed over at the aircraft, through the general aviation terminal. We organise catering delivery to the FBO, and ground handling catering is agreed with your handling agent: who opens which door, which apron, which slot. Handling agent catering stays simple when the order names the tail and the stand.
Aircraft at Rivière-du-Loup are mostly light and midsize jets, so the door and the galley decide the loading, not a high loader. Galley catering is packed to the trays and drawers of the type you fly, with airside catering delivery coordinated through your handling agent. For aircraft provisioning on a larger type, tell us the aircraft and we plan the vehicle with the FBO.
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.
Rivière-du-Loup Airport serves the Bas-Saint-Laurent region of Quebec, a mix of regional traffic, private flights and the occasional business aircraft. For airport catering, that means a small apron, a straightforward FBO handover and a calm rhythm, with general aviation at its core.
The season sets the pace at CYRI: summer brings leisure and charter traffic, winter brings de-icing and tight schedules. Inflight catering, in-flight catering and aviation catering are adjusted to match, while business aviation catering and executive jet catering serve the operators who use this business aviation hub. Diplomatic flight catering and cabin crew meals are written for the same stand, with FBO services and ground handling services supporting each order.
Canadian customs rules on animal products and fresh produce apply to any aircraft entering the country, including at CYRI. Your handling agent can tell you what to declare; we advise ordering the next leg's catering in Quebec so nothing has to cross the border on board.
Average rating from the cabin crew and pilots we cater for.
“An order of yoghurt pots and fresh berries for 4 people at YRI had to be organised around a family lunch request. With aviation catering services, careful attention to galley preparation matters as much to our crew as the menu itself. Our handling contact received the order details from The Galley Girls, including how the canapés had been grouped. The crew provisions went straight to the right colleague instead of circulating between several people during the turnaround.”
“Working around a late menu amendment at Rivière-du-Loup Airport, I asked for a selection of petits fours and sandwiches in portions appropriate for our 4 passengers. I want an aviation catering company to understand meal organisation, and this order gave us a useful starting point. The confirmation from The Galley Girls showed the desserts clearly enough for us to check the planned service quantities. The quantities of sauces matched our service plan, leaving us comfortable with the order before the final briefing.”
“Nothing about the 4 guest order at CYRI called for excess complexity: just avocado toast components and breakfast fruit and sensible planning for different crew meal preferences. The fruit plates supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. We could distinguish the side dishes at a glance instead of lifting lids just to establish what belonged to each service. When comparing aviation catering companies, I would look closely at catering handover after this experience.”
The cost of private jet catering here is built from the menu: local smoked fish, lamb, cheese, then the dietary requests and the crew meals on top. A night slot is simply a delivery slot at the FBO, with the same invoice as any other order.
At CYRI the handling agent controls airside access, so we fix the handover point with them first. That is what makes a late request easy or hard, not a number of hours. Last-minute orders are handled, and we tell you if a product is not available.
Canadian import rules on meat, dairy and fruit apply to any aircraft arriving from abroad, empty or not. If you reposition into Rivière-du-Loup, plan to declare leftovers or have the handling agent dispose of them, and order the next meals locally.
On a long leg you plan the galley like a timetable: service one chilled, service two from the oven. Outside food adds clutter and customs questions. We pack and label both services to match your aircraft's drawers and oven.
Catering is not part of a private jet charter. With a passenger count that moves at the last minute, the order stays flexible: seats, trays and special meals are updated, and last-minute changes are handled before the handover at the FBO.
Tail, pax and diets — a flight attendant takes it from there, day or night.
