Catering to your aircraft in Roberval.
At Roberval, CYRJ, a turboprop or light jet usually arrives with a short crew rota and a small cabin. We pack regional dishes by seat for that galley and hand over at the FBO.
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 Lac-Saint-Jean table is the strongest argument for a private jet menu out of Roberval. Blueberries are the regional signature, so an inflight menu for YRJ leans on blueberry tarts, muffins and compotes that travel well in a drawer. Tourtière du Lac-Saint-Jean, the slow-baked meat pie of the region, is one of the local specialities that suits private jet food: it re-heats in a galley oven and slices cleanly per passenger. Add Quebec cheeses, smoked fish and maple, and private jet platters for Roberval are easy to compose. Gourmet inflight meals can be cold or finished in the oven, and private jet snacks cover short sectors to and from Quebec.
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.
Quiet apron, a small general aviation terminal and a lake that fills with visitors in summer: that is Roberval Airport. Our private jet catering for CYRJ draws on Lac-Saint-Jean products, from blueberries to tourtière, and fits business aviation catering for turboprops and light jets. Aviation catering, executive jet catering and diplomatic flight catering requests are all handled the same way, with cabin crew meals packed apart from guest trays.
A typical business jet catering order at Roberval is a light jet with four to six guests heading into the lake country. Corporate jet catering here favours a cold lunch with one hot dish, VIP flight catering for a client group, and charter flight catering for a lodge transfer. Luxury inflight catering stays quiet: a private jet chef writes a bespoke menu around Lac-Saint-Jean ingredients, with the galley oven in mind.
When a ministerial or official flight uses Roberval, the menu is agreed through protocol first. Government flight catering and VIP aviation catering stay discreet; head of state flight catering and state visit aircraft catering are planned around restrictions and traceability, then handed over at the FBO.
Special meals at Roberval are handled as a procedure, not a promise. Kosher and halal orders are sourced and sealed outside the local kitchen, vegan and gluten free dishes are built without the usual butter and flour in tourtière-style cooking, and allergen free meals are boxed and marked by seat. Kids meals stay simple. Tell us the restriction when you order for CYRJ and we adapt the regional menu 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.
Crews landing at Roberval get their own meals, on request and invoiced as part of the order. Crew catering is boxed apart from guests: flight crew meals, pilot meals, cockpit meals, each in crew meal boxes with different meals for pilots if the captain and first officer need them. Cabin crew meals are labelled too, so the galley stays clean.
FBO catering at Roberval means catering delivery to the FBO, in the general aviation terminal area, with your handling agent opening the airside door. Ground handling catering for CYRJ is simple: handling agent catering is agreed ahead and handed over at the aircraft on your slot.
Most aircraft that land at Roberval are turboprops and light or midsize jets, so galley catering is usually loaded by hand through the cabin door, no high loader needed. For anything larger at CYRJ, airside catering delivery is planned with your handling agent, who confirms the apron access and the gate to open. We pack to the galley of the type, drawer by drawer, so aircraft provisioning stays simple.
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.
CYRJ is a regional airport catering stop on Lac Saint-Jean, with a general aviation terminal that suits turboprops and light jets. FBO services and ground handling services handle visitors for fishing, hunting and business, all year.
Roberval is a seasonal business aviation hub: summer and early autumn bring fishing and hunting groups, winter brings snow and quieter rotations. Aviation catering, inflight catering and in-flight catering orders follow that rhythm, and business aviation catering, executive jet catering and diplomatic flight catering for regional visits are planned with cabin crew meals boxed apart.
Coming into Roberval from abroad, you clear Canadian customs, which restrict imported food. That is why we build the order from local Quebec products where we can, and the order reflects what may stay on board at YRJ.
Average rating from the cabin crew and pilots we cater for.
“For 10 passengers departing from YRJ, the agreed menu was mushroom risotto and a green salad; our main consideration was an evening cabin service. Instead of asking us to improvise, The Galley Girls explained how the sandwiches could be arranged during service. We could finish the breakfast portions as each guest was ready, rather than laying everything out at once. I appreciated the emphasis on galley preparation throughout the charter flight catering arrangements.”
“Before our guests boarded at Roberval Airport, we needed prawn salad and small fruit plates divided into 3 portions suitable for several individual meal preferences. The fruit plates supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. Our brief for private jet food was met with a sensible plan for meal organisation. Keeping the breakfast portions identifiable helped the colleague taking over service understand the order without another long explanation.”
“Food presentation mattered to our 5 guests, but two separate meal services also had to be considered when organising a cold lunch with cheese and fruit at CYRJ. I appreciated the emphasis on crew briefing throughout the private jet meals arrangements. The confirmation from The Galley Girls showed the breakfast portions clearly enough for us to check the planned service quantities. We also checked the side dishes before approval, which helped avoid a second round of questions later in the preparation.”
Private jet catering at YRJ is invoiced per order, and what moves the figure is the content: Lac-Saint-Jean smoked trout, maple salmon, or simple snack boxes. Airside access through the handling agent is coordinated for you. Give us the seat count and we send the quote.
A repositioning flight to CYRJ with no guests needs little: crew meals, water, a light snack. Last-minute orders are handled, and we confirm the handover with the FBO or your handling agent.
Long leg, two services, one border: at CYRJ, customs clear the cabin, then we load a fresh regional service. Imported leftovers are dealt with by the rules; local Quebec dishes avoid the question.
If you carry your own food into Roberval, check it against customs. When the count changes late, we adjust the order, since everything is labelled by seat and boxes can be split.
Not as standard. A private jet charter to CYRJ carries the aircraft and crew; a delegation's meals are a separate order. For government flights, confidentiality and protocol come before the cooking.
Tail, pax and diets — a flight attendant takes it from there, day or night.
