Catering to your aircraft in Sept-Îles.
Sept-Îles is a working northern field: mining charters, winter ramp work and crews who want a hot dish when the cabin door closes. We cook, pack and label for that galley, and hand it over at your 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 Côte-Nord is cold-water country, and a private jet menu for Sept-Îles reads accordingly. Snow crab, Gaspé-style shrimp from the Gulf and smoked salmon are the local specialities that travel best, and they translate directly into private jet food that holds in a galley drawer. Quebec adds its own pantry: maple, wild blueberries, Quebec cheeses and cretons. For an inflight menu built around Sept-Îles, we pack the cold seafood chilled and sealed, the sauce apart, and anything hot ready for your oven. Think private jet platters of crab and smoked fish for a mining delegation, or a warm tourtière for passengers coming in from minus twenty. We name each dish, mark the seat number and tell you what needs the oven, so the plating stays in your hands.
Quebec's north shore gives a private jet menu its character: seafood from the Gulf, game from the boreal forest, berries from the barrens. For Sept-Îles, our inflight menu leans on local specialities that survive the galley: snow crab, shrimp, smoked salmon, venison pie, maple-glazed desserts, blueberry tarts. This is private jet food that works because each piece has a service note: chilled, oven, sauce apart or re-plate cold. A charter group heading to the fishing lodges will want a different box than an ore-company board. We write each Sept-Îles menu around the aircraft's galley and the passengers' tastes, and the Quebec pantry does the rest.
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.
Sept-Îles sits on the St. Lawrence north shore, and its apron sees iron-ore executives, mining charters and the odd fishing-season group. Private jet catering here is built around cold-water seafood and a galley that rarely has more than one oven. Inflight catering, in-flight catering and aviation catering all start with the same brief: tail, slot, headcount. We are former VIP flight attendants, so business aviation catering reaches your crew as meals that re-plate cleanly, not as a tray of surprises. Executive jet catering for a short northern turnaround, diplomatic flight catering for a protocol stop, cabin crew meals boxed and labelled: all of it is ordered by phone or email, 24/7.
Corporate jet catering at CYZV often serves iron-ore and energy teams. For these business jet catering orders, a private jet chef writes a bespoke menu: charter flight catering with seafood starters, VIP flight catering with a warm main, luxury inflight catering that finishes in your oven.
Government flight catering at Sept-Îles goes through protocol before the kitchen. Head of state flight catering and VIP aviation catering follow a named team, traceable ingredients and discretion at the aircraft. State visit aircraft catering is cleared in advance and handed over sealed.
Sept-Îles is a seafood kitchen, so allergen control starts with shellfish and fish: crab, shrimp and salmon move through the same preparation areas unless we say otherwise. Special meals for kosher, halal, vegan, gluten free, allergen free and kids meals are cooked and packed as a procedure: separate board, separate box, seat number on the lid. Tell us the restriction and the passenger, and the dish reaches your galley sealed and marked.
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 on request: crew meals are added to the order and billed like it. Flight crew meals travel in crew meal boxes with CREW on the lid, pilot meals packed for the cockpit, different meals for pilots when the operator asks, cockpit meals eaten on the apron or in the air.
FBO catering at CYZV comes down to one contact: your handling agent opens the gate, and we hand the order over at the FBO or at the aircraft. Catering delivery to the general aviation terminal is confirmed against the slot you give us, and ground handling catering follows the same line, with the tail and the galley type on the order. Handling agent catering stays simple here because everything is sealed and labelled before it reaches the ramp.
Larger aircraft on the Sept-Îles apron call for galley catering that fits the door and the carts. We organise airside catering delivery with your handling agent, and aircraft provisioning follows the type: which door, whether a high loader is needed, how much galley space the crew really has. Tell us the type and the loading arrangement and the order is packed to match.
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.
Sept-Îles Airport serves the north shore of the St. Lawrence, a region of ports, mines and fishing communities. Airport catering here supports general aviation and corporate arrivals, with FBO services and ground handling services on site.
Sept-Îles works as a business aviation hub for the regional mining and energy sector. Inflight catering and in-flight catering for these operations are built around cold-weather service. Aviation catering and business aviation catering suit crews on rotation; executive jet catering and diplomatic flight catering follow protocol; cabin crew meals ride separately.
Canadian food-import rules apply at CYZV: inbound fresh food is controlled, so catering for Sept-Îles is ordered locally. We pack it sealed and labelled and confirm the handover with your handling agent.
Average rating from the cabin crew and pilots we cater for.
“The 4 passenger portions of mini sandwiches and individual desserts were the easy part; managing a short ground stop at Sept-Îles Airport took more planning. I appreciated the emphasis on final order confirmation throughout the private jet meals arrangements. The Galley Girls grouped the sauces by service, which was more useful to us than simply receiving a list of dishes. Our colleague could take over the main courses without asking where every component had been placed during preparation.”
“One detail shaped our order at CYZV: a family lunch request, alongside a request for mushroom risotto and a green salad for 2 passengers. For private jet menu, that attention to packing arrangement made the order noticeably easier to manage. We changed the quantities of breakfast portions, and The Galley Girls reflected the request in the final packing list. We checked the side dishes against the same summary, keeping the cabin team and the handling contact aligned.”
“Our priority at YZV was beef fillet with roasted potatoes for 6 passengers, with a family lunch request shaping the service plan. Our handling contact received the order details from The Galley Girls, including how the starters had been grouped. The sandwiches went straight to the right colleague instead of circulating between several people during the turnaround. I want a private jet chef to understand written menu details, and this order gave us a useful starting point.”
Think of the order dish by dish. Allergen-free plates for Sept-Îles are cooked on their own and sealed, so they cost more than a regular salad; a kids meal costs less. We quote when we see the restrictions, and the invoice is separate from your charter.
Short crew duty days make timing matter, so we build the order around the slot you give us. Sept-Îles orders are straightforward when we know the tail, the handling agent and where you will be waiting; last-minute orders are handled, and we will say so if a product is out of season.
With a short turn at Sept-Îles, the safest route is catering handed to your handling agent already sealed. Canadian rules on meat, dairy and fresh produce apply to what you bring in, not what we hand over on departure. Send the slot and we coordinate.
Carrying your own fresh food into CYZV is risky because of Canadian restrictions. Choosing one local product, like smoked salmon, keeps customs out of the picture and gives the menu its Quebec character.
No. Catering is not part of the private jet charter: it is a separate order, invoiced separately. Canada limits fresh meat, dairy and produce arriving from abroad, so ordering local at CYZV keeps the handover straightforward.
Tail, pax and diets — a flight attendant takes it from there, day or night.
