Catering to your aircraft in St-Augustin.
A small airfield on the Quebec coast leaves little to buy on arrival, so what the crew loads is what the cabin gets at CYIF. We pack for your galley and hand over at the FBO, any hour.
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.
On the Quebec Lower North Shore the table is the sea: snow crab, scallops from the Gulf, smoked salmon and cod, with wild berries in season. A private jet menu for St-Augustin is built on these local specialities, and we note how each one travels. Private jet food from this coast is mostly cold and clean: seafood chilled and packed apart, sauces in their own pot, a hot dish only when your oven can finish it. The inflight menu stays short because the galley is small. Private jet platters of cured fish and cheese, gourmet inflight meals of crab or cod, and private jet snacks of cloudberry and blueberry sweets keep it simple for the person serving.
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.
Fog off the Gulf and a short northern season shape every trip into CYIF, so private jet catering for St-Augustin works best as a brief that fits your galley and your passengers. Business aviation catering and executive jet catering are packed for that galley, diplomatic flight catering is cleared through protocol, and cabin crew meals ride in their own labelled box. The same service, handed over at the aircraft, as at every airport.
When a charter flight lands at CYIF, the brief is usually small and precise. Business jet catering, corporate jet catering and charter flight catering from St-Augustin start with the galley type; a private jet chef builds a bespoke menu, and VIP flight catering or luxury inflight catering are served exactly as ordered.
A state visit aircraft catering request into CYIF is planned with the protocol office. Government flight catering and head of state flight catering are traceable, written down and delivered plane-side; VIP aviation catering keeps the same team on the same order from start to finish.
Kosher, halal, vegan, gluten free and other special meals are cooked and packed as a separate procedure, not a label. On a coast where seafood and flour dominate, allergen free dishes are prepared on their own board and sealed, kids meals are boxed by seat number, and each request is checked with you before anything is cooked for CYIF.
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.
For a long wait on the Quebec coast, crew catering is worth ordering ahead: flight crew meals and pilot meals, packed as crew meal boxes, cost the same as any item. Cockpit meals are easy to eat in a seat, different meals for pilots are on request, and cabin crew meals are labelled separately.
FBO catering at CYIF is handed over at the aircraft by your handling agent. Catering delivery to the FBO means the order meets the general aviation terminal door, and ground handling catering follows your slot. We brief the handling agent catering so nobody guesses what goes where.
St Augustin handles turboprops and light to midsize jets, so aircraft provisioning is usually done by hand at the cabin door rather than with a high loader. We confirm your type first, because the galley catering and airside catering delivery follow from the door height and the galley you have. Heavier aircraft are flagged early so airside catering delivery is arranged through your handling agent.
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.
CYIF sits 20 ft above sea level on the Quebec coast and works as a small business aviation hub for medevac, general aviation and the occasional charter. Airport catering at St-Augustin is packed ahead, FBO services take the order at the terminal, and ground handling services carry it to the aircraft.
For a remote trip, St-Augustin works as a business aviation hub on a small scale: inflight catering, in-flight catering and aviation catering are planned before wheels-up. Business aviation catering and executive jet catering for a small party, diplomatic flight catering cleared through protocol, and cabin crew meals boxed apart follow the same routine as at any other field.
As a Canadian airfield used as a business aviation hub, CYIF applies federal food-import rules to anything arriving from abroad, and customs is cleared through your handling agent. A domestic leg inside Quebec is lighter. Tell us the route and we explain what can be loaded.
Average rating from the cabin crew and pilots we cater for.
“We kept the passenger brief simple at CYIF: vegetable tartlets and a dessert selection for 9 guests, organised with a small galley worktop in mind. I needed the desserts checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The note about the sauces was easy to spot, and we could brief the rest of the team quickly. With business aviation catering, careful attention to portion planning matters as much to our crew as the menu itself.”
“Between cabin checks at YIF, I coordinated a charcuterie board and fresh bread for 2 guests and explained our concerns about an evening cabin service. The Galley Girls labelled the sandwiches in line with our brief, so the cabin team could identify the relevant portions quickly. Keeping the side dishes identifiable helped the colleague taking over service understand the order without another long explanation. My main takeaway from this jet catering order was the practical approach to portion planning.”
“On this departure from St Augustin Airport, 5 passengers had chosen a charcuterie board and fresh bread, and a small galley worktop needed to be reflected in the order. The Galley Girls kept the crew provisions separate from the finishing elements, which gave us control over the final presentation. For our team, the strongest part of their VIP flight catering was how they handled storage requirements. We could finish the main courses as each guest was ready, rather than laying everything out at once.”
The cost is set by the meals you pick. A child's meal or an allergen free dish is prepared separately and priced as such, while shared private jet platters are the economical route. We quote your specific menu for CYIF, invoiced like any order.
We ask first about duty time: that decides whether a hot dish or a cold box makes sense for your wait at CYIF. Lead time then follows, and last-minute orders are handled without fuss.
The length of your turnaround matters more than the airport itself. Catering for an international arrival into CYIF is declared and handled through your handling agent, while a short domestic stop is simpler. Share your slot and we adjust.
Yes, within customs rules, yet a local item such as bog berries or Gulf crab from St-Augustin often beats what you would bring. Order it with us and it arrives packed for your galley.
Catering is not part of the charter here. Order it separately, and we handle the customs and import side for your route into CYIF, so the menu you choose can be served.
Tail, pax and diets — a flight attendant takes it from there, day or night.
