Catering to your aircraft in Val-d'Or.
At Val-d'Or the apron is cold for much of the year, and the galley gets what the crew can finish in a single pass. We cook and pack for it, so the guests get a real meal at altitude.
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.
Abitibi is lake, forest and farmland, and its tables show it. A private jet menu out of Val-d'Or leans on local specialities: Quebec cheeses from nearby fromageries, maple in every form, wild-game terrines, lake fish and root vegetables. Private jet food built from this region travels well when it is chosen for the galley, so we pack the cold items for slicing and the hot ones for the oven. An inflight menu for Quebec guests often starts with a tourtiere or a cretons plate, and local specialities from Val-d'Or give a mining charter something it will remember.
Quebec's Abitibi region gives a private jet menu its own character. Think maple-glazed salmon, tourtiere, smoked trout, sheep and goat cheeses, wild blueberries and sourdough from regional bakers. Private jet food from Val-d'Or is planned around the galley you actually have: pies are cut for service, sauces travel apart, cold boards stay chilled. The inflight menu can lean fully on local specialities, or blend them with classic international plates for guests flying on to other cities in Canada.
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.
Val-d'Or sits in the Abitibi mining belt, and the traffic at CYVO follows it: geologists, mine executives and charter crews arriving in parkas. Private jet catering here is mostly a question of what survives a cold apron, and inflight catering for these flights leans on soups, sandwiches and hot mains. In-flight catering is handed over at the FBO, aviation catering for business aviation catering clients and executive jet catering trips follows the same plan, and diplomatic flight catering or cabin crew meals can be added to the order.
Business jet catering at Val-d'Or follows the mining calendar: executives flying in for site visits, corporate jet catering for quick returns, charter flight catering for groups of geologists. A private jet chef builds a bespoke menu around the plane and the passengers, VIP flight catering is handled with discretion, and luxury inflight catering uses Abitibi produce wherever possible.
When a state delegation lands at CYVO, government flight catering is planned with protocol first. Head of state flight catering, VIP aviation catering and state visit aircraft catering all go through the same checks: traceable products, a named team and complete discretion.
Allergens hide in different places on a Quebec table: cretons and tourtiere carry pork fat and wheat, maple desserts often carry nuts and dairy. For special meals at Val-d'Or we build the plate from scratch rather than adapting a standard dish. Vegan, kosher, halal, gluten free, allergen free and kids meals are each prepared and packed on their own, and the seat number travels on the lid.
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.
Waiting on the apron in Val-d'Or in January, the crew wants something hot. Crew meals, flight crew meals and pilot meals are ordered with the flight, and crew catering is invoiced separately. Cockpit meals are packed to be eaten one-handed, crew meal boxes suit the early departure, and different meals for pilots are prepared on request. Cabin crew meals come labelled CREW.
Your handling agent at CYVO knows where the van can stand in snow. FBO catering is delivered to the general aviation terminal or plane-side, and catering delivery to the FBO is arranged around your slot. Ground handling catering and handling agent catering are one coordinated order.
Business aircraft flying into CYVO are mostly light and midsize jets, so galley catering is rarely a high-loader question here. When a larger type arrives, airside catering delivery is agreed with the handling agent in advance, and aircraft provisioning is planned around the door height and galley layout of that aircraft. Tell us the type and we adapt the packing.
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.
CYVO is the main commercial airport of the Val-d'Or area, with scheduled service alongside a steady flow of corporate and charter movements. General aviation traffic uses the general aviation terminal, where FBO services and ground handling services are arranged around cold-weather handling, and airport catering for these flights follows the same plan.
Business aviation at Val-d'Or is tied to the mining economy, and inflight catering here runs from simple boxes to plated service. In-flight catering, aviation catering and business aviation catering all go through the same order. Executive jet catering for mine executives, diplomatic flight catering for the rare delegation and cabin crew meals can be ordered together, with crew meals added on request. FBO services and ground handling services on the field are used to the winter rhythm. As a business aviation hub it is small, but it is busy.
International arrivals at CYVO clear Canadian border services, and food import rules are strict, so it helps to settle provisioning with your handling agent early. FBO services and ground handling services at the field can tell you what may stay aboard. Ordering locally avoids carrying restricted items across the border.
Average rating from the cabin crew and pilots we cater for.
“The cabin briefing at CYVO included 6 passenger meals, a request for mini sandwiches and individual desserts, and instructions addressing a short ground stop. The Galley Girls prepared the desserts for assembly in the galley, with the accompanying elements easy to locate. We could finish the main courses as each guest was ready, rather than laying everything out at once. The order made flight catering services feel manageable because the storage requirements had been considered beforehand.”
“An order of beef fillet with roasted potatoes for 7 people at YVO had to be organised around a family lunch request. The Galley Girls used a readable packing list for the crew provisions, which helped when two colleagues checked the order together. Keeping the fruit plates identifiable helped the colleague taking over service understand the order without another long explanation. I would discuss airline catering with them again, especially when final order confirmation needs careful coordination.”
“Food presentation mattered to our 4 guests, but several individual meal preferences also had to be considered when organising avocado toast components and breakfast fruit at Val-d'Or Airport. The desserts from The Galley Girls were organised around the cabin plan, with the later service items kept apart. I would discuss crew meals with them again, especially when cabin service sequence needs careful coordination. The starters were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
Cost is set by the menu you pick, the number of guests, and how many meals the crew needs while the aircraft sits at CYVO. Maple and local cheeses add little, wild game adds more. Tell us the flight plan and we quote.
Turnaround length is the real factor at Val-d'Or Airport. A short stop means pre-finished food, a longer stop means more choice. We handle last-minute orders too.
One local product, Quebec maple, tells you how it works: it is produced here, packed here and goes straight to your FBO. For flights arriving from abroad, Canadian food-import rules apply and your handling agent can clarify what may stay aboard.
Check Canada's food-import rules before loading anything abroad. If in doubt, order for Val-d'Or from us and leave your own provisions out of the customs conversation.
No, it sits outside the charter contract. A light jet with a small galley gets boxed items and a few oven-finished dishes; a larger cabin can take plated service.
Tail, pax and diets — a flight attendant takes it from there, day or night.
