What are middle and high school students going to eat in Toul schools this week? Here is the answer, day by day. What also draw ideas for those who rack their brains every day to diversify family meals.
14:00 | updated at 11:31
Monday
Admiral-de-Rigny College: green salad/asparagus vinaigrette with herbs/vosgienne salad/rosette, beef estouffade/blanquette of fish/pan-fried cheese vegetables/chard ribs/pan-fried homemade vegetable pasta, munster cheese/local natural yogurt, semolina cake/gourmet fromage blanc /fruit/fruit yogurt.
College and high school Valcourt: seasonal raw vegetables/endives/rosette/roast beef/Lorraine white ham/green salad, fish fillet with saffron sauce/tandoori-style turkey sauté, cauliflower gratin, cheese/farm yoghurt, fruit.
J.-B. Vatelot school complex: Beetroot vinaigrette/heart of palm vinaigrette, roast chicken au jus (onions, garlic, Provencal herbs), cauliflower fritters/mashed potatoes, Carré de l’Est/small molded cheese, flavored yogurt/seasonal fruit.
Cugnot High School: egg with tuna/cottage cheese with vegetables, cordon bleu/fish and chips, southern pan-fried, cheese, compote/pot of lemon cream.
Majorelle High School: raw vegetables/mixed salads/varied salads, grilled pork with orange honey/meunière fish fillet/wheat cutlet, peas, carrots, cheeses/yogurts/cottage cheese, varied desserts/fresh fruit.
College Croix-de-Metz: Hard-boiled eggs with mayonnaise/country terrine, pan-fried trout, parsley carrots, yoghurt/cheese, fruit in syrup/snow eggs.
Mardi
Admiral-de-Rigny College: green salad/farmhouse terrine/macedonia/tabbouleh, chipolatas/white sausages/haddock with tomato, vegetable gratin/mashed potatoes/green beans, emmental/local natural yoghurt, flan tart/banana whipped cream/fruit/yoghurts with fruits.
College and high school Valcourt: seasonal raw vegetables, creamed chicken fillet/roast pork, Pilaf-style organic rice, cheese/farm yoghurt, fruit/desserts, farm yoghurt/mousse/chicken Swiss/flavored yoghurt/snow eggs.
J.-B. Vatelot school complex: Cheese pancakes/mushroom pancake, fillet of hake with lemon sauce (saffron, lemon, cream, lemon juice), garden vegetables (carrots, peas, turnips)/parsley potatoes, boud’chou/Fresh rack, island floating/seasonal fruit.
Cugnot High School: grapefruit-shrimp-avocado/frisée with bacon, pasta gratin Bolognese/spinach goat cheese lasagna, gouda/cheese, vanilla-chocolate flan/fresh fruit.
Majorelle High School: raw vegetables/mixed salads/varied salads, ground beef/chicken cutlet with cornflakes/polenta au gratin, mixed beans, cheeses/yogurts/cottage cheese, varied desserts/fresh fruit.
College Croix-de-Metz: Beets and corn/salmon rillettes, chipolatas/cheese and wheat crisps, mashed potatoes, yoghurt/cheese, fruit.
Wednesday
College and high school Valcourt: seasonal raw vegetables, back of cod and its chorizo emulsion, vegetable charlotte/steamed potatoes, organic sweetened plain cheese/yoghurt, seasonal fruit/raspberries with whipped cream/pot of cream/yogurt.
Majorelle High School: raw vegetables/mixed salads/varied salads, Toulouse sausage/cheese omelet, Sarladaise potatoes, cheeses/yogurts/cottage cheese, varied desserts/fresh fruit.
College Croix-de-Metz: tomato vinaigrette, mushroom and chickpea risotto, yogurt/cheese, chocolate mousse.
THURSDAY
Admiral-de-Rigny College: Creole menu: green salad/tomatoes with prawns/vegetable pickles/guacamole with tortillas/Creole salad with mango and crab, mashed beef with eggplant/pork curry with coconut milk/curry of fish duo, Creole rice/roasted sweet potatoes with garlic and thyme, local natural yogurt/tome du saintois with wild garlic, cinnamon apple muffins/lemon meringue pie/soft cinnamon and vanilla cake/fruit yogurts.
College and high school Valcourt: Seasonal raw vegetables/endives/tomatoes with tuna/shrimp cocktail/plate of white ham from Lorraine/ham roulade, sautéed pork/braised beef, organic pasta, cheese/natural organic yoghurt, seasonal fruits.
J.-B. Vatelot school complex: coleslaw/eggs mayonnaise, chuck of beef with Dijon sauce (mustard, cream, onions), rice/ratatouille, gold ingot/camembert, chocolate cake/seasonal fruit.
Cugnot High School: Butter rosette and gherkins/mixed salad, Bordeaux fish steak/sautéed pork with curry, parsley potatoes, roundel/cheese, pastry flan/chocolate mousse.
Majorelle High School: Italian day.
College Croix-de-Metz: Garlic sausage/tuna rillette, breaded fish, julienned vegetables, yoghurt/cheese, fruit.
Friday
Admiral-de-Rigny College: green salad/rice salad/potato salad/celeriac remoulade, fish of the day/chicken cutlet with curry, couscous semolina/parsley tomatoes, local natural yogurt/fresh cheese, fruit salad/fruit/fruit yogurt.
College and high school Valcourt: seasonal raw vegetables, croc’veggie/omelette, green beans/potatoes, organic sweetened natural cheese/yoghurt, fruits/Belle-Hélène pears, cottage cheese/dessert cream/fruit yoghurt/pot of cream.
J.-B. Vatelot school complex: vegetarian menu: cucumber vinaigrette/butter radish, penne beans, paprika and coconut (penne pasta, white beans, carrots, coconut milk, peppers, onions, garlic, sage, paprika), Laughing cow/goat cheese dish, sweet plain yoghurt/seasonal fruit.
Cugnot High School: rice salad/charcuterie, Tuscan-style chicken piccata/grilled Madeira ham, carrots with cream, Laughing Cow/cheese, homemade nugget brioche/ice cream bar.
Majorelle High School: raw vegetables/mixed salads/varied salads, chicken piccata/cheese steak, rice pilaf, cheeses/yogurts/cottage cheese, varied desserts/fresh fruit.
College Croix-de-Metz: cucumber vinaigrette/grapefruit with crab, minced chicken with pepper/tripe à la mode de Caen, pasta, yoghurt/cheese, compote.
