toul. On the menu of school canteens from 2 to 6 May

Monday

Valcourt College and High School: seasonal vegetables / rosette / country pate / tabbouleh / pasta salad / bacon salad / melon / watermelon, fish fillet with seafood sauce / toulouse sausage, carrots / parsley potatoes, cheese / natural yogurt, sweet farm, seasonal fruits.

Vatelot school complex: tabbouleh/endive vinaigrette, Obernois cervelas/Andalouse hard-boiled eggs, ratatouille/garlic steamed potato cubes, coulommiers/emmentaler, flavored yogurt/seasonal fruit.

Cugnot High School: tzatziki-style cucumber/crepe stuffed with mushrooms, grilled chipolatas/italian fish fillet, baked white beans/ salsify with cream, fromage blanc on a bed of red fruit/assorted cheeses, vanilla cream/red fruit panna cotta.

Majorelle High School: raw vegetables/mixed/varied salads, grilled ham with Madeira/Toulouse sausage/grilled fish fillet/cheese omelette, potato and asparagus gratin, cheeses/yogurt/cottage cheese, varied desserts/fresh fruit.

College Croix-de-Metz: celeriac remoulade/salmon rillettes, minced beef/pancakes with cheese, carrot au jus, yoghurt/cheese, apple pie/fruit.

Tuesday

Valcourt College and High School: vegetarian menu: seasonal raw vegetables, Mexican style red beans/coconut bean curry, grated homemade potatoes, cheese/sweet yogurt, seasonal fruits/snow eggs/fruit yogurt/Belle-Hélène pear/white cheese/cream dessert/petits suisses.

Vatelot school complex: green bean salad/surimi mayonnaise, roast chicken au jus, mashed potatoes/green beans, brie/melted cheese, seasonal fruit/apple-banana compote.

Cugnot High School: Lamb’s lettuce-beet salad/rice à la niçoise, minced chicken with lemon/cervelas Obernois, gratin dauphinois, camembert/cheese assortment, apple-banana compote/organic chocolate cream.

Majorelle High School: raw vegetables/mixed/varied salads, oriental skewer/silly chimichurri turkey y-leaf/breaded fish aiguillette/leek tart, cheeses/yogurt/curd cheese, varied desserts/fresh fruit.

College Croix-de-Metz: Hard-boiled eggs mayonnaise/tomato vinaigrette, fish fillet with mussels, rice pilaf, yogurt/cheese, fruit/fruit in syrup.

Wednesday

Valcourt College and High School: seasonal vegetables, duck leg with orange, roasted potatoes, cheese/sweet yogurt, seasonal fruit/raspberries with whipped cream/yogurt/cream jar.

Majorelle High School: raw vegetables/mixed/varied salads, turkey fricassee, cranberries and walnuts, salardaise potatoes, cheeses/yogurts/curd cheese, varied desserts/fresh fruit.

College Croix-de-Metz: vegetarian meal: grated carrot, cheese omelette, fries, yogurt/cheese, floating island.

Today

Valcourt College and High School: Green day.

Vatelot school complex: vegetarian menu: tomato vinaigrette/mix salad, lentil and mushroom penne, white tomme/Edam cheese, lemon cake/seasonal fruit.

Cugnot High School: mimosa eggs/liver cream, gherkins, Madeira ham/Viennese turkey cutlet, semolina/ratatouille, laughing cow/assorted cheeses, brownies/tiramisu.

Majorelle High School: raw vegetables/mixed/varied salads, breaded fish skewers/Tex Mex minced beef/panzotti with provolone, buttered pasta, cheeses/yogurt/cottage cheese, varied desserts/fresh fruit.

College Croix-de-Metz: Emmentaler/charcuterie green salad, fried duck/wheat breadcrumbs, parsley potatoes, yogurt/cheese, fruit in syrup/fruit.

Friday

Valcourt College and High School: seasonal raw vegetables, tandoori-style chicken fillet/fish fillet with lemon sauce, green beans/potatoes, cheese/sweet yogurt, seasonal fruit/chocolate mousse/flavored yogurt/Liège/Organic fruit yogurt from Lorraine/Cream Lorraine organic dessert.

Vatelot school complex: Mediterranean grated celeriac/hard-boiled eggs with mayonnaise, hoki fillet with saffron sauce, Creole rice/parsley cauliflower, small garlic and herb moulds/small regular moulds, pie topped with caramel/seasonal fruit.

Cugnot High School: flamekueche broccoli cheddar almonds/shrimp fritters, fish fillet with curry/beef fricadelle with tomato, rice with vegetables, sweet yogurt/assortment of cheeses, fruit in syrup/custard tart.

Majorelle High School: raw vegetables/mixed/varied salads, freshly baked hake fillet/chopped steak/vegetable parmentier, vegetable julienne, cheeses/yogurt/cottage cheese, varied desserts/fresh fruit.

College Croix-de-Metz: mixed mayonnaise/cucumber vinaigrette, minced pork with mustard/crispy cheese, parsley green beans, yogurt/cheese, fruit/pastry.

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