[with non-pork alternatives that will disappear from November].
Tuesday 13 October Starter: Pork liver mousse and cornichon pickle [or chicken pâté] with navette (Marseille orange-flower biscuit)
Main course: Organic blanquette de veau (veal stew), rice
Dessert: Organic apple
Thursday 15 October Starter: Potted salmon and Swedish bread
Main course: Roast pork [or turkey ham], peas and carrots in yoghurt sauce
Dessert: Banana
Thursday 22 October Starter: Green salad with vinaigrette dressing
Main course: Tartiflette (a traditional Alpine gratin of potato mixed with bacon and reblochon cheese) [or pork-free tartiflette]
Dessert: Natural yoghurt, low-sugar apple and vanilla compote