Sample menus for state school lunches in Chilly-Mazarin

[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

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