Présentation
Les frais de scolarité comprennent un repas équilibré cuisiné chaque jour dans nos locaux (4 déjeuners par semaine pour les élèves des sections maternelle et élémentaire ; 5 déjeuners par semaine pour les élèves de la section secondaire).
Le chef du restaurant scolaire du CFBL élabore des menus équilibrés avec la collaboration de notre infirmière. Il travaille avec des produits frais. Chaque jour, l’équipe de restauration sert une soupe faite maison, des plats chauds au choix, dont un végétarien avec les légumes d’accompagnements et des desserts variés (fruits, compote maison ou un gâteau). Les menus sont pensés pour être équilibrés, nutritifs et durables, tout en encourageant les élèves à découvrir de nouveaux aliments.
Repas préparés maison dans notre cuisine.
Une option végétarienne chaque jour, avec des lundis 100 % végétariens.
Choix variés : plats chauds, salades, pâtes, soupe, produits laitiers et fruits frais.
Portions adaptées pour limiter le gaspillage alimentaire.
Pain frais et eau aromatisée (menthe ou fruits - sans sucre ajoutés) disponibles quotidiennement.
La société Holroyd Howe, spécialiste de la restauration scolaire en Grande-Bretagne a reçu en 2015 le prix Catey pour Education Caterer of the Year récompensant notamment la mise en place de menus innovants et frais à travers ses écoles.
Allergies et régimes alimentaires
Le CFBL est une école sans fruits à coque et applique des procédures strictes pour la prise en charge des allergies médicales.
Les allergies et intolérances doivent être médicalement diagnostiquées et déclarées dès que possible.
Les élèves concernés sont identifiés par des systèmes visuels clairs.
Les repas sont servis par des personnels formés et vérifiés à plusieurs étapes.
Des traitements d’urgence sont disponibles sur site.
La cantine est un espace sécurisé et bienveillant, où chaque élève peut manger en toute confiance.
Pour en savoir plus sur le fonctionnement de la cantine, vous pouvez consulter l’article « Comment fonctionne la cantine du CFBL ? » ci-dessous, ou visionner notre vidéo.
Menus du mois
Senior
Category | Monday 4 May | Tuesday 5 May | Wednesday 6 May | Thursday 7 May | Friday 8 May |
|---|---|---|---|---|---|
Soup | Bank Holiday | Leek & Potato | Asparagus & Spinach | Fennel Tasting Table | Fennel & Dill |
Main 1 | Bank Holiday | Roast Turkey, | Pasta | Baked Fish | Sweet & Sour Chicken |
Main 2 | Bank Holiday | Grilled Tofu, | Pasta | Fishless Fingers | Sweet & Sour Tempeh |
Sides | Bank Holiday | Couscous | Roast Courgettes & Tomatoes | Sweet Potato Chips | Noodles |
Dessert | Bank Holiday | Fruit Compote | Jelly | Cheese | Lemon Drizzle Cake |
Every day: Homemade bread baked daily, selection of fruits.
Early Years
Category | Monday 4 May | Tuesday 5 May | Wednesday 6 May | Thursday 7 May | Friday 8 May |
|---|---|---|---|---|---|
Main 1 | Bank Holiday | Roast Turkey, | Pasta | Fish Fingers | Roast Chicken |
Main 2 | Bank Holiday | Grilled Tofu, | Pasta | Fishless Fingers | Roast Tempeh |
Crudités | Bank Holiday | Carrots | Cucumber | Carrots | Cucumber |
Sides | Bank Holiday | Couscous | Roast Courgettes & Tomatoes | Sweet Potato Chips | Noodles |
Dessert | Bank Holiday | Fruit Compote | Jelly | Cheese | Lemon Drizzle Cake |
Every day: Homemade bread baked daily, selection of fruits.
Salad Bar
From the Hot Counter - Pasta Salads
Category | Monday 4 May | Tuesday 5 May | Wednesday 6 May | Thursday 7 May | Friday 8 May |
|---|---|---|---|---|---|
Pasta Salads | Roast Aubergine & Mint | Sweet Corn & Peppers | Red Pesto & Peas | Courgette & Fennel | Tomato, Basil & Mozzarella |
Daily Salads from the Buffet
Category | Monday 4 May | Tuesday 5 May | Wednesday 6 May | Thursday 7 May | Friday 8 May |
|---|---|---|---|---|---|
Salad Items | Tomatoes, Cucumber, Carrots, Lettuce | Tomatoes, Cucumber, Carrots, Lettuce | Tomatoes, Cucumber, Carrots, Lettuce | Tomatoes, Cucumber, Carrots, Lettuce | Tomatoes, Cucumber, Carrots, Lettuce |
Grain Salads & Protein of the Day | Greek Style Barley with Eggs | Farro & Roast Peppers with Turkey | Quinoa & Roast Broccoli with Tofu | Spelt & Cherry Tomato with Air Dried Beef | Freekeh & Vegetables with Sardines |
Super Food Salads | Kale & Roast Carrots | Roasted Beetroot & Celery | Rocket, Sweetcorn & Tomatoes | Edamame, Cucumber & Radish | Spinach Caesar |
Plant Based Protein Salads | Red Kidney Beans | Chick Peas | Borlotti Beans | Lentils | Butter Beans |
Salad Toppings (Daily)
Category | All Week |
|---|---|
Plant Based Salad Seasoning | Popped Amaranth Grains |
Omega Oil Support | Avocado Oil |
Plant Based Protein Boost | Selection of Homemade Hummus & Pea Protein |
Power-Up Protein & Probiotic | Kefir |
Waste Less Toppings | Crispy Vegetable Peelings |
Hydration Station
Category | All Week |
|---|---|
All Week | Mint & Lime |
Senior
Category | Monday 11 May | Tuesday 12 May | Wednesday 13 May | Thursday 14 May | Friday 15 May |
|---|---|---|---|---|---|
Soup | Beans Around The World - India | Vegan Cauliflower | World Hummus Day | Vegan Tomato | Vegan Broccoli & Watercress |
Main 1 | Yellow Lentil Dal | Grilled Portuguese Style Piri Piri Chicken | Roast Turkey in Sumac | Roast Garlic Chicken, | Salt & Pepper Squid |
Main 2 | Chickpeas in Tomato Sauce with Vegetables & Garam Masala | Grilled Portuguese Style Piri Piri Quorn & Black Beans | Roast Tofu in Sumac & Chickpeas | Roast Garlic Quorn, | Fishless Fingers |
Sides | Rice | Bulgur Wheat | Bombay Potatoes | Couscous | Noodles |
Dessert | Fruit Compote | Orange Cake | Jelly | Summer Berry Cake | Cheese |
Every day: Salt Awareness Week
Homemade bread baked daily, selection of fruits.
Early Years
Category | Monday 11 May | Tuesday 12 May | Wednesday 13 May | Thursday 14 May | Friday 15 May |
|---|---|---|---|---|---|
Main 1 | Yellow Lentil Dal | Roast Chicken | Roast Turkey in Sumac | Roast Chicken | Fish Fingers |
Main 2 | Red Kidney Bean Curry | Roast Quorn | Roast Tofu in Sumac & Chickpeas | Roast Quorn | Fishless Fingers |
Crudités | Cucumber | Carrots | Cucumber | Carrots | Cucumber |
Sides | Rice | Bulgur Wheat | Bombay Potatoes | Couscous | Noodles |
Dessert | Fruit Compote | Orange Cake | Jelly | Yoghurt Pot | Cheese |
Every day: Homemade bread baked daily, selection of fruits.
Salad Bar
From the Hot Counter - Pasta Salads
Category | Monday 11 May | Tuesday 12 May | Wednesday 13 May | Thursday 14 May | Friday 15 May |
|---|---|---|---|---|---|
Pasta Salads | Rocket & Aubergine | Mushrooms & Peas | Green Pesto & Tomatoes | Tuna & Sweetcorn | Grilled Vegetables |
Daily Salads from the Buffet
Category | Monday 11 May | Tuesday 12 May | Wednesday 13 May | Thursday 14 May | Friday 15 May |
|---|---|---|---|---|---|
Salad Items | Tomatoes, Cucumber, Carrots, Lettuce | Tomatoes, Cucumber, Carrots, Lettuce | Tomatoes, Cucumber, Carrots, Lettuce | Tomatoes, Cucumber, Carrots, Lettuce | Tomatoes, Cucumber, Carrots, Lettuce |
Grain Salads & Protein of the Day | Quinoa & Courgettes with Boiled Eggs | Farro & Roast Vegetables with Tofu | Freekeh, Herbs & Pomegranate with Turkey | Spelt, Olives & Cucumber with Sardines | Barley & Sweet Potatoes with Air Dried Beef |
Super Food Salads | Rainbow Edamame | Red Onion, Spinach & Roast Aubergine | Squash & Beetroot | Roast Fennel & Kale | Radish & Rocket |
Plant Based Protein Salads | Chickpeas | Butter Beans | Lentils | Red Kidney Beans | Cannellini Beans |
Salad Toppings (Daily)
Category | All Week |
|---|---|
Plant Based Salad Seasoning | Pea Protein |
Omega Oil Support | Avocado Oil |
Plant Based Protein Boost | Selection of Homemade Hummus & Roast Chickpeas |
Power-Up Protein & Probiotic | Lemon & Herbs Silken Tofu |
Waste Less Toppings | Crispy Vegetable Peelings |
Hydration Station
Category | All Week |
|---|---|
All Week | Orange & Lemon |
Senior
Category | Monday 18 May | Tuesday 19 May | Wednesday 20 May | Thursday 21 May | Friday 22 May |
|---|---|---|---|---|---|
Soup | Beans Around The World - Hong Kong | Vegan Tomato | World Bee Day | Vegan Cabbage & Peas | Vegan Chickpea |
Main 1 | Tofu & Black Beans Stir Fry with Vegetables | BBQ Turkey | Chilli con Carne | Sauteed Chicken | Baked Fish |
Main 2 | Aubergine, Potatoes & Peppers Stir Fry | BBQ Quorn & Red Kidney Beans | Vegan Chilli | Sauteed Tempeh | Fishless Fingers |
Sides | Rice with Soy Beans & Ginger | Bulgur Wheat | Couscous | Noodles | Chips |
Dessert | Cheese | Apple Yoghurt Cake | Fruit Compote | Vanilla & Caramel Cake | Jelly |
Every day: Homemade bread baked daily, selection of fruits.
Early Years
Category | Monday 18 May | Tuesday 19 May | Wednesday 20 May | Thursday 21 May | Friday 22 May |
|---|---|---|---|---|---|
Main 1 | Tofu & Black Beans Stir Fry with Vegetables | Roast Turkey | Minced Beef | Sauteed Chicken | Fish Fingers |
Main 2 | Aubergine, Potatoes & Peppers Stir Fry | Roast Quorn | Vegan Mince | Sauteed Tempeh | Fishless Fingers |
Sides | Rice | Bulgur Wheat | Couscous | Noodles | Chips |
Crudités | Cucumber | Carrots | Cucumber | Carrots | Cucumber |
Dessert | Cheese | Yoghurt Pot | Fruit Compote | Vanilla & Caramel Cake | Jelly |
Salad Bar
From the Hot Counter - Pasta Salads
Category | Monday 18 May | Tuesday 19 May | Wednesday 20 May | Thursday 21 May | Friday 22 May |
|---|---|---|---|---|---|
Pasta Salads | Cauliflower & Capers | Asparagus & Spinach | Tomatoes & Peas | Noodles with Grilled Courgette | Spring Vegetables |
Daily Salads from the Buffet
Category | Monday 18 May | Tuesday 19 May | Wednesday 20 May | Thursday 21 May | Friday 22 May |
|---|---|---|---|---|---|
Salad Items | Tomatoes, Cucumber, Carrots, Lettuce | Tomatoes, Cucumber, Carrots, Lettuce | Tomatoes, Cucumber, Carrots, Lettuce | Tomatoes, Cucumber, Carrots, Lettuce | Tomatoes, Cucumber, Carrots, Lettuce |
Grain Salads | Farro with Sweet Potato & Sardines | Barley, Carrots & Roast Tomatoes with Turkey | Spelt & Roasted Aubergine with Eggs | Freekeh & Green Beans with Air Dried Beef | Quinoa, Seaweed, Ginger & Carrots with Tofu |
Super Food Salads | Baby Spinach & Orange | Cauliflower & Rocket | Beetroot & Melon | Roasted Courgette & Kale | Edamame, Cucumber & Cabbage |
Plant Based Protein Salads | Butter Beans | Lentils | Red Kidney Beans | Chickpeas | Black Beans |
Salad Toppings (Daily)
Category | All Week |
|---|---|
Plant Based Salad Seasoning | Nutritional Yeast & Seeds |
Plant Based Protein Boost | Selection of Homemade Hummus & Roast Beans |
Omega Oil Support | Avocado Oil |
Power-Up Protein & Probiotic | Cottage Cheese |
Waste Less Toppings | Crispy Vegetable Peelings |
Hydration Station
Category | All Week |
|---|---|
All Week | Apple & Lemon |
Senior
Category | Monday 1 June | Tuesday 2 June | Wednesday 3 June | Thursday 4 June | Friday 5 June |
|---|---|---|---|---|---|
Soup | Beans Around The World - China | Vegan Leek & Potato | Vegan Asparagus & Spinach | Pomegranate Tasting Table | Vegan Butternut Squash |
Main 1 | Steamed Buns Filled with Adzuki Beans & Vegetables | Roast Turkey, | Pasta | Sweet & Sour Chicken | Baked Fish |
Main 2 | Stir Fried Vegetables, Black Beans & Tofu | Grilled Tofu, | Pasta | Sweet & Sour Tempeh | Fishless Fingers |
Sides | Rice | Couscous | Roast Courgettes & Tomatoes | Noodles | Bulgur Wheat |
Dessert | Fruit Compote | Marble Cake | Jelly | Cheese | Lemon Drizzle Cake |
Every day: Homemade bread baked daily, selection of fruits.
Early Years
Category | Monday 1 June | Tuesday 2 June | Wednesday 3 June | Thursday 4 June | Friday 5 June |
|---|---|---|---|---|---|
Main 1 | Steamed Buns Filled with Adzuki Beans & Vegetables | Roast Turkey, | Pasta | Roast Chicken, | Fish Fingers |
Main 2 | Stir Fried Vegetables, Black Beans & Tofu | Grilled Tofu, | Pasta | Roast Tempeh, | Fishless Fingers |
Crudités | Cucumber | Carrots | Cucumber | Carrots | Cucumber |
Sides | Chinese Style Mixed Vegetables | Couscous | Roast Courgettes & Tomatoes | Noodles | Bulgur Wheat |
Dessert | Fruit Compote | Yoghurt Pot | Jelly | Cheese | Lemon Drizzle Cake |
Every day: Homemade bread baked daily, selection of fruits.
Salad Bar
From the Hot Counter - Pasta Salads
Category | Monday 1 June | Tuesday 2 June | Wednesday 3 June | Thursday 4 June | Friday 5 June |
|---|---|---|---|---|---|
Pasta Salads | Roast Aubergine & Mint | Sweet Corn & Peppers | Red Pesto & Peas | Courgette & Fennel | Tomato, Basil & Mozzarella |
Daily Salads from the Buffet
Category | Monday 1 June | Tuesday 2 June | Wednesday 3 June | Thursday 4 June | Friday 5 June |
|---|---|---|---|---|---|
Salad Items | Tomatoes, Cucumber, Carrots, Lettuce | Tomatoes, Cucumber, Carrots, Lettuce | Tomatoes, Cucumber, Carrots, Lettuce | Tomatoes, Cucumber, Carrots, Lettuce | Tomatoes, Cucumber, Carrots, Lettuce |
Grain Salads & Protein of the Day | Greek Style Barley with Eggs | Farro & Roast Peppers with Turkey | Quinoa & Roast Broccoli with Tofu | Spelt & Cherry Tomato with Air Dried Beef | Freekeh & Vegetables with Sardines |
Super Food Salads | Kale & Roast Carrots | Roasted Beetroot & Celery | Rocket, Sweetcorn & Tomatoes | Edamame, Cucumber & Radish | Spinach Caesar |
Plant Based Protein Salads | Red Kidney Beans | Chick Peas | Borlotti Beans | Lentils | Butter Beans |
Salad Toppings (Daily)
Category | All Week |
|---|---|
Plant Based Salad Seasoning | Popped Amaranth Grains |
Omega Oil Support | Avocado Oil |
Plant Based Protein Boost | Selection of Homemade Hummus & Pea Protein |
Power-Up Protein & Probiotic | Kefir |
Waste Less Toppings | Crispy Vegetable Peelings |
Hydration Station
Category | All Week |
|---|---|
All Week | Mint & Lime |
Sondage cantine
Foire aux questions
Oui, tous les repas sont préparés maison dans la cuisine de l’établissement.
Oui, une option végétarienne est proposée chaque jour. Tous les repas du lundi sont végétariens, par choix des élèves (représentés par les éco-délégués) par souci d'écologie.
Une alternative est toujours disponible (pâtes, soupe, salades, produits laitiers, fruits), afin que chaque élève puisse manger un repas équilibré.
Les élèves ayant des allergies ou intolérances médicales sont identifiés et servis selon des protocoles stricts par des personnels spécialement formés.
Pour des raisons de sécurité, seules les allergies et intolérances médicalement diagnostiquées sont prises en charge. Des repas végétariens sont proposés, mais pas de menus halal ou casher.
Ces informations sont indispensables pour les sorties et voyages scolaires, notamment les séjours avec hébergement.
Les élèves sont encouragés à prendre la bonne quantité dès le départ. Un second passage pour les pâtes ou le buffet peut être possible si l’espace le permet (problématique de gestion des flux).
