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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 à l’aide d’un nutritionniste. Il travaille avec des produits frais. Chaque jour, l’équipe de restauration sert une soupe faite maison, propose un « bar à salades », trois plats chauds au choix, dont un végétarien avec les légumes d’accompagnements et des desserts variés (fruits, compote maison ou un gâteau).

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.

Semaine du 4 février
MondayTuesdayWednesdayThursdayCHINESE NEW YEAR
Bread / CheeseFreshly baked bread, and a selection of cheeses will be available daily
SoupLeek & creamPotato & cauliflowerClassic minestroneOnion & curryNoodles & coriander
Salad BarA wide selection of homemade salads are available from the salad bar
Main MealsBaked fish
& leek sauce
Cheese & tomato omeletteMinced pork roll
with apple gravy
Spicy sausage
(merguez)
Chicken chow mein
Roast chickenPork sausageFish PieDiced beef
casserole
Cantonese fish
VegetarianVegetable
marmite
Caramelized onion & cheese tartCarrot and mushroom beignetTomato & aubergine
gratin
Crispy tofu
Side dishesLentils
& roast vegetables
Pasta
& green beans
Mashed potato
& ratatouille
Couscous
& chickpea stew
Fried rice
& sichuan beans
DessertCake of the dayYoghurt and fruitCake of the dayYoghurt and fruitCake of the day
Yoghurt / FruitA selection of homemade yoghurt, dessert pots and fruit pots, plus whole seasonal fresh fruit

The main courses in red above are those served to the GSM and CP pupils.

Semaine du 25 février
MondayTuesdayWednesdayThursdayCARIBBEAN Friday
Bread/CheeseFreshly baked bread, and a selection of cheeses will be available daily
SoupCourgette & creamRoast mixed peppersSpinach & curryClassic tomatoRice & peas soup
Salad barA wide selection of homemade salads are available from the salad bar
Main MealsSautéed chickenSpicy baconClassic bologneseLamb & gravyJerk chicken
Catch of the dayBeef casseroleClassic carbonaraQuiche lorraineHawaiian fish casserole
VegetarianLeek & cheese
beignet
Aubergine & carrot feuilletéVegetable frittataVegetable cakeQuorn mince accras
Side dishesCouscous
& peas and sweetcorn
French fries
& roasted vegetables
Pasta
& green beans
Potato purée
& Provençale veg
Fried rice
& Caribbean veg stew
DessertCake of the dayYoghurt and fruitCake of the dayYoghurt  and fruitCake of the day
Yoghurt/ FruitA selection of homemade yoghurt, dessert pots and fruit pots, plus whole seasonal fresh fruit

The main courses in red above are those served to the GSM and CP pupils.

Semaine du 4 mars
MondayAFRICAN TuesdayWednesdayThursdaySOUTH AFRI CAN Friday
Bread/CheeseFreshly baked bread, and a selection of cheeses will be available daily
SoupSpinach & cream (dairy)Sweet potato & spinachAsparagus & red onionWatercress

& curry

Mealie soup (corn soup)
Salad barA wide selection of homemade salads are available from the salad bar
Main MealsCatch of the day
(fish)
Spicy pork sausage (gluten)Cottage pie (dairy)Chipolatas sausageMinced lamb bobotie
(egg, dairy)
Cheese & tomato omelette (egg, dairy)African beef stewLamb feuilleté (gluten)White fish marmiteKalya e khass
(traditional chicken curry)
VegetarianGreen vegetable quiche
(gluten, egg, dairy)
Lentil bobotie (egg)Mushroom & chive risotto (dairy)Tomato & aubergine
tart (gluten)
South African veg curry
Side dishesPasta (gluten)
& peas and carrots
Couscous(gluten)
& Roasted Vegetables
Green salad
& Green Peas
Lentils
& green beans
Yellow rice
& South Beach cauliflower
DessertCake of the day (egg, gluten)Yoghurt (dairy) and fruitCake of the day (egg, gluten)Yoghurt (dairy) and fruitCake of the day (egg, gluten)
Yoghurt/ FruitA selection of homemade yoghurt, dessert pots and fruit pots, plus whole seasonal fresh fruit

The main courses in red above are those served to the GSM and CP pupils.

Semaine du 11 mars
MondayTuesdayWednesdayThursdayTUNISIAN Friday
Bread / CheeseFreshly baked bread, and a selection of cheeses will be available daily
SoupOnion & croutons (gluten)Celeriac & carrotLeek & potatoMushroom & chiveChickpeas & cumin
Salad BarA wide selection of homemade salads are available from the salad bar
Main MealsDiced chicken
& leek gravy
Fish casseroleClassic beef
bolognese
Roast pork loin
onion jus
Tunisian tagine
Roast bacon
& mustard sauce
Roast chicken
in tarragon jus
Carbonara
(dairy)
Daube of beefTunisian fish stew
VegetarianCheesy aubergine gratin (dairy)Leek & onion pie
(gluten, egg)
Peas & broccoli
(dairy)
Vegetable quiche
(egg, gluten dairy)
Vegetable tagine
Side dishesBulgur (gluten)
& green vegetables
Pilaf rice
& roast veg
Pasta (gluten)
& spinach
French fries
& steamed carrots
Couscous (gluten)
& Tunisian veg
DessertCake of the day (egg, gluten)Yoghurt (dairy) and fruitCake of the day (egg, gluten)Yoghurt (dairy) and fruitCake of the day (egg, gluten)
Yoghurt / FruitA selection of homemade yoghurt, dessert pots and fruit pots, plus whole seasonal fresh fruit

The main courses in red above are those served to the GSM and CP pupils.