Aller à :

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 5 février
Monday Tuesday Wednesday Thursday JAPAN Friday
Bread/Cheese Freshly baked bread, and a selection of cheeses will be available daily
Soup Spinach & Sweetcorn Classic Tomato Leek & Potato Celeriac & Cheese Miso Soup
Salad bar A wide selection of homemade salads are available from the salad bar
Main Meals Baked Fish Filet
& Lemon Sauce
Mince Lamb & Herbs Gratin Pork Mince Balls
& Tomato Sauce
Tomato & Parsley
Omelette
Pork Shogayaki
Orientale Beef Stew
Roast turkey
& Red Onion Gravy
Fish Gratin Roast Chicken Fish Filet teriyaki
Vegetarian Savoy Cabbage
Marmite
Vegetable Burger Leek & Mushroom
Tart
Butternut Squash Gratin Tempura veg
Side dishes Couscous
& Roast Veg
Pilaf Rice
& Butterbeans
Pasta & Green Beans Roast Potatoes
& Spinach
White Rice
& Sautéed vegetables
Dessert Cake of the Day (gluten, egg) Yoghurt (dairy) and fruit Cake of the Day (gluten, egg) Yoghurt (dairy) and fruit Cake of the Day (gluten, egg)
Yoghurt/ Fruit A 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 26 février
Monday Tuesday Wednesday Thursday MOROCCAN Friday
Bread / Cheese Freshly baked bread, and a selection of cheeses will be available daily
Soup Leek & Potato Peas & Carrot Broccoli & Cheese Tomato & Basil Harira soup
Salad Bar A wide selection of homemade salads are available from the salad bar
Main Meals Roast Pork
in Thyme Sauce
Diced Beef In Pepper Sauce Roast Chicken Fish Stew Chicken Tajine
Sautéed Chicken Baked Fish Filet Pork Sausage
& Mustard Sauce
Beef Burger Fish Tajine
Vegetarian Vegetable Burger Tomato & Cheese Quiche Vegetable Feuilleté Spinach & Peas
Gratin
Vegetable & Lemon Tajine
Side dishes Pilaf Rice
Creamy Spinach
Roast Potatoes
& Spicy Courgettes
Pasta & Ratatouille French Fries
& Vegetable Stew
Couscous
& Moroccan stew
Dessert Cake of the Day
(gluten, egg)
Yoghurt (dairy) and fruit Cake of the Day
(gluten, egg)
Yoghurt (dairy) and fruit Cake of the Day
(gluten, egg)
Yoghurt / Fruit A 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 5 mars
Monday VEGETARIAN Tuesday Wednesday Thursday SPANISH Friday
Bread / Cheese Freshly baked bread, and a selection of cheeses will be available daily
Soup Leek & Cream Potato & Cauliflower Classic Minestrone Onion & Curry Red Lentils & Coriander
Salad Bar A wide selection of homemade salads are available from the salad bar
Main Meals Baked Fish & Mushroom Sauce Cheese & Tomato Omelette Minced Pork Roll
With Apple gravy
Spicy Sausage
(MERGUEZ)
PAELLA
Roast Pork Sausage
& Mustard sauce
Arrabiata Pasta Fish Pie Diced Beef
Casserole
Pescadito Frito
Vegetarian Butternut squash
Marmite
Leek & cheese Quiche Carrot and Mushroom beignet Tomato & Aubergine
Gratin
Piquillo Peppers Stew
Side dishes Lentils
& Roasted Veg
Pasta
& Green Beans
Mashed Potato & ratatouille Couscous
& Chickpea stew
Rice & Pisto
Dessert Cake of the Day
(gluten, egg)
Yoghurt (dairy) and fruit Cake of the Day
(gluten, egg)
Yoghurt (dairy) and fruit Cake of the Day
(gluten, egg)
Yoghurt / Fruit A 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 12 mars
Monday Tuesday Wednesday Thursday GREEK Friday
Bread / Cheese Freshly baked bread, and a selection of cheeses will be available daily
Soup Courgette & Cream Roast Mix Peppers Spinach & Curry Classic Tomato Rice & Peas Soup
Salad Bar A wide selection of homemade salads are available from the salad bar
Main Meals Roasted Chicken
& Onion Jus
Spicy Bacon Classic Bolognese Lamb & Gravy Jerk Chicken
Catch Of The Day Sautéed Cumin Beef Classic Carbonara Quiche Lorraine Hawaiian Fish Casserole
Vegetarian Leek & Cauliflower
Gratin
Aubergine & Cheese Feuilleté Vegetable Frittata Vegetable Cake Quorn Mince Accras
Side dishes Couscous
& Peas and sweet corn
French fries
& Roasted Vegetables
Pasta
& Green Beans
Potato Purée
& Provençale Veg
Fried Rice
& Caribbean Veg Stew
Dessert Cake of the Day
(gluten, egg)
Yoghurt (dairy) and fruit Cake of the Day
(gluten, egg)
Yoghurt (dairy) and fruit Cake of the Day
(gluten, egg)
Yoghurt / Fruit A 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.