Toul. On the menu of school canteens from November 21 to 25

Monday

Admiral-de-Rigny College: green salad/salmon rillettes/Vosges salad/celery remoulade, gruyere omelet, Indian dahl/coral lentils/fries, local natural yoghurt/St-Nectaire, apple sauce/eggs with snow/fruits/fruit yoghurts.

College and high school Valcourt: Seasonal raw vegetables/tomato with tuna/shrimp cocktail/green salad/mixed vegetables/pâté en croute/white ham, sautéed pork with Toul gray cheese/shredded forest turkey, organic Lorraine lentils, cheese/sweet plain yoghurt, fruit of the season.

J.-B. Vatelot school complex: beetroot vinaigrette/hard-boiled eggs mayonnaise, hake fillet with basil sauce (onions, basil, tomatoes), garden vegetables/steamed potatoes, brie/small molded cheese, praline dessert cream/seasonal fruit.

Cugnot High School: country terrine/carrots/cheese delicacy, sautéed pork with curry/hoki fillet with tarragon, butter pasta, organic Saint-Morêt/assortment of cheeses, fresh fruit salad/chocolate mousse.

Majorelle High School: raw vegetables/mixed salads/varied salads, rosemary lemon skewer/cordon bleu/Mexican bites/meunière fish fillet, mixed beans, cheeses/yogurts/cottage cheese, varied desserts/fresh fruit.

College Croix-de-Metz: celery remoulade/egg salad, cooking sausage/cheese omelet, lentils, yogurt/cheese, vanilla éclair/fruit.

Tuesday

Admiral-de-Rigny College: green salad/white cabbage/niçoise salad/hard-boiled egg with tuna, veal axoa/tuna croquettes with zucchini white butter/tomatoes stuffed with cheese, couscous semolina/Romanesco cabbage, emmental cheese/local natural yoghurt, pineapple with caramel/muffins pistachio/fruit/fruit yogurt.

College and high school Valcourt: vegetarian menu: seasonal raw vegetables, pasta from Alsace with homemade green pesto/tomato sauce – grated Emmental, cheese/sweet plain yogurt, seasonal fruits/Belle-Hélène pear/pot of cream/chocolate mousse/petits suisses/cottage cheese/fruit yogurt .

J.-B. Vatelot school complex: vegetarian menu: Potato salad/iceberg lettuce, omelette, ratatouille and quinoa, fresh rack/mimolette, flavored yoghurt/seasonal fruit.

Cugnot High School: Surimi potato salad/rillettes with gherkins, minced veal steak with parsley/Viennese cutlet, trio of vegetables, organic vanilla yogurt/assortment of cheeses, organic vanilla yogurt/assortment of cheeses, sweet donuts/pot of cream.

Majorelle High School: raw vegetables/mixed salads/varied salads, Bolognese tagliatelle/carbonara/smoked salmon/vegetarian, cheeses/yogurts/cottage cheese, varied desserts/fresh fruit.

College Croix-de-Metz: tomato vinaigrette/pâté en croute, fish fillet with capers, broccoli and potatoes, cream dessert/cheese, biscuits/fruit.

Wednesday

College and high school Valcourt: seasonal raw vegetables, deviled palette, duo of homemade mash, cheese/sweet plain yogurt, seasonal fruit/peach melba/homemade egg pudding/organic Lorraine yogurt.

Majorelle High School: raw vegetables/mixed salads/various salads, Marville chipolatas/chicken chunk/coconut milk fricassee, mashed potatoes, cheeses/yogurts/cottage cheese, varied desserts/fresh fruit.

College Croix-de-Metz: Piedmontese salad, beef bourguignon, pumpkin gratin, yogurt/cheese, fruit.

Thursday

Admiral-de-Rigny College: local organic menu: green salad/organic celery remoulade/organic grated carrots with tarragon vinegar, organic beef bourguignon/pork loin Dijon style, minced vegetables, pumpkin puree/pan-fried fresh vegetables, local yogurt/Le bon lorrain, applesauce/fruit/fruit yogurt.

College and high school Valcourt: Thanksgiving meal.

J.-B. Vatelot school complex: Japan special: marinated white cabbage (white cabbage, rice vinegar, soy sauce), shredded Japanese lacquered poultry (ginger, lemon juice, soy sauce), garlic zucchini/rice, coulommiers/melted cheese, Hanaricot cake (apple compote blackcurrant, red beans, almond powder).

Cugnot High School: chicken club sandwich/cervelas remoulade, turkey escalope with cream/Savoyard tartiflette, tajine-style wheat, organic fresh rack/assortment of cheeses, organic chocolate jelly milk/ice cream bar.

Majorelle High School: raw vegetables/mixed salads/various salads, couscous meatballs with beef and lamb/chicken/vegetable meatballs, cheeses/yogurts/cottage cheese, various desserts/fresh fruit.

College Croix-de-Metz: green salad/warm goat cheese, knacks/Louisiana hake loin, fries, yogurt/cheese, fruit/fruit cocktail.

Friday

Admiral-de-Rigny College: green salad/pineapple tomatoes/cervelat salad/potato salad, chicken cutlet/fish of the day, Creole rice/carrots with cream, local natural yogurt/camembert, fruit/fruit salad/fruit yogurts.

College and high school Valcourt: seasonal raw vegetables/rosette/Piedmontese salad/surimi/Vosges salad/green salad/country style pâté, sliced ​​organic Lorraine beef/fish fillet with saffron sauce, carrots/parsley potatoes, cheese/sweet plain yoghurt, seasonal fruit.

J.-B. Vatelot school complex: Cheese crepe, smoked sausage/plain dumplings tomato sauce/without pork, mashed carrots/lentils in juice, plain and sweet Swiss cheese/fresh cheese with fruit.

Cugnot High School: salmon terrine/Serrano ham-potato salad, romaine-style squid/grilled chipolatas, mashed carrots, Roitelet/assorted cheeses, fromage blanc with raspberries/almond with fruit

Majorelle High School: raw vegetables/mixed salads/varied salads, minced marinated pork/stuffed tomatoes/dauphiné ravioli, rice pilaf, cheeses/yogurts/cottage cheese, varied desserts/fresh fruit.

College Croix-de-Metz: vegetarian meal: Greek salad/Emmental salad, wild garlic mushroom ravioli, yoghurt/cheese, compote.

Toul. On the menu of school canteens from November 21 to 25