Look what our students are cooking this week!

Monday

Lunch

Chicken stock making for the week    

  Starter: Green pea soup “Ninon”

Main: Provençal salmon fish cakes fish cakes on a garden salad with Sauce Tartar

Cheese: Selection of French cheeses

          

Dinner

 Bread making

 Starter: Oysters with apple and horseradish sauce

Main: Quails with morels sauce 

Cheese: Selection of French cheeses

Dessert: Panna Cotta with fresh fruits salad 

Tuesday

Lunch       

Starter: small pizza Alsacien

Main: Rabbit in Dijon mustard

Cheese: Selection of French cheeses

 Dinner

      Starter: Asparagus with Hollandaise Sauce 

Main: Turbot baked in the oven with a saffron sauce

               Cheese: Selection of French cheeses            

 Dessert:  Strawberry tart

Wednesday 

Lunch       

 Starter: Bruschetta

Main:Grilled goats cheese salad

 Cheese: Selection of French cheeses           

Dinner                  

  Starter: Scallop mousse with spinach and a tomato sauce

Main: Cured duck breast with horseradish and summer vegetable

Cheese: Selection of French cheeses

  Dessert: Chocolate cake St. Remy with salted caramel ice-cream

            

Thursday

Lunch

Free to visit the Dinan, St. Malo, or a trip to Mont Saint Michel

Dinner

Starter: Langoustines with a celeriac remoulade and langoustine sauce

Main: Blanquette de veau with rice

 Cheese:  Selection of French cheeses

    Dessert: Lemon tart

Friday 

Lunch

Starter

 Main: Rabbit salad 

Cheese: Selection of French cheeses

Dinner

Starter: Foie Gras terrine with a pear salad 

  Main: Tournedos with Sauce Béarnaise 

Cheese: Selection of French cheeses

 Dessert:Almond & white chocolate cake with liquorice 

*menu can change