Tul.  In the menu of school canteens in Tula

Tul. In the menu of school canteens in Tula

MONDAY

Admiral College Rigny: green salad/cucumber cream/coleslow/nicoise salad, spaghetti bolognese/carbonara/tuna, natural log/local natural yogurt, smoothie/pineapple with caramel/fruit/fruit yoghurts.

Valcour College and Lyceum: seasonal raw vegetables/rosette/rural pate/tabouleh/caesar salad/bacon salad/rice salad, grilled pork with tul gray cheese/sliced ​​wild turkey, carrots/potatoes, cheese/sweet plain yogurt, seasonal fruit.

J.-B. Vatelo school complex: leek vinaigrette/mixed mayonnaise/minced turkey with tajine sauce/spaghetti/butter beans/camembert/emmental/apple-apricot compote/seasonal fruits.

Cugno High School: coleslaw with ham/tzatziki-style cucumber tartare, saffron fish pancake/salted dumplings, rice with vegetables, sweet plain yogurt/assorted cheeses, fruit compote/tiramisu.

Majorelle High School: mixed raw vegetables/salads, minced marinated turkey/chicken leg with pepper/vegetarian parmentier/cheddar fish fillets, mashed potatoes, cheeses/yogurt/cottage cheese, various desserts/fresh fruits.

College of the Croix-de-Metz: Celery remoulade, mimosa eggs/chicken saute, herb omelet/peas/yogurt, cheese/fruit smoothie/fruit.

TUESDAY

Admiral College Rigny: vegetarian menu: green salad / potato salad / vegetable sticks with cottage cheese / Lorraine spindle, cheese tart / minced pork with ancient mustard, vegetables in a pan, local natural yogurt, cereal muffins with dried fruits / soy yogurts, fruit / fruit yoghurts.

Valcour College and Lyceum: seasonal raw vegetables, tartiflette/fish fillet with shallot sauce, steamed potatoes, cheese, plain sweet farm yogurt, seasonal fruit/cream/flavoured yogurt/liegeois/cottage cheese/belle elene pear/farm fruit yogurt.

J.-B. Vatelo school complex: beetroot vinaigrette/tabouleh/country gratin/gouda cheese, petit louis/cottage cheese with fruit/seasonal fruit.

Cugno High School: mimosa egg or Greek salad with feta, Montbéliard IGP sausage and smoked loin or fish and chips, lentils from the Forges farm, rustic style, garlic and herb roll / assorted cheeses, chocolate liege cheese / puff pastry square with fruit.

Majorelle High School: mixed raw vegetables/salads, minced steak with shallots/reblochon puff pastry/curried haddock back/grilled chipolatas, breaded organic broccoli, cheeses/yogurts/cottage cheese, various desserts/fresh fruits.

College of the Croix-de-Metz: grated radish / chipolatas / fish fillet meniere / lentils / dessert creams / cheese / croutons / fruit.

WEDNESDAY

Valcour College and Lyceum: seasonal raw vegetables, turkey patty with cream, ratatouille, cheese/sweet plain yogurt, seasonal fruits/raspberries with whipped cream/yogurt/panna cotta.

Majorelle High School: mixed raw vegetables/salads, bolognese lasagna/tortellini tomato mozzarella, cheeses/yogurts/cottage cheese, assorted desserts/fresh fruits.

College of the Croix-de-Metz: tomato vinaigrette/roast pork, pasta/yogurt/cheese/floating island.

THURSDAY

Admiral College Rigny: spanish menu: green salad/eggs stuffed with salmon/stuffed tomatoes Spanish style/abuelita querida, paella, pollock fillet with saffron, rice pilaf/Creole rice/green beans/madras rice, local plain yogurt/fresh cheese, Santiago tartlet/Catalan cream/fruit /fruit yoghurts.

Valcour College and Lyceum: vegetarian menu: seasonal raw vegetables, homemade green pesto/tomato sauce, grated Emmental cheese, seasonal fruit/chocolate mousse/organic dessert cream/fruit yogurt/small swiss cheese/snow eggs.

J.-B. Vatelo school complex: italian menu : mozzarella tomato/lasagna bolognese/gorgonzola/raspberry panna cotta (bovine gelatin)/seasonal fruit.

Cugno High School: Homemade tabbouleh/nicoise salad, duck and orange fricassee/pork spider with mustard seeds, fresh vegetable bouquet, small swiss cheese/assorted cheeses, fresh fruit salad/homemade crème caramel.

Majorelle High School: raw vegetables/various salads, orange duck fricassee/Colorado kebab/fish fillet menière/oriental style peas, creamy carrots/Brussel sprouts with bacon bits, cheeses/yogurts/cottage cheese, various desserts/fresh fruits.

College of the Croix-de-Metz: cucumber with feta, green salad / beef burgundy, cheese chips / flageolets / yogurt / cheese / compote.

FRIDAY

Admiral College Rigny: green salad/Vosges salad/rice salad with smoked salmon/sardines, fish of the day/pork tenderloin with mushrooms, steamed potatoes/flat beans, farmer’s tomme cheese/local natural yogurt, fruit/fruit salad/fruit yoghurts.

Valcour College and Lyceum: Seasonal raw vegetables/white ham/Lorraine spindle/surimi/tomatoes with tuna/shrimp cocktail/cooked roast beef, spiced steak/beef stew, organic lentils, organic Lorraine cheese/yogurt, seasonal fruit.

J.-B. Vatelo school complex: grated carrots citrus vinaigrette (orange and grapefruit juice)/cucumber vinaigrette/fish parmentier (pollock, mashed potatoes, garlic, milk)/flavored yogurt/sweetened plain yogurt/chocolate flan/seasonal fruit.

Cugno High School: Ham cone/chicory chiffonade, apples and walnuts, buckwheat pancake, ratatouille, poached egg/brothel fish, hash browns, Laughing cow/assorted cheeses, banana/cabbage, homemade whipped cream.

Majorelle High School: mixed raw vegetables/salads, saffron fish pancake/beef meatball with tomatoes/buckwheat biscuit with egg, wheat heart with butter, cheeses/yogurts/cottage cheese, various desserts/fresh fruits.

College of the Croix-de-Metz: vegetarian food: beets and corn/vegetable terrine/simple omelette/cauliflower gratin/fruit.

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