Ideas of menus

There are a few examples of organic recipes for collectivities.Chefs and dietetians have generously worked together with all their knowledge and experience to come to this result.

For each season, you have a choice of 12 recipes.Their aim is to try and include food which has a relevant and educational interest.

SRING recipes

Starters
Raw vegetables - Charlotte of goat cheese faisselle - 3 salads with 3 oils - “ Mulotte ” salad

Mains
Tibsi lamb - Couscous -“ Croque cévénol ” ( without animal proteins ) - Enquillade-flavoured drink

Desserts
Goat faisselle with brown sugar - Banana and coconut cream - Almond and Orange “ fondant ”- Strawberry “ parfait ” with pistachio

SUMMER recipes

Starters
Incas’ salad- Arlequin lentils- “ Surprise ” watermelon - Greek salad

Mains
Chicken and its wild rice - Bohemian with provencal pancakes- Cod lasagna- Chili

Desserts
Apple and plum crumble- Peach mousse with Cardamom - Milk rice - Crème brûlée with rapadura

FALL recipes

Starters
Carrots with grapes - Cabbage salad with apples - Camarguaise salad- “ Surprise ” grapefruit

Mains
“ Fanou ” lamb - “ Vigneronne ” guinea fowl- Mussel risotto - Moussaka

Desserts
Chocolate and soya flan - Oven-baked Reinette apples - Semolina cake with prunes- Figs “ en cage ”

WINTER recipes

Starters
Split peas soup - Lentil casserole - “ galinette ” egg - Endive with grilled hazelnuts

Mains
Pickled chicken with “ coco ” beans- Beef “ à la Saint Gilloise ” - John’s cassoulet - Aïoli

Desserts
Pears in jelly- Chestnut pancake with pine kernels - Quebecois cream cheese- Apple “ suprême ” with grapes