What French Kids Eat For School Lunch

[Hammock Parties]

:bowdown:

I was standing inside my children’s public elementary school cafeteria, or “cantine” as the French call it, in our local town near Annecy, France. As part of my research into why French kids aren’t fat, the local city council gave me a tour of the public school’s cantine and kitchen and let me ask any question that came to mind.

There are many theories as to why the French, and French children in particular, do not suffer from weight problems, obesity, diabetes, and hypertension like their American counterparts. Eating moderate quantities of fresh and freshly prepared food at set times of the day is definitely one of the most convincing reasons why they stay lean. Daily exercise, in the form of three recess periods (two 15-minute and one 60-minute recess every day) and walking or biking to and from school, is another.

What do French kids eat?

Menus are set up two months in advance by the cantine management staff, and then sent to a certified dietitian who makes small “corrections.” The dietitian might take out a small chocolate éclair and replace it with a kiwi for dessert if she thinks there's too much sugar that week. Or she may modify suggested menus by adding more or fewer carbohydrates, vegetables, fruits, or protein to keep the balance right.

Almost all foods are prepared right in the kitchen; they’re not ready-made frozen. This means mashed potatoes, most desserts, salads, soups, and certainly the main dishes are prepared daily. Treats are included — the occasional slice of tarte, a dollop of ice cream, a delicacy from the local pastry shop.

First course: Cucumber and tomato salad

Main course: Veal marinated with mushrooms, broccoli

Cheese

Dessert: Apple tart



First course: Cabbage and tomato salad

Main course: Roast beef, potatoes, baked tomatoes with herbs

Cheese

Dessert: Kiwi



First course: Tabouleh (made with bulgur)

Main course: Sausages, zucchini

Dessert: Ice cream, apple



First course: Potato and pickle salad

Main course: Breaded fish, cauliflower

Cheese

Dessert: Peach

Where does the food come from?

“All our fruits, vegetables, fish and meat are sourced locally, some of them from local farms,” according to Dany Cahuzac, the city counselor in charge of school matters, including the cantine. The local bakery delivers bread, a staple of every French meal, fresh every morning. And every two days, there is at least one organic item on the menu. Once a month, an entirely organic meal is served. The only drink offered at lunchtime is filtered tap water, served in glass pitchers.

Just as important: how the kids eat.

As the children come streaming into the cantine, they sit down at tables of four that are already set and wait for older student volunteers to bring the first course to their table. The child who sits at the designated “red” chair is the only one who is allowed to get up to fetch more water in the pitcher, extra bread for the bread basket, or to ask for extra food for the table. After finishing the first course (often a salad), volunteers bring the main course platter to the table and the children serve themselves. A cheese course follows (often a yogurt or small piece of Camembert, for example), and then dessert (more often than not, fresh fruit).

[BucEyedPea]

Originally Posted by listopencil

The only thing I could think of would be to try to mix it up yourself. It can be kind of a pain the ass matching the ingredients though. I love a dressing based on olive oil and vinegar myself, and you can get a cruet in most grocery stores.

There's sites on the internet that do copy-cat recipes of restaurants too. I tried a couple myself and they matched. One was Red Lobsters cheddar biscuits.

[Pennywise]

Originally Posted by BucEyedPea

There's sites on the internet that do copy-cat recipes of restaurants too. I tried a couple myself and they matched. One was Red Lobsters cheddar biscuits.

http://www.walmart.com/ip/Red-Lobste...36-oz/32183361

[Baby Lee]

Originally Posted by BucEyedPea

There's sites on the internet that do copy-cat recipes of restaurants too. I tried a couple myself and they matched. One was Red Lobsters cheddar biscuits.

If anyone likes Outback blue cheese dressing, the 'secret' recipe is absolutely spot on and super easy. And as far as I can tell you can't get a BCG like it in stores. Store bought is too corn oil and sugar.

It's not healthy in the least though. Real mayo, buttermilk, cheese and garlic powder.

[GloryDayz]

Sooooooooooooooooooooooo, if they had been eating PB&Js, perhaps the Germans would have needed four days to kick their asses and own their country!

[listopencil]

Originally Posted by Baby Lee

I always loved grandma's cucmbers marinaded in regular vinegar and black pepper, and the Nordstoms was sitting next to the vinegar and thought hmmmm. Very good decision, put more in the fridge.

Yeah. For me the biggest things are that it needs to marinate, and it has to have vinegar in there.

[BucEyedPea]

Originally Posted by Pennywise

http://www.walmart.com/ip/Red-Lobste...36-oz/32183361

Cept that would never work for me. I use the copycat recipes because I can't eat regular flour made from wheat.

But it's nice to know about for others.

[alpha_omega]

Where is the French Toast, French Fries, French Cut Green Beans, and the French's Mustard?