Menus of the Central Kitchen

The menus offered in the canteens of schools and leisure centres in Saint-Malo are prepared by the Cuisine Centrale.

The menus are designed several weeks in advance: a Restoration Commission, bringing together elected officials, representatives of the Directorate of Education, service agents, parents of pupils, school principals and representatives of the DDEN, takes place every 2 months to validate the menus proposed for the coming period.

The files provided below correspond to the validated menus that will actually be offered in the canteens, subject to rare and possible last minute modifications.

For all the foods used, qualitative information may be specified:

— Natural aroma
— Organic
— Local: from the Ille-et-Vilaine, mostly around Saint-Malo. The Local indication for fish means that the supply is made from the Compagnie des Pêches de Saint-Malo
— Label Red
— CCP: Certification of Compliance Product, which indicates compliance with a specification of qualitative criteria, checked by a third party certifying body
— Beef VF
— Beef meat breed VF
— MSC: Marine Stewardship Council, Sustainable Fishing Label
— Blue White Heart: An animal feed approach based on grass and oilseed flax seeds, in order to produce foods richer in omega-3
— AOC-AOP
— Presence of pigs
— Developed by the Chief and his team: fullly elaborated dish in the central kitchen
— Chef’s dessert: dessert entirely elaborated in the central kitchen
— Novelty

Source: Sodexo, holder of the contract for the provision of school and hospital catering services