This week proved as satisfying and enjoyable in the Dining Hall as it was in the Classrooms and Gyms!
Our resident chef Robert Meyer and his team treated us to a varied and balanced diet which certainly sustained us through the afternoon.
The gastronomic journey began at the cutlery and tray station; collecting, first, the apple green trays, which blended in so well with the orchards outside the Dining Hall windows, was a nice touch. Next, to the vast range of interesting and varied crudités from the Salad Buffet, with fresh bread and salad sauces. The next stop was the chilled dessert selection – huge bowls of fresh yoghurt – plain and fruit, and delicate freshly made patisserie. Gliding our trays around the corner, with a sudden burst of culinary aromas came the main course stations. Each day, Chef Meyer and his team serve a ‘traditional’ meal and a ‘fourchette verte’ menu. This term denotes a ‘health label’ awarded to restaurants and kitchens offering a balanced meal consistent with the criteria of the Swiss food pyramid. The ‘fourchette verte’, or ‘green fork’ reflects a meal which is high in fibre, vitamins and mineral nutrients; a high- carbohydrate food providing the energy needed for an intellectual or physical effort, and a high protein food, and fresh lightly cooked or raw vegetables and fruit.
With a vegetarian option and a meat or fish dish each day, the menus consistently met everyone’s palate.
This week we were treated to mushroom risotto, sweet and sour beef, salmon fillets, roast pork and on Thursday’s ‘Taste of India’ menu, were the traditional Chicken Tikka and vegetable filo pastry parcels.
All this was served by the team with great satisfaction and precision, always with a smile.
Thinking of next week’s menu is already making my mouth water!