Monday
Tuesday
Wednesday
Thursday
Friday
Traditional
Cordon bleu de poulet, Chou-fleur rôti, Pommes frites
Boeuf braisé au vin rouge, Bramatapolenta 642, Courgettes rôties
côte de porc sauce charcutiere, Pommes de terre au four, Haricots verts persillés
Haut de cuisse de poulet, Sauce provençale, Ecrasé de pommes de terre à l'huile d'olive, N-Ratatouille
Beignets de poisson, Sauce tartare, Riz aux légumes, Epinards en branches, Cashew Nüsse / Casehw Kerne / Acajonüsse
Tuesday, 29.04.2025
Any changes to individual menu components will be communicated in writing directly at the food counter. If you are unsure about allergens or require further information, you can contact our staff at any time.
Discover the climate impact of meals...
...and identify balanced nutrition.
