Quenelles de veau au cerfeuil
Farfalles et garniture Grand-Mère
mardi
23 avril
Fish’n chips de cabillaud
Potaetos, salade verte et sauce tartare
mercredi
24 avril
Cordon bleu de volaille
Carottes à la crème
jeudi
25 avril
Dodine de volaille à la forestière
Spätzle, flan de légume et crème de cèpes
vendredi
26 avril
Matelote de poisson (saumon et cabillaud), sauce riesling
Tagliatelles sautées
samedi
27 avril
Couscous royal
Cuisse de poulet, merguez et boulette
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