French Club and French Honor Society bring National French Week to school
Chef Scott incorporated a week of French cuisines to the lunch menu Nov. 1 – Nov. 7.
Students eat soupe au pistou, a vegetable soup, for Monday’s lunch Oct. 6. photo by Ella Kugler
November 9, 2017
French Club and French Honor Society brought National French Week to school by celebrating in a number of ways Wednesday, Nov. 1 – Tuesday, Nov. 7.
The club showed the drama, “The Hedgehog” Nov. 6 and 7 during activity 1 and 2, and students could dress down on Tuesday, Nov. 7 if they paid $2 to their advisors. The money they raised was sent to support medical missions in Haiti.
Chef Scott Brake brought French Week to the Commons by having the lunches be classic French cuisines, as told in an all-school email.
“French food is often considered the standard for Western cuisine,” Brake said in his email. “Most culinary schools in the U.S. base their curriculum on French techniques. French cuisine is my favorite food to cook and to eat.”
The menu was as follows:
Mercredi (Wednesday)
Cassoulet au porc avec panache de légumes rôtis – Cassoulet is French country white bean casserole often made with lamb, pork, duck and sausages.
Jeudi (Thursday)
Coq au vin avec gratin de macaroni – Coq au vin is a classic French farmhouse dish where a rooster is slow cooked in red wine.
Vendredi (Friday)
Noisettes du porc a l’ail et au basilic avec tian de courgettes – It’s pork chops with garlic and basil sauce, sometimes served with baked zucchini.
Lundi (Monday)
Soupe au pistou – A vegetable soup from the Provence region in Southern France. The main ingredients are squash and haricot verts (green beans). The soup is finished with a basil, parmesan and garlic paste.
Mardi (Tuesday)
Croque monsieurs avec gratin dauphinois – Croque monsieurs are a French style grilled ham and cheese sandwich with cheese sauce.
Elizabeth Frye, sophomore and member of French Club, enjoyed the food Brake made for French Week.
“The food was great, and I thought it was great having some French culture in our community,” Frye said.
Brake gives his gratitude to French teacher Alice Amick in the email before French Week began.
“A thanks to Ms. Amick and the foreign languages department for their support,” Brake said. “We look forward to next week’s food.”
