Crèche Menu #1

While reading Bringing Up Bebe by Pamela Druckerman, I learned about the insanely gourmet meals French toddlers aged 3 to 5 are being served at their national form of preschool, the "crèche". Crèche doesn't teach kids math or reading; it teaches toddlers to socialize and to explore their senses, particularly their sense of taste. Every day, French children at crèche sit down to a four course meal, consisting of a vegetable course, main course, cheese/dairy course, and dessert. These meals are planned meticulously in advance to ensure the widest variety of colors and flavors without repetition.

As an American, it is difficult to imagine young children or even adults sitting down to such complex and civilized meals every day. We live in a land of picky eaters, generally of the starch and meat variety. Most restaurants in America offer kids meals consisting of chicken nuggets, burgers and fries, and not much else. Good luck getting your child to eat his vegetables, much less a smelly chunk of ripe blue cheese. The French believe that taste is something to be developed; if your child doesn't like a particular vegetable, serve it again a week later, perhaps cooked another way that may be more to his liking. They believe most people can grow to develop a taste for almost anything if one's palette is developed at an early enough age.

I found some sample menus of what the French are serving at crèche at http://karenlebillon.com/tag/french-kids-school-lunch-project/ . I thought I'd take a stab at one such menu. Here is what was served September 30, 2013 in Paris:

Salad: Lentil Salad with tomatoes
Main: Roast pork or turkey, with peas and carrots
Cheese/Dairy: Brie
Dessert:  A kiwi

I found a lentil salad recipe on Epicurious, and picked up a pre-seasoned lemon/herb pork loin at the supermarket. Like the Paris creche, I served brie cheese, but opted for white peaches instead of kiwi for dessert.

Lentil Salad with tomatoes and dill

Ingredients

1 cup dried lentils (preferably small French lentils)

1 large garlic clove, chopped

1 tsp salt, or to taste

¾ lb tomatoes, diced (2 cups)

4 large scallions, thinly sliced

¼ cup chopped fresh dill

¼ cup thinly sliced fresh basil

3 tbsp red-wine vinegar, or to taste

¼ cup extra-virgin olive oil

¼ tsp black pepper

Preparation

Bring 4 cups water to a boil in a 2-quart heavy saucepan with lentils, garlic, and ½ tsp salt, then reduce heat and simmer, uncovered, until lentils are just tender, 15 to 25 minutes. Drain in a large sieve, then transfer to a large bowl.

Toss hot lentils with tomatoes, scallions, dill, basil, vinegar, oil, pepper, and remaining ½ tsp salt, or to taste.

 

My first crèche-inspired meal turned out quite nicely. Thanks for reading!