This Is How French School Lunches Are Different from American Ones

I’m nostalgic for my school lunches. Chicken nuggets. Walking tacos. Pizza! But most of the foods I remember have more in common with fast food than with a balanced meal. The menu looks a bit different in France.

French school lunches emphasize health and balance (and they often include foods that American kids might try to hide under their napkins).

What’s on a Typical French Lunch Menu?

First difference? French lunches have multiple courses! They start with a vegetable, such as a leafy lettuce salad, a cucumber tomato salad or beets. Next up is a warm main dish, which almost always includes another veggie. Think sliced roast beef with baked potatoes, veal with mushrooms and broccoli or breaded fish with cauliflower. Sliced bread and butter come on the side, as well as one or two pieces of cheese. (Can cheese be healthy? We investigate.)

Then, in an unexpected twist, the lunch ends with a dessert. Often, this means a piece of fruit, like a kiwi or peach. However, sweet treats like apple tart or ice cream also appear. The menu isn’t about dieting or restriction—it’s about balance, and taking pleasure in food.

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If this seems like a hefty meal, it is! The lunch provides about 40% of students’ calories for the day. Most French children also eat a breakfast, small after-school snack and a dinner rather late, around 7:00 or 8:00 p.m.

Find a healthy school lunch to pack your fussiest child.

What Else Do French Schools Do Differently?

Up until students are about 12, French schools are called “restaurant schools.” They have cooks on-site, as well as servers who will even cut up kids’ food if needed. Local food is used whenever possible. Plus, a dietitian reviews menus in advance and makes substitutions as needed (swapping a dessert for a piece of fruit, for example).

The kids get at least 30 minutes to eat, and they’re meant to take their time and enjoy the food. Oh, and water is the beverage of choice versus juice or milk.

Why Are French Lunches So Different?

First, the French culture emphasizes the importance of food, especially local foods and well-prepared dishes. While American parents might think it’s normal to serve a fussy child bland foods like chicken tenders, French parents usually insist that their children eat like the grown-ups do, considering it a positive for them to be exposed to many flavors and textures at a young age.

Psst: We’ve got secret weapons for feeding fussy eaters.

Second is way school lunches are organized. French school lunches are put together by local communities, rather than being dictated by a national program. That gives schools more flexibility to source local foods and arrange for cooking.

How Much Does a French School Lunch Cost?

Drumroll, please… The average price a student pays for lunch is roughly $3.50. Be right back, moving to France!

Don't Miss Our Favorite French Recipes for Dinner, Too

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Zucchini & Sweet Corn Souffle

As novice gardeners, my husband and I sowed zucchini seeds—15 hills' worth! Happily, my family requests this side dish often, so it's a keeper. —Carol Ellerbroek, Gladstone, Illinois

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Beef Stew Provencal

When I was young, my favorite food to order in a restaurant was beef stew. My mother and I decided to create our own and experimented with different ingredients until we came up with this recipe. Everyone liked this slow cooker version so much that now it's a tradition every time the whole family is together. —Chelsey Larsen, Sparks, Nevada

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Palmiers

It takes just two ingredients to make these impressive but easy-to-do French pastries, which are often called palm leaves. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

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Classic French Onion Soup

Enjoy my signature French onion soup the way my granddaughter Becky does. I make onion soup for her in a crock bowl complete with garlic croutons and gobs of melted Swiss cheese on top. —Lou Sansevero, Ferron, Utah

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Strawberry Creme Crepes

I always feel like a French chef when I serve these pretty crepes. Although they take a little time to prepare, they're well worth the effort. My guests are always impressed. —Debra Latta, Port Matilda, Pennsylvania

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Easy Chicken Cordon Bleu

"Cordon Bleu" is a French phrase meaning "blue ribbon"—given as a prize for culinary excellence. The term also refers to a signature dish of chicken topped with a slice of ham and Swiss cheese, usually breaded and sauteed, or in this case, wrapped in puff pastry for a quick and easy finish. —Sharon Laabs, Hartford, Wisconsin

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French Loaves

My kids love to help me make this delicious bread recipe. It's quite easy, and they enjoy the fact that they can be eating fresh bread in less than two hours! —Denise Boutin, Grand Isle, Vermont

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Croque-Madame

My son and I love having a croque-madame (a fried egg atop our grilled ham and cheese) for lunch. If eggs aren't your favorite, you can make the sandwich without it (which makes it a croque-monsieur). —Carolyn Turner, Reno, Nevada

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Balsamic Roast Chicken

When the aroma from this dish fills your house, your family will think you spent all day cooking. But this elegant, Sunday-special roast chicken, flavored with rosemary, wine and balsamic vinegar, is surprisingly simple to make. —Tracy Tylkowski, Omaha, Nebraska

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Vanilla Cream Fruit Tart

It's well worth the effort to whip up this creamy tart bursting with juicy berries. A friend gave me the recipe, and it always receives rave reviews at gatherings. —Susan Terzakis, Andover, Massachusetts

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Ham 'n' Cheese Quiche

When I was expecting our daughter, I made and froze this cheesy ham quiche as well as several other dishes. After her birth, it was nice to have dinner in the freezer when my husband and I were too tired to cook. —Christena Palmer, Green River, Wyoming

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Chocolate Truffles

You may be tempted to save these chocolate truffles for a special occasion since these smooth, creamy chocolates are divine. But with just a few ingredients, this truffle recipe is easy to make anytime. —Darlene Wiese-Appleby, Creston, Ohio

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Baba au Rhum Cakes

Dry and candied fruit stud this baba au rhum. The rum is subtle, so it is suitable as a dessert or on a brunch buffet. —Diane Halferty, Tucson, Arizona

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Veggie Nicoise Salad

More and more people in my workplace are becoming vegetarians. When we cook or eat together, the focus is on fresh produce. This salad combines some of our favorite ingredients in one dish...and with the hard-boiled eggs and kidney beans, it delivers enough protein to satisfy those who are skeptical of vegetarian fare. —Elizabeth Kelley, Chicago, Illinois

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Burgundy Pears

These warm spiced pears elevate slow cooking to a new level of elegance, yet they're incredibly easy to make. Your friends won't believe this fancy-looking dessert came from a slow cooker. —Elizabeth Hanes, Peralta, New Mexico

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Classic Ratatouille

This rich and flavorful ratatouille is the perfect salute to the harvest. Hearty and full of veggies, it fills the kitchen with the comforting aroma of thyme, onions and garlic. —Diane Trester, Sheboygan, Wisconsin

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Cranberry Creme Brulee

Dress up classic creme brulee with an easy-to-make cranberry sauce. The sweet-tart sauce compliments the rich, creamy custard. —Taste of Home Test Kitchen

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Beef Burgundy Over Noodles

I got this delightful beef burgundy from my sister-in-law many years ago and have used it ever since. Whenever I serve it to guests, they always request this beef burgundy recipe. The tender beef, mushrooms and flavorful sauce are delicious over noodles. —Margaret Welder, Madrid, Iowa

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Hazelnut Macarons

Julia Child had a love of life and French cooking, as she and and Alex Prud'homme described in the book My Life in France. The woman who introduced Americans to the delights of French cuisine would find these crisp, chewy French-style macarons cookies a delight, too! —Taste of Home Test Kitchen

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How to Clean Leeks the Easy Way

Our French friends can't get enough of this versatile veggie. Learn how to quickly clean and prep leeks with tips from our Test Kitchen.

Chocolate Crepes with Raspberry Sauce

Everyone at the table will feel special eating this scrumptious treat. Seemingly rich and decadent, these crepes are just 2 grams of fat per serving! —Rebecca Baird, Salt Lake City, Utah

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Provencal Ham & Bean Soup

There is nothing quite like the wonderful feeling of when you open the door and smell this delicious stew bubbling away in the slow cooker. To make preparation even easier, I like to start it the night before, and then all I have to do is turn on the slow cooker in the morning. —Lyndsay Wells, Ladysmith, British Columbia

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Lemony Walnut-Raisin Galette

This flaky, buttery pastry dessert has a filling of fruit, walnuts, coconut and cinnamon. There's a lot to love! For even more appeal, dollop sweetened whipped cream on top of each serving. —Ellen Kozak, Milwaukee, Wisconsin

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How to Make Creme Fraiche, the Tangy, Creamy Condiment You Need in Your Life

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French Canadian Tourtieres

This recipe comes from my big sister. Each fall, we get together and make about 20 of these pies to use at Christmas, give as gifts or freeze for unexpected company. —Pat Menee, Carberry, Manitoba

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Creamy Caramel Flan

A small slice of this impressively rich, creamy flan dessert goes a long way. What a delightful finish for a special meal or holiday celebration. —Pat Forete, Miami, Florida

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Hot Cocoa Souffle

A friend invited me to go to a cooking demo at her church years ago, and one of the recipes prepared was this luscious souffle. It was so easy—and absolutely delicious. —Joan Hallford, North Richland Hills, Texas

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Chicken Cassoulet Soup

After my sister spent a year in France as an au pair, I created this lighter, easier version of traditional French cassoulet for her. It uses chicken instead of the usual duck.—Bridget M. Klusman, Otsego, Michigan

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Almond Pear Tart

I had never seen a "pie without a pan" until my daughter brought back this wonderful pear almond tart recipe from a Rotary Club exchange program in Belgium. It's still a family favorite after all these years. —Sherry LaMay, Capitan, New Mexico

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Seafood Crepes Bearnaise

“This family favorite is a great treat on chilly nights. It’s warming and has so much flavor in every bite. I like to serve it with a tossed salad and rolls.” Kristy Barnes-Armstrong - Marysville, Washington

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Tangerine Tuiles with Candied Cranberries

Delicate cookie cups create delightful serving bowls for the creamy tangerine mousse. The cranberry syrup makes a delectable garnish. —Jessie Sarrazin, Livingston, Montana

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Ultimate Bacon-Maple French Toast

A savory update on baked French toast, this is an easy make-ahead dish that is excellent for brunch and showers. The combination of maple syrup, bacon and nuts makes it impressive and satisfying. —John Whitehead, Greenville, South Carolina

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Skillet Cassoulet

This dish is chock-full of flavor, and the little spice from the kielbasa makes a nice hearty combo for a flavorful meal-in-one. —Barbara Brittain, Santee, California

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Chocolate-Dipped Strawberry Meringue Roses

Eat these pretty treats as is, or crush them into a bowl of strawberries and whipped cream. Readers of my blog, utry.it, went nuts when I posted that idea.—Amy Tong, Anaheim, California

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With the artisanal bread movement taking off around the country, sourdough has seen a well-deserved spike in popularity. It's easy enough to make this bread at home (and sourdough bagels, pizzas, pancakes...you get the drift). Every recipe begins with a sourdough starter. Our method uses a smart hack to get the starter ready super quick.

The post This Is How French School Lunches Are Different from American Ones appeared first on Taste of Home.

Kelsey Rae Dimberg