Written by: Katherine Sanders
I take food VERY seriously. For me, experiencing a new country primarily means experiencing a new cuisine. In Germany I needed schnitzel, in Italy I needed gelato, and in Belgium I needed chocolate. My willingness to eat out on the weekends usually means that in Metz, I take advantage of all the free food opportunities I can get.
Breakfast is catered by Paul. You can expect to get a different breakfast every day of the week, but there isn’t an assigned food for each day. It rotates between full size croissants and pain au chocolats; mini croissants, mini pain au chocolats and mini gourmandises; powdered jelly-filled beignets and nutella-filled chocolate-dipped beignets; and chocolate chip brioche with an assortment of breakfast cakes.
Coffee, orange juice, and apple juice are always provided. There is also a vending machine in the lounge that serves lattes, cappuccinos, americanos and potage “tomats” (tomato soup???).
As I’ve mentioned before, lunch at GTE is provided by the nearby high school, “Crous.” The lunch period for French high schools is very long. In French culture, lunch is a time to take a break and socialize. Working while eating is unacceptable and fortunately, I comply.
Unlike in the U.S., where lunch is usually a grab-and-go situation, French organizations take their lunch seriously. The local cafeteria available to GTE students serves lunch consisting of a savory side, main, and sweet side. Students are allotted ten points. Five of those come from the main course and the other five come from two sides. You can mix and match however you like, but your plate cannot exceed ten points.
Sides are usually carrot, celeriac root, beetroot, green salad or potato salad. Depending on the size, these are usually worth two points. Sometimes, there’s fish, liver pâté or hard-boiled eggs. These sides are worth three points. Every day, a new type of cheese is given as a side for two points.
The main meal is typically a combination of meat (or substitute), grain, and vegetable stir fry. Students have a good amount of power in what they get on their plate. You can mix and match a single protein with different sides. There are two types of meats, one a vegetarian option and one chicken, turkey, or beef. Couscous, rice, or mashed potatoes are the grain, and the constant vegetable stir fry always has green beans and carrots. There are a few odd days where french fries, lasagna, or kebab are choices. If you tell the servers you are “grosse faim” (very hungry), they will give you “une grande portion” (a large portion). The same goes for if you are “petite faim.”
For dessert, fruit, coffee, flan and vanilla yogurts are always offered. Typically, there are one or two flavors of mousse or pudding. Since these desserts are prepackaged, they are worth two points. If students are lucky, there can be hazelnut fritters, crepes, tartes or cake. These are all three points. Fruits are always bananas, kiwis, apples and oranges. A large piece of fruit and two small pieces of fruit are two points.
At the end of the line, you place your prepaid “Izly” card on the scanner. I’ve seen some French students pay by card, and it looks like the total is only 3€. After paying, you offered a free “pain” (roll of bread.) I’ve described the cafeteria multiple times, but again, it’s like a high school cafeteria. Water pitchers are at the tables, and students fill them up with a pedal-powered water fountain.
Even after weekends with nice meals and authentic European food, the cafeteria never disappoints me.
P.S. I have a food account (@nibblesbitsandbytes on Instagram (it’s a play on terms for binary strings)) and write food reviews!!!