Health & Nutrition

Building Happy and Healthy Children Daily
  • The Importance of Health and Nutrition

    Organic foods prepared onsite daily and enjoyed together

    The importance of good health can not be understated and we don’t. We are committed to both helping the children understand the value of healthy habits and the pleasures of meals shared together.

  • Le Dejeuner

  • A highlight of each day at Ecole Claire Fontaine is le dejeuner.

    Our chef prepares a lunch of organic fruits and vegetables from local farmers’ markets, prepared in traditional French styles that provide the children a varied and nutritious balance of seasonal foods and flavors.

    Lunch is a time of ritual that begins with washing our hands and ends when everyone has finished eating. It is a time for the children to share food and conversation with their friends.

    At school as at home, meals are an important opportunity to strengthen the lively sense of camaraderie among our children, teachers, and members of our staff. In addition to lunch, children partake in a small breakfast and le goûter in the afternoon.

  • One cannot think well, love well, sleep well, if one has not dined well.

    — Virginia Woolf
  • Healthy eating habits fuel our days

    cereal with fresh fruit and rice milk

    fresh fruits

    see menu

    yogurt, bread with cream cheese
    or homemade fruit preserves, pain perdu with rice milk,
    oatmeal cereals, crème brulée, crêpes

    water, fruit juices, fresh lemonade,
    barley water (“tea” made from roasted barley)

  • From our kitchens

    Hor D'Ouevres

    Beet salad
    Seasonal fresh green salad
    Cucumber salad
    Fresh made guacamole
    Grated carrots with olive oil and lemon dressing
    Tomato salad with onion, olive oil and cilantro


    Chicken Soup
    Fresh squash soup
    Split pea soup with croutons
    Onion soup


    Poule au pot, cooked chicken
    Baked chicken/turkey patties
    Chicken sausage
    Roasted chicken
    Turkey sausage/chicken loaf with fresh thyme
    Eggs (omelette, hard boiled, sunny side up, fried or quiche)


    Oven baked tilapia
    Organic fish sticks


    Steamed whole rice
    Mashed potatoes
    Mozzarella cheese & bread


    Oven roasted potatoes
    Steamed Broccoli
    Steamed cauliflower
    French lentils with onions, thyme and cloves
    Baked carrots on a bed of onions
    Green beans
    Sauteed mushrooms with garlic and parsley
    Zucchini a la poele with parsley
    Mixed green vegetables sauteed or steamed
    Braised carots
    Cabbage with carrots
    Fennel hearts
    Vegetable jardinieres
    Native black beans
    Lentils with carrots
    Mixed vegetable puree
    Brussel sprouts

    Sauces (optional)

    Provençal tomato sauce
    (Fresh tomatoes, garlic, onion and thyme)
    Bechamel sauce
    School made ketchup


    Delicious treats are created by children and their teachers in Baking Class to share with fellow students and staff

    Clafoutis, Seasonal Fruit Pies, Cakes, Madeleines, French toast, Langues de Chat, etc.