Tuna Pizza
Pizza Thon
Pizza topped with flaked tuna, tomato sauce, and cheese. Salty sea flavor.
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Restaurant Universitaire Châtelet
Restaurant Universitaire Châtelet
Weekly menus and pizzas from October 15 to 19, 2018. University Restaurant. Crous point system: 6 points = €3.25. Additional point = €0.55.
Pizzas from October 15 to 19
4 points
Monday, October 15
Ham Pizza
Pizza Jambon
Classic pizza with cooked ham and cheese on a tomato base. Simple and popular.
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Tuesday, October 16
Beef Pizza
Pizza Bœuf
Pizza topped with ground or spicy beef.
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Salmon Pizza
Pizza Saumon
Salmon pizza, often with a cream or tomato base. Rich fatty fish flavor.
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Wednesday, October 17
Raclette Pizza
Pizza Raclette
Pizza inspired by the Savoyard dish with raclette cheese, potatoes, and cured meats. Very hearty and melting.
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Chorizo Pizza
Pizza Chorizo
Pizza topped with slices of spicy chorizo. Spicy and oily flavor.
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Thursday, October 18
Bacon Pizza
Pizza Lardon
Pizza with smoked bacon, often with onions and cream or cheese. Smoky and salty taste.
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Goat Cheese Pizza
Pizza Chèvre
Goat cheese pizza, sometimes with honey. Distinctive and creamy taste.
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Friday, October 19
Vegetarian Pizza
Pizza Végétarienne
Pizza topped with an assortment of seasonal vegetables. Fresh and light.
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Veal Pizza
Pizza Veau
Pizza topped with pieces of veal.
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Menus from October 15 to 19
Daily specials (usually 4 points) and side dishes.
Monday, October 15
Main courses
Fish Bordelaise Style
Poisson à la Bordelaise
White fish fillet topped with a crust of shallots, breadcrumbs, and white wine. Flavorful and crispy.
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Veal Paupiette
Paupiette de veau
Thin veal escalope rolled around a stuffing, wrapped and tied. Simmered in sauce, tender texture.
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Roast chicken
Poulet rôti
Piece of oven-baked chicken, golden skin. Classic and simple.
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Ground beef patty
Steak haché
Grilled ground beef patty. Served rare or medium.
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Montbéliard Sausages
Saucisses de Montbéliard
Traditional smoked pork sausage with a curved shape. Pronounced smoky flavor and firm texture.
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Side dishes
Mashed potatoes with nutmeg
Purée à la muscade
Mashed potatoes with milk, flavored with nutmeg. Creamy texture.
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Zucchini Duo
Duo de Courgettes
Mixture of green and yellow zucchini, sautéed or steamed.
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Penne
Pennes
Short, angled tube-shaped pasta.
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Fries
Frites
Fried potato sticks. Crispy and golden.
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Tuesday, October 16
Main courses
Tilapia Fillet with Dill Sauce
Filet de Tilapia sauce à l'aneth
White fish served with a creamy sauce flavored with dill. Mild and herbaceous taste.
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Flemish Beef Cheek
Joue de bœuf Flamande
Pieces of beef cheek simmered for a long time in a beer and onion sauce (Carbonade). Very tender and gelatinous meat.
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Ground beef patty
Steak haché
Grilled ground beef patty.
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Roast chicken
Poulet rôti
Oven-baked piece of chicken.
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Beef and Mutton Merguez
Merguez de bœuf mouton
Spicy red sausage made from beef and mutton, typical of North Africa. Piquant flavor.
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Side dishes
Broccoli puree
Purée de brocolis
Mashed mixture of broccoli and potatoes.
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Elbows
Coudes
Small elbow-shaped pasta.
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Fries
Frites
Fried potato sticks.
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Wednesday, October 17
Main courses
Fisherman's Paupiette with Coriander Sauce
Paupiette pêcheur sauce coriandre
Rolled and stuffed fish preparation, served with a sauce flavored with coriander.
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Duck Confit Cassoulet
Cassoulet au confit de canard
Rich traditional dish made of simmered white beans, duck confit, and sausages. Rustic and very hearty.
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Ground beef patty
Steak haché
Grilled ground beef patty.
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Roast chicken
Poulet rôti
Oven-baked piece of chicken.
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Toulouse Sausage
Saucisse de Toulouse
Fresh pork sausage, thick and meaty. Grilled or pan-fried, simple and peppery meat flavor.
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Side dishes
Trottole
Tortis
Spiral-shaped pasta (fusilli).
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Green beans with parsley
Haricots verts persillés
Green beans sautéed with garlic and parsley.
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Fries
Frites
Fried potato sticks.
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Thursday, October 18
Main courses
Stuffed Zucchini
Courgette Farcie
Hollowed-out zucchini filled with a meat and herb stuffing, baked in the oven.
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Hake Coconut Curry
Colin coco curry
White fish (hake) cooked in a creamy sauce with coconut milk and mild curry. Exotic flavor.
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Ground beef patty
Steak haché
Grilled ground beef patty.
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Roast chicken
Poulet rôti
Oven-baked piece of chicken.
0
Side dishes
Pilaf Rice
Riz Pilaf
Rice cooked with sautéed onions in fat, then moistened with broth. Separate and flavorful grains.
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Elbow macaroni
Coquillettes
Small, short, curved pasta.
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Fries
Frites
Fried potato sticks.
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Vegetable brunoise
Brunoise de légumes
Mixture of very finely diced vegetables, sautéed or steamed.
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Friday, October 19
Main courses
Fish Dieppe Style
Poisson cube à la dieppoise
Fish cubes cooked in a creamy seafood sauce (mussels, shrimp) and white wine. Norman specialty.
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Turkey Marengo Sauté
Sauté de dinde Marengo
Pieces of turkey simmered with tomato sauce, white wine, garlic, and mushrooms.
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Ground beef patty
Steak haché
Grilled ground beef patty.
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Roast chicken
Poulet rôti
Oven-baked piece of chicken.
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Chicken Wings
Marinated chicken wings, grilled or fried. Eaten with fingers.
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Side dishes
Whole carrots with parsley
Carottes entières persillées
Whole cooked carrots seasoned with parsley.
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Steamed potatoes
Pommes vapeur
Steamed potatoes, plain.
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Fries
Frites
Fried potato sticks.
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Macaroni
Macaronis
Long tubular pasta.
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Prices and Points
Crous point system. 6 points = €3.25. Additional point = €0.55.
6-point meal deal
Formule 6 points
Standard full meal deal
Standard student meal deal giving 6 food points (usually a main course and side dishes or starters/desserts).
€3.25
≈ $4.00
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Additional point
Point supplémentaire
Cost for each point added beyond the basic meal deal.
€0.55
≈ $1.00
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Dish of the day
Plat du jour
4 points
Main dish of the daily menu.
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Pizza
4 points
Individual pizza.
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Spaghetti
Spaghettis
3 points
Pasta dish, served as a main course.
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Sausages
Saucisses
3 points
Portion of sausages.
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Tart
Tarte
2 points
Slice of savory or sweet tart.
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Raw vegetables
Crudités
1 point
Raw vegetable starter (salad, grated carrots, etc.).
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Yogurt
Yaourt
1 point
Pot of plain or fruit yogurt.
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Fruit
1 point
Whole seasonal fruit (apple, banana, orange...).
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Cheese
Fromage
1 point
Individual portion of cheese.
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End of menu
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