Restaurant Universitaire CIUP - CROUS

The main dish of the day, varying according to the chef's inspiration. It is generally a meat or fish dish with a side of vegetables or starches. A hot, complete, and traditional meal.

A portion of pizza or a small individual pizza. Topped with tomato sauce, melted cheese, and various ingredients. Crispy crust and classic Italian flavors.

A serving of pasta, such as spaghetti, served hot. Accompanied by a sauce, often bolognese or tomato. Tender pasta for a simple and satisfying meal.

Hot sausages, such as Strasbourg or Frankfurt style. They have a firm texture and a characteristic smoky flavor. Usually served in pairs as a protein source.

A slice of sweet pie, often with seasonal fruits like apple or apricot. Crispy shortcrust or puff pastry with a melting filling. A classic dessert.

An assortment of raw vegetables prepared as a salad (grated carrots, tomatoes, cucumbers, etc.). Fresh, crunchy, and light. Often dressed with vinaigrette.

A pot of plain or fruit-flavored yogurt. Creamy and fresh texture. A simple and digestive dairy dessert.

An individual portion of cheese (e.g., camembert, brie, emmental, or cream cheese). Texture and taste vary by type. Often enjoyed with a piece of bread.

A whole fresh seasonal fruit, such as an apple, banana, or orange. Naturally sweet and juicy. A healthy and vitamin-rich dessert option.