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For our French Immersion Day we Prepared Lunch

December 8, 2010
Students chopping up the vegetables for the ratatouille.

Young chefs chopping the vegetables for the awesome ratatouille.

French Immersion Day

The students love to cook and we couldn’t do a unit on France without cooking!  We have our students divided into 6 multi-aged groups that we use for clean up groups and other activities.  Each group selected a culinary treat to be responsible for bring in the supplies and ingredients.  The items we were going to cook were:

  • Ratatouille
  • Quiche Lorraine
  • Creme Puffs
  • Parisian Coconut Macaroons
  • Meringue Kisses
  • Crepes

Our parents are such good sports, they lugged in mixers, eggs (lots of eggs) and other supplies that we needed and the students were proud of their contribution.  Each day we tackled something new so it wouldn’t be too overwhelming (only for the teachers but not for the students ).  The students chopped up the vegetables for the ratatouille, measured and stirred, piped pate chou (cream puffs are dense and hard for the little ones to pipe) and meringue (much easier for everyone to pipe little Hershey Kiss size puffs).

Ratatouille and the Quiche Lorraine were served for lunch on our immersion day.  We set up a long table, like you would see in a palace for them to all eat together.

Then we served everyone the desserts!  Creme Puffs filled with whipped cream were a hit! Well everything was a hit really!  The Meringue Kisses were a delight to make and melted in your  mouth.  The Parisian Coconut Macaroons were beautiful when they were fluffing up in the mixer and very yummy!

The crepes we decided to do 2 weeks later when we had invited the other students in the school and some home school students in the area to participate in our Passport to Paris celebration.

Let me know if you’d like the recipes!


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