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Info to come:

OGV Châteauroux – Pesi Menu information

 

Châteauroux – Pesi: BREAKFAST 

*operating on a 4-day rotating menu; **operating on a 8-day rotating menu 

Châteauroux – Pesi: LUNCH & DINNER  

OGV Châteauroux – Pesi Menu: Food Descriptions  

 

You can refer to this when you are in the dining hall.  

 

Arugula 

– rocket 

Baguette 

– long narrow, French bread 

 

Brioche 

– light sweet yeast bread 

Celeriac 

– celery root 

 

Croissant 

– French pastry made in a crescent shape 

Dhal 

– stew with split lentils, spices, tomatoes & coconut milk 

Gremolata sauce 

– uncooked sauce made from flat-leaf parsley, garlic, lemon zest and olive oil 

 

Grieves lard 

– the protein-containing residue of rendering combined with lard 

 

Grissini 

– bread sticks 

 

Gruyere 

– hard Swiss-type cheese 

 

Gyoza 

– Japanese dumpling 

Kotelettes 

– small slice of meat on a rib bone 

Lamb’s lettuce 

– variety of lettuce with a delicate nutty flavour 

Miso 

– fermented soybean paste 

 

Morbier 

– semi-soft French cheese made from cow’s milk 

Ossau Iraty 

– sheep milk cheese 

Pain au chocolat 

– pastry with a dark chocolate filling 

 

Pastéis de nata 

– Portuguese egg custard tart pastry 

 

Patatas bravis 

– crispy fried potatoes with a spicy red sauce 

 

Pecorino 

– Italian hard cheese made from sheep’s milk 

Ratatouille 

– stewed vegetable dish made with tomatoes, zucchini, peppers, onions & eggplant 

 

Rocamadour 

– goat cheese from southwest France 

 

Roquefort 

– blue cheese made from sheep’s milk 

Samosa 

– South Asian pastry with a savoury filling of meat and/or vegetables 

 

Seitan 

– plant-based meat substitute made from wheat gluten that mimics taste & texture of chicken 

Tagliatelle 

– long flat pasta ribbons 

Verlouté 

– white sauce made from a roux of butter, flour and stock 

Wakame 

– seaweed 

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