Orange-zested oats layered with vanilla Greek yogurt mousse, roasted grape compote, and almond granola crunch.
:sparkles: Bright, elegant, and textural — inspired by French vineyards and patisserie flavors.
French Week
August 25, 2025
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French cuisine celebrates balance, brightness, and soul — this week’s menu brings all three.
The oats highlight citrus and vineyard fruit with a nutty granola crunch. The chicken is lifted by a vibrant sauce vierge, layered with grape tomatoes, citrus, and champagne grapes over herbed rice. The braised beef shoulder is rustic and hearty, balanced by a mustard–apple cider vinaigrette potato salad and a colorful Provençal ratatouille.
Château Breakfast Oats
Protein (g) | Carbs (g) | Fats (g) |
|---|---|---|
42 | 48 | 9 |
Chicken Breast à la Sauce Vierge
Protein (g) | Carbs (g) | Fats (g) |
|---|---|---|
48 | 48 | 11 |
Char-grilled chicken breast paired with a light vinaigrette of fresh grape tomatoes, citrus, full-bodied olive oil, shallot, champagne grapes, and cracked pepper. Served with herbed rice pilaf and tender haricots verts.
Braised Beef Shoulder Provençal
Protein (g) | Carbs (g) | Fats (g) |
|---|---|---|
49 | 45 | 14 |
Slow-braised beef shoulder with tomato, garlic, thyme, olives, and red wine. Served chilled with fingerling potato salad tossed in a mustard and apple cider vinaigrette and a rustic ratatouille of eggplant, zucchini, peppers, and tomato.
Reheat Instructions
Microwave on high for 2 minutes with the lid slightly open.