Do not panic ! The interest of the restaurant is that you can generally choose your dishes. However, some of the cuisine served is often rich and it can be difficult to balance your meals. If, for professional reasons, you have lunch almost daily at the restaurantit would be good to find in your meals: a source of protein (lean meat such as ground beef, rump steak… or poultry, fish, eggs) and not too much fat (cream sauce, butter…), raw and/or cooked vegetables, starches and/or bread, dairy or cheese, raw or cooked fruit. For instance :
Lunch at the restaurant
Grilled salmon steak
Broccoli and steamed potatoes
Cottage cheese with coulis
dinner at home
We introduce the rawness and the missing fruit during the midday meal.
Vegetable soup
Mushroom omelette
Whole wheat bread
Cheese
Fruit
Yes to pleasure
A distinction must be made between meals eaten daily in restaurants and occasional outings. In the second case, the dietary balance can be upset somewhat by the introduction of a pleasure dish, without consequence for the line provided that it is accompanied by lighter dishes. Thus, avoid as far as possible menus that are often too rich and too copious, and favor the à la carte order by choosing…
A pleasure dish + a starter or a light dessert:
Plate of raw vegetables + gratin dauphinois and leg of lamb or cassoulet + fresh fruit salad
A pleasure dessert + a light main course:
Complete mixed salad (Nicoise salad type) + Belle Hélène pear or fish or grilled meat and vegetables + tarte tatin and vanilla ball
A pleasure starter + a main course or a light dessert:
Platter of charcuterie + green salad + fresh fruit salad or foie gras + grilled fish and vegetables.
