Whether your kid brings her lunch from home or buys it in the cafeteria, school lunches, although they’ve made great strides in some areas, are still a nutritional battleground.

But not everywhere. Granted, the school year has gotten off to a rocky start in Great Britain, but as vegetarian chef Deborah Madison reports on Culinate about a trip to the Loire Valley, in France, the school lunches are a bit different:

At one school, students were served a choice of salads—mâche with smoked duck and fava beans, or mâche with smoked salmon and asparagus—followed by guinea fowl with roasted potatoes and carrots and steamed broccoli. For dessert, there was a choice of ripe, red-throughout strawberries or clafoutis. A pungent washed-rind cheese was offered, along with French bread and water.

What the hell?! I want to be reincarnated as a French schoolchild. Not only do the meals there sound amazing, but they’re served on heated plates, with real glasses and silverware. Not sporks. And, with two hours allotted for lunch and active play, the children have plenty of time to dine leisurely. The only thing missing from these perfect-sounding school lunches: a glass of wine for digestion.

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