MFL

Modern Foreign Languages

MFL REPORT

WORDS BY Madame Kelly Faulkner, Head of Modern Foreign Languages

In a year in which most international travel has been curtailed, we have felt the responsibility of bringing the continent into the classroom ever more strongly. During the fi rst lockdown last March, user numbers for language learning apps such as Duolingo and Memrise increased by 300%. There was a slight lull over the Summer, but then another surge in uptake during the second lockdown this January. Of all the pursuits people have adopted during this strange year, such as making banana bread, working out with Joe Wicks or doing Zoom general knowledge quizzes, learning a new language might seem like an odd choice. After all, it’s not like we could jump on a plane to Madrid to order “Un vino tinto por favor.” However, it is for this very reason that people have embraced language learning so willingly. Cancelled holidays and the time to devote to those things we’ve always been meaning to do (get fi t, tidy the loft, learn Portuguese) have inspired us to bring a fl avour of another country into our homes or in our case, school. From a cookery lesson in “pain perdu” for Year 3, to fi lming a video about our school in Spanish for Year 8, the boys have been working hard on their linguistic skills, learning and embracing other languages and cultures whether the borders have been open or not. We hope you enjoy this little taste of our department.

Y8 GERMAN TASTING

Both Y8 classes worked on the topic of food as their last unit this year and were fortunate to have a food tasting session organised for them to discover the different fl avours of German cuisine. Small samples were prepared by Chef Stuart who talked them through the dishes and his own experience of working with German Chef in his career. From Currywurst to Apple Strudel, the boys were able to identify which fl avours they enjoyed or found particularly strange. The most popular dish was probably the potato salad and Blackforest gateau. The Sauerkraut was certainly the most odd fl avour the boys tried.

2020 2021

Y3 FRENCH TOAST MAKING

As part of our topics this year, we learnt about food with Year 3 and in particular how to make French toast. Once we studied the vocabulary on ingredients, cutlery and recipes, Y3 classes were given the opportunity to have a go in the dining hall, under the supervision of chef Stuart. Boys worked in pairs and enjoyed tasting the end product with a sprinkle of cinnamon or sugar. This has inspired many boys to replicate this delicious recipe at home. What a treat!

LE PLAT DU JOUR

MENU

RESTAURANT

IMPRESSO EXPRESSO

Croque Monsieur Cherry Clafoutis

Un Croque Monsieur est un sandwich chaud à base de jambon et de fromage.

Prix………………€4

LES PLATS PRINCIPAUX

Cassoulet Salade Niçoise

La salade est un mélange de laitue, tomates, œufs durs, thon, haricots verts, olives et anchois.

Entrées

● ● ● ● Salades La soupe du jour Un Orangina Une crȇpe au sucre Prix………………€10

Café de la tour de Eiffel Les boissons

● ● Un diabolo menthe Une grenadine á l’eau ● L’eau ● ● Du lait Du vin blanc et rouge Du vin blanc et rouge

Les plats principaux

● ● ● ● Un croque-monsieur Un croque-madame Une crȇpe au sucre Un café au lait Les desserts

● Une Crème Brulée ● Une coffee Crème Brulée ● Macarons ● clafoutis

ENTRÉES

Tapenade aux olives Salades

Tapenade est une assiette à base d'olives et de câpres qui est délicieuse d'olives et de câpres qui est délicieuse servie sur des toasts

Prix………………€6

LES DESSERTS

Chocolate soufflé Lemon-Berry Savarin

La croûte croustillante au chocolat est parfaite pour laisser suinter le chocolat crémeux pour une riche surprise. Prix………………€8

La Cabeza de la Reina

Para comer

Paella - 10 € Tortilla-9 € Tapas-11 € Jamón-12 € Croquetas-8 € Pescado-9 € Gazpacho-5 € Pan con Tomate-5 € Bocadillo- 8 € Pizza con Chorizo-10 € Para Beber

Limonada- 1.50 € Naranjada- 1.50 € Zumo de naranja- 1 € Coca Cola- 1.50 € Mojito- 2.50 € Sangria- 2.50 €