An Exclusive French Restaurant Experience for CGK Families
Preschool
January 23, 2018
From the 2017 school year, CGK International School worked with the French restaurant Le Salon de Legumes and its owner, Suzuki, to plan food education activities.
Children began by observing ingredients. In July, a French chef introduced by Suzuki led a cooking lesson, and in October we went sweet potato digging.
At school, they explored the roles of vegetables, practiced trying less favored foods and learned mealtime and restaurant manners, including using and placing cutlery and handling napkins.
With their interest in food growing, the children were ready for our exclusive French restaurant experience on January 20, 2018.
Interest was high, so we arranged two sittings for a total of 59 participants.
Some children entered the calm restaurant a little nervously, while others were as energetic as ever. As part of the experience, families left their coats at the entrance and were shown to their tables.
Once everyone was seated, Suzuki welcomed us. Because the restaurant was reserved for our group, some noise was fine, and parents were encouraged to enjoy the meal without worrying about scolding their children. This was reassuring for families. Suzuki also compared French dining to sports such as soccer or golf: knowing the rules helps you enjoy it. Families were encouraged to notice the vegetables and talk about the food together.
The dishes were beautiful, with vegetables in many colors. Alongside the adult menu, children received a specially prepared menu with hiragana and pictures. Those beginning to read hiragana eagerly looked ahead to discover what would come next.
French food was unfamiliar to some children, and not everyone enjoyed every dish. Others, however, tried vegetables they would not usually eat.
The room was livelier than a typical French restaurant, but children and parents happily talked and ate together. This opportunity was possible thanks to Suzuki, the chef who created a special menu for the children, and the whole restaurant team.
We are grateful to everyone at Le Salon de Legumes.
We hope the experience deepened the children’s interest in food and manners and became a happy memory they will carry with them.
Children began by observing ingredients. In July, a French chef introduced by Suzuki led a cooking lesson, and in October we went sweet potato digging.
At school, they explored the roles of vegetables, practiced trying less favored foods and learned mealtime and restaurant manners, including using and placing cutlery and handling napkins.
With their interest in food growing, the children were ready for our exclusive French restaurant experience on January 20, 2018.
Interest was high, so we arranged two sittings for a total of 59 participants.
Some children entered the calm restaurant a little nervously, while others were as energetic as ever. As part of the experience, families left their coats at the entrance and were shown to their tables.
Once everyone was seated, Suzuki welcomed us. Because the restaurant was reserved for our group, some noise was fine, and parents were encouraged to enjoy the meal without worrying about scolding their children. This was reassuring for families. Suzuki also compared French dining to sports such as soccer or golf: knowing the rules helps you enjoy it. Families were encouraged to notice the vegetables and talk about the food together.
The dishes were beautiful, with vegetables in many colors. Alongside the adult menu, children received a specially prepared menu with hiragana and pictures. Those beginning to read hiragana eagerly looked ahead to discover what would come next.
French food was unfamiliar to some children, and not everyone enjoyed every dish. Others, however, tried vegetables they would not usually eat.
The room was livelier than a typical French restaurant, but children and parents happily talked and ate together. This opportunity was possible thanks to Suzuki, the chef who created a special menu for the children, and the whole restaurant team.
We are grateful to everyone at Le Salon de Legumes.
We hope the experience deepened the children’s interest in food and manners and became a happy memory they will carry with them.
Author Profile
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Reiko - Services and Community Coordinator (Japan)
Reiko joined CGK’s founding team in 2016, bringing seven years of experience in licensed nursery schools in Japan and six years across two international preschools. She has also volunteered at a daycare in Canada and has held preschool leadership roles at CGK, including Principal and Vice Principal.
A qualified nursery teacher and holder of a Class 2 kindergarten teaching license in Japan, Reiko values each child’s interests and strengths. Drawing on her experience in multicultural early childhood settings, she supports an environment where children can explore new interests through hands-on experiences and express themselves in their own way.