That dead fish in my plate turned out to be quite tasty, but the vegetables didn’t look that hot: I am not a huge fan of ratatouille, and the only green stuff they had was drenched in a cheese sauce and was thus off limits. In a pinch, I had to make do with mashed potatoes and a hardboiled egg, not the vitamin-laden veggies I would have preferred, but beggars can’t be choosers. In a cafeteria environment, trout is a mixed blessing: if it’s even slightly overcooked, the bones will stick to the meat which makes it difficult to get them all out. Here, I’m happy to say, they appear to know this sort of thing: once the head and tail had been cut off, one slice of the knife was enough to expose the center of the fish, and all the bones came off in one piece. We are, after all, in France!