As Easter break begins, our boarding house feels a little quieter… Many of our students have headed home to spend time with their families, enjoy some well-deserved rest, and soak up the first real signs of spring. The air is getting warmer, the days a bit longer, and there’s a gentle energy that reminds us: brighter days are ahead.

This time of year always feels a bit special. After months of winter routines, there’s something refreshing about stepping outside without a coat, hearing birds in the morning, and knowing that summer isn’t too far away.

But as lovely as the break is, we all know what’s waiting when we come back: the final stretch. Just a few weeks left before exams begin and we wrap up another school year. It’s that time to stay focused, support each other, and make the most of these last moments together before summer takes us in different directions.

To all our boarders, we hope you’re taking time to relax, recharge, and come back ready to finish the year strong. We believe in you 💪✨

Tonight’s International Dinner spotlighted the rich flavors of Russia, bringing warmth and tradition to the table. Kseniia was thrilled to share some of her favorite dishes from home, starting with a hearty serving of beef stroganoff. Tender strips of beef in a creamy mushroom sauce made for the perfect comfort food. For dessert, they served Napoleon cake—a decadent, multi-layered treat with flaky pastry and sweet custard that had everyone going back for seconds. Russia’s rich culinary heritage came alive through the laughter, aromas, and shared plates—another delicious reminder of how food can bring people together.

Last night, our monthly house dinner brought everyone together for a cozy evening of good food and even better company. This time, we went with a crowd favorite—kebab night! The savory aroma of grilled chicken filled the kitchen as platters of juicy, perfectly spiced kebabs were served alongside fresh salads, warm pita, and a variety of tasty sauces. Whether wrapped up in flatbread or eaten straight off the skewer, every bite was a hit.

These monthly dinners have become a special tradition in the house, offering a chance to unwind, share stories, and bond over food. It’s more than just dinner—it’s a way to create memories and strengthen the sense of community we’ve built together. With full bellies and happy hearts, we’re already looking forward to what next month’s dinner will bring.

If there is one thing Ada loves more than the French language, that is chocolate. In any form, any flavour and any color. This weekend, one of the biggest chocolate festivals in Switzerland took place in Versoix: the Festichoc event. Ada and her friend visited the Salon des Artisans, a 2,100-square-meter space housing over 30 chocolatiers across French Switzerland. Although there were many people, they enjoyed some free chocolate samples and took plenty of pictures of many chocolate sculptures.

At Collège du Léman, we encourage our boarders to be part of the local community and get involved in social actions in Versoix. Today we went to the lake to make a difference and we picked up trash that we were finding on the floor. Fortunately we didn’t find much trash on the shores of the lake, but we did fill two plastic bags on the way from school to Port-Choiseul.

Back in the house, we asked our Grade 12 student, Sofiya, what it means for her to be part of the change and participate in community service actions:

Participation in community service is useful for everyone, regardless of age, profession or social status, because it allows you to feel your importance and impact on the world around you. When a person contributes to a common cause – whether it is helping neighbors, participating in volunteer projects or discussing important issues in society they become part of something bigger, they develop as a person and they strengthen ties with others. It not only helps others, but also brings inner satisfaction and self-confidence.”

On Thursday evening, Ada prepared a delicious Turkish vegan dish for her advisory class. The goal of the activity was to cook something vegan or vegetarian from your country without using any plastic. None of the ingredients she used could be wrapped in plastic. Ada realised it was not an easy task as soon as she got to the supermarket: everything had plastic.

She decided to cook some green lentil patties to serve with Greek yogurt. Her classmates enjoyed a delicious snack and learn about its meaning in Turkish culture. Yeşil mercimek köftesi isn’t just food—it’s a communal dish typically served at gatherings or family events.