Why is quiche almost always risky for eggs, dairy, and gluten?

Traditional quiche is a custard (eggs + cream/milk) baked in a wheat crust, often with cheese and/or bacon. Ask whether there’s a crustless option, a dairy-free custard, and whether it’s baked on shared trays with buttery pastry.

Are crêpes better or worse than savory galettes for gluten avoidance?

Sweet crêpes are typically wheat flour + eggs + milk + butter. Savory galettes may use buckwheat (sometimes gluten-free by ingredient), but cross-contact is common on shared griddles and in batter stations. Ask what flour is used and whether the pan is shared with wheat batter.

Are Coq au vin and Bœuf bourguignon gluten-free by default?

Not reliably. Many kitchens thicken the sauce with flour or finish with bread/pasta sides. Ask if any flour/roux is used, whether the sauce is reduced without thickeners, and if it can be served without bread or noodles.

Is crème brûlée safe if I avoid eggs or dairy?

Typically no. It’s usually egg yolks + cream/milk + sugar. Some restaurants can do sorbet or fruit instead, or rarely a dairy-free custard, but assume it’s unsafe unless confirmed.

What’s the fastest way to order these dishes more safely in France?

Ask for sauces on the side, confirm flour/roux, skip bread/croutons, and ask about shared grills/ovens and shared pastry trays. With pastries and desserts, treat bakeries as high cross-contact zones unless they state dedicated prep.

French Cuisine Guide

French Allergen Guide

Spot the butter, flour, and seafood traps before they spot you.

Signature cooking style:Sauce-forward, butter/cream-rich, and often thickened with flour (roux).

Common menu formats:Fixed-price menus (menu du jour), courses listed as entrée, plat, dessert.

Where allergens hide:Sauces, soups, pastry glazes, bread/croutons, and garnishes.

Bread as default:Baguette or croutons may appear automatically unless you ask.

Seafood notes:Coastal dishes frequently mix fish and shellfish; cross-contact is common.

Allergen Overview

How common each allergen is in this cuisine. Always confirm with staff.

Gluten

Often Present

Wheat flour is a backbone for pastry, bread, noodles, and thickened sauces; croutons and bread service are frequent add-ons.

Dairy

Sometimes Present

Butter, cream, and milk are common for richness; some dishes are dairy-free by default but can be finished with butter.

Eggs

Sometimes Present

Eggs show up in noodles, pastries, glazes, and emulsified sauces; they may not be highlighted on menus.

Fish

Varies

Some French regions are very fish-forward; fish can also appear in broths and stews even when not obvious.

Shellfish

Sometimes Present

Seafood platters, stews, and mixed “fruits de mer” dishes often include shellfish or share equipment with it.

Tree Nuts

Sometimes Present

Nuts can appear in desserts, fillings, and garnishes; cross-contact in bakeries is common.

Soy

Rare

Less traditional in classic French cooking, but can appear in processed ingredients, margarine, or some dressings.

Sesame

Rare

Usually avoidable, but can appear in seeded breads or as a garnish in modern bistros.

Peanuts

Rare

Not a classic staple, but possible via dessert garnishes, sauces, or cross-contact in kitchens using peanut oil.

Hidden Ingredients to Watch

Unexpected allergen sources that may not be obvious on menus.

Beurre (butter) finish

Adds dairy even when the menu lists only vegetables or fish

Found in: Sauces, pan-seared fish, mashed sides, vegetable sautés

Roux (flour + fat thickener)

A common gluten source that may not be listed

Found in: Soups, stews, creamy sauces, gratins

Œuf (egg) wash / glaze

Egg can be used on pastry and bread for shine

Found in: Puff pastry, turnovers, brioche-style items

Croutons / pain (bread add-ons)

Gluten can be added at the end, separate from the main dish

Found in: Soups, stews, salads, fish dishes served with bread

Mixed seafood prep

Shellfish cross-contact can happen even when a dish is labeled fish-only

Found in: Seafood stews, platters, coastal specials

Featured Dishes

Croissant

A flaky, buttery laminated pastry commonly eaten for breakfast.

EggsDairyGluten

Quiche

A savory custard pie baked in a pastry crust, with many regional variations (e.g., Lorraine).

EggsDairyGluten

Crêpes

Thin pancakes served sweet or savory; very common in crêperies across France.

EggsDairyGluten

Bœuf bourguignon

Boeuf Bourguignon

A Burgundy-style beef stew braised in red wine with aromatics.

DairyGluten

Coq au vin

Coq au Vin

Chicken (traditionally rooster) braised in wine with aromatics like mushrooms and herbs.

DairyGluten

Crème brûlée

Crème Brûlée

A chilled custard topped with a caramelized sugar crust.

EggsDairy

What to Ask the Staff

Copy these questions to show restaurant staff. Available in English and French.

English

Does this contain wheat or gluten (flour, bread, pastry)?
Is any butter, cream, milk, or cheese used in this dish or sauce?
Are eggs used (in the dish, batter, or as a glaze/egg wash)?
Is the sauce thickened with flour or roux?
Is this cooked on the same surface or in the same oil as breaded items?
Does this contain fish or fish stock/broth?
Does this contain shellfish (shrimp, mussels, oysters) or share seafood equipment?
Are any nuts used (almonds, hazelnuts) or could there be cross-contact?
Can you serve it without croutons, bread, or garnish on top?
Do you have an ingredient list for this dessert or packaged item?

French

Est-ce que cela contient du blé ou du gluten (farine, pain, pâte feuilletée) ?
Est-ce qu’il y a du beurre, de la crème, du lait ou du fromage dans ce plat ou cette sauce ?
Est-ce que des œufs sont utilisés (dans le plat, la pâte, ou en dorure) ?
La sauce est-elle épaissie avec de la farine ou un roux ?
Est-ce que c’est cuit sur la même plaque ou dans la même huile que des aliments panés ?
Est-ce que cela contient du poisson ou un bouillon/fumet de poisson ?
Est-ce que cela contient des crustacés (crevettes, moules, huîtres) ou utilise le même matériel ?
Y a-t-il des fruits à coque (amandes, noisettes) ou un risque de traces ?
Pouvez-vous le servir sans croûtons, pain ou garniture sur le dessus ?
Avez-vous la liste des ingrédients pour ce dessert ou ce produit emballé ?

Menu Glossary (French)

Common menu words to help identify ingredients and allergens.

beurre= butter

Dairy; often used to finish sauces and vegetables.

crème= cream

Dairy; common in sauces, soups, and desserts.

lait= milk

Dairy; may appear in batters, sauces, and desserts.

fromage= cheese

Dairy; can be added as a topping or mixed into sauces.

œuf= egg

Egg allergen; used in batters, pastries, and glazes.

farine= flour

Often wheat-based; a major gluten source.

blé= wheat

Primary gluten grain in bread and pastry.

gluten= gluten

Protein found in wheat; common in sauces and baked goods.

roux= flour-and-fat thickener

Usually contains wheat flour; frequent hidden gluten.

chapelure= breadcrumbs

Gluten; used for breading and topping.

croûtons= croutons

Gluten; often added to soups and salads.

pâte feuilletée= puff pastry

Usually wheat-based; often contains butter and may be egg-glazed.

poisson= fish

Fish allergen; can appear in stews and broths.

fruits de mer= seafood

May include shellfish; ask for specifics.

crevette= shrimp

Shellfish allergen; common in mixed seafood dishes.

amande= almond

Tree nut; common in desserts and fillings.

noisette= hazelnut

Tree nut; may appear in cakes, pralines, and garnishes.

Frequently Asked Questions

Usually no. Classic croissants are laminated with wheat flour + butter (and may include milk/egg depending on bakery). If you need strict avoidance, assume it’s unsafe unless the bakery explicitly offers a certified gluten-free, dairy-free version and controls cross-contact.

Related Guides

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