Bagatelle

⚠️ Risks & cross-contamination

• The restaurant is not a dedicated gluten-free facility, which raises baseline cross-contamination concerns.
• Menu labeling for GF items is inconsistent across observations; some guests report GF items on the menu, others note a lack of clear labeling.
• There are reports of cross-contamination risk with shared kitchen processes (e.g., a dish being prepared with attention to GF needs, but with potential cross-contact in practice).
• A very recent experience describes a server who would not accommodate GF (and dairy-free) needs, leading to a guest leaving unhappy.
• Some items have preparation caveats (e.g., no dedicated fryer; some items may require modifications that aren’t always straightforward).