Côte

⚠️ Risks & cross-contamination

• The collected information presents a mix of signals. Many recent experiences emphasize strong GF practices: separate gluten-free menus, dedicated GF prep spaces or processes, and explicit allergen labeling.
• One older note mentions that there isn’t a dedicated GF kitchen, which could raise cross-contamination concerns during peak times. Overall, however, the majority of recent feedback describes careful handling and clear safety cues.
• Given the breadth of GF options and ongoing attention to allergens in recent dining experiences, the risk appears manageable for most visits, with some caveats during busy periods or if specific kitchen constraints apply.