VILLON

⚠️ Risks & cross-contamination

• The restaurant is not described as a dedicated gluten-free facility.
• Explicit, current cross-contamination protocols aren’t detailed in the collected information.
• There is some evidence of staff awareness and willingness to check with the chef about GF dishes, which helps reduce risk on a dish-by-dish basis, but it does not establish a formal cross-contact safety system.
• A note about seed-oil-free kitchen practices appears, which is a general health/ingredient detail but does not directly confirm gluten safety for celiac diners.