Cuisine De Terroir

⚠️ Risks & cross-contamination

• There is mention in the collected notes that the restaurant is not a dedicated gluten-free facility, which could raise cross-contact concerns in practice.
• The domestic practice around tagine often involves bread on the side, so requesting the dish served with rice or ensuring separate handling can help reduce cross-contact.
• Despite these notes, recent evidence indicates strong gluten-free knowledge and precautions by staff, which mitigates risk but does not completely eliminate it.