C'est La Vie

⚠️ Risks & cross-contamination

• The establishment is not a dedicated gluten-free facility, which means cross-contamination risk cannot be fully ruled out in a busy kitchen.
• A recent diner reported a scenario where a salad was served at the same time as pizzas to others, highlighting how cross-contact risks can occur in practice.
• While many GF items exist and staff show knowledge, best practice would include confirming preparation methods and any shared fryers or surfaces with the staff before ordering.