Au Bon Bistrot

⚠️ Risks & cross-contamination

• Not a dedicated gluten-free facility, which means cross-contact risk cannot be ruled out by design.
• There are at least a couple of documented missteps where non-GF versions were served, though staff corrected the issue and communicated status to diners.
• One review highlighted a potential cross-contact situation involving pita bread, with the chef informing guests that a meal would not be GF in that context. This underscores the importance of explicit, ongoing communication about ingredient and preparation differences for each dish.
• Overall, the repeated emphasis on labeled GF options and staff knowledge helps mitigate risk, but the possibility of cross-contact remains a live concern.