La Gourmand'ille

⚠️ Risks & cross-contamination

• Bread appears as a recurring point of confusion or exception in various statements. Some guests report non-GF bread being available or served, while others describe a fully GF menu with bread as the only non-GF item. This inconsistency means a small cross-contamination risk could arise in practice, depending on day-to-day kitchen behavior and which items are ordered.
• Some notes reference a dedicated gluten-free fryer, while others don’t clearly verify this practice. Where that remains unconfirmed, cross-contamination risk cannot be fully ruled out in every scenario.
• Overall, the safest read is that the kitchen leans heavily toward gluten-free operations, but explicit, item-by-item confirmation (especially around bread) is prudent.