Introduction
According to the experiments and research carried out by our association, in many restaurants, celiac disease and the gluten-free diet are still unknown. Sometimes staff have heard of it, but this information is often incomplete or even completely false. Thus, meals prepared in restaurants risk being contaminated with gluten, since staff are not aware of the need to consistently and rigorously separate gluten-free products from other products during preparation.
For most people with CD, a spontaneous restaurant trip is a real headache: where to go and what dish to choose?
This is how the ALIG has developed a list of useful tips to make your outdoor dining a success.
10 useful tips for a gluten-free dish
- Consult the directory of restaurants edited by our association and trained by our dietician.
- Check the menu card on the restaurant website and prepare your questions on the preparation method or the ingredients of the chosen dish.
- Book a day in advance, indicating that you must follow an SG diet and that you wish to speak either with the person in charge of the service, or with the responsible cook.
- Check the accuracy of the explanations on mandatory allergens on the menu card.
- Ask to make changes in the preparation of dishes if you feel it is necessary (eg swapping or removing an ingredient).
- Avoid dishes with sauce. Indeed, it is rare that sauces are prepared with cornstarch or potato starch in restaurants.
- Avoid fried dishes, as they may be contaminated if they are fried in the same oil bath as dishes containing gluten.
- Ask for confirmation of your request at the time of service.
- Have a small leaflet with some information on the CM in case of questions from the staff.
- Be aware that your questions, as well as the preparation of your dishes require more attention from the staff. Make sure with a manager that your request is taken seriously and well respected.
