The idea of forming a “Restaurants” working group was officially presented during the ALIG day on May 8, 2010 with the idea of creating a group working independently on this subject.
The availability of products for a gluten-free diet with a logo (therefore certified) on the market has grown steadily in recent years. However, the situation was not at all the same at the restaurant level in 2010: many people suffering from gluten intolerance avoid restaurants as a result, in particular because of bad experiences, while some of us found either restaurant ready to take the necessary precautions to offer either gluten-free dish.
At its first meeting, the working group therefore began to take stock of the situation, in order to take the necessary steps to remedy this "disastrous" situation.
- In many restaurants, intolerance to gluten, and therefore gluten is completely unknown.
- Staff in many other restaurants have heard of it, but this information is often incomplete, if not completely false.
- Even with full knowledge of the facts, dishes prepared in restaurants are contaminated with gluten since the staff is not aware of the fact that contact with gluten-free and gluten-free products must be avoided during preparation in a consistent manner and rigorous.
Following these observations, the working group therefore decided to attack these various problems at the level of restaurants on several levels, knowing that the situation is better in other European countries.
The task force managed to find some pizzerias interested in offering gluten-free pizzas, some of which had already been offering gluten-free pasta for some time. The availability of frozen dough balls from the Schaer firm (imported by Provençale), as well as training in the preparation and risks of contamination of pizzas by a dietician hired by ALIG has enabled these pizzerias to offer gluten-free pizzas from September 2011.
The task force also found a number of restaurants interested in preparing gluten-free dishes. In order to help these restaurateurs who are interested in their approach, the working group organized individual training for each restaurant concerned, so that they were aware of the disease, the diet, and procedural and handling errors that could lead to contamination with gluten in a kitchen using gluten-free and gluten-free products.
It should be noted that it is not easy to find restaurants wanting to be included on our list, because gluten-free cuisine requires a lot of vigilance and more work in a gastronomy where stress is in any case on the order of day. For this reason, we greatly appreciate restaurants that have agreed to offer dishes for gluten intolerant people and that have committed to respecting the rules of this dietetic cuisine.
During a collaboration with Luxair, the working group advised the company on the development of gluten-free dishes in order to offer tastier meals or snacks for the different types of flights. meals are now payable at the rate of 15€.
To book a gluten-free meal there are 2 possibilities:
- Directly when booking your flight - online, via our call center or at a travel agency
- In the website menu lux air, click on "my reservations", -> fill in your reservation number + the passenger's last name -> manage the reservation -> additional services -> special meals.
In any case, the reservation of a gluten-free meal must be made at maximum 48 hours before departure.
Some school canteens asked us and our dietician also trained the staff of these canteens.
Restaurants interested in having free training and being on our list can contact ALIG. Some restaurants that we train in the preparation of gluten-free dishes and menus display this sticker on their storefront. It is for you the assurance of finding suitable products.
