- In France, restaurants are less aware of coeliac disease. So it's always best to ask traditional restaurants if they can guarantee you a "gluten-free" menu and explain that "kitchen utensils must not have come into contact with gluten, for example, the knife used to prepare your food must not cut wheat flour bread" (if you have coeliac disease).
This is the translation in French : « les ustensiles de cuisine ne doivent pas avoir touché le gluten, par exemple, le couteau utilisé pour préparer vos aliments ne doit pas couper du pain à la farine de blé ».
- Savoyard specialities are usually gluten-free: raclette, tartiflette and polenta.
Be careful, wholemeal bread is not black bread and often contains gluten. If you buy it in a bakery, be sure to asked "sans-gluten".
Here are some expressions that may be useful in French:
Farine de sarazin – farine de maïs – farine de riz
« Allergique au gluten » et « intolérant au gluten »
« sans aucune trace de gluten »