Fine Fleur

The set menu is not marked for allergens. The kitchen handles fish, shellfish, crustaceans, and foie gras in a shared fine-dining setup. Diners are asked to disclose allergies in advance because the fixed menu cannot be changed à la minute. There is no mention of a dedicated gluten-free kitchen, dedicated fryer, or specific GF protocols. Staff may accommodate if notified ahead of time, but quality depends on the advance notice and the shift.

Fine Fleur does not list nut-containing ingredients on its menu. The restaurant typically asks about allergies before service. No dedicated equipment or special protocols for nut-free preparation are mentioned, though a high-end kitchen may adapt if notified in advance. Confirming directly is advised.

Several dishes contain buttermilk and green pea, a possible dairy ingredient, and a cheese selection is offered. The menu is fixed and not marked for dairy. The venue asks diners to disclose allergies in advance. Dairy-free adaptation is not guaranteed without prior notice.

The white asparagus dish contains egg yolk. The fixed menu does not indicate which items contain egg. The venue requests that diners inform staff about allergies before dining. No specific egg-free procedures are described.

The menu prominently features langoustine, a shellfish, and the venue states that it mainly works with fish, shellfish, and crustaceans. Shellfish is a core ingredient in the fixed degustation menu. The kitchen is shared, meaning shellfish cannot be avoided without changing the entire menu, which the venue says it cannot do à la minute. Not safe for shellfish-allergic diners.

The menu is built around kingfish, langoustine, seabass, lamb, foie gras, and egg yolk — almost no vegan-friendly components. The venue states a fixed menu that cannot be changed à la minute. There is no mention of any vegan option, alternative protein, or dairy-free/egg-free substitution. Cannot recommend for vegan diners.

The degustation menu features kingfish, langoustine, seabass, lamb, and foie gras as its core dishes, with only one vegetable course (white asparagus with egg yolk and ham). Vegetarians would have almost nothing to eat, and the venue explicitly says it works with a fixed menu and cannot change dishes à la minute.