Slake Coffee House

Several menu items carry a '(végétarien)' label: Turkish eggs, eggs anyway, pancakes, and a toast veggie vegan. Staff members are described as friendly and accommodating of dietary needs. Because the kitchen prepares meat and fish dishes in the same space, and no dedicated equipment is mentioned, cross-contamination with non-vegetarian items is possible.

The menu marks vegan options with a '(vegan)' tag and vegetarian items with '(végétarien)'. Several dishes can be made vegan on request (e.g., toasties, shakshouka via substitution). Plant-based milks (oat, coconut, house-made almond) are available. However, vegan items are prepared in a shared kitchen without dedicated equipment, and a user review warns that vegan breakfast items are not always available. Staff are described as friendly and happy to accommodate requests.

The official menu for multiple branches lists lactose-free options as a priced add-on (e.g., +1€ on pancakes) and offers oat milk and coconut milk as dairy-alternative drinks. A toasted sandwich and a vegan banana pancake may be dairy-free. However, these are prepared in a shared kitchen with dairy-rich items (cheese, butter, cream), and no separate equipment or cross-contamination procedures are mentioned. Best-effort accommodation only; confirm with staff.

The Terreaux and Annecy branches offer gluten-free options as a priced add-on (+1€) on pancake dishes. A tourism blog also mentions gluten-free baked goods. No information is available about dedicated fryers, separate prep areas, or staff training on cross-contamination. The gluten-free items are cooked in a shared kitchen with wheat-containing dishes. A diner with coeliac disease would need to speak directly with the kitchen about their procedures; there is a significant risk of cross-contact.

The official menu includes a drink, 'Jallab Façon Slake', that contains house-made almond milk, indicating that nuts (almonds) are used on the premises. No allergen symbols, cross-contact warnings, or nut-free options are disclosed. This single signal suggests a potential risk but is not sufficient to assess the kitchen's practices for nut avoidance.