the friendly kitchen

As a 100% vegan restaurant, the entire menu is vegetarian by definition, and no meat, poultry or fish features anywhere on it.

100% plant-based kitchen; fish and seafood are absent from the premises, making this structurally safe for pescatarians (who by definition also avoid meat).

The Friendly Kitchen describes itself as a 100% vegan ('végétalien') restaurant in declarations on both the official homepage and the menu page. No animal products are served at any point. The spring 2026 menu carries the label 'Menu 100% végétalien', and all wines are explicitly marked vegan ('Tous nos vins sont vegans'). The kitchen is structurally dedicated to vegan cookery, with no meat, dairy, or eggs on the premises.

The kitchen operates as a 100% vegan environment, meaning no dairy is present on the premises. Plant alternatives are used for all milk-based items, with oat milk used throughout the drinks menu. Both the 'Fromage frais façon chèvre' and the 'Assiette de fromages' are explicitly plant-based, described as 'végétales affinées'. Dairy cross-contamination is structurally impossible.

100% vegan kitchen; eggs are not on the premises. The 'frittata végétale' confirms egg-free plant-based preparations. The allergen listings on the menu do not include egg for any dish.

100% plant-based menu; shellfish is absent from the premises. No shellfish allergen is declared on any dish in the menu's per-dish allergen listings.

The venue describes itself as "majoritairement sans gluten", mostly gluten-free, not entirely. Gluten appears in several dishes: samoussa, focaccia, moelleux, naan, beer, and all oat-milk hot drinks. Each dish on the menu lists its allergens, including gluten, so diners can identify which items contain it. There is no evidence of a dedicated gluten-free kitchen or fryer, and the venue holds no coeliac accreditation. The "majoritairement" qualifier acknowledges shared kitchen risk, though coeliacs can identify safer dishes through the per-dish allergen listings.

Tree nuts ('fruits à coque') and peanuts ('arachides') appear across multiple dishes (samoussa, focaccia, chou-fleur/naan, assiette de fromages, tartelette, moelleux, ganache, congee). Per-dish allergen lists are provided so nut-allergic diners can identify which dishes to avoid, but nuts are a significant ingredient throughout the menu and cross-contamination risk in a shared kitchen cannot be excluded. Not appropriate for severe nut anaphylaxis without direct staff consultation.

Soy ('soja') appears in the majority of dishes, frittata, samoussa, congee, focaccia, fromages, tartelette, moelleux, and ganache, as tofu, tempeh, miso, and plant-based dairy alternatives. Per-dish allergen listings are provided. Soy is so pervasive, however, that the kitchen is not suitable for those with severe soy allergy.