Chez Camille
The restaurant's specialty, the Breton galette, is made from buckwheat flour, water and salt — naturally gluten-free ingredients.
Per-allergen evidence
The restaurant's specialty, the Breton galette, is made from buckwheat flour, water and salt — naturally gluten-free ingredients. The venue's own site describes the cuisine as 'simple and gluten free'. However, there is no mention of dedicated equipment, a separate prep area, or any cross-contact mitigation for the shared kitchen. Diners with coeliac disease should discuss their needs with staff when ordering.
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The menu lists galettes and mentions no vegan-specific options or labels. No plant-based milk, cheese substitute, or egg-free preparation is described. The venue is not marketed as vegan-friendly. Consider this a thin signal only — call ahead to ask about vegan adaptations.
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The menu emphasises buckwheat galettes and does not clearly mark vegetarian items. No dedicated vegetarian menu or callout is provided. The standard galette batter (buckwheat, water, salt) is vegetarian, but fillings may contain meat, fish or cheese — ask staff for options.
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The galette batter is dairy-free (buckwheat, water, salt) but traditional fillings typically include cheese, butter and eggs. No dairy-free marking or alternative milk/cheese is mentioned. Call ahead to confirm which dishes can be made dairy-free.
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The basic galette batter does not contain egg, but traditional Breton galettes are often filled with or include egg (e.g. galette complète). Neither the menu nor website offer egg-free markings or modifications. Contact the venue to ask about egg-free options.
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Reminder
Always confirm with venue staff before ordering. Tiers and accreditations are guides, not guarantees.
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