Allergens and restaurant menu: legal obligations, signage, and how to protect your clients

European regulations (Regulation (EU) No 1169/2011) require all food operators, including restaurants and dark kitchens, to inform their customers about the presence of 14 major allergens in their dishes. These allergens are: gluten-containing cereals, crustaceans, eggs, fish, peanuts, soy, milk, tree nuts, celery, mustard, sesame seeds, sulfites and sulfur dioxide, lupin, and molluscs. In 2024, several inspections by the DGCCRF (French food safety authority) were carried out at restaurants partnered with delivery platforms. Violations can be sanctioned with a fine of €1,500 per infraction.

On delivery platforms, the display of allergens has become mandatory. Uber Eats and Deliveroo have specific fields to enter the allergens of each dish. Take the time to complete this information in a thorough and precise manner. In case of error (an allergen present but not declared), you assume your civil and criminal liability if a customer has a severe allergic reaction.

The most rigorous method for inventorying your allergens is the recipe technical sheet. For each dish on your menu, list all the ingredients, then identify which ones contain allergens from the 14 categories. Don’t forget the “hidden” ingredients: soy sauce contains gluten, industrial broths often contain cereals and celery, and chocolate may contain milk. Create an Excel spreadsheet or use a recipe management software (Koust, Melba, BioTool) to automate this work.

Cross-contamination cases are more complex. If your kitchen processes peanuts (for one dish) but other dishes do not contain peanuts, those latter dishes may still be contaminated with trace amounts. The statement “may contain traces of…” is your legal protection in this case, but it must be genuinely considered and not used as a boilerplate clause. Poorly managed cross-contamination can expose your liability even if you have displayed the statement.

For restaurants that want to go further, obtaining a “gluten-free” or “major allergens” certification for certain dishes is a strong marketing argument. With 1 to 2% of the French population suffering from celiac disease and many more avoiding gluten by choice, restaurants that offer genuinely gluten-free dishes verified by a certification see a dedicated and loyal clientele. This certification requires staff training and strict preparation procedures, but the return on investment is real.

On delivery platforms, “allergen-free” filters are increasingly used by consumers. A restaurant that correctly informs its allergens will appear in filtered results, mechanically expanding its potential audience. This is both a legal obligation and a commercial opportunity. Allocate 2-3 hours to review your menu and complete this information: it’s a unique investment with high value.