Reference guide
Restaurant allergens: organise clear information
In France, restaurants must provide written information about allergens present in food and drinks. A digital menu can make that information easier to access, but it does not replace supplier records, recipe checks or a process for handling changes in the kitchen.
What does the regulatory framework require?
EU Regulation No 1169/2011 covers substances and products causing allergies or intolerances. Its Annex II lists 14 categories. The French consumer authority states that allergen information for restaurant food and drinks must be available in writing.
- Use the current consolidated regulation.
- Do not rely only on an oral invitation to ask staff.
- Seek qualified advice for venue-specific legal questions.
How should reliable information be collected?
- List every recipe, sauce, garnish and temporary product.
- Keep supplier labels and technical sheets.
- Check compound ingredients.
- Have the person who knows the actual recipe review the record.
- Trigger a new check after a supplier or recipe change.
How can the information be displayed?
It can appear directly with each dish or in a written register that staff can provide immediately. A digital menu can associate allergens with products, provided the information is accurate and guests can genuinely access it.
What update process should be used?
- Name an internal owner.
- Check recipe and supplier changes.
- Keep kitchen, front-of-house, paper and digital information aligned.
- Record meaningful review dates.
Sources and review
- EU Regulation No 1169/2011 — consolidated text
- French consumer authority — written allergen information in restaurants
- SimplyRestau product features
Reviewed by Tristan Sébillet. AI assistance is used for coverage checks, not as a legal authority.
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