Great news for foodies with dietary restrictions: Head chef Jean-Yves Leuranguer and the team at Hôtel Fouquet's Barrière's flagship restaurant Fouquet's have launched a gluten-free menu that can appeal to a wide range of tastes.
Gluten is a protein found in wheat and in many ingredients. Gluten intolerance is extremely widespread, affecting over 500,000 people in France. The menu includes:
Summer salad from St Eustache gardens, with kachka seeds, sherry vinegar with sweet amaranth oil
Organic Black Vendée chicken marinated in tamari
Creamy polenta, Riviera sauce made with heirloom tomatoes
Paradeigma Fusilli cooked in clam juice
Roma tomato, red sorghum with garden cress
Quinoa with fruits of the season, verbena and sorbet Light vanilla cream