CELIAC DISEASE – Gluten Allergies

People who suffer this malady cannot tolerate any wheat flour or other products that contain gluten. We have many menu items that do not have any gluten including:

Gazpacho – no croutons                Artichoke Andree
rise and Nicoise salads                 Ahi Tuna Steak
Steak and Pomme de Terre

As for the soufflés, flour is a major part of the Mornay and pastry cream bases that we use to make the soufflés. Making a soufflé without the base can be done in some cases but the results will not be the same as if we had used base in it. Guests should be made aware that we are willing to produce the following items but they will not look or taste like our normal soufflés. They also have a tendency to drop rather quickly. None the less we have had some success with and would recommend:

Savory -     Goat Cheese or Escargot, Boursin Cheese, Mushroom, or Spinach
Sweet -     Raspberry or Apricot. There is no gluten in the Gateau de Chocolat, Crème Brulee, or Crème Anglaise

LACTOSE INTOLERANCE – No Dairy Products

This one is a bit more difficult for the savory and sweet soufflés due to the fact that we use fresh butter to line all the soufflé molds. If the guest can tolerate a small amount of butter we could do a Raspberry or Apricot soufflé without the pastry cream as described above, but without the Crème Anglaise based sauce we normally serve. Savory soufflés are not an option at this point due to the butter and cheeses involved. We would recommend instead:

Gazpacho, Onion Soup (no cheese), Artichoke Andree, any salad on the menu (hold the bleu cheese) , Jambon Sandwich (no butter or cheese), Ahi Tuna Steak, or Steak and Pomme de Terre

We want you to enjoy your meal at rise nº1, do not hesitate in conferring with your server regarding your dietary needs.

Merci