A little note from the chef...
Many guests ask why our menu doesn’t display a “GF” symbol next to dishes. The answer is simple — at Frenchys, gluten‑free isn’t a trend… it’s a tradition.
As a classically trained French chef, my sauces are built the old‑fashioned way: slow reductions, real stocks, time, patience, and flavour.
No powders. No shortcuts. No flour thickeners.
My stock takes two days to prepare.
My onion soup takes three.
Every sauce in my kitchen is naturally gluten‑free —
because it’s made properly.
The only item containing gluten is our baguette, and even the onion soup can be served with gluten‑free bread on request.
So while modern kitchens rely on additives that introduce gluten, ours never has.
At Frenchys, gluten‑free isn’t an option — it’s simply how we cook.
Tradition. Technique. Time.
That’s the Frenchys way.
Regards,
Andrew
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