I’ve just read the recent article in the Daily Mail about Raymond’s Blanc’s issues with food allergic and intolerant diners.
I have always loved Raymond, not least because his rather more affordable Braserie Blanc restaurant has an allergen menu which I can order from safely. You can read about Brasserie Blanc with allergies here.
So I was a little disappointed to read “We are a kitchen, not a hospital’: Raymond Blanc roasts customers who have ‘fashionable’ food allergies after 50 diners a night at his restaurant say they have an issue”
Here is my response to some of the statements…
- We are a kitchen, not a hospital – I am well aware of that. Thanks for pointing it out though
- From a gluten intolerance to a garlic or tomato allergy, more and more people are making a fuss about what they can and cannot eat – Well there’s sympathy for you. More and more people have food allergies and intolerances, the world is changing. Either you cater for us or you don’t. You are quite at liberty to tell us allergic diners that there is nothing suitable. We shall go elsewhere. Well I will anyway. And I NEVER make a fuss. I try to order the easiest, simplest dish possible to make as little fuss as possible. And what would you do if all those 50 diners a night started to go elsewhere because they didn’t feel welcome? I do get how frustrating it must be for a chef when you take extra care to make a dish dairy free only to have that guest order a dairy containing dessert. I get that. But surely not all guests are like that? It is a growing trend whether you like it or not but this doesn’t really help with educating people about the language we should be using to explain allergies and intolerances.
- The ‘fashionable’ obsession with having a food intolerance – I would give anything not to be like this. Anything in the world. I wouldn’t call it fashionable nor an obsession, more a curse. But thanks for the sympathy. I think you actually mean people who don’t have a food intolerance, because it can cause very real and painful symptoms for people who DO. Not everyone asking for freefrom meals is making it up or ‘choosing’ to avoid certain foods.
- 50 customers claim to have issues every night – I don’t ‘claim to have issues’ Raymond, I DO have issues. I take great issue with the confusing language in this article and the attitude that seems to lump allergies, intolerances and lifestyle choices into the same category of ‘diners with issues’ because we are NOT the same.
- We take each of them seriously – Thank you. I am glad to hear that. For a minute I was beginning to feel most unwelcome. What I can assure you is that most of us with very serious allergies don’t eat out often and when we do we choose something very simple like steak and chips. I would never expect any chef to go out of their way to create a culinary delight for me. I just want to be with my friends and order a safe meal. Sadly this is the only positive and encouraging statement in the whole article.
- If you don’t have an allergy, you’re nobody – I’m kind of speechless about this statement. Do you really think we’re enjoying this? Your comments may be aimed at people who choose to go vegan or eat gluten free as a lifestyle choice but some of us don’t have a choice. Some of us would LOVE to be nobody.
I dream about being nobody.
But don’t worry Raymond, I can’t afford to eat at ‘Belmond Le Manoir aux Quat’Saisons’ so I’ll leave you to cater for all those annoying fashionable somebodies with their obsessions with food intolerance and allergies. I wouldn’t want to tip the scales to 51 fussy diners!
Food intolerance, whilst less serious and not life threatening can be unpleasant and very painful to live with.
I am saddened to hear a very popular celebrity chef use their public privilege to contribute to an article like this.
I will finish by saying that I am well aware that the Daily FMail online is not known for being accurate and often goes for that sensational headline, taking any comments out of context. It would not come as a surprise to hear that some of the views expressed here were not Raymond’s own.
When Raymond uses the words allergy and intolerance in the same sentence I’m pretty sure he is very well aware of the differences but articles like this only serve to make life for those of us with real allergies; severe, life threatening conditions feel misunderstood, alienated and actually, pretty scared of eating out.
It’s no wonder people don’t understand the difference. It is heartening to see that they do actually explain the difference at the end of the article but reading this left me feeling very angry.
And I am aware that I’m jumping to conclusions about Raymond Blanc’s opinions so Raymond, if you’re reading this, do feel free to clarify any of the above.
You can read the article online here: “We are a kitchen, not a hospital’: Raymond Blanc roasts customers who have ‘fashionable’ food allergies after 50 diners a night at his restaurant say they have an issue”
I have experienced this sort of snotty attitude at a local award winning restaurant, we rang in advance to ask if my favourite dish could be served without the dairy rich potato, assured yes, told to remind on arrival which we did… dish arrived swimming in butter, asked for replacement only to have reknowned owner much later after mains had been served, bang down a small dish of boiled pototoes stating loudly plain boiled potatoes….
WOW that is the height of rudeness! It leaves a very nasty taste in my mouth, all of this meanness. I’m really surprised too as I thought these guys would know better. Bullies should be left in the playground. Surely adults aren’t this cruel? Grow up chefs! Treat your customers with a little human kindness. Does it really cost you so much to provide something safe for someone with a life threatening allergy?
Thank you for posting this as a person with several allergies I find it very insensitive that a chef thinks this way. I don’t eat out for this very reason trying to explain that my nickel allergy is nickel in foods is literally like pulling teeth. I have other food allergies like shellfish but that one is easy to say and have understood.
Oh gosh the nickel one must be a minefield… How on earth. I’ve seen the list of foods containing nickel and i don’t blame you for staying at home. I’d cook for you 😉 I’d have to have a detailed conversation first but I’m sure we could rustle something up. Hang in there. Stay safe and look after yourself.
So many things I could say here, but will choose to comment on just one: the ‘fussy’ thing.
Fussy is good. Being particular about food is good. Being choosy and discerning about what we eat makes us more aware of what goes into our body, and is beneficial to our overall food culture. If we’re fussy, we don’t accept ‘any old thing’, and that improves food as a whole in a wider sense.
Chefs agree with this philosophy. They champion it. The French certainly do! So to use ‘fussy’ as an insult – one to attack people who have or may have or think they have food sensitivities – makes absolutely no sense to me at all.
Thanks Alex, and this is a really interesting point. I have to be fussy just to stay alive, but it has made me really look at ALL the food I eat and not just the allergens. Restaurants also have a duty to address the whole wider trend towards healthy, simpler food in a world where sadly obesity is becoming an epidemic. Embrace these changes and understand the reasons why your customers are asking for these things. They all have valid reasons for demanding the food they want, be it low salt, no sugar, gluten free. Why shouldn’t we all demand better? for whatever reason. Lifestyle choices are just choices but for very important reasons to the customer. Take vegans and vegetarians who have moral reasons to avoid eating animal products. Just as important to them and this is becoming the norm, where years ago it was something that was not so well understood and catered for.
I think you’re missing the point by a mile!
Hi Rosaleen… you think I am?
Living in a house with anaphylaxis, as well as another with life crippling food intolerance, they would also give anything to be nobody!!
I would love to be the mother and wife to nobody!
Shame on you, the Daily mail for your predictable sensationalism.
Its hard enough to live with, without having to be insulted about it.
Thanks Alison. Made me really cross and I know that’s exactly what the Daily mail wants, I blame Raymond Blanc for fuelling this ridiculous argument.
I don’t have either an allergy or an intolerance, what I have got though is COELIAC DISEASE. This in neither allergy nor intolerance, it is an AUTO-IMMUNE disease and the slightest crumb of Gluten turns my body against me. So, if I’m fed Gluten and have foecal incontinence or projectile vomiting in your restaurant then in your own head be it. THIS IS NOT MY CHOICE …..”?….
Here Here Anne! I hear you. And apologies for not making the point in my blog. It’s all about understanding your customers and talking to them in the right language so that a restaurant can produce a safe meal. You’d be safe at my house Anne. No wheat whatsoever and very little Rye. I would make a gluten free zone for you. Wheat makes me pretty sick but not as bad as you by the sound of it. Dairy and nuts on the other hand are an A&E job. No body should have to suffer these conditions but some of do and all we want is a little human kindness please Raymond.
I went for coffee in a lovely Patisserie on the Ground floor of Debenhams in LIverpool and asked if they had anything at all that was Gluten Free in the ‘lovely cakes’ display. The young guy serving hadn’t a clue what I was on about, but fortunately the young lady fully understood and produced a ‘pre-wrapped slice of Shortbread’ – very delicious and acceptable ;-).
Young guy proceeded to ask what kind of reaction gluten would cause – at which point I looked at the young girl, and asked her if I should actually tell him …………………… the shop was empty at the time ;-). I asked him where the nearest loos were and he replied ‘On the 4th floor!’ I just informed him that there would be a very good chance that I wouldn’t make it there in time — unless there was a lift immediately available and it didn’t stop before reaching the right floor.
His face was an absolute picture ……………………………. well, he DID ask ;-)!!!
HAHAHAHAHAHAHA that’s priceless. No such thing as a stupid question, and he obviously had no idea. I think there needs to be a lot more training of waiting staff and chefs about what can happen. From life threatening reactions to bowel and gut problems, they all need to be taken seriously. I’ve been there, I’ve not made it to the loo in time and it’s humiliating as an adult, to have food do that to you. Luck that the lovely girl was there to help out! And I’ll bet the two them had an interesting chat after you’d left. Thanks so much for your comment. It’s only be engaging with staff, talking to them and explaining these things that people learn. But it shouldn’t be down to the customer to have to do this! More training is needed!
Well said Ruth. Daily mail rubbish
It is utter rubbish, but Raymond did say those things. In another article in the more measured Standard, he is slammed for ‘blurring the lines’… https://www.standard.co.uk/news/uk/raymond-blanc-slammed-for-blurring-the-lines-between-lifethreatening-food-allergies-and-fashionable-a3714506.html
My refrain was always: ‘I just want to be normal!’ Is that so much to ask – or understand even?!
I agree Micki, I WANT to just be like any other customer but because of people with this kind of attitude I have so little trust that I HAVE to become a complete fussing neurotic customer. Just to stay safe. It has rather put me off eating at Raymond’s restaurants. I’m sure he’ll be thrilled. Only 49 fussy customers now hey?