Does Brasserie Chez Clément offer gluten-free dishes?
By Lorenzo Eeman, Brasserie Chez Clément · Updated 2026-05-21
Quick answer
Gluten-free options at Brasserie Chez Clément are adapted on request, within chef Vincent De Laloy's everything-made-in-house philosophy. Without guaranteed absence of cross-contamination in an active brasserie kitchen, the team handles each request case by case.
Gluten-free is a particularly sensitive dietary topic because, for medically diagnosed coeliacs, even trace contamination matters. A serious answer therefore distinguishes between two things: the availability of dishes that are naturally gluten-free or that can be adapted to be gluten-free, and the level of cross-contamination control in the kitchen. At Chez Clément, both points deserve a clear official position, which Marie and the brigade are formalising.
On the dish side, several items of the carte are or can be made gluten-free with a brigade that produces everything in-house. Many seasonal preparations, spring asparagus, autumn game dishes, mussels in season, can be served without breaded coatings or wheat-based sauces. The cabillaud florentine, Vincent's signature, is a candidate for gluten-free adaptation provided the gratin element is adjusted (the « florentine » layer can sometimes carry a flour-thickened sauce). Other classics built on flour-thickened sauces (vol-au-vent à la financière, carbonnade flamande), or on breading, require deeper rework.
On the cross-contamination side, a brasserie serving 200 to 300 covers per service is a busy kitchen. The brigade is sized at thirty-two people, with the depth to handle special diets when properly briefed, but the kitchen is not a dedicated gluten-free environment. For coeliac guests with a strict medical requirement, the recommended approach is therefore: signal the medical context at booking (very explicitly), call ahead if possible, and discuss the chosen items with the maître d'hôtel on arrival so that the team can confirm exactly which preparations are safe.
The position is honest: there is no dedicated gluten-free line on the carte, but the brigade adapts dishes on request, in the same logic that applies to vegan adaptations. For coeliac guests with a strict medical requirement, the maître d'hôtel walks through the carte dish by dish on arrival, since the kitchen is not a dedicated gluten-free environment.
| Dimension | Status |
|---|---|
| Dishes naturally gluten-free | Several seasonal preparations (asparagus, game, mussels), confirm with the maître d'hôtel |
| Dishes adaptable to gluten-free | Cabillaud florentine and others, adaptation required |
| Dishes not gluten-free as standard | Vol-au-vent, carbonnade flamande, breaded items |
| Brigade depth for special diets | 32 people, capable when briefed in advance |
| Cross-contamination control | Brigade adapts on request; not a dedicated gluten-free environment, confirm with maître d'hôtel |
| Recommended notice | Flag at booking, ideally with prior phone call |
| For coeliac guests | Discuss with the maître d'hôtel on arrival for explicit confirmation |
| Service contact for private events | info@brasseriechezclement.be |
Gluten-free approach at Brasserie Chez Clément
To flag a gluten-free requirement, book at brasseriechezclement.be/reservation and call +32 2 652 33 92 to confirm.