Le Feu Flemington

Average Reviews

Description

100% Gluten Free. Coeliac Australia Accredited. View menu here

Many of their dishes are vegetarian & vegan because Vietnamese culture is traditionally influenced by Buddhism. They cater for people with gluten related health issues, people on a FODMAP diet & people with dairy-related intolerances.

Le-Feu Cuisine is a Vietnamese-French restaurant chain. They apply French-style slow-cooking methods to our Vietnamese cuisine. Traditional French food is slowly cooked at low temperature.

Most of their dishes take at least 10 hours to prepare and cook include dishes like their- Signature Shir Wagyu Beef Curry, Signature Lamb ribs, Mongolian Lamb chops, Beef soup, Char grilled lemongrass chicken & Crispy caramelised roast pork. You can also BYO alcohol.

Head Chef Kevin Nguyen brings a new style of dining to Victoria using his extensive experience and passion for great food.

Business status: OPERATIONAL

Photos:

Photo by: Jasmine Nguyen

Photo by: Emma Rodda

Photo by: Jasmine Nguyen

Photo by: Sam T

Photo by: Natalie Summerville

Disclaimer

Whilst coeliacs have reported safe dinning at each of these restaurants, remember to always be your own health advocate and let the restaurant know your specific needs. We recommend calling ahead to discuss ways to avoid cross contamination so you have a safe and confident dining experience.

The information contained in this post is for general information purposes only. The information is provided by the community and while we endeavour to keep the information up to date and correct, we make no representations or warranties of any kind, express or implied, about the completeness, accuracy, reliability, suitability or availability with respect to the website or the information, products, services, or related graphics contained on the post for any purpose.

Reviews

We would love you to review the gluten free restaurants featured on our Website. Please try to keep reviews relevant to our Coeliac and gluten intolerant community.

For example, how was the quality of the gluten free choices? How was staff knowledge in relation to gluten free options and cross-contamination minimisation?