Emergency medical number112

Call 112 for emergency services anywhere in the European Union.

Food and preparation conversations

Dish names and recipes vary. These are prompts for a conversation, not a list of foods that are automatically unsafe.

Sauces and stocks

Ask whether butter, cream, egg, mustard, flour, fish stock or shellfish stock is used. A sauce served on the side can still have shared-utensil or preparation risks.

Bread and pastry

Bakeries commonly handle wheat, milk, egg, sesame and nuts in the same workspace. A product without an allergen as an intentional ingredient may still have cross-contact.

Cheese and charcuterie service

Boards, knives and counters may be shared. Ask for clean utensils and a clean surface, and avoid relying on removing an ingredient after plating.

A sample French allergy statement

Example only: sesame, peanuts and eggs

J’ai de graves allergies alimentaires aux sésame, arachides et œufs.

Build a card with the traveler’s exact allergens before using it.
Create the exact card

Questions to ask the restaurant

  • Can the kitchen check every ingredient, sauce, garnish and cooking oil used in this dish?
  • Is the same fryer, grill, pan, knife, board or serving utensil used for my allergen?
  • Can my meal be prepared with clean hands, clean utensils and a clean preparation area?
  • If the kitchen cannot confirm the ingredients or cross-contact controls, what unopened or simply prepared option is available?

Before you go

  • Keep the French written card easy to reach.
  • Ask for the written allergen information where available, then discuss cross-contact.
  • Carry backups of prescribed rescue medication according to clinician advice.
  • Check official destination guidance close to travel.

Official and primary sources

Links were checked during our August 12, 2026 review. Official guidance can change; inspect the current source before travel.