Allergies in France

Well, crab is le crabe and lobster is le homard… but if you aren’t sure exactly what you are allergic to, wouldn’t it be safer to use a blanket term?

For all seafood, les fruits de mer is correct.

EDIT: if you want to be super specific and careful, say “toutes les fruits de mer” to specify that you are allergic to ALL of those shelled things…
langoustines, crabs, oysters, mollusks, and all the rest of it.

I have a shellfish allergy (and speak French) and always tell them: "J'ai une allergie aux crustacés." On occassion, I have to explain that this means ALL shellfish but normally this one phrase is sufficiant.

Are you allergic to crustaceans, mollusks, or both?

I am finding for shellfish seem to be fruits de mer

Exactly. The most common French term for shellfish is "fruits de mer" (seafood).

This broadly includes any marine animal with a shell, "Coquillage" in french (oysters, periwinkles, whelks, clams, etc.) as well as crustaceans (shrimp, langoustines, lobster, crabs etc ).

In culinary terms, fish are not considered seafood. So, based on what you're saying, "fruits de mer" is the appropriate term to describe your allergy in French.

Here's an example served as a "plateau de fruits de mer"

https://fr.wikipedia.org/wiki/Plateau_de_fruits_de_mer

Thanks! I just wanted to make sure if use fruits de mer they would not think fish was a problem, and want to make sure there is no sauce that could included shellfish. I really do not know about mollusks as they are not something I would choose to eat! Also, how are chefs in France if one asks for simple grilled or baked fish? I did this in Scotland and it was fine(the only country I have been to outside of USA--I do this often here)

Most restaurants, with the exception of those that focus specifically on meat dishes, typically offer at least one fish option on their menus. It might be helpful to learn some French terms for different types of fish, since menus are often not available in English.

how are chefs in France if one asks for simple grilled or baked fish?

The fish will either be on the menu or it won’t. it's not you who choose how it is cooked, but I don't really see any other way to cook fish besides baking, grilling, pan-frying, or steaming.

As for the chefs, they don't take any orders they're in the kitchen.

When seafood is served as a standalone dish, it commonly appears in brasserie-style restaurants or places situated along the coast.

You are correct that shells can be used to make fish poaching liquid and then a sauce. So you need to specify that you want it cooked only with butter or olive oil. A sauce vierge should be safe as it is one made with olive oil, as in virgin/vierge olive oil.

To add to Lauras question, I find that the term "Shellfish" can confuse waiters and food service workers as that term is not used for allergens.. Lists of allergens in France will separate crustaceans (lobster, shrimp, langoustines, others) and Mollusks (Clams, Oysters, Scallops, mussels, others)

If you are allergic to both (or were told you are just allergic to shellfish) then you would want to list both Crustaces and Mollusques those are the terms that are recognized for allergen categories.

Elizabeth is right, there can be crustaceans or shellfish used to make sauces. I sometimes use shrimp shells and heads to make a sauce base for a fish dish (the shrimp itself isn't part of the dish).

But let's say that in most fish dishes served in restaurants, when there's a sauce, it's usually something like hollandaise, lemon, or mustard sauce. "Beurre blanc" sauce is a classic. No shellfish in that. There's also a crustacean sauce; in that case, the name speaks for itself.

If in doubt, you can ask for it without sauce, even if it upsets the chef who put a lot of effort into creating the dish. :)

I should add that the waiter often doesn't know the ingredients used to make the sauces. Sometimes the chef doesn't even know because he/she use a commercially prepared sauce that just needs heating.

In the official and mandatory list of allergens that a restaurant must provide to customers, the term is "Crustaceans and crustacean-based products." There is no distinction between mollusks and crustaceans.

Since shellfish such as oysters or clams are not considered crustaceans, the restaurant owner is not theoretically obligated to indicate their presence in the dishes. Therefore, the term "fruits de mer" which include both crustaceans and shellfish, is more appropriate in your context.

There is no distinction between mollusks and crustaceans.

Since shellfish such as oysters or clams are not considered crustaceans, the restaurant owner is not theoretically obligated to indicate their presence in the dishes.

Respectfully disagree.

In the list of 14 Allergens used in France and most of Europe, Mollusks is a category separate from Crustaceans, and required to be listed.

Here is the French guide for allergens for food service workers: https://www.service-public.gouv.fr/particuliers/vosdroits/F32192

There is an easy button for translation to English.

My point earlier, is to review the different allergen categories, match them to your own restrictions, and use their terms.

Oops, that's right, Paul is correct. I missed the mollusks, which are listed at the very end. Sorry.

“Fruits de mer” can sometimes include fish.

My turn to respectfully disagree. "Fruits de mer" is the name given to edible marine animals. It encompasses a wide variety of marine organisms, with the exception of fish.

The list:

https://fr.wikipedia.org/wiki/Fruits_de_mer

I will add, respectfully and as a person who navigates shellfish allergies in France, that my French doctor told me to use "les crustacés" when navigating restaurants, etc. as restaurants typically take that to mean all shellfish including oysters, clams, shrimp, etc. There have been exceptions (but very few) where I'll have to explain in detail. Anytime I've used "fruits-de-mers" it's been taken to mean ALL things from the sea, including fish.
I will also echo the warnings about hidden shellfish in dishes, however if you are a person who suffers from a shellfish allergy you are probably well aware of the questions needed to ask. If you haven't already, do a quick google search about the types of common French dishes that may include shellfish.