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Discussion Boards > Traveling & Restaurants

Chef Cards for Traveling

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On one of CMs links it says "toutes sortes de noix et fruit secs" for "nuts." I did find another place that someone said fruit secs is a term used for nuts. But it seems that maybe it's not used much or could be confusing. The other term "fruits a coques" seems more common maybe. DS is sleeping, but I'm going to talk to him about taking out fruit secs to avoid confusion and see if he has some compelling reason he put it in there.

We're going to go with this:
J'ai une allergie mortelle aux cacahuètes/arachides et toutes les sortes de noix/fruits à coques (l'amande, le noix de cajou/l'anacarde, le marronnier, la noisette, le noix de pécan, pignes, etc.), leur huiles, leurs pâtes, et leurs farines.

We debated teh fruits a coques. He said that's more used on ingredients lists, but figured it wouldn't hurt. We took off the fruit secs.

Looks good :)

Thank you for the really comprehensive link, Spacecanada-- VERY helpful!

pignes should be pignons

pecan can simply be pecan (with the accent aigu)

Is he traveling in France or Canada? Cacahuetes is used in France but arachides is used in Canada. When I was in Quebec, I did not see peanut listed as cacahuetes.  It was consistently listed as arachides.

You can also say fruit aux coquilles for coques.  Though, I've not heard either expression.

I often said "Ma fille a une allergie alimentaire aux oeufs, arachides, and tous des noix."

These aren't the most comprehensive cards but they can be helpful.


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