The biggest problem with dietary restrictions is at gourmet restaurants, where the chef has spent a lifetime perfecting each dish and is therefore reluctant to change anything. This was certainly true of Robuchon when he was at FS NY, but Eric Frechon at le Bristol has always been very accommodating, and so has Christian le Squer etc at FS George V. I hate it when a kitchen simply removes the offending item/s, leaving you with barely anything to eat, but charging the same price!