Nadia Sammut runs the first Michelin-starred gluten-free restaurant, the Auberge La Fenière, in the heart of the Luberon. She has also created Kom&sal, a brand of bakery, pastry and cookie products made with local gluten-free flours, as well as a training organization.
For the past 10 years, she has been developing a new holistic approach to gastronomy:
- A cuisine based exclusively on local, seasonal produce grown by partner farmers based on the principles of agroecology;
- A predominantly plant-based cuisine inspired by the Mediterranean diet, featuring vegetables and legumes;
- And above all, an inventive cuisine, always on the lookout for new flavors and new ecological methods to deliver a delicious taste.
To ensure that this approach benefits everyone, she is regularly involved in solidarity projects, such as “Des étoiles et des femmes” and the “Le République” restaurant in Marseille.
Today, in the face of environmental and health emergencies, Nadia Sammut has created the NOURRIR Movement to put her expertise and her network at the service of the common good and invent the plate of 2040 that will regenerate the environment and human health.
