Nadia Sammut, a coeliac cook who is unable to eat many foods, talks about her Lourmarin auberge as a place where "life tastes better". The chef and entrepreneur is overflowing with ideas for her restaurant, the village, and the whole region in terms of building a sustainable ecosystem. Her healthy, gluten- and lactose-free cooking is available in the high-end restaurant and also in the bistro, grocery store and through her Kom & Sal food brand, which she created during the first lockdown. La Fenière is more than a restaurant, it’s a social and community space which embodies free-from cooking.
Subscribe to our newsletter for the latest news, exclusive insights.
Find us or Socials or Contact us and we’ll get back to you as soon as possible.
