Celiac since birth, Nadia Sammut, the world's first gluten-free star chef at Auberge la Fenière in the Luberon, founded CUISINE LIBRE®, a delicious culinary experience for all and safe for people with celiac disease and lactose intolerance.
Passionate explorer, she is involved in her territory of Provence, traces her sector with precise specifications, promoting the regeneration and life of the soil, crop rotation, biodiversity and clean crops, without pesticide residues. With analyzes
permanent gluten-free (<20ppm). She creates and imagines recipes made from flours crushed in the KOM & SAL® mill, uses unrefined sugars to season and not to structure, transforms everything that is vegetable for you
to discover incredible and delicious textures.