NOURRIR
Ships orders within 6 to 10 days
All brands in one minimum checkout of €300.00 and always shipping free
- Since 2024
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In Provence, Commensales refers to the brotherhoods of farmers, and commensality in French symbolizes the sharing of a meal. NOURRIR is a new company that highlights KOM&SAL products, proudly promoting regional agricultural work through a delicious culinary experience to share.
In the spirit of CUISINE LIBRE® by Nadia Sammut, the world's first gluten-free Michelin-starred chef at the Auberge la Fenière (Cadenet, 84), who advocates the philosophy of "freeing your constraints to free your creativity", we have not substituted the ingredients of traditional recipes, but have opened up an infinite experimental field to create new taste experiences, without gluten, lactose or eggs.
NOURRIR by Nadia Sammut is synonymous with high-quality products and a deep commitment to the agriculture of our territory. We have forged close ties with local farmers to develop the agricultural sector necessary for the manufacture of our products. The cereals and legumes used are grown in a sustainable, organic and sometimes even biodynamic manner in the SUD region, which is an essential value of our approach, rooted in respect for the land.
We work with Camargue rice, chestnuts from Collobrières or Ardèche, and chickpeas, which we encourage many farmers and winegrowers to cultivate in rotation on the soil. This protein-rich legume fixes nitrogen in the soil and requires very little water.
We also integrate buckwheat into the regional ecosystem, as well as olive oil from the SUD region, herbs (rosemary, thyme, fennel) from Drôme Provençale, and organic apples from the Durance valley.
Ingredients not sourced from the region are rigorously selected by our quality department to ensure that they comply with our charter of commitment. As for eggs, we have chosen not to include them in our recipes, because we do not want to use eggs by the litre in our production laboratories and it would be difficult to guarantee a sufficient quantity of organic eggs for large productions.
In the spirit of CUISINE LIBRE® by Nadia Sammut, the world's first gluten-free Michelin-starred chef at the Auberge la Fenière (Cadenet, 84), who advocates the philosophy of "freeing your constraints to free your creativity", we have not substituted the ingredients of traditional recipes, but have opened up an infinite experimental field to create new taste experiences, without gluten, lactose or eggs.
NOURRIR by Nadia Sammut is synonymous with high-quality products and a deep commitment to the agriculture of our territory. We have forged close ties with local farmers to develop the agricultural sector necessary for the manufacture of our products. The cereals and legumes used are grown in a sustainable, organic and sometimes even biodynamic manner in the SUD region, which is an essential value of our approach, rooted in respect for the land.
We work with Camargue rice, chestnuts from Collobrières or Ardèche, and chickpeas, which we encourage many farmers and winegrowers to cultivate in rotation on the soil. This protein-rich legume fixes nitrogen in the soil and requires very little water.
We also integrate buckwheat into the regional ecosystem, as well as olive oil from the SUD region, herbs (rosemary, thyme, fennel) from Drôme Provençale, and organic apples from the Durance valley.
Ingredients not sourced from the region are rigorously selected by our quality department to ensure that they comply with our charter of commitment. As for eggs, we have chosen not to include them in our recipes, because we do not want to use eggs by the litre in our production laboratories and it would be difficult to guarantee a sufficient quantity of organic eggs for large productions.
Coming soon
Interested in the NOURRIR brand?
We will let you know as soon as the products are online
We will let you know as soon as the products are online
