Nadia Sammut

Chairman
Le Goût du Bonheur
Arles 2019

Born with a severe gluten and lactose allergy, Nadia Sammut had to learn to live with it. But she went much further: She transformed this handicap into an asset. Now a Michelin-starred chef, she has turned her illness — as well as the family restaurant “L’Auberge La Fenière” in southern France — into a culinary experimentation laboratory. Now known as the French pioneer of gluten-free haute cuisine, this passionate activist will tell us how she has managed to transform what’s generally considered a drawback into something positive; she will also tell us what transmission means to a chef, who also happens to be the daughter of a chef!

share this
Oops!

You need to be logged in to continue!
Sign in to access the profiles and contact whoever you want:

Forgot your password
Request new password

A new random password will be generated and sent to you by email.

Back to log in

Or be part of the Academy asking yourmembership: