Nadia Sammut

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!

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