The story
An eighteenth-century farm in Cadenet has operated as Auberge La Fenière since 1975, building a reputation for gluten-free dining under the guidance of Nadia Sammut. Three generations of women managed the property before Sammut took over, drawing on a lineage of cooks to shape her approach. She treats her own intolerance to gluten and dairy as a creative grammar, defining Cuisine Libre® around forgotten flours and coastal seafood, supplemented by vegetables harvested from the on-site permaculture garden. The Michelin Guide praises this method as Provence revisited with full awareness, noting how personal constraint produces a natural yet sophisticated culinary voice.
Sammut offers two primary dining paths: Le Goût du Bonheur, a signature tasting starting at 130 euros, and Une Table à la Campagne, a relaxed lunch beginning at 55 euros. Ingredients travel directly from the permaculture plot to the plate, supporting dishes centered on ancient grains and regional products. Recent menus have highlighted pistachios through a partnership with Maison de la Pistache, while Luberon olive oils featured prominently during collaborations with Bastide du Laval. The schedule also rotates in visiting chefs, such as Lulwa ElSarraj, who presented a Palestinian menu crafted entirely without gluten or dairy.
The venue holds a Green Star alongside its Michelin distinction, acknowledging practices like solar cooking experiments with Solar Brother and wine pairings designed with Ruinart and Maison Meï. Sammut maintains an intimate rhythm, occasionally sharing tables with vintners or artists during Wednesday residencies that turn the space into a communal hub. The ethos mirrors the original farmhouse spirit, welcoming diners as friends rather than customers. From the breakfast spread to the evening service, decisions consistently prioritize the health of the land and the integrity of flavor.
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