A Gluten Free, Rich Provençal Taste Experience: Chef Nadia Sammut, From Renowned La Fenière, in Lourmarin, visits Pollenzo

On Tuesday October 9th and Wednesday October 10th, at Le Tavole Accademiche Unisg

On Tuesday, October 9th, and Wednesday October 10th, we welcome Chef Nadia Sammut, who will be cooking for the Pollenzo community at le Tavole Accademiche. Nadia prepares gluten free food at Auberge la Fenière in Lourmarin, the heart of Luberon, and one of the most iconic regions of Provence. She works alongside her mother, Chef Reine Sammut, one of the few women Michelin star holders in France.

Nadia has had celiac disease since her childhood and following her mother's footsteps, she created a very original and rich gluten free cuisine.

In Lourmarin, she’s developed the project CUISINE LIBRE® that focuses on a concept of quality cuisine for all, by offering a culinary center--a place of training and reintegration--with an allergy free certification label, and a place for culinary projects for all, in a framework of excellence.

In Pollenzo, she will be preparing amazing dishes, using gluten free and dairy free ingredients, following the "FOOD FOR CHANGE" Slow Food campaign.

The menu will focus on chickpeas, a product from local farming traditions in the Provence region, where Nadia lives and works.

On Tuesday, October 9th, Nadia will serve a very hearty pumpkin velouté with pumpkin seeds, raw celery rave and herbs from the garden, followed by chickpea hummus roasted carrots, grilled mackerel, chives and sumac. Dessert will be a signature dish from la Fenière, the Paris-Lourmarin, named after the traditional French dessert Paris-Brest, but made of rice flour, mais starch and almond milk.

On Wednesday, October 10th, you can try chickpea galette with herbs, almond cream, raw, grilled and pickled vegetables, followed by vegetable lasagna with pesto, spinach, onion, tomatoes, almond crumble and herbs. To finish, enjoy the chocolate mousse dessert made with aquafaba, fresh mint and roasted quinoa.

Home baked bread, made with sourdough, buckwheat and rice flour, will be served with all dishes, by Nadia’s team.

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