How did the Cuisine Libre® project come about?
I grew up in the kitchen of La Fenière, a Michelin-starred auberge tucked away in the Luberon where my family concocted southern cuisine with love and generosity. The table was our favourite gathering place, but as I was gluten-intolerant, I always felt left out. My condition got worse year after year, then everything suddenly ground to a halt in 2009. I spent two years pinned to a bed. That’s when I decided to study the issue in depth. Food was the cause, so it had to be the solution too! And not only for me – I wanted to ensure nobody was excluded from meals in the future.
I gradually combined my mother’s and grandmother’s recipes with my own creations, until I was ready to create the first allergen-free restaurant, where everyone can sit down and enjoy their food without stress. Our cuisine is based exclusively on local produce and intelligently thought out hand-in-hand with the farmers and producers of the Luberon and Provence. It’s very important to do the groundwork well, to ensure the food contains no allergens and gain the trust of our clients. Auberge de La Fenière now has its own mill and houses a cooking school and shop (Kom&Sal) selling gluten and lactose-free flours and pastries. I’ve managed to transform my handicap into a source of happiness!
Paule Masson, sustainable food specialist: “Nadia isn’t content with just cooking. She concocts meals from A-Z that ensure perfect digestibility, nourish the body and mind, erase fatigue and bring inner peace. She is an advocate of living cuisine, anchored in the soil and made with living ingredients and wines… The world of tomorrow has planted solid roots here – free, natural and naturally-free roots that are set to branch out.”
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