Jump to content

Celiac.com Sponsor (A1):

Celiac.com Sponsor (A1-m):

  • You've found your Celiac Tribe! Join our like-minded, private community and share your story, get encouragement and connect with others.


    • Sign In
    • Sign Up
  • Jefferson Adams
    Jefferson Adams

    Would You Like a Michelin Star with Your Gluten-Free Meal?

    Reviewed and edited by a celiac disease expert.

    Auberge la Fenière in Provence is the world’s only gluten-free, Michelin-starred restaurant. 

    Would You Like a Michelin Star with Your Gluten-Free Meal? - Public bench: Brue-Auriac, Var, Provence, France. Image: CC BY-SA 2.0--Spencer Means
    Caption: Public bench: Brue-Auriac, Var, Provence, France. Image: CC BY-SA 2.0--Spencer Means

    Celiac.com 06/26/2019 - In all the world, there is only one Michelin-starred restaurant that is completely gluten-free. Nestled deep in the quiet countryside of Provence, the hotel and restaurant Auberge la Fenière has been welcoming guests for decades. Earning its Michelin star in 1995, the restaurant remains popular with food lovers from all over the world.

    Interestingly for a Michelin-rated restaurant, there's no gluten to be found anywhere on the premises, and even homemade breads are gluten-free. Founded by Reine Sammut, one of France’s top chefs and a rare women to earn a Michelin star. At Auberge la Fenière, Sammut perfected what she calls a “Mediterranean cuisine." 

    Celiac.com Sponsor (A12):

    Celiac.com Sponsor (A12-m):

    The gluten-free part of the story begins in 2009, when Auberge la Fenière already had a long established track record of delicious food and happy diners. Sammut's daughter Nadia was diagnosed with celiac disease, and lactose intolerance. 

    Nadia is a talented chef who has cooked in restaurants all over the world. She is also a trained chemist. Together, she and her mother decided to take the restaurant’s menu entirely gluten-free, and nearly lactose free; though they still offer a cheese course, milk for your coffee, and the like.

    Converting a successful Michelin-starred restaurant to a gluten-free eatery is a major risk. After much trial and error, the duo made the menu totally gluten-free in 2016. Their new approach meant changing not only the recipes, but the way ingredients are sourced and prepared. “The challenge is that gluten is found in so many places where you wouldn’t expect it,” explains Nadia, “like bouillons for sauces or chocolate for desserts. Even things that you would expect are ok, like chickpea flour, is often milled on equipment that also mills wheat, so it becomes contaminated.”

    Fortunately for Reine and Nadia, the Michelin judges loved the new menu and the restaurant kept its coveted star, making it the only totally gluten-free Michelin restaurant in the world. 

    More importantly, customers continue to flock to Fenière. The food is so delicious, that most diners have no idea they are eating gluten-free. If you're lucky enough to find yourself in Provence, and are looking for a delicious meal that happens to be gluten-free, definitely consider Auberge la Fenière.

    Contact information:
    Auberge la Fenière
    1680 Route de Lourmarin, Cadenet, France
    Tel: +33 (0)4 90 68 11 79
    The four-course lunch menu is priced at 55 euros. There’s also a six-course menu at 90 euros and an eight-course menu at 130 euros, or order a la carte.

    Read more at Francetoday.com

    User Feedback

    Recommended Comments

    There are no comments to display.

    Join the conversation

    You are posting as a guest. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Add a comment...

    ×   Pasted as rich text.   Restore formatting

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.

  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):

    Celiac.com Sponsors (A17-m):

  • Related Articles

    Jefferson Adams
    Celiac.com 01/03/2014 - The United State Food and Drug Administration (FDA) has clarified what their recent gluten-free rule means for restaurants. When the FDA announced its gluten-free labeling standard in August, the agency said that, for restaurants, “any use of an FDA-defined food labeling claim (such as “fat free” or “low cholesterol”) on restaurant menus should be consistent with the respective regulatory definitions.
    The agency noted this same approach would now be followed with respect to “gluten-free” claims made in restaurants and other retail food service establishments.
    The FDA's updated Question & Answer, #9 under ‘Labeling’, now reads:
    FDA recognizes that compliance with the gluten-free rule in processed foods and food served in restaurants is important for the health of people with celiac disease.
    In August 2013, FDA issued final rule that established a federal definition of the term ‘”gluten-free” for food manufacturers that voluntarily label FDA-regulated foods as “gluten-free.”
    This definition is intended to provide a reliable way for people with celiac disease to avoid gluten, and we expect that restaurants’ use of “gluten-free” labeling will be consistent with the federal definition.
    The deadline for compliance with the rule is not until August 2014, although we have encouraged the food industry to bring its labeling into compliance with the new definition as soon as possible.
    Given the public health significance of “gluten-free” labeling, we encourage the restaurant industry to move quickly to ensure that its use of “gluten-free” labeling is consistent with the federal definition and look forward to working with the industry to support their education and outreach to restaurants.
    In addition, state and local governments play an important role in oversight of restaurants. We expect to work with our state and local government partners with respect to gluten-free labeling in restaurants. We will consider enforcement action as needed, alone or with other agencies, to protect consumers.
    For more information:
    ACDA Statement on Gluten-free Regulation Regulation from the Federal Register FDA: Gluten-Free Labeling FDA: Gluten-Free Labeling Final Rule Q&A Consumer Update

    Christina Kantzavelos
    Celiac.com 07/06/2018 - I had the chance to road trip through Texas. It’s an awfully large state, and there is a lot to see, eat and appreciate. I was surprised by the amount of amazing food I was able to consume without concern of cross contamination. I had the opportunity to visit Dallas, Houston, San Antonio and Austin. I compiled a list of my favorite options from each city. 
    Company Cafe (2104 Greenville Avenue, Dallas, TX 75206)
    Ladies and Gentleman, I finally got to eat some DELICIOUS fried chicken and couldn’t have been happier. I also had their version of french toast bites, which tasted a million times better than what I remembered. A 100% gluten free restaurant and bakery. Everything we ate here melted in our mouths. We got to meet the owners, and hear their story, which made the food taste all of the more better. Let them know if you have any dairy allergies, and they will be happy to accomodate you. Also be mindful of their hours, as they are open everyday but only for brunch. Hopefully they expand to San Diego soon, fingers crossed! 
    Back Home BBQ (5014 Ross Ave., Dallas, TX 75206)

    Back Home BBQ’s Smoked Meat Selection: Sliced Brisket, Sausage and Smoked Chicken
    Brought to you by the same owners of Company Cafe. It’s not 100% gluten free, but the BBQ is, as is the cornbread and pecan pie. Authentic BBQ delicious that is safe to eat (yeehaw). 
    HG Sply Co. (2008 Greenville Ave, Dallas, TX 75206)
    A restaurant where ALL items can be made dairy and/or gluten free. Yaaaasss! We ordered and absolutely loved the HG Chips and Queso (cashew cheese), Beet Poke (actually tastes like you’re eating fish because of the white seaweed), the curried sweet potato soup and Pulled Pork Tacos. They have a second location in Fort Worth. 
    Pondicheri / Pondicheri Bake Lab - Upstairs (2800 Kirby Dr B132, Houston, TX 77098)

    Pondicheri’s Gluten Free Avocado Dosa 
    Indian, GF and vegan option deliciousness! Chickpea Masala fried chicken… Yes, this is real life. They have a restaurant downstairs, open during specific hours. While their upstairs cafe and bakery is open all day, it has a different menu, as well as enough interesting GF baked goods (like honey mesquite cake) to fill your heart’s desire. They also sell Indian spices, ghee and other fun supplies in their small shop. Be sure to check out India1948 for recipes, their online store and cooking classes. In case you’re wondering, they have NY location.

    True Food Kitchen (1700 Post Oak Blvd, Houston, TX 77056)

    True Food’s Strawberry & Rhubarb Crisp: almond crumble, chia seed, vanilla ice cream
    I truly love this place, and it’s no wonder they now have so many locations in the USA. They are known to have a health conscious, organic, and seasonal menu. Although not 100% gluten free, they use all separate equipment if you are Celiac, or have other food allergies. I feel safe and satisfied each time I eat there. My favorite? A side of their gluten-free pita to dip in their ponzu sauce, and their almond ricotta pizza. Now, wait until you try one of their seasonal desserts, with a side of their homemade coconut ice cream. Sign up for their birthday list, and get one for free. You’re welcome. 
    San Antonio 
    5 Points Local (1017 North Flores, San Antonio, TX 78212)

    Karma Bowl (v): Fluffy quinoa, roasted rosemary sweet potatoes, whole black beans, fresh kale salad, and drizzled with our chipotle cashew crema aka "Kitchen Crack"
    An organic, 100% gluten free restaurant, serving ingredients that are all consciously sourced. They cater to all types of diets, and are consistent in tasting delicious. I recommend any of their bowls, and fluffy pancakes. They also have a yoga studio and school attached! Can’t get any cooler. 
    Green Vegetarian Cuisine (200 E Grayson St #120, San Antonio, TX 78215)
    Since most restaurants in San Antonio are closed on Mondays (still not entirely sure why), this was a great option for us. Located in the very hip Pearl Brewery District, this is a fun little vegan restaurant with gluten-free options. I was quite happy with my nachos and enchiladas (the plates are huge FYI), and cupcake. The best part of our experience, was our waiter, Heath. He made the experience a lot of fun. Parking in the lot there allows you to explore the river walk a bit, which we loved. They have a another location in San Antonio, and one in Houston. 
    Larder Coffee (Hotel Emma, 136 E. Grayson, San Antonio, TX 78215)

    Larder’s gluten Free Avocado Toast with house smoked salmon. And their Gluten Free Bagel with cream cheese, housemade jam and strawberries.  
    This is attached to my new favorite hotel, Hotel Emma, also located inside hip Pearl Brewery District. It is an adorable coffee shop, that serves many dairy alternative options, and gluten free toasts and treats. There is also a small market inside. Be sure to check out the bar area right next door, and the hotel, which has the coolest architecture. P.S. They also have a restaurant attached with Gluten Free options, called Supper. 

    Picnik (4801 Burnet Rd, Austin, TX 78756)

    Picnik’s Chicken Tenders: Rice flour tempura, honey-mustard aioli. Available at their brick-and-mortar restaurant on Burnet Road.
    Our friend half-joked when she said she moved to Austin from LA because of this restaurant… I now can understand how that might be a real thing. They are 100% gluten, corn, soy and peanut free. The food is just, wow, and can be modified to fit most dietary restrictions. Did we visit twice in less than 24 hours? Yes. The chicken tenders aren’t like anything else, and I would recommend ordering at least two orders to start off with, including two of their honey aioli sides. They also have a couple grab and go trailers in Austin. 
    Wild Wood Bakehouse (3016 Guadalupe St., Ste. 200 Austin, Texas 78705)
    Another great 100% gluten free restaurant and bakery. They serve some yummy comfort food, like fried calamari and chips, chicken and waffles, biscuits, sausage and bakery. Did I mention their amazing bakery? A mountain of gluten free options. 
    Thanks for treating me well Texas...until we meet (I mean eat) again. 
    As Always, 
    Buen Camino

    Janice Schroeder
    Celiac.com 03/08/2019 - How many times have you gone out to dinner and tried to find a gluten-free meal that wouldn't make you sick? How many times have you eaten that gluten-free meal, only to think, "gee, I wouldn't feed this to my dog?"
    This leads to the question, do restaurants that serve gluten-free menu items taste test their offerings? If not, why not? Why do they think that people with gluten-intolerance or celiac disease want to eat cardboard? These and other questions continue to baffle me.
    There are a few things that restaurants could do better. The gluten-free wave is sweeping the nation. Restaurants need to learn how to swim, or be swept away with the tide. These are some of my pet peeves when it comes to dining out gluten-free.
    Running out of gluten free items, such as hamburger rolls or bread
    It is really easy to buy really good packaged gluten-free hamburger buns or bread. How many times have you been told that the only gluten-free offering is a lettuce wrap? Really? If I want to eat salad, I will order salad!
    Offering inedible gluten-free items
    Have you ever had a really awful gluten-free muffin in a restaurant, or for that matter, on a cruise ship? I am sure that if the kitchen staff tried these stale pieces of sawdust, they would not want to eat them. Why do they think someone with celiac disease or gluten-intolerance would?
    Trying and Failing to do it themselves (especially with dessert)
    Believe me, I really do appreciate the effort a chef makes to give me a gluten-free dessert other than sorbet or a fruit plate. I had a wonderful experience on a cruise a few years ago. The chef attempted to make me a gluten and dairy free cake (I am also dairy intolerant). It was really great. Unfortunately, they waited until the last night of the cruise, and I could only eat one piece of it. But I have to admit, by that time I was really tired of eating fruit plates. It's not that difficult to buy a ready made gluten-free cake, cookie or muffin mix and give us some options.
    Removing the "offending" gluten-free items until there's nothing left
    How many times have you ordered a wonderful sounding dish, only to receive a pale, gluten-free comparison? Believe me, before I go out to eat, I study the allergen menu really closely and try to find something that will not be entirely ruined if it is made gluten-free. I am not always successful.
    Sometimes the chef goes overboard in the interest of caution, and removes everything that could "possibly" contain anything remotely containing gluten. What I get is a tasteless shadow of the original dish, and resounding disappointment.
    I don't order certain items, like crab cakes, because even though gluten-free breadcrumbs actually exist, it wouldn't occur to the chef to try to use them.
    Improperly trained staff
    I am sure you have all seen the eye-roll and the deer in the headlights look of waitstaff who panic, or sneer at the mere mention that you are gluten-free. Nor do they have a clue about menu items that might contain gluten. It might be obvious to those of us who live this life everyday, but the waitstaff and kitchen staff don't seem to know.
    It is imperative that waitstaff and kitchen staff know what contains gluten, and what does not. I can't even count how many times I have gotten sick because I was told something was "fine".
    Cross-contamination with gluten-containing foods
    If you think your restaurant has a dedicated area to handle your gluten-free meal, you might be sadly mistaken. Using the same fryer, using the same pasta water, using the same utensils; these are just some of the things that are going on in the kitchen.
    It is far easier for a busy kitchen staff to take shortcuts than to properly prepare a gluten-free meal. I have also noticed that the attention to detail goes up with the price-tag of the meal in question. You are likely to get more attention in a fine-dining restaurant than in a small mom and pop owned one. Of course, there are exceptions to this rule. You are also more likely to get "glutened" on a busy night, as opposed to a slow one.
    In Conclusion
    I know in my heart that as the numbers of gluten-intolerant diners grows, so will the improvement of our collective dining experience. My love for dining out has waned since I became gluten-intolerant. I find I can make better food at home. I know this is not an option for everyone. But why should gluten-free be a tradeoff?

    Jefferson Adams
    Celiac.com 04/23/2019 - A bowl of French Onion soup at Grand Canyon's El Tovar Lodge contained hidden gluten that left a Los Angeles artist with a "permanent" injury, claims a recently filed lawsuit.
    As a result of an adverse reaction to the soup, Todd Serlin is suing Grand Canyon's concessionaire, Xanterra, for more than $100,000, according to the suit, now in federal court.
    The federal complaint states that Serlin and his partner, Mark Bauer, had booked a room at the historic El Tovar on December 27, 2016, and dined in the hotel's restaurant overlooking the South Rim of Grand Canyon.
    Serlin has celiac disease, and is "extremely careful" not to eat anything with gluten. The autoimmune condition causes problems in the small intestine when gluten, a molecule in wheat products, is consumed. 
    Serlin claims he "asked the waitress to confirm with the chef that there was no gluten in the base of the soup," and Serlin the chef confirmed the soup was gluten-free, the suit says.
    After eating the soup, Serlin then ordered a duck entree with rice and vegetables.
    According to the suit, Serlin became ill an hour or two later: "His symptoms intensified into waves of nausea, radiating abdominal pain, a migraine headache, vomiting, and then diarrhea. It was later determined that the restaurant served Todd food that contained gluten."
    The suit claims that Serlin "suffered severe and permanent personal injuries" from the experience, and "will continue to suffer, for an indefinite time, great pain, suffering, significant discomfort, and a loss of quality of life."
    Serlin is represented by the Scottsdale law firm Hymson Goldstein Pantiliat & Lohr, PLLC. The original suit was filed in Coconino County Superior Court in early March, but the case was moved to federal court.
    What do you think? Legitimate complaint, gross over-reaction, or right on the money? Share your thoughts below.
    Read more at: phoenixnewtimes.com

  • Popular Now

  • Create New...