Jump to content
  • Sign Up
Celiac.com Sponsor:

Celiac.com Sponsor:

  • Join Our Community!

    Get help in our celiac / gluten-free forum.

  • Jefferson Adams

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

    Jefferson Adams

    Reviewed and edited by a celiac disease expert.

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

    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:

    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.   Paste as plain text instead

      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 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.

  • 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 consis...

    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.  ...

    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...

    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...

  • Celiac.com Sponsor:

  • Forum Discussions

    I’m at kind of a loss here. My 6 year olds tTg IgA was >250 but his GI says his biopsy was negative. Has any had this happen? We made sure he was eating gluten up until the procedure. The Doctor says a gluten free diet may still be beneficial. ...
    Hi JesLin! How was your trip? did you do well with the gluten free issue? I'm thinking in a trip to Nepal and Tibet also and I'm a little worry about the Tibet part. Could you please give me some advices? Thanks! Lorena ...
    My daughter has Celiac disease and has been using a Nina sensor for the past two and a half years. I am a huge supporter of the sensor and feel like it has made a big difference in my daughter’s quality of life, and has certainly saved her f...
  • Create New...