Nadia Sammut runs the first Michelin-starred gluten-free restaurant, the Auberge La Fenière in the heart of the Luberon. She also created Kom&sal, a brand of bakery, pastry and biscuit products made with local gluten-free flours, as well as a training organisation. For the past 10 years, she has been developing a new holistic approach to gastronomy, taking into account the impact on both the environment and health. To ensure that this approach benefits everyone, she regularly gets involved in solidarity projects, such as ‘Des étoiles et des femmes’ and the ‘Le République’ restaurant in Marseille.