La Fenière
Hotel · Cadenet ·
Michelin-starred Provençal cuisine, gluten-free, organic garden produce
Information
1680 Rte de Lourmarin, 84160 Cadenet, France Get directions
Michelin-starred Provençal cuisine, gluten-free, organic garden produce
1680 Rte de Lourmarin, 84160 Cadenet, France Get directions
"Nadia Sammut crafts seasonal Provençal cuisine that is gluten free and strongly anchored in the region (partnerships with local producers, home-made flours, home-grown vegetables). In fine weather, you can bask on the terrace beneath the reed canopy. A vibrant experience close to nature." - Michelin Inspector
"Nadia Sammut is committed to "building a better-tasting world". Gluten, refined white sugar and milk have been banished from her kitchen, in favour of an impressive move towards different types of flour and fructose. Her vision is also reflected in the original and bold tasting menu, which has a particular focus on vegetables and draws on the history of the region and Nadia's family. Her partner Ernest, who is passionate about wine, selects and matures fish slaughtered according to the ikejime method. The vegetable garden also has its part to play in creating healthy and natural Southern French cuisine that looks to the future and the Grand Luberon for inspiration." - Michelin Inspector
"As rooms developed by a MICHELIN Starred restaurant within the One Key selection, it rounds off and extends the gastronomic experience." - The MICHELIN Guide
"l’Auberge La Fenière (Cadenet) is included in the One Key selection." - The MICHELIN Guide
"A one-Michelin-starred Provençal restaurant opened in 1975 by Reine Sammut, rooted in Luberon produce (much harvested from its own garden) and a restrained, olive-oil-forward approach; the entire operation has been adapted to avoid gluten because Sammut’s daughter is celiac. The kitchen remains traditionally hierarchical and often understaffed, relying on young seasonal trainees; the author’s stagiaire experience—hours of repetitive prep work, mastering the tedious task of cleaning hundreds of squid, and witnessing the head chef’s sharp temper—illustrates both the satisfaction of precise craft and the punishing grind behind the restaurant’s long-held star." - Samuel Ashworth
