Reine Sammut has been a chef since 1975! She prepares Mediterranean dishes from the heart, inspired by her mother-in-law, Claudette’s cuisine and her travels... Her passion, precision and commitment to French gastronomy have earned her a star in the Michelin Guide since 1995.
Today she has a shared project with her daughter, NADIA SAMMUT (coeliac disease), CUISINE LIBRE. They cook without gluten and with pleasure, proposing delicious gastronomic dishes accessible to all. Her aim is simple - that everyone - of any age, social class or background - be able to share the same culinary experience together at the same table.
Auberge la Fenière is the first chef’s restaurant without a trace of gluten, thanks to total security in the kitchen which uses flour made from rice, chickpeas, chestnuts and other cereals or dried pulses without gluten. The choice is yours: the gastronomic restaurant with its star-studded cuisine by Reine Sammut, or the more relaxed Bistrot La Cour de Ferme which works hand in hand with local producers: from the “fork to the fork” (open April to October).