This delicious organic chickpea flour from Vaucluse, IGP rice from Camargue and buckwheat from Gascony is produced by the world's first starred gluten-free chef, Nadia Sammut. It is made in a mill on stone wheels at the Auberge la Fenière in Provence. The chickpeas from Vaucluse, the buckwheat and the rice used are supplied on a short circuit. The French Michelin-starred chef Nadia Sammut has the philosophy of “liberating her constraints to unleash her creativity”. In its products, it has not replaced any ingredients from traditional recipes, but it has opened an endless field of experimentation to create new taste experiences without gluten, lactose or egg. It is a product from organic farming and is certified FR-BIO-01.