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 (eg chickpea, split pea and rice flours) 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.