Hosting the most important Michelin-starred chefs, sommeliers, mixologists, and trend-setting culinary geniuses in Turkey, the International Gastromasa Gastronomy Conference, which will be held for the seventh time this year, continues to shape the gastronomy world and expand our horizons with its full program and distinguished participants. On November 19-20, Gastromasa with the theme of “Sustainability & Biodiversity”; Gastromasa Pastry, Gastromasa Bar and Gastromasa Hospitality are getting ready to leave their mark on world gastronomy with their new concepts!
Nadia Sammut, one of the star chefs, is meeting with the gastronomy industry and its fans in the organization that will take place at the Haliç Congress Center.
The mantra of Nadia Sammut, daughter of Reine Sammut and now at the helm of the Auberge, is “a commitment to creating a better-tasting world”. Here, gluten, refined white sugar and milk have all been banished from the kitchen, to be replaced by an impressive skill set focused on different types of flour (chickpeas, split peas and rice, in particular) and fruit sugars. These skills are showcased on a unique and bold tasting menu that draws on the history of the region and Nadia’s family. In the dining room, her partner Ernest, a highly enthusiastic sommelier, selects fish that abide by the ikejime method of preparation. The vegetable garden also has its part to play for this duo in creating healthy and natural Southern French cuisine, which looks to the future and the Grand Luberon for its inspiration.
”We are committed to good, clean and fair food. We endeavour to cook the harvest from our permaculture garden, as well as produce from old varieties, from local and organic farming, environmentally friendly breeding and sustainable fishing. The gluten-free flours we use are ground by us and we are committed to minimising our waste production.” says Nadia Sammut
And then she got to work developing what she calls Cuisine Libre (Free Cooking), clean food from organic farms, and a menu that, although based on many of the favorites of her grandmother, are created without gluten—couscous, cannelloni, tagliatelle. She opened a pizza truck in Marseille, creating pizza dough from chickpea, rice, and buckwheat flours. She developed a couscous from a Moroccan cactus flour. And eventually, she and Reine shifted the family restaurant into a gluten-free zone.
Nadia Sammut’s Institut de Cuisine Libre now spreads the word on food allergies and food safety, and shares her years of study through cooking classes, private lessons, and trainings for other cooks. Plus, a gluten-free bakery is on the horizon. She has got one Michelin star and one green Michelin, too.
Tickets are available on Biletix: https://www.biletix.com/etkinlik/12W01/TURKIYE/tr