Guaranteeing the absence of gluten entails heavy emphasis on traceability, and mother and daughter select their ingredients with utmost care, as well as growing them in their organic garden."We should know what we are eating," says Nadia, who trains top chefs around the world in gluten-free cuisine.."Nadia, a trained chemist who is passionate about food, easily persuaded her mother to drop traditional ingredients in favour of gluten-free alternatives "so that everyone could eat at the same table".Squash flour and almond extract substitute for wheat flour in their signature dessert dubbed the Paris-Lourmarin, a re-imagined Paris-Brest, the traditional ring-shaped choux pastry filled with a praline-flavoured cream. going from one to the other without realising it," said Reine Sammut, a self-taught chef who earned her Michelin star back in 1995. "The doctors told me that I had destroyed my immune system, I was at the height China pond UV sterilizer of the illness. "Back then the flour was low in gluten," Nadia says.While the Auberge de la Feniere is France’s only gluten-free restaurant to boast a Michelin star, many top restaurants such as Le Castellaras in the southern resort city of Cannes are prepared for gluten-free requests."The basic ingredients needed are not easy to find, but Nadia tracked them down.L’Auberge de la Feniere, in a stone farmhouse set in vineyards near the southeastern town of Lourmarin, has had no trouble holding on to its old customers, while attracting new ones with its coeliac-friendly if quirky haute cuisine..Among the house specialities that proved particularly challenging for the Auberge de la Feniere to recreate without resorting to gluten ingredients was its truffles in puff pastry.Her daughter Nadia, 35, developed an intolerance to gluten and lactose at a very young age, a condition that stunted her growth.."For Valentine’s Day, one couple never imagined we could offer a gluten-free menu," said Le Castellaras’s Hermance Joplet, who served up a nutty risotto of locally grown spelt with sauteed baby vegetables for them.And the bread, also gluten-free of course, is made in clay pots, reviving a baking method used by the ancient Egyptians.