PLACE FOOD INCLUSIVENESS AT THE HEART OF YOUR COMPANY’S VALUES
Change your scenery. Focus on your objectives. Share positive moments with your team. Free up your creativity. Challenge yourself to innovate.
Auberge La Fenière hosts corporate seminars with a difference.
Discover and share our engagement in favour of positive eating with Nadia Sammut and her team of innovative young collaborators.
The luxury of simplicity, in an incredibly inspiring environment.
COOKING WORKSHOP WITH REINE SAMMUT, AUBERGE LA FENIÈRE’S MICHELIN-STARRED CHEF OF 42 YEARS
Discover our local terroir and its seasonal produce through Reine’s classic recipes.
In the kitchen, you will learn to taste a product and transform with simplicity and respect. Discover our incredible suppliers: Bernard Pujol and his rice-grazing ducks in Camargue, Kris and her Mangalica pork farm in Oppède, the culture of saffron… Straight from farm to fork!
ACTION/REACTION: FOOD AS A CHANNEL OF ENGAGEMENT
Some innovative food-based projects are driving things forward, under the impulse of people who are fighting to make a difference. Through their action, these pioneers are showing that innovation is possible.
Invite these project leaders to join your conference or event to discuss their paradigm-shifting work.
- Nadia Sammut: Cuisine Libre, food as a driver of social inclusion
- Stefane Guilbaud: food disobedience
- Rebeca: supporting marginalised women back into employment
- Bernard Pujol: a duck farm in the rice fields, an innovative model
- Vijay: a platform of local farmers’ markets
EATING WELL BEGINS IN THE GARDEN
Would you like to find out more about what we are growing and how? The Auberge’s vegetable garden uses permaculture, a method that lets nature work with the surrounding elements.
“Permaculture is a science used to design farming systems and living places according to ecological principles and traditional know-hows, to recreate the diversity, stability and resilience of natural ecosystems.”
A moment in our vegetable garden to enjoy nature, plant, sow and harvest depending on the time of the year. Followed by a cooking session in the farm kitchen.
“CUISINE LIBRE” SEMINAR WITH NADIA SAMMUT AND HER COLLECTIVE
An open conversation with Nadia Sammut, to understand the “Cuisine Libre” philosophy that presides over our work at La Fenière.
Nadia will introduce you to her favourite ingredients with a special Cuisine Libre menu.
Why not also try our cookery workshop “Free up your creativity”?
INCENTIVE: FOOD AS A DRIVER OF SOCIAL INCLUSION
Help us make a difference and raise the flag of the association WithLove-AllergenFree!
Choose one of the association’s projects, become a project partner and get involved! Actions could include:
- Helping children reconnect with the pleasure of eating by creating and filming recipes for them
- Reinventing school meals
- Helping set up “Food Citizenship Education” workshops for schools
HAMPERS: THE PLEASURE OF SHARING
Now it’s your turn to spread the love of good food!
Take home a hamper from Auberge La Fenière: vegetables from the garden, charcuterie from our Mangalica pork farmer, olive oil from our groves, rice from our duck farmer’s fields and a booklet of recipes by Reine and Nadia Sammut.