Moulin de La Borie produces Moulin de La Borie produces artisanal "Méjeanette" flour on the Causse Méjean,
©Moulin de La Borie produces artisanal "Méjeanette" flour on the Causse Méjean,

Moulin de la Borie

Discover the must-see Grands Causses heritage site
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Discover and visit the only windmill in Lozère: the Borie windmill. Located in the heart of the Causse Méjean, it has been renovated and is now back in operation. Today, the Borie windmill produces flour and is open to visitors.

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Le Moulin de la Borie

The Borie windmill is located in the heart of the Causse Méjean and dates back to the 18th century. The project to restore this heritage came from the association “La farine du Méjean”, which was already producing local flour under the brand name “La Méjeanette”. You can also find several bakeries that make their bread from these cereals, including “la Gourmandise” in Florac, “Au Pain Gourmand” in Sainte-Énimie, “le Fournil” in La Malène and “les Secrets de Dominique” in Meyrueis.

The Moulin de la Borie is a not-to-be-missed site on theGrands Causses. Rooted in agropastoral culture, it showcases ancestral know-how and enables visitors to discover or rediscover it.

Inside the Borie windmill on the Causses MéjeanInside the Borie windmill on the Causses Méjean
©Inside the Borie windmill on the Causses Méjean|Rémi Flament
La Borie windmill on the Causses MéjeanLa Borie windmill on the Causses Méjean
©La Borie windmill on the Causses Méjean|Rémi Flament
Moulin de la Borie on the Causse Méjean. Flour from cereals grown on the Causse Méjean Moulin de la Borie on the Causse Méjean. Flour from cereals grown on the Causse Méjean "La Méjeanette".
©Moulin de la Borie on the Causse Méjean. Flour from cereals grown on the Causse Méjean "La Méjeanette".
    Inside the Borie windmill on the Causses MéjeanInside the Borie windmill on the Causses Méjean
    ©Inside the Borie windmill on the Causses Méjean|Rémi Flament

    DID YOU KNOW?

     

    The miller is the person in charge of the mill. He’s in charge of selecting the raw material and then traditionally transforming the cereal grains into powder to produce flour.

    A job in the organic spirit!

    Months of work were required to bring the mill up to standard, so that it could be used again, but also secured and equipped for tourist visits. The aim of these tours is to introduce visitors to the milling trade and the production of conventional organic products: wheat, spelt, rye, buckwheat, bran and remoulage. This heritage feature is typical of the Grands Causses, where mills once ran at full capacity to supply the local population with cereals. A marvel to discover or rediscover. Ancillary services are available on both sides of the site, including an interpretation trail, picnic area and cold drinks store.

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