Little is known about when the Moulin du Roy was built. However, it was the subject of a reconstruction project dated 1740 and signed by Louis XV, then the owner, hence its name "Moulin du Roy" until the Revolution.
The interest of this mill lies in its facades, with numerous windows to let in the light, and its eastern position, to allow the sun to come out as early as possible.
In 1934, Marcel Bacille bought the mill. From the outset, he set high standards in terms of the quality and cleanliness of the wheat, which he wanted to be free of dust, chaff and mould. He also checked the semolina and flour obtained and the plasticity of the dough produced from the flour.
With his strong temperament, this "Parisian" as he was known at the time, immediately managed to win over the farmers of Villars and the surrounding area with the methods he had learned at the Ecole de Meunerie in Paris. He set up a wheat and flour measuring rod, a microscope, precision scales, chemical flour control and a Chopin alveograph to test the elasticity of bread doughs.
Guided tour: view of the lake, set of millstones, energy transmissions, materials such as tools, original accessories, wheat and flour testing and measuring equipment, including gluten levels. A real eco-museum to discover!
Moulin du Roy de Villars-Saint-Marcellin
