Le Moulin de Saint-Paul
by Alain Llorca & Pierre-Guy Morani
A Witness to Provençal History is About to be Reborn
Nestled at the entrance of the charming fortified village of Saint-Paul-de-Vence, the Vieux Moulin (Old Mill) is much more than just a stone building. Steeped in history, it tells the story of several centuries of rural life, economic traditions, and social transformations at the heart of Provence. Today, this iconic mill is about to embark on a new chapter, driven by an ambitious project led by Michelin-starred Chef Alain Llorca.
The Vieux Moulin at the Heart of Daily Life in Saint-Paul since the Middle Ages
Built in the first half of the 17th century, the Vieux Moulin (originally called Moulin Sainte Claire) played a crucial role in the local community. At a time when life revolved around the seasons and harvests, the Vieux Moulin was more than just a tool of labor—it was the nerve center of agricultural economy. Farmers from the surrounding areas came here to mill their wheat, essential for making bread, the staple food of the era.
Beyond its agricultural function, the Vieux Moulin, ideally located across from the entrance to Saint-Paul, served as a gathering place where villagers exchanged news or settled important matters, such as paying taxes or dues to the local lord. These everyday scenes, captured in archives and memories, give the Vieux Moulin a unique place in the collective imagination of Saint-Paul-de-Vence.
From 1670 onward, like many Provençal mills, the Vieux Moulin was transformed into an olive oil mill—a quintessential treasure of the Mediterranean region. Known as “liquid gold,” olive oil was used not only for cooking but also for lighting homes and preserving food.
Olive oil became an integral part of villagers’ daily lives. Farmers brought their olives to the Vieux Moulin, where they were crushed under heavy stone wheels and pressed to extract the precious oil.
The Vieux Moulin’s wheel was powered hydraulically, using water brought by an aqueduct fed by the Malvan River, which originates at the eastern slopes of Puy de Tourrettes, 1,268 meters above sea level. This was made possible thanks to Queen Jeanne of Naples, Countess of Provence, and co-lord of Saint-Paul, who granted the community access to the river in 1346. Remarkably, the aqueduct remains visible to this day.
The Renaissance of the Vieux Moulin Led by Alain Llorca
Today, the Vieux Moulin is set to regain its former glory thanks to renowned Michelin-starred Chef Alain Llorca. Known for elevating Mediterranean flavors and showcasing the region’s culinary heritage, Chef Alain Llorca has taken on the challenge of breathing new life into this historic site. The project involves a complete restoration of the building, including the recommissioning of the waterwheel, under the supervision of hydraulic engineers—a timeless challenge. The majestic waterwheel is therefore about to regain its original movement. Meticulous restoration work and exceptional craftsmanship will bring this masterpiece back to life, showcasing the ingenuity of the past while defying the centuries.
Ultimately, the Vieux Moulin will become The Moulin de Saint-Paul by Alain Llorca, a unique, modern, and welcoming space blending the love of Mediterranean flavors with the richness of Provençal heritage.
An Indelible Mark in Provençal History
With this ambitious project, Michelin-starred Chef Alain Llorca is bringing the Vieux Moulin de Saint-Paul into the future while honoring its past. More than just a monument, it stands as a symbol of an era when olive oil and flour were essential to survival, and every stone held a story to tell.
Entrusting this rebirth to Chef Alain Llorca ensures that the Vieux Moulin will become an essential destination for lovers of Mediterranean flavors and heritage. Chef Alain Llorca is continuing the mill’s legacy as a central figure in the life of Saint-Paul-de-Vence, ready to write a new chapter in its history—a blend of memory and modernity.
Reservations open in March 2025
