At the confluence of the Lys and the Traxène, nestled in a green setting in the heart of the Country of the 7 Valleys, the heritage of the Moulin de Lugy, is discovered differently to the rhythm of the seasons.
Built in the early 19th century in single-fired red bricks, its existence dates back to 1112. Since then, it retains and manages the water level. During floods, it helps to spread the water in the meadows upstream like a natural retention basin.
He always crushed wheat until the 1960s and his various ovens made it possible to bake bread. Today, it is a natural organic sourdough bread made entirely of flour, salt and water that is made every fortnight and baked in its wood-burning oven.
The new bucket wheel installed in 2007 allows, thanks to water, the production of electricity, resold to EDF. It is a renewable energy, clean and free of charge that is not sufficiently encouraged.A renewable energy available all letemps and the least carbonated.
For more than 900 years, the smooth and rational operation of these valves has regulated and minimised the consequences of the torrential floods of this river.
Continuously registered at Gault and Millau since 2017
Duration of the visit: 30 minutes to 1h The visit is made in 3 times:

• the presentation and history of the mill outside - then in the boulange: the making of the old-fashioned sourdough bread cooked in the organic fire and the production and resale of green and de carbonated electric energy - and third on the winnowing: the wheel, the works, flood management and our rights and duties.