From the ancient origins of the Mill of Puy-Sainte-Réparade to the Domaine du Vert Moulin, today's reception venue
Our historyThe Mill’s ancient origins
The Mill at Le Puy-Sainte-Réparade has been part of local history for several centuries. Situated in the bed of the Durance river, where several perennial springs meet, it draws its strength from an exceptional natural environment. As early as 1428, we find the first mention of the « Canal du Moulin », whose waters fed the mill and irrigated the surrounding farmland.
Like many mills of the time, the one in Le Puy belonged to a wealthy family: the d’Hauthuille.
Hauthuille family coat of arms
The mill operated without interruption until the 1930s. It was then gradually supplanted by Marseille’s large flour mills. However, it did return to service during the Second World War, in order to feed the population. At that time, it was Marcel Ricard who ran the mill as a salaried miller.
Horizontal wheel used in the « rodet » mill.
Change of ownership
In the early 1950s, the Marquis d’Hauthuille decided to sell the mill. It was then acquired by a young couple of butchers who had recently settled in Le Puy: Denis and Geneviève Vert. Not an insignificant choice: Geneviève was the eldest daughter of the last miller, who had retired.
The couple undertook the renovation of the building, damaged by time, and moved in with their four children in the mid-1970s.
Denis and Geneviève VERT
The birth of Vert Moulin
In 1989, Mr. and Mrs. VERT decided to convert the mill into a reception hall, thus extending their catering business. The name of the venue was an obvious choice, full of humor and affection: Monsieur and Madame Vert (the color green) in a mill (moulin in French)… A slightly dyslexic graphic designer came up with “Vert Moulin” instead of “Moulin Vert” as imagined: the estate’s identity was sealed!
The first version of the reception room … you can see the paintings in some of today’s rooms.
Throughout the 1990s and into the mid-2000s, Le Vert Moulin became a must for receptions. Capable of catering for up to 800 guests and celebrating several weddings simultaneously, the restaurant’s reputation spread throughout the « Sud-PACA » region. Pascale and Catherine, the couple’s two daughters, proudly take up the torch in the kitchen, successively succeeding their father as chefs.
Domaine du Vert Moulin in constant evolution
Since 2024, the estate has no longer provided catering services, but instead offers charming accommodation.
Up to 18 people can stay on site, in carefully appointed and tastefully decorated sleeping quarters.