This mill stands between the Dolois finage and the Bresse plain
Corn. This is the nugget of the Mill rebuilt in 1847 by the Marquis de Valdahon, which stands between the Dolois finage and the Bresse plain. It is owned by the Taron family, who have been sublimating corn since 1937. Two "flagship" products stand out: roasted cornmeal and roasted corn flour. The latter, known as "gaudes", gives its name to the soup of the same name, a veritable gastronomic institution in Bresse. The workshop perpetuates the stone-grinding of GMO-free, wood-fired corn.
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