The third operation

The Escourtins with what was left were put in a cellar called Infer. This is under the floor of the salon - the
trapdoor is still visible. A month or two later, the baskets were recovered, taken to the second mill (in the
present restaurant), empied into the grinder and thoroughly washed until the stones and other impurities
floated away along a small canal where the current restaurant kitchen is. The remaining pulp was then
further cleaned with a large fork turning it over and over. This fork is called Rabaillot.

The clean pulp was put into another Escourtin and pressed again to produce the third grade but till
palatable oil.. And this was what the miller finally kept for his profit, sending the last remains of the pulp in
a double-handled vessel called Brouquet to Marseille where it was turned into the famous “Savon de
Marseille”.



ITALIAN

Consisteva in lavare i grignons nel secondo mulino che si trova nel ristorante di oggi.. Si lavava i resti con una grande forchetta chiamata Rabaillot finché i noccioli scendono per un piccolo canale verso la presente cucina. Finalmente, le pelli erano messe nei nuovi Escourtins ed urgenti un'ultima volta, tutto il succo andava poi negli Infers, cantina che consisteva in raccogliere l'olio ne fece delle vasche, producendo l'olio che costituiva il beneficio del mugnaio.

Gli ultimi restano erano depositati nei barili in legna a due manici chiamati Brouquets ed inviati a Marsiglia per diventare il celebre "Sapone di Marsiglia."

The Escourtins with what was left were put in a cellar called Infer. This is under the floor of the salon - the
trapdoor is still visible. A month or two later, the baskets were recovered, taken to the second mill (in the
present restaurant), empied into the grinder and thoroughly washed until the stones and other impurities
floated away along a small canal where the current restaurant kitchen is. The remaining pulp was then
further cleaned with a large fork turning it over and over. This fork is called Rabaillot.

The clean pulp was put into another Escourtin and pressed again to produce the third grade but till
palatable oil.. And this was what the miller finally kept for his profit, sending the last remains of the pulp in
a double-handled vessel called Brouquet to Marseille where it was turned into the famous “Savon de
Marseille”.



ITALIAN

Consisteva in lavare i grignons nel secondo mulino che si trova nel ristorante di oggi.. Si lavava i resti con una grande forchetta chiamata Rabaillot finché i noccioli scendono per un piccolo canale verso la presente cucina. Finalmente, le pelli erano messe nei nuovi Escourtins ed urgenti un'ultima volta, tutto il succo andava poi negli Infers, cantina che consisteva in raccogliere l'olio ne fece delle vasche, producendo l'olio che costituiva il beneficio del mugnaio.

Gli ultimi restano erano depositati nei barili in legna a due manici chiamati Brouquets ed inviati a Marsiglia per diventare il celebre "Sapone di Marsiglia."

Moulin de la Camandoule :

159 chemin de Notre Dame des Cyprès - 83440 Fayence | Phone : +33 (0) 4 94 76 00 84 - Fax : +33 (0) 4 94 76 10 40