Conques has fewer than 300 inhabitants, but a star that lights up the entire village. The achievement of a couple who created a gourmet restaurant in a former ruined mill.
The mill reborn: alchemy of flavors and dreams in the heart of the Lot
In the beating heart of the Lot valley, in Conques, an ancient mill is reborn from its centuries-old stones, transforming itself into a gastronomic epicenter that defies convention. It is not just a Michelin-starred restaurant or an anonymous country hotel, but a living organism, pulsating with the vision of Émilie and Thomas Roussey. Every stone, every dish, every glance exchanged at the Moulin de Cambelong tells a story of understanding and sharing.
From clients to guardians: a silent revolution
Their discovery of the Moulin, they recount here in Fod&Sens, was initially as clients, seduced by the aura of the place but still far from any future plans. Rodez, forty minutes away, was just a stopover; the real dream, broader and freer, lay elsewhere. Then the opportunity arose, and with it, the obvious, risky mix. Leaving the city, changing the pace of life, reorganizing everything to blend professional ambition and family life without any hierarchy.
Thus, the Moulin has become not just a workplace, but their home. The change transcends mere geography. It is a personal, almost intimate revolution. Émilie and Thomas work harder, yes, but in a radically different way. Their daily life is permeable, hospitality is intrinsic. The team gradually expands, and the place, once dormant, awakens with successive touches, faithful to a project that does not aspire to momentary exploits, but to lasting sustainability.
The beating heart of the kitchen at Moulin
From the very beginning, their kitchen has been a laboratory of shared ideas, a place where rivalry has never set foot and hierarchy is a foreign concept. Their roles are never set in stone; they are constantly being shaped and redefined, following the rhythms of the seasons and the flow of inspiration. Ten years of this almost telepathic harmony have forged not only a deep professional understanding, but a true philosophy of life. Their cuisine is connected to the land, to the most authentic ingredients, to deep roots and to the inexorable cycles of the seasons. Salsify, carrots, asparagus, foie gras: each ingredient is presented with a simplicity that is only apparent, concealing an almost surgical precision in its execution. Emotion does not flow from unnecessary embellishment, but from the truth and intensity of the flavor. Take, for example, the white asparagus, laid on a thin tart, enhanced by a wild garlic dressing and a candied egg with a velvety texture. Or the grilled Aubrac beef, accompanied by fresh spinach and the lively acidity of blood orange.
Il Moulin: A holistic experience
What captures the soul at Il Moulin is the holistic vision with which the space has been designed, as if it were a natural extension of the kitchen itself. Here, service becomes choreography, a silent ballet that accompanies the experience without ever intruding. The customer is welcomed and considered in their entirety: emotionally, socially, and sensorially. And the owners know that such a level of excellence is only possible thanks to a motivated team, united by a shared vision. The Michelin star, they say, was not a goal to pursue, but a silent witness to their dedication. They received it by remaining true to themselves, without compromising or trying to mask their identity to please others. They did not bow to passing fads; they imposed their own style, with a sincerity that is their most distinctive signature.
What are they really proud of? Without hesitation, the words left by their customers. Those messages that tell of deep emotions, of having experienced a moment as a precious interlude in life, feeling unique and deeply understood. These are the accolades they cherish more than any other award.
