Awards and citations:

1997: Le Prix du Champagne Lanson Noble Cuvée Award for investigations into Champagne for the Millennium investment scams

2001: Le Prix Champagne Lanson Ivory Award for

2011: Vindic d'Or MMXI – 'Meilleur blog anti-1855'

2011: Robert M. Parker, Jnr: ‘This blogger...’:

2012: Born Digital Wine Awards: No Pay No Jay – best investigative wine story

2012: International Wine Challenge – Personality of the Year Award

Friday, 29 January 2010

Takes the biscuit!

Right at the end of last year I posted a small piece (taken from Presse Océan) about the restart of production of  the Petit Mouzillon, a dry biscuit that was first made in 1848.  Production will restart in March and the new owners are intending to set up a museum dedicated to Le Petit Mouzillon. They are looking for any objects, such as biscuit tins, and documents connected to Le Petit Mouzillon. Donors will be repaid in biscuits.  

'La production du Petit Mouzillon reprendra en mars. Nouveau propriétaire de la biscuiterie de la zone des Quatre Chemins et de la recette originale, Biofournil prépare une soirée de lancement à Mouzillon. « Tout n'est pas encore totalement finalisé mais nous souhaitons marquer l'événement », confirme-t-on du côté du spécialiste du pain biologique au levain à l'ancienne, basé au Puiset-Doré, dans le Maine-et-Loire.'
Lire la suite

See also an article here from 2008 about the takeover.

I don't recall ever tasting a Petit Mouzillon. I imagine it is rather like a Petit Beurre or a rich tea biscuit. Would be great if someone could clarify this please. Le Petit Beurre (VPB) was also invented in the Pays Nantais – some 38 years after the Mouzillon in 1886. The biscuits are made in a factory in La Haie Fouassier, which like Mouzillon is also in the centre of the Muscadet vineyards. According to Wikipedia some 41 million packets of VPB are produced every year.

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