The beginning of the neolithic is a major change of paradigm in the relation between men and vegetal resources, especially visible in the field of food when we consider the growing place of cultivated plants in the general pattern. This orientation of vegetal food consumption towards cereals has also important consequences in the field of technical systems, with the development of grinding tools. In north-western Europe, the first cultivated plants and grinding tools have been brought by the so called Lbk pioneer colonization, which reaches the Meuse, Escaut and Seine basin around 5,200 cal. BC. This phenomenon corresponds to the beginning of the Neolithic in this vast area, which will go on till the end of the 3rd millennium BC (around 2,200 BC). The goal of this paper is to examine the level of interaction and correlation between the great types of cultivated plants, by the analysis of carpological assemblages, and the technics of food preparation, by the analysis of grinding tools, during the Neolithic in Western Europe. To discuss this issue, we have tried to solve several questions: have the Neolithic farmers favored one type of cereal or another (especially naked or hulled cereals), and why? Is there a relationship between the types of cereals selected and the categories of grinding tools used during the Neolithic? A database has been elaborated in this purpose: it takes into account for each great period of the Neolithic the tools characteristics (type and number of querns) and the cereal products (grains) and by products (glumes). Each site is documented either by the analysis of carpological remains (50 sites) or by grinding tools remains (68 sites), or by both (33 sites). The complete analysis relies on 38643 rests and 38 querns. The morphological differences between the two great types of cereals (naked/hulled) has consequences on the chaîne opératoire of their treatment especially their harvesting, their storage and their transformation. Two types of calculation have been tested: first, an evaluation of the proportion of rests of naked and hulled wheat by comparison to the total number of rests identified, 2) the Minimum number of individuals (NMI), so to say complete grains. Different grinding systems are known in the Neolithic: querns/grinders, mortars/pestles, grinding slab/grinders, etc. The most frequent ones in our contexts are the quern and grinder on which we have centered our analysis, and which show a great diversity of types and morphologies all along the period. Only the complete querns have been considered for analysis. We choose to classify querns by great types, defined on the basis of differentcriteria (morphology, dimensions, curvature of the active surfaces): 1) narrow querns, functioning with overlapping grinders, 2) plan and concave querns, 3) basin querns. When considering occurrences on the sites, several types of cereals and querns are present at all periods. However, in quantitative terms, we observe at each period a domination of naked or hulled wheat on one side, and of one type of quern on the other side. A parallel evolution of both kind of data is visible, though not completely corresponding. Some correlations are particularly remarkable, as the disappearance of overlapping grinders together with the arrival of naked cereals during the BVSG, or the development of hulled cereals together with the use of basin querns during the recent and final Neolithic. Considering the impossibility to highlight a unique explanation for both evolution, we propose a multi-agents model discussing the role of cultural influences, food practices changes and climatic degradation episods in the evolution of both cereal types and preparation technics. Climate, especially the atmospheric humidity, could explain at least partially the particular selection of hulled cereals at some stages of the Neolithic, as its storage in spikelets form, has much advantages. Then, the type of food preparation expected (floor, groats) and the nature of the analyzed sites (houses, enclosures, level of occupation) can clearly have an incidence on the choice of one type of cereal or another and of a type of associated grinding tool. Finally, the influence of cultural parameters appears of major importance: the hypothesis of a possible Mediterranean influence in the emergence of naked wheat and the disappearance of overlapping grinders during the BVSG is still reliable. But a rather systemic approach of the influence of all these parameters should be explored more deeply in a next future.