With the "rouille" made and the fish and broths bubbling away on
the stove, Mme. Peyraud starts to get the table set for the lunch.
To start with the broth, she serves a light, dry white which, in those days,
was only produced for family consumption. Then when the whole fish platter
was being dug into, the Domaine rosé was produced. The meal would
be finished with an estate produced "eau de vie" from left over
the grape pressings. Ahhh. Sublime indeed.