The Graulenne company built its reputation in the mid-1960s with its recipe for fish soup and its rouille sauce. At the table!
Among the Enjolras, fish is king. And it's not Maxime, the new manager of the family business, who will say the opposite. It was his great-grandfather, Eugène, a professional fishmonger, who was the first, at the end of the Second World War, to put his name on a sign near the port of Grau-du-Roi. The seafood trader, as they said at the time, was joined in the early 1960s by his two sons: Jean, nicknamed Jeannot, and Joseph, whom everyone here calls Zézé. The two brothers quickly decided to develop the family business by opening fishmongers in the seaside town, while maintaining the activity of fishmonger. “It was a time when tourism was booming; therefore, my father and my uncle made the choice to open a first fishmonger in the center of the village then a second in Port Camargue which had just been built”remembers Jocelyne Enjolras, Jeannot's daughter who, until recent weeks, was co-manager of the family business with her brother Éric. It is also the tourists who will be at the origin of the new professional destiny of the Enjolras brothers as Jocelyne recounts:
“When the first vacationers came to…
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