Une Table au Sud

Just before your eyes, the masts beat the rhythm of the old port like metronomes. In the kitchen, Ludovic Turac motivates his team while, in the dining room, Karine manages the cheery and efficient personnel. The harmonious menu is very typical of the South of France, with regularly changing dishes. It is adapted to suit the seasons and the market stalls of Marseille. Terrine of foie gras and sea urchin tongue, lentil and shellfish salad, and the famous "bouillabaisse"… Daring and passionate flavours that are infinitely complemented by over 400 wines, with the deep blue of the Mediterranean bearing witness.