The story
Facing the Vieux Port, with the Basilique Notre-Dame de la Garde watching from above, Une Table, au Sud occupies a setting that is unmistakably Marseillais. The restaurant’s name and spirit are drawn from this southern identity — a cuisine that breathes the sea and the sun-scorched hills behind the city.
Chef Ludovic Turac grew up in this very environment. He speaks of the Marseille fish market, the instinct of the South, and the direct way of cooking that defines his style. His kitchen is built around fresh, local, seasonal products sourced from small regional producers. The result is an elegant Modern Cuisine that carries the flavours of Provence without fuss or pretension.
The menu changes with the seasons, but certain signatures appear across the set options. Aïoli appears as a starter — nacré cod with shellfish in persillade. Agnolotti are filled with seasonal vegetables and topped with a Piedmont hazelnut praline. The rouget is served “Bouille-Abaisse,” a clever nod to the city’s iconic soup. A five‑course menu is priced at €145, an eight‑course option at €185, with a wine pairing available for the longer format. Each plate reflects Turac’s philosophy: clean technique, Mediterranean ingredients, and a deep respect for the terroir.
Une Table, au Sud holds one Michelin star, a recognition of its high‑quality cooking and consistent execution. For those seeking a Modern Cuisine experience that is both sophisticated and grounded in place, this restaurant on the Vieux Port delivers exactly that — a table where the South of France is present in every bite.
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