Une Table, au Sud

Ludovic Turac, who boasts stints at Le Bristol and Guy Savoy, is at the helm of this fully refurbished navy-blue restaurant, firmly anchored in the South of France. Using regional veggies, locally caught fish and meat from the southern Alps, the chef crafts two several-course menus: “From the Sea to the Land” displays a strong Marseillais twang, while the “Spice Crossroads” unveils numerous nods to his travels around the Mediterranean and his own Armenian roots. In short, Turac pays tribute to the countries that have influenced Marseilles’ culinary heritage. His inventive recipes are always packed with flavour and perfectly in tune with the knockout panorama over the Old Port and “La Bonne Mère” (as Notre Dame basilica up on the hill is affectionately dubbed by the locals).