At the very heart of what shapes Marseille's identity stands Une Table au Sud, Ludovic Turac's Michelin-starred restaurant: facing the Vieux-Port, under the benevolent gaze of la Bonne Mère…
Cuisine is a matter of family and passion. As a teenager, Ludovic Turac realized he could make it his calling. He began as an apprentice at Une Table, au Sud, returning there after a passage through the great kitchens of Paris — Le Bristol ★★★, Guy Savoy ★★★, Hôtel Le Castellet ★★ — and an appearance on season 2 of Top Chef.
In 2015, he became the youngest Michelin-starred chef in France at Une Table, au Sud, which he has led ever since, driven by the desire to showcase the beauty of the Marseille terroir.
Ludovic Turac
Une Table au Sud moves to the rhythm of its city. Ludovic Turac moves forward, drawing inspiration from every moment of the Vieux-Port.
Here, everything is in motion: flavors, atmosphere, the spirit of voyage.
A warm breeze, the sea below, unhurried gestures, a table, a moment held — just so.
Armenia is an intimate memory, a deep root.
Through spices, herbs, slow cooking, and subtle aromas, it infuses his creations with warmth and a deep sense of identity. A discreet but essential influence — one that gives his cuisine its singular soul.
In every creation, a balance is sought between intensity and delicacy, between memory and invention. Textures answer one another, colors converse, and spices become the common thread of a culinary narrative — one in which every bite invites you to slow down, to feel, to share.
Between the Mediterranean and Armenia, Ludovic Turac's cuisine draws its strength from light and memory.
The sunlit generosity of the South meets the depth of spices; fresh herbs converse with the deeper, more intimate aromas of distant lands.
Each plate becomes a bridge between roots and horizon, between living tradition and contemporary creation, carried by sincere, vibrant emotion.
Fine dining rooted in the Marseille terroir — Ludovic Turac's signature