As a tribute to the international maritime vocation of Marseille, the starred chef Ludovic Turac artfully cultivates the spirit of the region with Provencal vegetables, local fishing or meat from the Southern Alps.
Facing the old port and the "Bonne Mère" basilica, two types of menus are offered by this young chef. One in the colors of Marseille with its version of Aïoli or bouillabaisse. The other, the "passport" menu, takes us on a journey.
The juice of a pomegranate in the streets of Jerusalem, the smell of meat smoked over a wood fire in Istanbul, the spicy Bao of Bangkok… These are all unforgettable flavors that I wish to share here with you.
I take you on a journey inspired by my culinary escapades, in search of tastes and flavors from elsewhere… but with products from here.
My most striking discoveries are reinterpreted with relish in a personal creation… Bon voyage!
Ludovic Turac
I personally had the pleasure of tasting the 7-step passport menu with food and wine pairings, not to mention the appetizers at the start and the sweets at the end of the meal. From the start of the trip, I was transported to the Mediterranean with a soft bread with olives, tapenade and oil in a spicy ointment. Oysters are incorporated into cherry tomatoes and mixed with a parsley coulis.
The journey continues through Bangkok with the barely-seared langoustine, salt to enhance the flavors and coulis of coriander, red soybeans and peanuts to sublimate the dish. The sequel takes place in Martinique, with cod and a favouille juice/coconut-banana cream duo, where the juice of small gray crabs is a tribute to the city of Marseille. Each dish is served with one or two appetizers that go perfectly with the featured dish. The sommelier offers a choice of red, white and rosé wines as well as teas, herbal teas or beers, all perfectly calibrated with the flavors tasted.
I then stop in Istanbul with a fillet of red mullet served with lahmajoun, a Turkish specialty and a mint pesto, then in Seville with the local fish and a chickpea cocido, a typical Spanish dish with chorizo and saffron. This dish is presented with a paella chips that I particularly loved.
The last savory stage of the trip takes place in Marrakech with Sisteron lamb with ras-el-hanout, zucchini and chermoula, a Moroccan specialty with coriander. A full-bodied lamb jus accompanies the dish and a candied lemon condiment enhances the flavors. This plate is served with lamb confit and a ratatouille foam, delicious...
The journey ends with cheese in Italy in Modena, pecorino more precisely, worked in several textures: grated, in tiles, in ice cream flavored with white truffle. All seasoned with balsamic and hazelnut. This pre-dessert is very amazing, original and exquisite. For the final sweet note, I went to Sao Paulo where the pastry chef chose red beans and Brazilian pepper. Sweet bean guacamole, black pepper ice cream, pepper meringue sticks, passion fruit and pepper cream. In this dessert, the strawberry water and the strawberry itself highlight the pepper and the red bean. A daring and very successful choice.
Une Table au Sud offers a Marseille menu at €85 for lunch during the week in 4 steps. At dinner, two menus are offered. The Marseille menu in 5 stages is €105, or in 7 stages at €135. The Passport menu presented in this post in 7 steps is 155€. In both cases, the food and wine pairing is €65.
Reservation is mandatory, at least 3 weeks in advance.
I personally tasted their 6-year-old Calvados as an after-dinner drink...delicious, even after 7 glasses of wine ;)
Address: 2 quai du Port, 13002 Marseille
Tel: 04 91 90 63 53
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