Une Table au Sud

What Une Table au Sud does

Une Table au Sud is a one-Michelin-star gastronomic restaurant operating from a single location at 2 Quai du Port on Marseille's Vieux Port. The restaurant is owned and led by Chef Ludovic Turac, who in 2015 became the youngest chef in France to receive a Michelin star. Turac trained at three-starred Parisian kitchens (Le Bristol, Guy Savoy, Hôtel Le Castelet) and appeared on Season 2 of Top Chef before returning to Marseille to anchor the restaurant's cuisine in local Provençal terroir.

The core product is a multi-course tasting-menu experience built around fresh, seasonal ingredients sourced from small regional producers around Marseille. The standard offering (Les Essentiels) starts at €85-€95 per person, while the signature Menu Passeport — a culinary travel concept reimagining global destinations through Mediterranean ingredients — is priced at €135-€165. Premium event menus, including wine pairing dinners with estates such as Château de Beaucastel and Emmanuel Reynaud, and collaborative 'Dîner à 4/6 Mains' events with fellow Michelin-starred chefs, range from €220 to €340 per person. Gift vouchers are sold through the third-party Secretbox.fr platform.

The business operates as a private SARL (entity LKT) with no external investors, parent company, or disclosed subsidiaries. It is a direct-to-consumer, single-site operation with ~20 employees, no app, no public APIs, and no technology stack beyond a bilingual marketing website and online reservation system. Marketing is driven by the chef's personal brand, Michelin prestige, press coverage, and Instagram presence. Geographic scope is Provence/France, with English-language materials suggesting a deliberate orientation toward international visitors to Marseille.

Name

Une Table au Sud

Legal name

LKT

Website

https://unetableausud.com

Company type

Private

Founded year

2015

Operating status

Operating

Headcount range

11–50 employees

Short description

Une Table au Sud is a one-Michelin-star fine dining restaurant in Marseille, France, owned and led by Chef Ludovic Turac. It serves discerning diners multi-course Provençal tasting menus and premium collaborative wine-pairing dinners from a prime Vieux Port location.

Ownership category

akta.pro rank

Product category

Fine Dining Restaurant

NAICS

Full-Service Restaurants (722511), Restaurants and Other Eating Places (72251)

SIC

Retail-Eating & Drinking Places (5810), Retail-Eating Places (5812)

akta.pro primary industry

Chef’s Table & Tasting Menu Restaurants (THAFACAG)

akta.pro secondary industry

Fine Dining Restaurants (THAFACAA)

Keywords

• Fine dining restaurant
• Gastronomic cuisine
• Provençal cooking
• Tasting menus
• Wine pairing dinners

Headquarters

HQ city

Marseille

HQ country

France

HQ region

Europe

Offices1 record

Markets served

GTM type

B2C

Offering type

Services

Cost components

Personnel, Supply Chain, Operations, Infrastructure, Marketing or Sales, Others

Revenue model

1. Fine Dining Restaurant Service: Revenue from seated restaurant dining featuring multi-course tasting menus. Customers pay per person for set menus ranging from lunch offerings to elaborate multi-course dinners with optional wine pairings.
2. Gift Vouchers (Coffrets Cadeaux): Sale of gift vouchers and gift checks available in free amounts, allowing customers to purchase dining experiences for others through the Secretbox.fr platform.

Pricing tiers

Go-to-market motion1 record

Distribution channels3 records

Marketing channels4 records

Core offering

Une Table au Sud is a Michelin-starred gastronomic restaurant in Marseille offering multi-course Provençal tasting menus that emphasize fresh, local, seasonal ingredients from regional Marseille producers. Its core lineup includes the 'Les Essentiels' signature menu (from €85-€95/person) and the 'Menu Passeport / Carrefour des épices' travel-inspired menu (from €135-€165/person), complemented by special wine pairing dinners, collaborative multi-chef events, and gift vouchers sold via Secretbox.fr.

Product overview

Une Table au Sud is a Michelin-starred gastronomic restaurant operated by Chef Ludovic Turac, offering a unified dining experience centered on Provençal cuisine inspired by Marseille's terroir. The core offering includes the Les Essentiels tasting menu and the signature Menu Passeport (Carrefour des épices), which reimagines global culinary journeys with local Mediterranean ingredients. The restaurant supplements its regular menu with special event dinners including wine-pairing experiences, collaborative 'Dîner à 4/6 Mains' events with guest chefs, and seasonal gift voucher programs.

Differentiator

Problem solved

Functional benefit

Products and services

• Les Essentiels The restaurant's standard multi-course Provençal tasting menu offered for lunch and dinner, featuring fresh, local, seasonal ingredients from Marseille-region producers. Priced from €85 per person (English site) or €95 per person (French site).
• Carrefour des épices (Menu Passeport) Chef Ludovic Turac's signature travel-inspired tasting menu, reimagining dishes from his culinary journeys using local Mediterranean products. Priced from €135 per person (French site) or €165 per person (English site).
• Coffrets et Chèques Cadeaux (Gift Vouchers) Gift vouchers and gift checks in free (customizable) amounts sold via the Secretbox.fr platform, redeemable for dining experiences at the restaurant.
• 5-step Tasting Menu (Menu en 5 étapes) Mid-tier five-course tasting menu offering priced at €145 per person.
• 8-step Tasting Menu with Wine Pairings (Menu en 8 étapes) Eight-course tasting menu priced at €195 per person, with optional wine pairing of 7 glasses available at €120 per person.

Segments2 records

Ideal customer profiles3 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Partnerships

Nine partnerships are on record, tiered minor.

• Fabien FerréminorStrategic or Co-development Partner · 29 April 2025Guest chef collaboration for a 'Dîner à 4 Mains' (4-hands dinner) on April 29, 2025. The two chefs created a unique 6-course menu centered on forgotten fish species.
• Château de BeaucastelminorStrategic or Co-development Partner · 5 March 2025Wine estate collaboration for a special wine pairing dinner on March 20, 2025, featuring Châteauneuf-du-Pape wines and cuvée 'Hommage à Jacques Perrin'.
• Emmanuel ReynaudminorStrategic or Co-development Partner · 22 November 2024Wine producer collaboration for a special dinner on December 11, featuring wines from Château de Fonsalette and Château Rayas.
• Justin SchmittminorStrategic or Co-development Partner · 26 April 2023Guest chef for the 'Dîner à 6 Mains' on May 9, 2023, alongside Christopher Hache and host Ludovic Turac.
• Christopher HacheminorStrategic or Co-development Partner · 26 April 2023Guest chef for the 'Dîner à 6 Mains' on May 9, 2023, alongside Justin Schmitt and host Ludovic Turac.
• Fabien LefebvreminorStrategic or Co-development Partner · 4 April 2023Chef & MOF (Meilleur Ouvrier de France) from Pica Pica in Béziers, collaborated on a 4-hands dinner featuring dishes like asperges, rouget with sea urchin and foie gras, and lamb from Mont Lozère.
• Julien CaligominorStrategic or Co-development Partner · 10 March 2023Two-star Michelin chef from Nîmes who collaborated on a 'Dîner à 4 Mains' at the restaurant.
• Seven Guest ChefsminorStrategic or Co-development Partner · 28 October 2022Third edition of the 'Passeport des Chefs' on November 14, 2022, featuring 7 different guest chefs each creating a dish inspired by a travel destination.
• Nicolas Sale, Sylvestre Wahid, Aymeric Pinard, Marcel Ravin, Nicolas Isnard, Florent PietravalleminorStrategic or Co-development Partner · 8 June 2022Six guest chefs participated in the 'Seconde Édition du Passeport des Chefs' on June 20, 2022, creating a 7-course menu with dishes inspired by Tokyo, Bangkok, Modena, Seville, Mumbai, and Matsumoto.

Scale indicators2 records

Recent moves6 records

Expansion highlights4 records

Direct peers

• La Coquillade: Michelin-starred Provençal restaurant and wine estate in the Luberon, with chef-driven gastronomy and strong wine-pairing programs — directly comparable to Une Table au Sud's wine estate dinner collaborations.
• Mirazur: Three-Michelin-starred restaurant in Menton on the French Riviera, run by chef Mauro Colagreco with a strong plant-focused, terroir-driven philosophy. Similar Michelin-status, Mediterranean ingredient focus, and chef-owner model.
• L'Épuisette: Michelin-starred seafood restaurant on Marseille's Vallon des Auffes with panoramic Mediterranean views. Direct peer for premium Marseille gastronomy and special-occasion diners.
• AM par Alexandre Mazzia: Three-Michelin-starred gastronomic restaurant in Marseille, also led by a single chef-owner with a contemporary, Marseille-rooted fine dining concept. Closest direct competitor in the same city for premium tasting-menu clientele.
• Bastide de Capelongue: Two-Michelin-starred hotel restaurant in Lourmarin (Provence) under chef Noël Bérard, focused on Provençal gastronomy. Comparable regional positioning and Michelin-tier fine-dining audience.
• La Villa Madie: Two-Michelin-starred restaurant in Cassis (near Marseille) by chef Dimitri Droisneau, focused on Provençal seafood and Mediterranean ingredients. Comparable terroir-driven fine-dining positioning.
• Le Petit Nice Passedat: Three-Michelin-starred seafood-led gastronomic restaurant on Marseille's Corniche, run by chef Gérald Passedat. Competes directly for Marseille fine-dining tourists and Michelin recognition.

Broad incumbents

• Le Bristol Paris: Three-Michelin-starred palace restaurant (Epicure) in Paris where Chef Turac previously trained. Benchmark for chef-pipeline and a larger-scale incumbent in the same culinary tradition.
• Hôtel & Spa Le Castellet: Five-star hotel with a Michelin-starred restaurant in Le Castellet (Provence) where Chef Turac trained. Represents a broader luxury hospitality and Provençal fine-dining incumbent.
• Guy Savoy: Three-Michelin-starred Paris restaurant where Chef Turac trained. Represents the elite-tier French gastronomy benchmark that shapes the chef's culinary philosophy and aspirational positioning.

Market position

Strengths4 records

Weaknesses4 records

Competitive moat4 records

Key risks7 records

Key highlights7 records

Customer concentration

• LinkedInlinkedin.com/company/une-table-au-sud

Compliance1 record

Revenue estimate

Valuation estimate

Number of profiles

Profiles1 record

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Une Table au Sud