Une Table, Au Sud, Marseille, 3/22/19

exterior
exterior

Une Table, au Sud is located on the second story of a tourist souvenir shop along a busy strip of outdoor dining areas across from the water where many boats are docked.  It was good sized with rock music in the background, a lowered ceiling, wood floor, white tableclothes and a great view.  They offered a couple tasting menu options, a la carte and a lunch special.  Wine pairings were available.  Pacing was good and portions were fairly large.   We had the 3-course lunch menu with wine pairings.  Even though it has one Michelin star there were some service issues, like tardy delivery of the wine to go with the course and not very friendly servers.

exterior
entrance
stairs or elevator
stairs or elevator
another room
another room
looking into main dining room
looking into the main dining room
Frankie found art
Frankie found art
interior
interior
interior
interior
view from the windows
view from the windows
interior and view
interior and view
table set up
table set up
Frankie napped
Frankie napped
menu cover
menu cover
menu 1
menu 1
menu 2
menu 2
menu 3
menu 3
menu 4
menu 4
menu
lunch menu in French
Frankie shared the restaurant details
Frankie shared the restaurant details

 

Everyone’s meal started with some amuse bouche.  A chip and tomato was filled with liquid.  A “pizza” was stuffed with lamb and guacamole and was fun.   Peanut cream was on an olive pastry.  The pastry was great and it was a good combination of flavors.  An anchovy roll was thin, crisp and nice.  A chickpea with lemon was a spoonful of tart and creamy.  We had a pastis cocktail with this as there was not wine pairing for this portion of the tasting.

amuse
amuse bouche selection
closer
tomato balls, “pizza” with lamb and guacamole
closer
closer
inside
inside
sppons
chickpea with lemon
detail
another shot
closer
olive pastry with peanut cream
closer
closer
inside
inside
rolls
anchovy roll
from the side
from the side
Franke studied the salt and pepper containers
Frankie studied the salt and pepper containers
pastis
pastis with water to add

 

Sardine mousse was on crackers, made with strongly flavored sardines however the crackers were on the soft side as opposed to crisp.

cracker
crackers with sardine mousse
closer
closer
another view
another view
Frankie and the table flower
Frankie and the table flower

 

Mussels, cous cous, red pepper and a tad of spice were topped with a lattice cut chip.  The mussels were mild and tasty and added some saltiness.  The cous cous was my favorite part.

amuse
mussels and cous cous
closer
closer
another view
another view
closer
uncovered
Frankie read the name on the plate
Frankie read the name on the plate

 

Bread service was a selection of rolls that were all dense on the inside with a crisp crust on the outside.  They had good chewiness.  I enjoyed the baguette.

bread basket
bread basket
another view
another view
choices
choices
choices
choices
inside
inside
Frankie and the water
Frankie and the water

 

The Starter plate was Red mullet served with vegetables – carrots, leek, butternut squash – on a cucumber sauce decorated with a squid ink lace.   The fish was surprisingly mild, served chopped in a round and needed the sauces and purées to perk it up.  The other ingredients brought some texture to the dish.  It was okay but not great, with everything being too mild.

red mullet with vegetables
red mullet with vegetables
turned
turned
turned
turned
wine
wine pairing
Frankie and the table flower
Frankie and the table flower

 

White fish (Lieu) from the Mediterranean was served with cauliflower cream,  leek prepared on the barbecue, tarragon mayo and grilled lettuce.  The fish was a pollock and it was nicely cooked and well complimented by the heavy creamy savory sauce.  It was good.  The grilled lettuce was excellent, topped with tarragon mayo and nicely flavored.  The leeks and onion were fairly hard to cut.  It was a large heavy plate but really good.

white fish
Lieu with lettuce, leeks, tarragon mayo
closer
closer
green goo
tarragon mayo
from the end
fish from end
wine
wine pairing
Frankie lounged on the hand towels
Frankie lounged on the hand towels

 

Dessert was a genoise with almond meringue and blood orange.  Inside the meringue was a chocolate sphere filled with a sorbet.  The blood orange was more tart than sweet.  For me it had to many components that didn’t mix that well.  Too many flavors to call it anything more than okay.

dessert presentation
dessert presentation
sauced
genoise with almond meringue and chocolate and blood orange
from the top
from the top
another view
another view
inside
inside

 

Coffee was included with the wine pairing charge but it took a while to get.  It came with a serious selection of sugars.

Frankie wanted coffee
Frankie wanted coffee
about
about the place
another page
another page
other side
other side
Frankie explored all the sugars
Frankie explored all the sugars

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