La Table de Nans

Nans Gaillard, a local lad and a demanding chef, dreamt of opening his own restaurant in La Ciotat where he was born. After growing up in Brittany and his first steps as a chef with some impressive stints in Paris, with Joël Robuchon among others, he has made his childhood dream come true in this inn dating from the interwar period, perched on the cliffs facing the sea, with a knockout terrace and tall pine trees. In this magical setting, he pays tribute to regional produce as he subtly tweaks pedigree Gallic traditions: medley of heirloom tomatoes, fresh goat’s cheese and basil; John Dory in a light aioli sauce, fennel, beetroot, scallion and fish soup; a crunchy extravaganza of fresh and confit raspberries in vinegar, diplomate crème and iced parfait…

A Culinary Dream Come True

• Chef Nans Gaillard, a local from La Ciotat, realized his childhood dream of opening a restaurant in his hometown, adding a personal touch to the dining experience.

Innovative Mediterranean Cuisine

• The restaurant is known for its unique dishes, such as sea bass ceviche confit with citrus fruits and Aquitaine caviar, showcasing a blend of traditional and modern Mediterranean flavors.

Scenic Location with a View

• La Table de Nans is situated on a road overlooking the sea, providing diners with a beautiful view of the calanque, enhancing the overall dining ambiance.

Signature Ingredients

• Sea Bass: Featured in a ceviche confit with citrus fruits, showcasing the freshness of the Mediterranean waters. The dish emphasizes the delicate flavors of the fish, enhanced by the acidity of the citrus and the richness of avocado bavaroise.
• Aquitaine Caviar: This luxurious ingredient adds a touch of elegance to the sea bass dish, providing a briny contrast that elevates the overall flavor profile.
• Pollack: Prepared with a curry rub and paired with poached oyster, this dish highlights the chef's skill in balancing flavors and textures, with a slightly thick green sauce that complements the fish.
• Quasi Lamb: Known for its tender and juicy flesh, this dish is stewed with chickpeas and fresh herbs, served with crispy breadcrumbs and a light Lautrec garlic cream, showcasing the chef's focus on traditional Mediterranean flavors.
• Yuzu Sorbet: A refreshing dessert that balances the richness of the praline and gianduja ganache, highlighting the restaurant's commitment to using unique and vibrant flavors in their desserts.

Tasting Menus

• Le Traditionnel: €62
• L'Empreinte: €90
• L'Epicure: €130