Tuba Club carpaccio

Located in the small fishing village of Les Goudes, just a stone’s throw from Marseille, the Tuba Club has become an institution in just four short years. In the 80s, this place steeped in history was a diving club where Jacques Mayol used to hang out. 40 years later, the club has been completely transformed into a hotel-restaurant by Grégory Gassa and Fabrice Denizot, accompanied by architect Marion Mailaender. With only the sea and the village of Les Goudes in sight, this timeless interlude makes you want to stay for a lifetime. In the kitchen, chef Sylvain Roucayrol, who has worked in the kitchens of Caché in Paris, reveals a fine marine score. Sourced directly from local fisheries, the chef offers a subtly raw cuisine where the product is king. The festivities begin with smoked cod egg tarama, followed by sea bream crudo and the essential yellowtail sashimi. Next comes the carpaccio of wolfish, finely sliced but not too finely sliced to preserve its chewy texture. The raw fish is topped with finely grated bottarga for a touch of iodine and wild oregano for a floral touch. Next time you’re in Marseille, try the Tuba Club, a place like no other.