Pops

At the helm, Corentin Leverger puts to good use a demanding career built up between Paris and the region, with landmark experiences at 110 de Taillevent, Le Coq Rico, Le Drouant and La Mare aux Oiseaux. This trajectory is reflected in his dishes: refined, precise and clear cuisine, based on local produce from the Guérande peninsula, selected from committed and passionate producers.

At his side, Paul Baconnais, second chef, enriches the house's identity thanks to solid experience acquired in Michelin-starred establishments such as La Mare aux Oiseaux and Le Petit Nice in Marseille. Together, they create a sensitive and masterful cuisine, where each dish finds its balance.

In the evening, Pop's offers a unique menu, available in 3, 4 or 5 courses. Each plate is built around a main ingredient - sometimes two for the pre-dessert - deliberately announced as the only clue before the meal begins. An invitation to let go and let yourself be guided throughout the experience.

The menu evolves every month, in step with the seasons and new arrivals, guaranteeing freshness, accuracy and sincerity of flavors. A living cuisine, in perpetual motion, faithful to its environment.

At Pop's, gastronomy is lived with exacting standards but without ostentation, in a contemporary spirit that is deeply rooted in its region - a restaurant that plays a full part in Pornichet's culinary landscape.