Pops

Chef Corentin Leverger draws on his skills and experience in Paris and the Brie region (Les 110 de Taillevent, Le Coq Rico, Le Drouant, La Mare aux oiseaux) to work with local producers on the Guérande peninsula, offering a cuisine that follows the seasons throughout the year. We also offer a gourmet menu in the evening.
As far as our drinks menu is concerned, room manager Océane Maisonneuve (La Mare aux Oiseaux, Hotel Marina Viva, Claire's Kitchen) has chosen to work with producers who mainly work with organic produce, and who are geographically close to us (Pays de la Loire, Brittany and Centre-Val de Loire).
Our wine list is created by Cyril Carré, head sommelier at La Mare aux Oiseaux and director of Des Vignes au Carré, with whom we have chosen to work partly with French organic wines.

In the evening, we offer a unique menu in 4 or 6 courses.
Each course is based around one main ingredient, or two ingredients for the pre-dessert.
These ingredients are your only clues before the start of the meal, during which you let us guide you.
Our menu changes every month according to the produce of local producers,
to guarantee fresh, seasonal produce all year round.
Menus are subject to change depending on supplies and deliveries.
Please let us know if you have any intolerances or allergies...