Trained by some of the best (Alain Dutournier, Jean-Michel Lorrain, Alain Ducasse), chef Julien Lainé creates pleasant cuisine that surfs between tradition (leek vinaigrette; veal vol-au-vent; rice pudding) and modernity (skate wing and citrus fruit shortbread garnished with sea urchin mousse; scallops decorated with a clementine coulis and burnt lemon confit). In a tourist town like Pornic, the presence of this place with its two colourful little dining areas and an open kitchen is most welcome.