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Where sustainable glass jars make all the difference
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POPOT’S unique concept of serving fine-dining dishes in sustainable glass jars has been a hot topic among foodies since its first location opened on Jianguo Road W.
“After opening our first store in Xuhui District and understanding the concept is attractive to both expats and Chinese, we opened the second “popot” on Shaanxi Road N. in Jing’an District. This neighborhood is being transformed with a lot of cool concepts,” said French entrepreneur Morgan Lotterie.
Popot is housed inside a street-front duplex with three small tables outside and a cozy indoor space.
“I wanted to build it in a way that our guests feel at home: no cashier desk, no big fridge, just an open room where one can move around quite freely. The second floor reminds me of an old French bistro: low ceiling, red sofas and empty bottles. It’s simple and basic but very comforting. The second floor space is very often reserved by guests who ask me to tailor make a ‘bistro menu’ for them,” he said.
Popot’s concept is inspired by popote (food in pots) that dates back to 1950s France when wives prepared it for their husbands coming home from work. The word later developed into meaning something more casual or a comfort food, a dish you would cook for friends or family. Lotterie has built on that concept but the recipes are more refined with beautiful presentation — all served in glass jars. Around 60 recipes have been developed, including traditional French fare and some with an Asian twist.
Classic recipes ranging from tuna rillettes and black olive tapenade to hummus are excellent. There’s also a seasonal menu for colder months.
“I created some recipes from my personal experience that remind me of my country, as I quite miss it. The ‘egg cocotte’ (mashed potato, fresh spinach, oven-baked egg in truffles and bacon cream) for example is what I consider the perfect winter breakfast item. It’s served burning hot, and the jar remains hot for at least an hour. The combination of flavors and textures makes you feel content,” Lotterie said.
Other seasonal dishes he recommends are the orecchiette chicken and mushroom with morel and parmiggiano.
“We served over 200 portions of it at W Hotel for the Crazy Saturday event and people were lining up for it,” he said.
And what would a French eatery be without French wine?
“We offer a simple wine menu but with solid references and I dare say unbeatable prices. I decided to stick to French references and to have key options from Burgundy, Bordeaux, Rhone Valley, Champagne and Alsace.
The team recently opened a “sub-brand” called “petit by popot” in Lujiazui, a delivery-only concept. One can get soup and salad starting at 38 yuan, and soup, salad, a main course and dessert for 68 yuan.
Lotterie said they will launch soon their WeChat platform with an membership program for all the loyal guests.
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