The story
Poulpette is a modern bistro at 46 avenue du Maréchal-de-Lattre-de-Tassigny in Cognac, recommended by the Michelin Guide in 2026. Chef Antoine Vernouillet works from an open kitchen, serving lunch and a tasting menu.
Vernouillet trained as a culinary student and has worked in some fifteen restaurants across Brussels and Paris. Le Fooding, which listed Poulpette in 2026, describes him as a thirty-something chef who pampers Cognac's taste buds, and a funny guy to boot. His modern cuisine is cooked in full view of the dining room.
On the day Le Fooding visited for lunch, a surf 'n' turf tartare paired duck breast with homemade taramasalata, horseradish, smoked olive powder, almonds and grapes. Line-caught pollack from La Cotinière was cooked over open flames and served with crisp carrots, a marinière sauce and shimeji mushrooms. Dessert layered fresh raspberries, caramelized cashews, Pineau jelly and basil sorbet.
Waxed concrete floors, wood and steel tables and Edison bulbs set the tone. On Saturday nights the mood shifts toward a wine bar, with two appetizers and two pho-style main courses.
Recognition
Details
History
A former culinary student who has worked at fifteen-some restaurants in Brussels and Paris, Antoine Vernouillet is certainly a funny guy. At Poulpette (waxed concrete floors, wood and steel tables, Edison light bulbs), the thirty-something chef pampers Cognac’s taste buds from inside his open kitchen. The day we went for lunch, the menu featured an incredible surf ’n’ turf tartare combining duck breast, homemade taramasalata, horseradish, smoked olive powder, almonds and grapes; a glistening line-caught pollack from La Cotinière, cooked over the open flames, with crisp carrots, a marinière sauce and shimeji mushrooms; before the highly texturized dessert combining fresh raspberries, caramelized cashews, Pineau jelly and a basil sorbet. FYI: the ambiance changes on Saturday nights as it becomes more of a wine bar, with two appetizers and two pho-style main courses… // G.D.
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