Poulpette

Poulpette is a bistro on the other side of the Charente in Cognac. The kitchen is led by Antoine, who trained at Lucas Carton and Jadis. Plates are often served on handcrafted ceramic tableware, which the guides note as part of the dining experience. The Michelin Guide highlights the impeccable produce, frank flavors and precise cookery. The dining room is an industrial and arty bistrot space with a relaxed, casual vibe that seduces diners with its easygoing atmosphere. The cuisine is market-focused and locavore, built around short supply chains and seasonal ingredients. The style is modern and creative, presenting seasonal, locally sourced products with careful cooking. Specialties include mi-cuit foie gras with miso-marinated eggplant, line-caught pollack grilled with a haddock broth, and dark chocolate with buckwheat and raspberry.