Right across the street from his audacious restaurant Substrat, Hubert Vergoin’s sweet bachelor pad (a fully equipped kitchen, a mini paneled bar, three tables) continues delighting sausage-lovers in the Croix-Rousse neighborhood. What should you expect? A true sausage fest, made to be devoured around the high tables: rounds of grilled Aveyron sausage with chickpeas and tomato sauce; a classic sliced Frankfort sausage with a creamy potato salad in a mustardy vinaigrette; an indecent Club Jésus sandwich – toasted white bread filled with thinly sliced Jésus saucisson, lettuce, fried onions, tonkatsu sauce and an incredible homemade chicken mayonnaise; or even a delicious Galabart blood sausage with onion compote, new potatoes and xipister – a Basque piment d’Espelette sauce. And for anyone with a sweet tooth, there’s chestnut tiramisu or seasonal fruit clafoutis. // G.V.
FEELING THIRSTY? Natural wines abound! An Aude red from Yohann Moreno with Le Vin des Potes (€4 a glass), a Burgundy white from La Soeur Cadette, a Régnié from the Domaine l’Epicurieux (€30 for each bottle)…
PRICE: Plates €8-12.
