Our story
Sauge & Sarment opened in 2016 in a former tannery on the slopes of Lyon. The idea has not changed since: a short menu, produce we know by name, and wines from neighbouring winemakers.
Sauge & Sarment is a fictitious restaurant, created for this demonstration.
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2016
Opening
Thirty covers on rue des Tanneurs.
-
2019
The garden
One hectare in Brindas, grown for the kitchen.
-
2022
The terrace
Thirty more seats under the lime trees.
-
2025
The vaulted cellar
120 wines, and evenings to taste them.
Our producers
The Brindas garden
- Root and heritage vegetables
- Picked the same morning
The bakehouse
- Natural sourdough, Forez flours
- Baked twice a day
The orchards
- Fruit from the Lyonnais hills
- House jams
The winemakers
- Beaujolais and northern Rhône
- Organic and natural wines
The team
-
Mathieu Lefèvre
Chef
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Hugo Bernard
Sous-chef
-
Léa Fontaine
Pastry chef
-
Antoine Mercier
Maître d’ and sommelier
A table is waiting for you
Lunch Tuesday to Saturday, dinner until 10pm. Book online, we confirm the same day.