Substrat – La Panifacture

The greatest thing since sliced bread! Hubert Vergoin, Marguerite and Oihana offer a variety of seasonal sourdough breads made on site. What topping will you choose for your flatbread or savoury waffle? Or you maybe you’ll go for some of the famous Crouscouilles, fried bread balls seasoned with spices and served with a dipping sauce.

pin foodtrabouleFind them on the 1st floor

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Our Producers

Moulin Marion, the miller who supplies our flour made from organic French wheat
Les Jardins de Vartan, our farmer Gérard Essayan for our local vegetables

Our Specialities

Grilled rustic flatbread with a choice of toppings
Crouscouilles: fried bread balls seasoned with spices and served with a dipping sauce
The savoury waffle with a meat, fish or vegetable topping (recipes vary by season and our inspiration)

Our Story

It all began in 2013 with the opening of Substrat Restaurant in the Croix-Rousse, where the creativity of chef Hubert Vergoin brought a breath of fresh air to Lyon’s culinary landscape. 
Following the same winning formula, Substrat-La Panifacture bases its food on local ingredients chosen with care. The excellent cuisine is borne from new ideas and an insatiable appetite for creative recipes bursting with flavour.

Our vision

Of Food Traboule

« Food Traboule is the need for something new and a desire to create something different. Tabata and Ludovic’s project assembles some of the best names in Lyon gastronomy under one illustrious roof and gives us the opportunity to invent a new breed of contemporary, urban cuisine. »
– Marguerite, Oihana, Hubert

Our other Addresses


7 Rue Pailleron
69004 LYON

04 78 29 14 93


8 Rue Pailleron
69004 LYON