Every year when the concord grapes in my garden ripen, I go on a recipe hunt for an amuse-bouche I was once served in a tiny restaurant in Lyon, France. So far I no luck, even though I asked a friend, a native from Lyon, and an excellent cook at that. Since the expert is always from out of town, with the well-travelled and francophile crowd on this site I might get lucky this year! - That unforgettable compliment from the chef were thick slices of a hearty sausage (I am usually not a big fan of sausage) cooked in crushed dark blue grapes, some of them still attached to their stems. You would only eat the sausage. It was October, so I figure the crushed grapes were leftovers from the harvest. Does this sound familiar to anyone?
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.