Chez Paul

Self-taught Lyonnaise mère, Josiane, takes pride that 'people come to eat as if at home or at their parents' house'. Translation: the menu at this iconic bouchon is heavily focused on animal parts that may make some squeamish; specialities include a creamier-than-usual tablier de sapeur (breaded, fried tripe) and a superb andouillette (sausage made from pigs' intestines).