A distinctively flavored sausage made from pork intestines, often served grilled.
3 top-rated spots found
Chef Joseph Viola is a Meilleur Ouvrier de France (MOF), and his execution of the AAAAA-certified andouillette is technically flawless. The texture is perfectly balanced between the tender interior and a crisp, golden exterior that avoids the common pitfall of being overly greasy.
📍 156 Rue de Créqui, 69003 Lyon, France · View on Maps
As Lyon's oldest bouchon, Abel offers a time-capsule atmosphere with waxed wood floors and dim lighting. They source their andouillette from the legendary Bobosse, ensuring a rustic, chunky texture that purists adore.
📍 25 Rue Guynemer, 69002 Lyon, France · View on Maps
This is the quintessential 'insider' bouchon. The chef, Luc Minaire, provides a theatrical and warm experience. His andouillette is 'tirée à la ficelle' (pulled with a string), a traditional method that ensures the tripe is aligned for the best possible bite and texture.
📍 2 Rue des Forces, 69002 Lyon, France · View on Maps