Slices of rich blood sausage served with caramelized or sautéed apples.
4 top-rated spots found
Helmed by Joseph Viola, a Meilleur Ouvrier de France (MOF), this rendition is the pinnacle of technical precision. Unlike rustic versions, the boudin here is often served in individual copper casseroles, ensuring a silky, uniform texture that avoids the graininess found elsewhere.
📍 156 Rue de Créqui, 69003 Lyon, France · View on Maps
Entering through a hidden 'traboule' door, you find a tiny, high-energy room where the chef personally reads the menu. Their boudin is celebrated for being surprisingly 'light' and airy, served alongside legendary potato gratin and cardoons.
📍 2 Rue des Forces, 69002 Lyon, France · View on Maps
Chef David Cano offers a 'grandma's kitchen' vibe with massive portions. The boudin is house-made and leans into the savory side, with a deep, earthy spice profile that stands up to the generous helpings of fruit.
📍 42 Rue Sala, 69002 Lyon, France · View on Maps
This is the quintessential Lyon experience with red-checkered tablecloths and communal seating. The boudin is part of a multi-course 'carnivorous banquet' that represents the historical heart of Lyonnais worker food.
📍 8-10 Rue Major Martin, 69001 Lyon, France · View on Maps