Fodor's Expert Review Daniel & Denise Saint-Jean

Among other honors, chef Joseph Viola has distinguished himself by creating a world-champion pâté en croûte (foie gras in a pastry crust)—nothing to sneeze at, especially if you're at the helm of one of Lyon's better bouchons. Here you'll find a charming atmosphere, complete with checked tablecloths, lace curtains, and some of the city's most satisfying local specialties, including the quenelles de brochet (a tender, sausage-shape dumpling made from river pike). Cervelle de veau (calf brains) is another standout, and the faint of heart can't go wrong with the excellent boudin noir. Note: there are three Daniel & Denise outposts, but this one, in the Vieille Ville, is slightly more upscale.