Bouchons in Lyon are what bistros and brasseries are to Paris, and having a meal at one is an essential experience when you’re in town, even if they skew a bit touristy. The exception is Le Vivarais, where all ingredients come from within a 40-mile radius, like cheese from Isère or frogs from the wetlands of the Dombes. It’s a good spot for a hearty, casual weekday prix-fixe lunch, where you should definitely order their pâté en croûte, which contains nine types of meat and has won awards in the Pâté-Croûte World Championships—yep, that’s a thing.