Lyon in April - bouchon recommendations?


We are heading to a conference in Nice this year in April. Since I refuse to fly anywhere other than non-stop, we land in Paris, then take a side trip for 5 days to Lyon via train. I love tripe, brain, offal of all kind, blood sausage, etc, so I want to try as many bouchons as possible. One night, we are going to Paul Bocuse’s Auberge du Pont de Collonges. So sad to hear about his passing.

Do folks have any bouchons they would recommend?