Dominique Auzias

"Best of Paris 2014: Pharamond - Here, tripe products like the handmade andouillettes are honoured."

John Whiting

"Pharamond’s signature dish is Tripe a la mode de Caen, which was sold from a horse-drawn cart by the restaurant’s founder. My generous bowl of tripe was as good as any I’ve ever had. It had been thoroughly cooked into submission in cider and Calvados – one could almost use the adjective “delicate”."

Parismarais

"Regarding tradition, the famous tripes in Caen style alone are worth the trip."

Anna Wu-Chauvineau

"Served in a cast iron traditional pot, the tripes were stewed in white wine and broth, and accompanied by perfectly moist potatoes, carrots and parsley. The tripes were really nicely cooked, verrrrry tender, with just a hint of gaminess."

Roger Feuilly

"He makes a specialty of the Tripes à la Mode de Caen, who simmers twenty-four hours in large copper cauldrons. The tripe remains the flagship of the restaurant."