why do we eat in a “bouchon” lyonnais?

The people of Lyon love it, the Lyonnais Bouchons are an institution of the capital of Gaul.

A small stall, wooden tables and checkered tablecloths, no doubt this is the right place to enjoy a dish of dumplings, a sapper apron and canut brains. Or to make the traditional mâchon.

The term “cork” derives its name from the innkeepers, an ancient profession which designated a person who served wine at retail and gave food for money. They signaled their shop by hanging a bunch of twigs above their door to differentiate them from inns. These bouquets, called “bousche” in the Lyon dialect, will eventually give their name to the corks.

Another explanation exists but is incorrect: it was thought that it came from “corking” the customers’ horses, that is to say rubbing them with a straw cork.

In Lyon, we do not take traditions lightly. This is why the Association for the Defense of Lyon Bouchons has been awarding, since 1977, the label “Authentiques Lyonnais Bouchons” with the aim of referencing the most typical and oldest establishments in Lyon. Represented by Gnafron, Guignol’s companion, a glass of red wine in hand and a checkered tablecloth, around twenty “real” corks can be found in the city today.

The Chamber of Commerce and Industry of Lyon has launched since 2012 the label “Les Bouchons Lyonnais” which rewards restaurants. Something to help you select the best Lyonnais corks. And also avoid the tourist traps that abound in the city center and in Old Lyon.



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