Top Plugs
The miller's wife
The Lard Head
The Snout Break
Abel Counter Cafe
Jura Coffee
The Actor
Abel's Bistro
The Cordeliers Cork
Lea's Counter
The Golden Pan
The Vivarais
Long Panties
Daniel & Denise
Val d'Isère
Daniel & Denise - Croix Rousse
Daniel & Denise - Saint-Jean
The Canuts Inn
The Fine Mouths
The Antr'O Potes
The Sully Cork
A bouchon is a type of restaurant found in Lyon, France, that serves traditional Lyonnaise cuisine, such as sausages, coq-au-vin, "salade lyonnaise", duck pâté or roast pork. Compared to other forms of French cuisine such as nouvelle cuisine, the preparations are quite substantial. There are about twenty officially certified traditional bouchons, but a larger number of establishments describe themselves using this term.
Typically, the emphasis in a bouchon is not on haute cuisine, but rather on a friendly atmosphere and a personal relationship with the owner. You will recognize them directly, by the typical wooden tables, red checkered tablecloths, in which traditional dishes often based on pork are enjoyed.

History
The tradition of bouchons comes from small inns frequented by silk workers passing through Lyon in the 17th and 18th centuries.
The word "bouchon" comes from the habit of innkeepers (an ancient profession consisting of serving wine and food for money) of signaling their shop by hanging a bundle of twigs (pine branches, called 'bousche' - an ancient tradition where the pine was dedicated to the god Bacchus). This theory was confirmed by Nizier du Puitspelu, a famous writer and architect from Lyon, in his Littré de la Grand'Côte. For others, this term comes from the ball of straw used to 'bouchon' horses.
“Authentic Lyonnais corks” label
Since 1997, Pierre Grison and its organization, the Association for the Defense of Lyon traffic jams, award certifications to restaurants each year as “authentic” bouchons. These restaurants are awarded the title of “Les Authentiques Bouchons Lyonnais” and are identified by a sticker showing the Gnafron puppet (image of the article), a Lyon symbol of the pleasures of gastronomy, holding a glass of wine in one hand and a napkin bearing the coat of arms of Lyon in the other.
The following list, subject to some fluctuations as certification is awarded annually, contains most of the certified caps:
- Lyon 1 : The Miller, The Lard Head, The Snout Breaker
- Lyon 2 : Café Comptoir Abel, Café du Jura, The Actor, Abel's Bistro, The Bouchon des Cordeliers, Lea's Counter, The Golden Skillet, The Vivarais, The Long Panties
- Lyon 3 : Daniel and Denise, Val d'Isère
- Lyon 4 : Daniel & Denise (Croix-Rousse)
- Lyon 5 : Daniel and Denise Saint Jean, The Canuts Inn, The Fine Mouths, The Lyonnais
- Lyon 6 : The Antr'O Potes, The Sully Cork
Kitchen
Among the typical dishes found in the bouchons repertoire, we can mention:
Soups
Tripe soup, pumpkin soup
Salads and cold appetizers
Chicken liver salad, aspic of pig's head, donkey snout salad, marinated herring, Lyonnaise salad (lettuce with bacon, croutons, mustard vinaigrette and a poached egg)
Hot appetizers
poultry cake, black pudding (usually served with hot apples)
Offal
Andouillette, gratin of various offal, sapper's apron
Fish
Ray, quenelles, grilled fillets
Meat
Coq au vin, pot-au-feu, chicken thighs stuffed with morels
Vegetables
Cardoon with marrow, barboton, Lyon doormat
Cheese
Saint-Marcellin, Saint-Felicien, Rigotte de Condrieu
Desserts
Praline tart, lemon meringue tart, caramelized apples, bugnes de Lyon (miniature doughnuts)