You can help expand this article with text translated from the corresponding article in French. (September 2013) Click [show] for important translation instructions.
View a machine-translated version of the French article.
Machine translation, like DeepL or Google Translate, is a useful starting point for translations, but translators must revise errors as necessary and confirm that the translation is accurate, rather than simply copy-pasting machine-translated text into the English Wikipedia.
Do not translate text that appears unreliable or low-quality. If possible, verify the text with references provided in the foreign-language article.
You must provide copyright attribution in the edit summary accompanying your translation by providing an interlanguage link to the source of your translation. A model attribution edit summary is Content in this edit is translated from the existing French Wikipedia article at [[:fr:Cuisine lyonnaise#Les bouchons]]; see its history for attribution.
You may also add the template {{Translated|fr|Cuisine lyonnaise#Les bouchons}} to the talk page.
A bouchon (French pronunciation:[buʃɔ̃]) 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 cooking such as nouvelle cuisine, the dishes are quite hearty.[1] There are approximately twenty officially certified traditional bouchons, but a larger number of establishments describe themselves using the term.
Typically, the emphasis in a bouchon is not on haute cuisine but, rather, a convivial atmosphere and a personal relationship with the owner.
History
Another bouchon, Le Tablier ("The Apron"), in Vieux Lyon.
The tradition of bouchons came from small inns visited by silk workers passing through Lyon in the seventeenth and eighteenth centuries.
According to the dictionary Le Petit Robert, this name derives from the 16th century expression for a bunch of twisted straw.[2] A representation of such bundles began to appear on signs to designate the restaurants and, by metonymy, the restaurants themselves became known as bouchons. The more common use of "bouchons" as a stopper or cork at the mouth of a bottle, and its derivatives, have the same etymology.
Today
Since 1997, Pierre Grison and his organization, L'Association de défense des bouchons lyonnais (The Association for the Preservation of Lyonnais Bouchons), bestow annual certifications to restaurants as "authentic" bouchons.[3] These restaurants receive the title Les Authentiques Bouchons Lyonnais and are identified with a sticker showing the marionetteGnafron, a Lyonnais symbol of the pleasures of dining, with a glass of wine in one hand and a napkin bearing the Lyon crest in the other.[4]
The following list, subject to some fluctuation as the certification is bestowed annually, contains most of the certified bouchons: Abel, Brunet, Café des deux places, Café des fédérations, Chabert et fils, Daniel et Denise, Chez Georges le petit bouchon, Les gones, Hugon, Le Jura, Chez Marcelle, Le Mercière, La mère Jean, Le mitonné, Le Morgon, Le musée, Chez Paul, Les Trois Maries, A ma vigne, and Le Vivarais.[4]
While many bouchons are now oriented strongly towards the tourist market, with increased prices and less traditional fare as a result, a typical meal in a real bouchon costs around €12-15 as of 2006[update].
^Le Petit Robert: Spécialt (1584) Vx Petit bouquet de paille, rameau de feuillage qui servait d'enseigne à un cabaret; ce cabaret. ➙ estaminet. « Le couple se donnait rendez-vous dans un bouchon de l'avenue »
.jpg)
