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Abouchon (French pronunciation:[buʃɔ̃]) is a type of restaurant found inLyon,France, that serves traditionalLyonnaise cuisine, such as sausages, coq-au-vin, "salade lyonnaise"duck pâté or roast pork. Compared to other forms of French cooking such asnouvelle 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 onhaute cuisine but, rather, a convivial atmosphere and a personal relationship with the owner.
The tradition of bouchons came from small inns visited bysilk workers passing through Lyon in the seventeenth and eighteenth centuries.[citation needed]
According to the dictionaryLe 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, bymetonymy, 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.[citation needed]
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 titleLes Authentiques Bouchons Lyonnais and are identified with a sticker showing themarionetteGnafron, 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, andLe 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].
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Typical items in the bouchon repertoire include:
La cuisine lyonnaise c'est une cuisine très riche et gourmande.
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