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No visit to Lyon is complete without a visit to a bouchon, the traditional Lyonnais eating establishment. Its provenance most likely comes from the time when inns serving wine would attach small bundles of straw to their signs, indicating that horses could be cared for (bouchonnés) while the coachmen went inside to have a drink. The food may not be to everyone’s taste – andouillette (hot cooked tripe sausage) and pieds de veau (calves’ feet) are typical staples – but the dishes are usually beautifully cooked and they’re wonderfully convivial places. While many bouchons claim to be authentic, only 22 are certified, the best of which are to be found in the Presqu’ile.

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