The ‘bouchons’ of Lyon

The term bouchon goes back to the time when thirsty horsemen would stop at taverns to guzzle a glass of Beaujolais. These taverns would be distinguished by a bundle of straw – a bouchon de paille – attached to their door. These days they serve typical Lyonnaise dishes: quenelle, gras-double, andouillette, cervelle des canuts, all in a good-natured atmosphere. Conviviality is de rigueur, the sharp accent and frank opinions are there to completely immerse you in this culture… fouilla! (woo-hoo!)