A bouchon is a restaurant serving traditional, high-fat meat dishes from the Lyon region of France. Only about 20 certified bouchons exist, serving unusual meats like tripe and hooves. Mustard is a popular condiment, and desserts are de-emphasized. The concept has spread to the US, but few serve traditional Lyonnaise dishes.
A bouchon is a restaurant that serves food from the Lyon area of France. The cuisine specializes in the region and includes rich, often high-fat, meat-heavy foods, such as sausages and liver. Many restaurants classify themselves as bouchon, but a true bouchon must obtain a national certification from a review board.
This style of restaurant originally appeared in the Lyon region in the 1600s and 1700s in small inns for workers who passed through the area. The word “bouchon” literally means “cork” or “stopper” in English, but the term for restaurants likely has a different word origin dating back to the 1600s. Restaurateurs specializing in this type of cuisine pride themselves on creating an jovial and informal for their guests. They also serve meats that can be considered unusual compared to typical restaurant dishes.
There are only about 20 real bouchons in or near Lyon. To obtain certification, a restaurant must be approved by the Lyonnais Bouchon Conservation Association. This association examines restaurants on the basis of the authenticity of their preparation of traditional Lyon dishes. Certified restaurants display a special sticker to indicate their inclusion in the association. These restaurants are often small, unpretentious establishments.
Bouchons often serve foods that some restaurant-goers might shy away from. Historically, these establishments served nearly every part of an animal, from brains to hooves, and Lyonnaise restaurants continue this tradition, perhaps in a slightly less extreme form. Tripe soup, made from animal intestines, is a popular appetizer in a bouchon, as is a salad topped with chicken livers. Bone marrow and blood sausage are also traditional finds on the menu.
Mustard is also an important component of a bouchon menu, as it is a popular condiment in the Lyon region and is served as a dipping sauce for dishes such as breaded tripe. The main course, however, is usually the centerpiece of a bouchon. These types of restaurants typically de-emphasize desserts and don’t have an extensive dessert menu.
The idea of a bouchon has crossed the ocean to many restaurants in America, though few would qualify as true traditional Lyonnaise dishes. Most of the so-called bouchons in the US serve simply “French” food, drawing cuisine choices largely from Paris or other parts of the country. Exotic meats like tripe are rarely found on American menus. There are also several bakeries in the United States that call themselves bouchon.
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