The bouchons of Lyon

Every week, Archie is going to reveal an historical fact about the city of Lyon:

The bouchons of Lyon are typical restaurants of Lyon where we can eat local specialties:

• Le tablier de sapeur
• Salade lyonnaise, lettuce with bacon, croûtons, and a poached egg
• Quenelle, a mixture of creamed fish, chicken, or meat, with a light egg binding
• Andouillette (a sausage of coarsely cut tripe)
• Saucisson de Lyon (sausage)
• Gras double (tripe cooked with onions)
• La cervelle de canut (We will come back on it)

And other traditional local dishes served with regional wines. These places hosts traditional events as well. The mâchons is one of them. Early in the morning, people are gathering to eat local charcuterie with Beaujolais red wine. This tradition was created when the canuts, the silk workers, after long nights of work were gathering for a well deserved break at dawn.

In the mid-18th century, female cooks in large middle-class housesholds in Lyon, the Mère lyonnaises ( Mothers of Lyon), decided to start their own businesses and gave birth to Lyon’s current gourmet reputation. Many more women joined during the Great Depression, when they were let go from the wealthy households that employed them.

The name bouchon could come from the word bouchonner which is hosting the rider and giving him food while someone is taking care of the horse.
But there is another theory saying that it would come from the facts that cabaret owner were hanging a bunch of twigs shaped like a ball (bousche in old French)