The « mothers » of Lyon developped a very traditional and popular cooking in the 19th century as they opened their own restaurant business. They used to cook traditional dishes, especially the poularde demi-deuil (pullet hen with black truffles).
Other traditional dishes are cooked in most of the « bouchons lyonnais » such as
« Quenelles lyonnaises » dumplings (a mixture of butter, semolina and fish), porked products like « tablier du sapeur » or « Cervelle des Canuts», some soft cheese with herbs etc…
Recognized chefs have created high quality food and opened prestigious restaurants that are internationally known such as Bocuse’s Est, Ouest, Nord and Sud restaurants.
In addition, many wine producing regions surround the city such as the Beaujolais to the North and the Côtes du Rhône to the South. The Beaujolais « nouveau » is celebrated every November in the restaurants and pubs in Lyon.
Local products guarantee high quality cuisine in Lyon since many products come from the farming regions of the Bresse and Charolais, the wild game from the Dombes, the fish from the Savoy lakes, the fruits and vegetables from the Rhone valley and the Forez region.
Here is a list of a few « bouchons » in Lyon:
11, rue Major Martin
04 78 28 35 83
Chabert & Fils
11, rue des Marronniers
04 78 37 01 94
58, rue Mercière
04 72 77 52 02
Le Pot des Gones
90, rue Masséna
04 78 24 46 00
Bouchon aux Vins
62, rue Mercière
04 78 38 47 40