What is Bouchon?

Bouchon is a restaurant that serves food from the French region of Lyon. The kitchen is specialized in the region and includes rich, often fat -loaded, meat with heavy masses such as sausage and liver. Many restaurants are classified as Bouchon, but the real Bouchon must obtain a national certification from the Audit Council. The word "bouchon" literally means "Cork" or "Stopper" in English, but the term for restaurants probably has a different origin of the word dating back to the 16th century. Restorers specialize in this kind of pride of the kitchen to create jovial informal atmosphere for their guests. They also serve meat that can be considered unusual compared to typical restaurant food. In order to obtain certification, the restaurant must be the association to preserve Lyonnais Bouchons. This association reviews the restaurant based on the authenticity of their preparation of traditional Lyon dishes. Certified restaurants show a special sticker that indicates their integration into SDREasted. These restaurants are often a small, undemanding facility.

Bouchons often serve food from which some restaurants could avoid. Historically, these facilities served almost every part of the animal, from the brains to the hoof and the restaurant Lyonnaise continue in this tradition, perhaps a slightly less extreme form. Tripe soup, made of animal intestines, is a popular appetizer in Bouchon, as well as a salad ending with chicken liver. There are also traditional bone marrow findings and blood sausages.

Mustard is also an important part of Bouchon's offer, because it is a popular spice in The -lyon region and is served as a sauce for food like fear. However, the main course is usually a focus of Bouchon. These types of restaurants usually deeemphalize desserts and do not have a large dessert menu.

The idea of ​​Bouchon crossed the ocean to many restaurants in America, although few wouldValified as a serving real traditional fare. Most of the so -called Bouchons in the United States serve simply “French” food and attracts the elections of the kitchen mainly from Paris or other parts of the country. Exotic meat, such as Tripe, rarely occurs on the American menu. There are also several bakeries in the United States, which are called Bouchons.