How many bouchons are there in Lyon?
The bouchon — a rustic restaurant serving hearty local fare — is a true symbol of Lyon. Loosen your belt and take in some of the city’s best. There are only 22 certified bouchons in Lyon, friendly establishments with unfussy menus and red-and-white chequered tablecloths.
What are 2 famous dishes from the city of Lyon?
Traditional dishes of Lyon
- Rosette lyonnaise.
- Saucisson de Lyon (sausage)
- Andouillette (a sausage of coarsely cut tripe)
- Saucisson brioché
- Coq au vin.
- Gras double (tripe cooked with onions)
- Salade lyonnaise, lettuce with bacon, croûtons and a poached egg.
- marrons glacés.
What is the most popular food in Lyon?
Rosette de Lyon is the most famous, and for good reason — a garlicky sausage air-dried for up to six months, it has a deep, rich flavour. Other local specialities include Jesus (tied in a pear shape, said to resemble a swaddled baby Jesus) and cured sausages with truffles and pistachios.
How many Michelin stars does Lyon have?
20 Michelin stars
Given that Lyon is deemed the French capital of gastronomy, it’s surprising that Lyon’s restaurants ‘only’ got 20 Michelin stars.
What is Lyons famous for?
The city is known for its historical and architectural landmarks and is a UNESCO World Heritage Site. Lyon was historically known as an important area for the production and weaving of silk and in modern times has developed a reputation as the capital of gastronomy in France.
What kind of food is Lyon known for?
- Salade Lyonnaise. Let’s begin with something light: salade Lyonnaise is made with lettuce (usually dandelion greens), smoky bacon, croutons and a poached or soft-boiled egg.
- Pâté en croûte.
- Rosette de Lyon.
- Saucisson brioché
- Quenelle Lyonnaise.
- Tablier de sapeur.
- Cervelle de canut.
How many Michelin-starred restaurants in France?
632 Michelin-starred restaurants
According to the latest Michelin Guide, France has 632 Michelin-starred restaurants, of which 74 establishments hold two coveted Michelin stars, while 29 restaurants earned three stars.
There are only 22 certified bouchons in Lyon, friendly establishments with unfussy menus and red-and-white chequered tablecloths.
Who are the best bouchons in France?
Behind the ovens are also great chefs, such as Joseph Viola, Best Worker of France, who runs Daniel & Denise, a Lyonnais bouchon with four outlets. Or Mathieu Viannay, who continues the work of the mother-founder of the bouchon, Eugénie Brazier, with two Michelin stars to his name.
What is a bouchon?
The term ‘bouchon’ originates from the bunches of twigs cabaret owners hung on their doors to advertise their establishment. But according to the association Les Bouchons Lyonnais, it’s best to ask each one for its own version of the story… Conviviality, authenticity and excellence!
Who is the father of the Bouchon?
Or Mathieu Viannay, who continues the work of the mother-founder of the bouchon, Eugénie Brazier, with two Michelin stars to his name. We owe the tradition of the mâchon to canuts, silk weavers who settled in Lyon’s Croix-Rousse district in the 19th century.