During the 18th century, cooking in Lyon was done by "Mothers": modest freelance cooks offering simple and generous food. Their skills at using cheap cuts of meat have produced traditional dishes such  as tablier de sapeur (tripe) or andouillette tirée à la ficelle (chitterling sausage).

Last updated date : 22/01/2019

Such dishes still delight the gourmets that eat in the famous bouchons which can be identified thanks to their Les Bouchons Lyonnais quality label, initiated by ONLYLYON Tourism and Lyon's Chamber of Commerce. This quality label guarantees that products, recipes, and the specific characteristics of their cuisine, atmosphere and welcome are ensured.

Among the specialities on offer in these bouchons, the mâchon is a must. Traditionally eaten at 9 am, as did the Canut silk workers in the past, this meal is mainly made up of cooked pork meats washed down with Beaujolais wine. And it still delights modern brotherhoods, like the "Francs-Mâchons" and "Mâchon des Filles".

Nowadays, the tradition of eating in bouchons is being revisited by Lyon's up-and-coming chefs, who cultivate the same values of conviviality, simplicity, generosity and the love of fresh products.

Further information on http://lesbouchonslyonnais.org

"The secrets of gastronomy in Lyon" tour
From the mâchon enjoyed by the Canuts to the Mères Lyonnaises, this guided tour through the streets of Vieux-Lyon and the Presqu’île reveals the secrets of Lyon's heritage and gastronomy: anecdotes, life in a bouchon restaurant and food tasting!
Further information on www.visiterlyon.com

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