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bouchon
A bouchon is a type of restaurant found in Lyon, France, that serves traditional Lyonnaise cuisine, such as sausages, duck pâté or roast pork. Compared to other forms of French cooking such as ''nouvelle cuisine'', the dishes are quite fatty and heavily oriented around meat. There are approximately twenty officially certified traditional bouchons, but a larger number of establishments describe themselves using the term.
Typically, the emphasis in a bouchon is not on ''haute cuisine'' but, rather, a convivial atmosphere and a personal relationship with the owner.
==History==
The tradition of bouchons came from small inns visited by silk workers passing through Lyon in the seventeenth and eighteenth centuries.
According to the dictionary ''Le petit Robert'', this name derives from the 16th century expression for a bunch of twisted straw.〔''Le Petit Robert'': Spécialt (1584) Vx Petit bouquet de paille, rameau de feuillage qui servait d'enseigne à un cabaret; ce cabaret. ➙ estaminet. « ''Le couple se donnait rendez-vous dans un bouchon de l'avenue'' »〕 A representation of such bundles began to appear on signs to designate the restaurants and, by metonymy, the restaurants themselves became known as bouchons. The more common use of "bouchons" as a stopper or cork at the mouth of a bottle, and its derivatives, have the same etymology.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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