The term Bouchon originated as a description for the bundles of straw that hung over the entrance of early Bouchon's, indicating the availability of food and drink for horses as well as humans. These friendly, family run taverns were customarily run by female chefs, serving cuisine that relied heavily on humble pork and beef cuts, such as stomach, brains, trotters, ears, cheeks and livers.
In 1997 L'Associations de Defense des Bouchons Lyonnais was formed to protect Lyon's historic bouchon taverns, currently there are only 21 that are certified, to find a Bouchon that meets the traditional definition you need to look for a plaque on the door showing "Gnafon" a drunken marionette with a red nose and wine glass in his hand. This signifies that the establishment is part of the "official bouchon association"
Chef Paul's Bouchon
"Gnafon" signifying authentique
The menu in English, the waiter put his hands over the top and bottom of the menu only exposing the center and says pick one, in other words you are getting everything at the top and bottom of the menu whether you want it or not!
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