Bouchon n., m., Régional (Lyonnais). Petit restaurant rustique.

“Petit restaurant rustique.” This is the definition Larousse provided for a traditional Lyonnaise bouchon. Yet, in my opinion, a bouchon is so much more than just a small, rustic restaurant. It’s an escape from the modern world into a simpler one.

Last Saturday a few friends and I decided to enjoy everything Lyon had to offer and lunch at a traditional Bouchon. Strictly a Lyonnaise establishment, the bouchon serves mainly meat-based meals and is centered on a congenial, social atmosphere. Moreover, personal rapport with the owner is an inherent element of the bouchon ideal. Indeed, when we entered the restaurant, we were seated directly next to our neighbors, as if we shared one table. Although it was strange at first to be seated so close to strangers, we realized that the proximity is an essential part to the bouchon experience. The tight quarters foster a conviviality between people who would otherwise not speak to one another.

We went to one of the twenty-two “official” bouchons in Lyon: Les Lyonnais, situated in the old town. In Lyon, there are many restaurants who call themselves “bouchons,” but there are only twenty-two that are have official certification by the “Les Bouchons Lyonnais” organization. The characteristics Les Bouchons Lyonnais require of bouchons include:

• Promote the economic development of Lyon’s bouchons by offering a deeply rooted, quality family culinary tradition in a unique and historic location.
• Promote, safeguard and sustain this tradition specific to Lyon and preserve all its characteristics.
• Promote Lyon’s internationally renowned culinary specialities.
• Respond to the expectations of national and international customers in search of a genuine Lyon bouchon.

In line with the bouchon ideal, we met the owner upon arrival and departure and enjoyed a few minutes of conversation with him. He was hospitality personified and he reminded me of the Southern gentlemen that I grew up around in Texas. In other words, he was polite with impeccable manners and a warm disposition, and his apron was a nice touch, reminding me that at bouchons, the owners are involved in all facets of their restaurant.

After we were seated by the owner, I ordered the “Medallions of Pork Filet Mignon with Bacon, Truffle Flavoured Financiere Sauce.” The flavors in the dish were rich and the meal hearty. In other words, it was the ultimate French comfort food and I enjoyed every minute of it. The side dishes weren’t mentioned on the menu but I’m certain that they were potato au gratin and ratatouille. The sides complemented the meat portion perfectly.

Eventually, I noticed that the chitchat permeating the restaurant resembled a family reunion with everyone seeming to know one another. To me, this experience illustrates the power of food and its ability to bring people together. The cover picture perfectly sums up this idea of food and conversation as an integral piece of our society. In a society where phones hinder our ability to communicate and exchange ideas, the bouchon is a beacon wherein food not only fosters communication, but celebrates it.