‘Generous plates, checkered red tablecloths and chalk-written menus’: my quest to find the perfect bouchon in Lyon
I first stepped into a bouchon at 20, while studying abroad as an Erasmus student. By chance, I had been placed in rural Auvergne for a semester, and every weekend I hitchhiked to the nearest major city – Lyon. My knowledge of Lyon began and ended with its reputation for outstanding cuisine, especially the generous dishes served in traditional eateries dressed with red-and-white checked tablecloths and handwritten chalkboard menus. So when I was served a tough, overpriced cut of beef that cost
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