Bouchon du Centre

A centrally located restaurant devoted to meaty, fatty and flavourful Lyonnaise cooking, as in the opposite of haute cuisine. The concept of the "bouchon Lyonnais” was created after the war of 1870-1871, with out-of-work cooks preparing a single dish from their own kitchens, providing silk workers with a nutritious and high-quality meal form inexpensive and local ingredients, with no part of the animal wasted. The wealthy eventually caught on to this tasty subculture. The label here says 'cusine du marché', which implies local ingredients. Reservations only. No longer open in the evenings, with the kitchen closing at 2.30pm.