A bouchon is a classic Lyon institution. It’s almost like a tavern from 200 years ago where traditional food is served. It is def NOT nouvelle cuisine! Think pigs feet, tripe, pig’s snout and other delectables. That fried piece you see below on my plate is stomach. The atmosphere is hugely convivial, and a bit macho in the way of a NY steakhouse (I noticed the rugby paraphernalia in the upstairs rooms). The owners of the bouchons seem to talk with diners as if they are family or old friends.