History says that in the days when travelers did not yet use the Fourvière tunnel to

reaching their holiday resort, they stopped over at relay stations where, in addition to board and lodging, their horses were brushed with branches. To preserve the tradition, the cabaret-keepers (an ancient profession consisting of serving wine and food) placed above their door a bundle of twigs called "Bousche".

These places, then frequented by canuts and workers, took their nickname of Bouchons.

Le Bouchon is a place where people come to eat, of course, but where the authenticity of the cooked dishes mingle with the conviviality of the place : we come there to chat and have a good time as long as we have earned the trust. of the boss "sometimes a little gruff".

The Bouchons are small conservatories of Lyon traditions.