“Bouchon.” What a funny word. In French, it could mean either “cork” or “traffic jam,” “stopper” or “plug”…or even, strangely enough, “typical Lyonnaise restaurant.” Lyon tops the list for highest concentration of restaurants as there are over 1,000 places to eat in Lyon. This, of course makes sense–Lyon is the gastronomic capital of France! But how did this come about? One important factor dates back to the sixteenth century. Catherine de Medici imported cooks from Florence, and combining their skills with local products and recipes, they created a revolutionary idea: regional specialties that were consumed by nobles and royalty. This tradition carried up through the centuries, shaping Lyonnaise cuisine into what it is today. In addition to the Medicis, the “Mères lyonnaises” gave birth to Lyon’s gastronomic success. These women, 19th century middle-class cooks, rose up and decided to put their extraordinary culinary skills to use. The rise of tourism connected with the automobile (the newly-formed Michelin Guide helped a bit), brought more and more hungry mouths to their tables. Today, France is well-known for its fine cuisine, but it is Lyon that wins the first-place ribbon. A “bouchon” refers to a traditional Lyonnaise restaurant, where you can find such items as andouillette (type of sausage), duck breast, the salad “chèvre chaud” (a salad with baked goat cheese wrapped in puff pastry), foie gras, “saucisson chaud” (literally ‘hot sausage’; it’s delicious!) or Lyon’s specialty, the quenelle, (a mixture of creamed fish and chicken, with an egg binding and covered in cream. It’s mouth-watering!). Of course, you can visit a high-end Paul Bocuse restaurants where the food will be of the highest quality–but nothing beats the snug feeling of the quaint restaurant terrace with checkered tablecloths and cobblestones underfoot. Not only is the atmosphere fantastic, but the food is so delicious you’ll never want to leave–and it never seems to stop coming!