Lyon - France 2014 - page 1380

Eating in Lyon
Diningisa ▲▲▲ attractioninLyonandcomesatabearableprice.Halfthefunisjoining
the procession of window shoppers mulling over where they'll dîner ce soir . In the even-
ing, the city's population seems to double as locals emerge to stretch their stomachs. The
tried-and-true salade lyonnaise (usually filling) followed by quenelles is one of my favor-
ite one-two punches in France. You won't want dessert.
Lyon's characteristic bouchons are small bistros that evolved from the days when
Mama would feed the silk workers after a long day. True bouchons are simple places with
limited selection and seating (just like Mama's), serving only traditional fare and special
46-centiliter pot (pronounced “poh”) wine pitchers. The lively pedestrian streets of Vieux
Lyon and Rue Mercière on the Presqu'île are bouchon bazaars, worth strolling even if you
dine elsewhere. Though food quality may be better away from these popular restaurant
rows, you can't beat the atmosphere. Many of Lyon's restaurants close on Sunday and
Monday and during August, except along Rue Mercière. If you plan to dine somewhere
special, reserve ahead (ask your hotelier for help) and if you do reserve, don't expect to be
asked for an arrival time—the table is yours all evening.