• ‘Hearty fare, red gingham tablecloths and chalkboard menus’: my search for the perfect bouchon in Lyon

    ‘Hearty fare, red gingham tablecloths and chalkboard menus’: my search for the perfect bouchon in Lyon
    These traditional restaurants are the culinary backbone of this gastronomic capital, but finding the real deal means tackling offal – and red wine – for breakfastI first went to a bouchon as a 20-year-old Erasmus student. I’d accidentally ended up spending a semester of my year abroad in the Auvergne countryside, which meant every weekend I’d thumb a ride to the nearest big city – Lyon. I didn’t know much about Lyon, except that it was famous for its food &nda

Follow @Travel_Newsl on Twitter!