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Another bouchon, Le Tablier ("The Apron"), in Vieux Lyon. The tradition of bouchons came from small inns visited by silk workers passing through Lyon in the seventeenth and eighteenth centuries. According to the dictionary Le Petit Robert, this name derives from the 16th century expression for a bunch of twisted straw. [2]
The Rue des Marronniers (French pronunciation: [ʁy de maʁɔnje]) is a street located in the Bellecour quarter, in the 2nd arrondissement of Lyon. It is a small paved pedestrian street famous for its many bouchons. It is served by the metro station Bellecour and many buses. The street belongs to a zone classified as a World Heritage Site by ...
Saint-Jean quarter, part of the Vieux Lyon, with the Saint-Jean cathedral as seen from the montée des Chazeaux. Rue de Gadagne in the heart of the Vieux Lyon. Vieux Lyon ([vjø ljɔ̃], English: Old Lyon) is the largest Renaissance district of Lyon. In 1964, Vieux-Lyon, the city's oldest district, became the first site in France to be ...
Évelyne et Jean-Marc Boudou, Les Bonnes Recettes des Bouchons Lyonnais, édition Libris, 2003, ISBN 284799002X; Corinne Poirieux, Le guide des marchés de Lyon et ses environs, coédition des éditions lyonnaises d'art et d'histoire et de l'Association pour le développement et la promotion des marchés, novembre 2006, ISBN 2841471810
Basile Bouchon (French: [basil buʃɔ̃]) (or Boachon) was a textile worker in the silk center in Lyon who invented a way to control a loom with a perforated paper tape in 1725. [1] The son of an organ maker, Bouchon partially automated the tedious setting up process of the drawloom in which an operator lifted the warp threads using cords.
The Rue Lainerie (French pronunciation: [ʁy lɛnʁi]) is an ancient cobbled pedestrian street of the Vieux Lyon quarter, in the 5th arrondissement of Lyon. [1] From north to south, it connects two quarters, Saint-Paul and Saint-Jean, and more precisely the Place du Change and the Place Saint-Paul.
Tablier de sapeur (French pronunciation: [ta.bli.je də sa.pœʁ]; literal meaning: sapper's apron) is a Lyonnais speciality dish made from beef tripe, specifically the gras-double, which is the membrane of the rumen.
Originally, it was a natural road descending the hill of Fourvière to what is now known as Vieux Lyon, on the banks of the Saône river, thus connecting the two ancient centers of the city. Fourvière, the high center of the ancient city of Lugdunum, eventually diminished to the benefit of Vieux Lyon. In the Middle Ages, the street was called ...