refers to cooking traditions and practices centering on the area around the French city of Lyon
A bouchon is a type of restaurant found in Lyon, France, that serves traditional Lyonnaise cuisine, such as sausages, "salade lyonnaise" duck pâté or roast pork. The speciality is "Quenelles de Brochet"(Pike Quenelles) with Nantua Sauce. Compared to other forms of French cooking such as nouvelle cuisine, the dishes are quite fatty and heavily oriented around meat. There are approximately twenty officially certified traditional bouchons, but a larger number of establishments describe themselves using the term.
Typically, the emphasis in a bouchon is not on haute cuisine but, rather, a convivial atmosphere and a personal relationship with the owner.
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book by Michael Ruhlman