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A term used to reference a type of French restaurant which for some was considered to be the same as a small bistro. Although today there are many restaurants throughout the world that may refer to their establishments as a Bouchon, the original Bouchons were situated in Lyons, France where they served Lyonnaise foods. Some of the foods typical of a tranditional Bouchon would include savory meat dishes with high concentrations of fatty ingredients.