A short lyonnais gourmet lexicon

Bouchon: from the word « bousche », meaning bunch of pine cones, which used to be hung on the door of places where one could both « bouchonner » one's horse as well as have a  drink and a bite to eat.

Gone: refers to a child, whatever its age

Gras double: tripe used especially in the preparation of tablier de sapeur.

Grattons: drippings of grilled pork, and less often, of goose or duck, served as an aperitif.

Mâchon: from the verb « mâcher » (to chew) which refers to the lyonnais snack served at 9am or 5pm with a decanter of Beaujolais.

Tablier de sapeur: named by the marshal of Castellane under Napoleon III to describe the piece cut out of the rumen of cattle. Sapeur du Génie, the marshal had indeed found a resemblance between the apron the sappers wore over their uniform and the rumen of the animal.