What is the traditional fixed-price menu structure, encouraging sampling of multiple courses, called in a *bouchon*?
Answer
*Formule*
The traditional approach to menu organization in a Lyonnaise *bouchon* often utilizes the *formule*. This structure is a fixed-price offering designed to guide the diner through the complete traditional sequence of Lyonnaise cooking. It typically mandates progression through three main stages: the *entrée* (starter), the *plat* (main dish), and concluding with either a selection of local cheese or a dessert. This format ensures patrons experience the expected breadth of regional cuisine in the established order, encouraging substantial eating that reflects the cuisine’s historical purpose of feeding laborers.
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