Why are they called "bouchons"?
The term "bouchon" dates back to a time when inns that served wine outside meals advertised that fact by hanging a twist of straw on their outdoor sign. This meant that coach drivers were invited to enjoy some wine while their horses were being rubbed down!
30 anthusiastic guides : an unprecedented offer indeed!
Tourism Professionals | Group of people
Hej, hallo, hello, bonjour
I'm Delphine, one of the twenty or so lecturing guides that work for the Guides' Bureau.
Our service is incredibly rich: we all have our own profiles, our own interests, our own areas of study and our own favourite type of public.
And we all have one thing in common: LYON
What I love is the variety of its districts and their architecture, the wealth and diversity of its history and the Men who built it, the beauty of its monuments, particularly the light reflected from the façades that border the Saône early in the morning or at the end of the day; it's a trip in itself!
So after language studies which took me to live in Denmark and Germany, I returned to Lyon to work as a guide to lift the veil on "Myrelingues la Brumeuse"* and to share my enthusiasm with you who have come here to discover it or immerse yourself in it. (*title of a book by Claude le Marguet, set in 1536 in Lyon)
Paa gensyn, bis bald, see you soon, à bientôt !
I started out by working as a lecturing guide for a travel agency for 7 years. Then I decided to settle permanently and resumed my initial job as a guide in my hometown.
I have a passion for History, and the Middle Ages and the Renaissance in particular, and the history of art, and therefore particularly enjoy being in this city which boasts several centuries of history.
I love good food, and really blossom in this capital of gastronomy, where good food is part of local culture. So I quite naturally took an interest in the history of food and chefs.
So many passions I intend to share with you during your next visit.
Kind regards from Lyon!
When seeking to share Lyon's heritage with people, I like to broach the question from the viewpoint of technical skills and know-how, and even economy, whether it's architecture and town planning, or vineyards and gastronomy.
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