Bouchon

The story

Crafted with passion, served with love

A Corner of Lyon in Malmö

Bouchon describes itself plainly and honestly: a small restaurant that looks mostly toward Lyon and the French kitchen. Rustic cooking, good craftsmanship, old-world wine weighted toward France, and an informal, convivial atmosphere. White Guide 2026 captured the mood well, comparing it to a Lyon-style bistro where the service is carefree and regulars ease into the evening with something bitter from a trend-savvy drinks list.

The room has the feel of a neighborhood tavern that takes its food seriously without taking itself too seriously. Bar seats are kept for walk-ins, the outdoor terrace opens when the weather cooperates, and calm dogs are welcome with advance notice.

The Menu

The French cuisine here is direct and satisfying. Snacks set the tone: chicken liver paté with pickles, devilled duck egg, saucisson sec, Iberico ham, and Gillardeau oysters. Starters run from a half-dozen snails with garlic butter and cheese fondue to grilled squid with radicchio and mustard vinaigrette.

Main courses stay true to the bistro register — hanger steak with sauce béarnaise and pommes frites, duck confit Parmentier, plaice with beurre blanc and shrimps, and grilled lamb chops with rosemary, anchovies and garlic potatoes. Desserts include crème caramel, baba au rhum, and a petit pot au chocolat. Most dishes are available as children's portions.

Sunday evenings have their own rhythm: French oysters at 15 SEK each alongside a glass of house champagne, a weekly ritual the restaurant calls Wine Sundays.

Canard à la Presse

The signature event at Bouchon is the canard à la presse — a preparation synonymous, as the restaurant puts it, with French culinary joy. A Challandais duck from Nantes is marinated for two days, roasted to pink, and the breast sliced thin. The carcass is then pressed, and the resulting juices reduced into a sauce with Cognac, red wine, port and duck liver. This four-course menu is offered to parties of two to six guests, with a maximum of one party per evening, pre-ordered at least five days in advance at 1,275 SEK per person. It is a rare and deliberate experience, and one of the more compelling reasons Bouchon stands apart from the ordinary French restaurant.

Drinks

The wine list leans firmly toward France. White Guide singled out a compact Meursault from Yvon Clerget — described as having a long tail of lemon caramel — as a natural partner to the house's rustic, tangy rye bread. The curated drink list also rewards those who arrive early and settle in at the bar.