Vieux-Lyon · Made in-house
The signature dishes of Aux Trois Maries
Soufflé pike quenelle, brioche sausage, Lyonnaise gratinée, pink-praline tart: the specialities that built our bouchon's reputation on rue des Trois-Maries are made in-house, from carefully chosen affineur produce.
The definition
What is a signature dish
A signature dish is the one you come back for: the recipe that carries a house's soul, made by the same hand, season after season. In a Lyonnaise bouchon it isn't invented — it's inherited from the terroir repertoire and worked to precision.
At Aux Trois Maries, born in the middle of the last century, these dishes are made in-house and served without fuss: a pike quenelle that puffs in the oven, a brioche sausage sliced warm, a brioche 'pain perdu' with salted-butter caramel. Classics you recognise at the first bite.
On the plate
Our signatures, dish by dish
A signature dish is judged by what's on the plate. Here are the Lyonnaise staples, made in-house, that you'll find on our seasonal menu — from the first course to the last.
The craft
Made in-house, affineur produce
What sets a real signature dish apart from a factory plate is the hand behind it. Here the quenelle comes from Maison Bonhomme, the cheeses from Renée Richard and La Mère Richard. The rest is prepared in the kitchen, every day.
The menu follows the seasons and stays short, by design: you can't care for fifty dishes at once. Alongside the classics, vegetarian, vegan and gluten-free options widen the table without betraying the bouchon spirit.
The bouchon spirit
A kitchen that doesn't cheat
A signature dish needs no trickery: it stands on the produce and the gesture. The white linen, the burgundy napkin and the service that knows its regulars aren't there for the photo — they show the care of a house that truly hosts, in the heart of Vieux-Lyon.
The right instinct
Telling a real signature dish
In a quarter as busy as Vieux-Lyon, not every dish billed as 'homemade' really is. A few markers are enough to tell a true signature from a reheated preparation, even before the first bite.
Trust a quenelle that truly puffs in the oven rather than a compact mouthful, an andouillette tied with string, charcuterie signed by an affineur named on the menu. A dessert plated to order, a sauce bound at the last minute: all signs of a working kitchen.
The best judge remains the plate. A Lyonnaise gratinée browned in the oven, a brioche sausage sliced warm, a pink-praline tart that crunches: that is the thread Aux Trois Maries has held for decades on rue des Trois-Maries.
Explore the house
Also worth reading and visiting
Frequently asked
Signature dishes: your questions
What is a signature dish in a Lyonnaise bouchon?
It's the house's emblematic speciality, made in-house and always served the same way: here, the soufflé pike quenelle, the brioche sausage, the Lyonnaise gratinée or the pink-praline tart.
What are the signature dishes of Aux Trois Maries?
The soufflé pike quenelle with homardine sauce, the brioche sausage, the andouillette tied with string, the slow-cooked confit beef cheek, the Lyonnaise gratinée, and for dessert the pink-praline tart and the brioche 'pain perdu' with salted-butter caramel.
Are your dishes made in-house?
Yes. Dishes are prepared in the kitchen from carefully chosen affineur produce — Maison Bonhomme quenelle, Renée Richard and La Mère Richard cheeses — and the menu follows the seasons.
Do you offer vegetarian or gluten-free dishes?
Yes, the menu includes vegetarian, vegan and gluten-free options alongside the traditional specialities; just flag it when booking.
Where can I taste these signature dishes?
At 1 rue des Trois-Maries, in the heart of Vieux-Lyon (Lyon 5th), a few steps from Saint-Jean cathedral and the Vieux-Lyon metro station.
Do I need to book for lunch or dinner?
Booking is strongly recommended, especially at weekends and in peak tourist season. You can reserve online or by phone.
Come and taste our signatures
Book your table on rue des Trois-Maries, or call us directly.