Vieux-Lyon · Terroir cuisine
The Lyonnaise specialities of Aux Trois Maries
Pike quenelle, brioche sausage, Lyonnaise gratinée, cervelle de canut, pink-praline tart: the repertoire of the Lyon table, made in-house from carefully chosen affineur produce, on rue des Trois-Maries in the heart of Vieux-Lyon.
The definition
What makes a Lyonnaise speciality
A Lyonnaise speciality isn't a trend: it's a dish that settled over generations, born of the market, the Saône and the silk-weavers' 'mâchon' spirit. It shows in honest produce — charcuterie, freshwater fish, fresh cheeses — and in a gesture handed down rather than invented.
At Aux Trois Maries, born in the middle of the last century, this repertoire is served without folklore: the quenelle that puffs in the oven, the gratinée browned under its cheese, the cervelle de canut whipped with herbs. Classics you recognise at the first bite, in a room with a chequered floor.
On the plate
A tour of the Lyon table
Lyonnaise cuisine reads from the first course to the last. Here are the staples, made in-house, that you'll find on our seasonal menu — starter, main, dessert.
The craft
Made in-house, terroir produce
What sets a real speciality 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, with the seasons.
The menu 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. We tell the whole story in our concept.
The bouchon spirit
A table made to be shared
Lyonnaise specialities are lived elbow to elbow, in a cheerful hum. 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 the real specialities apart
In a quarter as busy as Vieux-Lyon, not every menu billed as 'Lyonnaise specialities' actually makes them in-house. A few markers are enough to tell a real table from a tourist set menu, even before the first bite.
Trust a quenelle that truly puffs in the oven rather than a reheated cylinder, an andouillette tied with string, charcuterie signed by an affineur named on the menu. A short, seasonal menu beats a sprawling one translated into eight languages.
The best judge remains the plate. A gratinée browned in the oven, a brioche sausage sliced warm, a cervelle de canut whipped to order: 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
Lyonnaise specialities: your questions
Which Lyonnaise specialities should you taste?
The pike quenelle, the brioche sausage, the andouillette tied with string, the Lyonnaise gratinée, the Lyonnaise salad with poached egg, the cervelle de canut and, for dessert, the pink-praline tart. These are the essentials of a real Lyon table.
What is cervelle de canut?
It's a fresh soft cheese whipped with herbs, shallot, garlic, salt and pepper. Naturally vegetarian, it's a pure Lyonnaise speciality, served as a starter or with the cheeses.
Are your specialities made in-house?
Yes. They're 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.
Can you eat vegetarian or gluten-free?
Yes, the menu includes vegetarian, vegan and gluten-free options alongside the traditional specialities; just flag it when booking.
Where can you taste the Lyonnaise specialities of Aux Trois Maries?
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 you 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 the Lyon table
Book your table on rue des Trois-Maries, or call us directly.