Only Lyon - Tourism and Conventions

A traditional Bouchon

Aux Trois Cochons

Aux Trois Cochons ©
Aux Trois Cochons © © Photo Fred Durantet
Aux Trois Cochons © © Photo Fred Durantet
Aux Trois Cochons © © Photo Fred Durantet
Aux Trois Cochons © © Photo Fred Durantet
In this delightful Lyonnais "bouchon", pigs take pride of place… both on the plate but also on the walls! The chef skilfully produces pork dishes of all kinds, much to the delight of food lovers!
In this delightful Lyonnais "bouchon" restaurant, in the heart of Lyon, everything is devoted to the pig: from the pigs on your plate to the pigs on the walls, in the bathrooms, on the menus… Here we have pigs everywhere! On the plate, our chef serves them in every imaginable way. Don't forget that with pigs you can eat everything but the squeal: from the head to the tail, including the ears (sprinkled with parsley in a salad: delicious!), the ribs and the hocks, the blood in a tasty black pudding, the snout... there's something for everyone. Naturally we also offer a range of traditional Lyon specialities such as andouillettes, quenelles, "tablier de sapeur" (a local tripe dish), etc. The decoration is also centred on the pig: pictures, frescoes, statues, figurines... we have pigs for all tastes. Norbert and Gilles extend a warm welcome every day from Monday to Sunday to this friendly and gourmand eatery.


Pets welcome


Terrace, Air conditioning, Parking

Langues parlées

English, French

Name of Chef


Type of cuisne

Traditional cooking, Bouchon

Number of rooms


Maximum number of covers


Contact details

9 rue des Marronniers 69002 Lyon 2ème

Tel. : 04 72 41 93 31

Fax. : 04 78 37 79 18


A la carte: 15 to 30 €
Adult menu: 17.50 to 25.90 €
Dish of the day: 9.50 to 10 €
Menu of the day: 14 €.

Opening times

Open daily: noon-2 pm and 7 pm-11 pm. Closed on Dec. 24th, 25th, 31st and Jan. 1st.
With this restaurant

Lyonnaise Cuisine

Bouchon des Carnivores Bouchon des Carnivores

Lyonnaise Cuisine

Chabert et Fils Chabert et Fils


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Joseph Viola
An authentic bouchon recipe

Joseph Viola, chef & proprietor of the "Daniel et Denise" bouchon restaurant


Winner of the "Meilleur Ouvrier de France" title and world champion for his pâté en croûte in 2009, Joseph Viola is flying the flag for Lyonnais gastronomy at Daniel et Denise. Here, he shares the secrets of an authentic Lyonnais bouchon (traditional eatery).

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