Cervelle de canut

Cervelle de canut

Type	Spread
Place of origin	France
Region or state	Lyon
Main ingredients	Fromage frais, herbs, shallots, salt, pepper, olive oil, vinegar
Cookbook: Cervelle de canut Media: Cervelle de canut

Cervelle de canut is a cheese spread/dip, and a specialty of Lyon, France.^[1]

The dish is a base of fromage blanc, seasoned with chopped herbs, shallots, salt, pepper, olive oil and vinegar. Its name literally means "silk worker's brain", after the canuts, the silk workers of 19th-century Lyon. Its name is thought to reflect the low opinion the affluent in Lyon had of the weavers.^[2]

Notes[]

^ Boulud, D.; Greenspan, D. (1999). Daniel Boulud's Cafe Boulud Cookbook. Scribner. p. 26. ISBN 978-0-684-86343-6. Retrieved June 1, 2017.
^ "La cervelle de canut". ninemsn. Archived from the original on September 3, 2007. Retrieved June 2, 2007.

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Cervelle de canut

See also[]

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