Dish

Cervelle de canut

Silk worker's brains

Cervelle de canut is made by mixing fromage blanc with garlic, shallots, chives, parsley, and other herbs and spices. It is typically served as a spread on bread or crackers or as a condiment for grilled meats or vegetables. Cervelle de canut is a popular dish in Lyon, France.

European cuisine› Western European cuisine› French cuisine

Spread

Origins and history

Cervelle de canut originated in Lyon, France and is a popular dish in French cuisine. It is often served as an appetizer or condiment for grilled meats or vegetables.

Dietary considerations

Cervelle de canut is high in protein and calcium. It is not suitable for those with a dairy allergy or who prefer a low-fat diet.

Variations

There are many variations of Cervelle de canut, depending on the type of herbs and spices used. Some recipes call for the addition of white wine or vinegar.

Presentation and garnishing

Cervelle de canut can be presented in a small dish or bowl. It is often garnished with a sprig of parsley or a dusting of paprika.

Tips & Tricks

To make Cervelle de canut, use high-quality fromage blanc and mix in the herbs and spices to taste.

Side-dishes

Cervelle de canut is often served with bread or crackers. It can also be served as a condiment for grilled meats or vegetables.

Drink pairings

Cervelle de canut pairs well with white wine or a light beer.

Delicious Cervelle de canut recipes