Cervelle de canut. Traditionally, this recipe uses fromage blanc, but I chose to substitute Greek yogurt, as it’s so widely available. Serve with toasted bread, baguette, or crackers.Ann Mah, a food and travel writer based in New York and Paris, is the
This meal, known as the mâchon, was traditionally eaten at the bouchon. Streetfood et cuisine du monde - Cette spécialité lyonnaise très simple à cuisiner se compose de fromage frais mélangé des fines herbes, de l'ail, du vin blanc entre autres ingrédients. Elle se déguste traditionnellement avec des pommes de terre et du pain grillé. in the meantime chop all of the herbs, shallot garlic and fresh onions and have them ready to use.this particular recipe is more of an assembly than anything else but there are steps to follow.this lovely cheese dip is best served with toasted or fresh bread. Vous connaissez la cervelle de canut ? Cervelle de canut translates literally to “silk-weaver’s brains.” There are many wild theories behind the name — some believe it indicated the low status of the silk workers, while others claim it’s in reference to the labor revolts staged by the canuts in the mid-19th century. La cervelle de canut se déguste en accompagnement, ou à l’apéro, sur des toasts de pain au levain. The cervelle de canut is a cheese specialty from Lyon (usually made by the cheese shops) made of fromage blanc en faisselle (similar to cottage cheese) mixed with creme fraiche and the addition of fresh herbs, garlic and shallots. Cervelle de canut, a classic Lyonnaise cheese spread, literally means “silk weaver’s brain.”There are several theories floating around about the origins of the herb-infused spread’s name. If you find yourself in Lyon it’s worth checking out.We use cookies to ensure that we give you the best experience on our website. The canuts began work before dawn, performing the laborious, physically taxing process of silk weaving. Gestion de cave à vin en ligne. ).