Jump to content

Cervelle de canut

From Wikipedia, the free encyclopedia

This is an old revision of this page, as edited by 109.213.110.83 (talk) at 20:16, 22 February 2020 (Fixed translation.). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

Cervelle de canut
TypeSpread
Place of originFrance
Region or stateLyon
Main ingredientsFromage frais, herbs, shallots, salt, pepper, olive oil, vinegar

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]

See also

Notes

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