Cervelle de canut
|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|
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.
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