Cervelle de canut

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Cervelle de canut
Cervelle des Canuts servis dans le Vieux Lyon.jpg
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[edit]


  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.