Cervelle de canut

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Cervelle de canut
Cervelle des Canuts servis dans le Vieux Lyon.jpg
Type Spread
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

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.