C'est Lyon qui régale !

This is one of the best-known dishes of authentic Lyonnais cuisine. How does it translate? "silkworkers' brains"! But don't worry, it's just cheese... and Chef Grégory Cuilleron gives you his take on the traditional recipe!

Bon appétit!

Last updated date : 16/04/2018

https://www.youtube.com/watch?v=4MQm0MqGaPE

CERVELLE DE CANUT AND CRISPY VEGGIES, BY GREGORY CUILLERON

Ingredients for the Cervelle de Canut:

- 4 pots fresh cheeses
- 1 tablespoon of sour cream
- 2 tablespoons of white wine
- 2 tablespoons of sherry vinegar
- 1/2 bunch of chopped chives
- 1/2 clove of garlic
- 1 shallot
- Salt and pepper

Ingredients for the garnish

- 1/2 cucumber
- 1 orange
- 3 carrots
- salt
- garlic croutons

The day before, let the fresh cheese drain through cheesecloth or a dishtowel overnight.

The next day:

  • Chop the garlic, rinse the chives and chop finely.
  • Peel and thinly slice the shallot.
  • Stir to combine the fresh cheese with the garlic, chives, and sliced shallot (set aside some of the chives for the garnish).
  • Add the vinegar, wine and sour cream. Season with salt and pepper, mix it all and keep it in the refrigerator.
  • In a saucepan, bring the juice of the orange and a glass of water to the boil. Peel the carrot, slice it thinly and add it to the saucepan. Blanch the carrots for 2 minutes (they must remain firm).
  • Rinse and peel the cucumber. Use a peeler lengthwise to make thin slices and roll them up. You will need 2-3 rolls per plate.

Plating:

  • Arrange the Cervelle de Canut nicely on the plate. Top with the carrots and cucumber rolls. Sprinkle with chives and serve with the garlic croutons.

Video by: themiamfactory.com

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