Attention to sugar-lovers! To make a great Tarte à la Praline, follow the recipe of Sébastien Bouillet, the famous French pastry chef.
"La cervelle de Canut" is one of the main dish of the authentic lyonnais cuisine. The translation of the name ? "The silkworker's brain" ! But don't worry, it's just cheese...and the chef Grégory Cuilleron gives you his recipe !