The Lyon Miam Factory presents a famous cheese recipe from Lyon

"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 !

  • Grégory Cuilleron, Restaurateur et ambassadeur de la ville de Lyon

Cervelle de Canut & Crispy Veggies, by Grégory Cuilleron

Ingredients for the Cervelle de Canut :
- 4 fromages blancs (fresh cheese)
- 1 tablespoon of sour cream
- 2 tablespoons of white wine
- 2 tablespoons of vinegar
- 1/2 bunch of chopped chives
- 1/2 clove of garlic
- 1 shallot
- Salt & Peper

Ingredients for the garnish 
- 1/2 cucumber
- 1 orange
- 1 carrot
- Salt
- Grilled garlic bread

  • Chop the garlic, rince the chive and snip it very thin
  • Peal and slice thinly the shallot.
  • Mix the fromage blanc with the garlic, the chive and the shallot (you will need to keep a bit of chive for the plate)
  • Add the vinegar, the wine and the sour cream. add salt and peper, mix it all and keep it in the refregerator.
  • In a saucepan, boil the juice of the orange and a glass of water
  • Peal the carrot, slice it thinly and but it in the boiling saucepan.Blanch the carots for 2 minutes only (they must stay stiff)
  • Rince and peal the cucumber. Help yourself with a peeler to make thin layers of cucumber and roll them. You will need 2-3 rools per plate.

Set up the plate :

  • On the plate, present nicely the Cervelle de Canut, the carots and the rooled cucumber. Sprinkle with a bit of chive and serve the place with the grilled garlic bread.

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