Cervelle de Canut

Cervelle de canut is a French specialty from Lyon and literally means 'silk worker's brain', named for the silk weavers of 19th century Lyon who were called 'canuts'. It's a fantastic nibble. Spread it over crusty bread.

Prep Time:
10 mins
Additional Time:
2 hrs
Total Time:
2 hrs 10 mins
6 servings


  • 9 ounces fromage blanc

  • 2 tablespoons creme fraiche

  • 1 tablespoon white wine vinegar

  • 2 tablespoons olive oil

  • 1 medium shallot, finely chopped

  • 1 tablespoon chopped fresh tarragon

  • 1 tablespoon chopped fresh chives

  • 1 tablespoon chopped fresh chervil

  • 1 clove garlic, finely chopped

  • sea salt and freshly ground black pepper to taste


  1. Combine fromage blanc, creme fraiche, vinegar, and oil in a small bowl. Whisk until smooth. Stir in shallot, tarragon, chives, chervil, and garlic. Season with salt and pepper. Chill for 2 to 3 hours before serving.

Nutrition Facts (per serving)

95 Calories
6g Fat
3g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 95
% Daily Value *
Total Fat 6g 8%
Saturated Fat 2g 9%
Cholesterol 7mg 2%
Sodium 64mg 3%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 0%
Total Sugars 1g
Protein 5g
Vitamin C 1mg 6%
Calcium 6mg 0%
Iron 0mg 1%
Potassium 36mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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