Appetizer of cheese
Cervelle de canut. That's such an unusual name. And history of the dishes interesting. Was born this delicious snack in Lyon. Remember from school course of history - the revolt of the Lyons weavers? That's it. With these same weavers and the legend of the simple and hearty food. Only such food and could afford the workers of the factories around the clock producing the finest fabric for the nobility. No wonder Lyon wore the title of "city of silk". One version says that the name came from the popular at the time with the delicacy of calf's brains, which weavers, of course, and try to not dare to dream. The uprising brought to the last limit of despair of the weavers was suppressed with extreme cruelty. According to another version, it was after the rebellion in the circle of the bourgeois was a good tone to speak scornfully about the mental abilities of the weavers. Anyway, in the history of the recipe is preserved under this name. And in the 30-ies of the 20th century the modern version of this simple, but healthy and hearty meals created Paul Lacombe - chef of the restaurant "Leon".


  • Cheese

    300 g

  • Cream

    50 ml

  • Garlic

    1 tooth

  • Salt

  • Black pepper

  • Vinegar

    2 Tbsp

  • Olive oil

    2 Tbsp

  • Onion

    1 piece

  • Green onions

    1 coup

  • Parsley

    1 coup


The first thing we need to chop the greens, onions and garlic. Chop everything as finely
Cheese put cream and whisk everything.
Mass rubs until smooth with a fork, put salt and pepper to taste, add the oil and red wine vinegar.
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