Cervelle de Canut
Cervelle de Canut, which translates to 'silk worker's brains,' is a classic Lyonnaise dish made from fresh fromage blanc or quark cheese blended with cream, herbs, and onions. It is a fresh, tangy cheese spread traditionally served as a starter or on toast. The dish hails from Lyon, France, and is a staple of the city's renowned bouchon cuisine.
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🍽️ Nutrition at a glance
This dish is primarily a source of high-quality protein and fat, with minimal carbohydrates. It provides a good amount of calcium and phosphorus, and a typical serving contains roughly 200-250 calories.
Nutrition breakdown
| Calories | 220 kcal |
| Protein | 12 g |
| Carbs | 5 g |
| Fat | 17 g |
| Fiber | 0 g |
| Sugar | 4 g |
| Sodium | 350 mg |
| Calcium | 150 mg |
| Phosphorus | 180 mg |
| Vitamin B12 | 0.8 µg |
| Riboflavin (B2) | 0.2 mg |
| Vitamin A | 150 µg |
| Selenium | 10 µg |
| Zinc | 1.5 mg |
| Potassium | 200 mg |
Per 1/2 cup (125 g) · estimated, varies by recipe
💡 What's interesting
The whimsical name is a historical nod to the silk weavers (canuts) of Lyon, for whom this hearty, protein-rich spread was an affordable and sustaining food. It showcases the French talent for transforming simple, humble ingredients into a dish with complex flavor and texture.
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AI estimate may be inaccurate · Terms