“La cervelle des canuts”

Current research highlights the fact that “For the canut, a silk worker who was not very wealthy, this dish replaced the lamb’s brains that his means did not allow him to afford”. This is confirmed by a gastronomic chronicler: “The brains of a canut often constituted the essential part of a canut’s meal. Its name claqueret (the brains of the canuts are also called claqueret) comes from the fact that the white cheese must be well beaten (claqueret) for the recipe to be successful”.


  • 250 g faisselle or fromage blanc
  • 50 g cream cheese or double cream
  • 1 shallot
  • 1 spring onion (white)
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped chives
  • 1 clove of garlic
  • 2 tablespoons olive oil
  • 1 tablespoon wine vinegar
  • 1 pinch of grey salt
  • freshly ground pepper
  • Peel the garlic clove, shallot and spring onion. Wash the parsley and chives and dry them. Put everything in a mini chopper.
  • If you use a faisselle cheese it should be drained in a bowl. Add the crème fraîche (or cream cheese) and whisk vigorously.
  • Add the olive oil, vinegar, salt, pepper and the chopped mixture. Taste to see if the seasoning suits you.
  • Set aside for at least 1 hour in the fridge before serving. This is great with steamed potatoes and toasted bread.