A fresh cheese spread made with fromage blanc, garlic, shallots, and herbs.
4 top-rated spots found
Chef Joseph Viola, a Meilleur Ouvrier de France, treats this humble cheese spread with the same reverence as foie gras. The texture is whipped to a specific silkiness that is rarely matched in more casual bouchons.
📍 156 Rue de Créqui, 69003 Lyon, France · View on Maps
This is widely considered the most 'soulful' version in Lyon. The atmosphere is incredibly intimate, and the dish is served as part of a communal experience that captures the true spirit of the 'Canuts' (silk workers).
📍 2 Rue des Forces, 69002 Lyon, France · View on Maps
Le Garet is a temple of tradition where nothing has changed for decades. Their Cervelle de canut is noted for its acidity, using a high-quality wine vinegar that perfectly balances the richness of the cheese.
📍 7 Rue du Garet, 69001 Lyon, France · View on Maps
While more tourist-heavy, the 'Feds' remains a rite of passage. Their Cervelle de canut is part of a legendary multi-course spread that defines the Lyonnaise feast.
📍 8-10 Rue Major Martin, 69001 Lyon, France · View on Maps