A lip-smacking, zesty, tangy spread made from fromage blanc (simple farmer’s cheese), fresh herbs and a few other savory basics, the so-called cervelle de canut is a celebrated dish in Lyon. Like so many specialties from the heart of French gastronomy, it’s profoundly steeped in its city’s farm-to-table and homestyle traditions.
The long-suffering workers who powered Lyon’s main industry in the 18th and 19th centuries—silk-making— were called canuts. Accepted wisdom is that the spread’s title is not only a bit of a bourgeois snub but also reference to it as an affordable substitute for fried calf’s or lamb’s brains, a notoriously expensive delicacy.
Esta historia es de la edición August 31, 2024 de Wine Spectator.
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Esta historia es de la edición August 31, 2024 de Wine Spectator.
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Shipwrecked Champagne Hoard Discovered Near Sweden
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The 2024 harvest at Israel’s Dalton Winery was punctuated by nonstop rocket and drone attacks launched from just across the border in Hezbollah-controlled southern Lebanon.
Wineries Sue Napa County in Federal Court
Three Napa wineries filed a joint lawsuit in federal court in September alleging that Napa County officials violated their constitutional rights.
Savoring Persimmon Season
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Tasting Plate: A German Six-Pack
Though it boasts Western Europe’s largest population and biggest economy, Germany is nowhere near the cheese juggernaut its neighbors Switzerland and France are. That said, the Germans love their fine cheeses, and they do turn out some excellent ones, fortunately including more than a handful that are currently available here in the U.S.
Gigondas Blanc Est Arrivé!
Ask winemakers in the Southern Rhône to name the most exciting white grape in their region and you will hear a growing number of them say \"Clairette.\"
Kistler's DARKER SIDE
Russian River Valley Pinot Noir ups the ante at the house that Chardonnay built
THE SPLENDOR OF CHAMPAGNE
THE REGION'S LEADING PRODUCERS DELIVER HIGH QUALITY AMID A DIVERSE RANGE OF STYLES
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Before Food Network, Top Chef or Yelp ... before the term “foodie\" ... before tomatoes were heirloom and sushi was fast food... back when fancy restaurants were always French... Michael Batterberry and his wife, Ariane, were working to celebrate and elevate the status of American chefs and international cuisine. Julie Mautner, Food Arts' former executive editor, looks at the life and legacy of her late mentor, affectionately known as The Bat.
