This dish, which translates literally to “silk worker’s brain,” is said to be named for Lyon’s 19th-century silk weavers, who’d often make a lunch of the smooth herbed-cheese spread. Chef Boulud’s family used to make it with fresh goat cheese, but fromage blanc works just as well. Serve with salad, potatoes, or toasted bread.
Featured in: Don’t Mess with the Food of Lyon
- 12 oz. fromage blanc
- 1 1⁄2 tbsp. finely chopped chervil
- 1 1⁄2 tbsp. finely chopped chives
- 1 1⁄2 tbsp. finely chopped parsley
- 1 1⁄2 tbsp. finely chopped tarragon
- 2 tsp. olive oil
- 2 tsp. red wine vinegar
- 2 tsp. white wine vinegar
- 1 garlic clove, mashed into a paste
- Kosher salt and freshly ground pepper
- In a medium bowl, mix fromage blanc with chervil, chives, parsley, tarragon, olive oil, vinegars, garlic paste, salt, and pepper. Refrigerate until ready to serve.