Cervelle de Canut is one of the new additions to Allan Pickett’s sharing menu. You may not have come across it before, but this French cheese dip is both simple and delicious.

Larousse Gastronomique describes it as a speciality of Lyon, traditionally served in taverns as a mid-morning snack. Typically, it is made with soft curd cheese called claqueret, which is beaten, seasoned and blended with shallot chopped with herbs, fresh cream, white wine and a touch of oil. See Allan’s lighter version, made using crème fraîche and fromage frais:

Ingredients:

125g fromage frais
40g crème fraîche
15ml white wine vinegar
1 tbsp walnut oil
½ small shallot, very finely chopped
½ small clove garlic confit, finely chopped*
½ tbsp chopped chives
½ tbsp fresh tarragon, chopped
½ tbsp fresh chervil, chopped
1 small pinch salt

* garlic confit is garlic cloves gently poached in oil

Method:

Combine the fromage frais and crème fraîche and beat well, before adding the vinegar and walnut oil. Mix in the chopped shallot, chopped confit garlic and fresh herbs. Season to taste.

Further sharing ideas:

Allan serves Cervelle de Canut alongside other sharing plates, such as Jesus salami, the fine Italian Prosciutto San Daniele, and soft, sweet balsamic-marinated onions [see picture above].