Cervelle de Canut

29 April 2021

Cervelle de canut is a French specialty from Lyon and literally means ‘silk worker’s brain’, named for the silk weavers of 19th century Lyon who were called ‘canuts’. It’s a fantastic nibble. Spread it over crusty bread.

Ratatouille Provencale

20 July 2019

In France, we make ratatouille all year round and serve it with white rice, or as a side dish for fish or meat. It is naturally vegan and tastes especially good with sun-ripened vegetables.

Oeufs Cocottes au Saumon (Baked Eggs with Smoked Salmon)

22 February 2019

These French baked eggs with smoked salmon are to die for and a true gourmet breakfast. The difficulty when baking eggs is to get the whites cooked evenly yet have the yolk still be runny. That’s why the eggs are baked in two stages: first just the egg white is baked with cream and salmon, and the yolk is added later. Scale up the recipe as needed.