This is the great city of Lyon a city of beauty and history. A city I could live in as it is known as the
gastronomic capital of France.The restaurant, Paul Bocuse, on the outskirts of Lyon has been one of the most loved temples of French gastronomy for the last 60 years. Chef and owner, eighty-seven year old Paul Bocuse, is arguably the most admired French chef in the world.
He comes from a long line of cooks dating back from the seventeenth century and has brought the French culinary art to a rare pinnacle while promoting the prestige of French cuisine.
Cervelle de Canut Lyonnais
(Lyonnais Cheese Dip with Herbs)

The locals love this dip of fresh cheese with herbs
and it's so easy to make.

First I mix some fresh creamed cottage cheese with
a little crème fraîche.

Next I add salt, pepper, some red wine vinegar,
a little olive oil, chopped garlic, chopped shallots,
parsley and chives and mix gently until it's well
combined.

‘The secret of this beautiful dip is that the cream cheese must be very fresh but also the shallots, and the parsley and the chives must be cut very finely.' I like to serve this delicious dip with warm baked potatoes cut in half. I now understand why the Lyonnais people are so fond of la cervelle de canut. Yum!