Known as cervelle de canut, this dip originates from Lyon in France. My chef, Stéphane Colliet, who comes from the region, prepares it for guests at Le Miedzor, my restaurant in Crans-Montana in the Swiss Alps.
SERVES 6–8
200g fromage blanc, drained, or fromage frais
20g finely chopped shallot
10g finely snipped chives
1 tsp finely chopped garlic
15g finely chopped parsley
10g strong Dijon mustard
15ml red wine vinegar
25g olive oil
100g whipping cream, lightly whipped
Sea salt and freshly ground pepper
To serve
Thin slices of baguette, lightly toasted, or crostini
Grissini breadsticks
Cucumber batons
Raw baby carrots
Put the fromage blanc into a bowl and mix in the shallot, chives, garlic and parsley. Add the mustard, wine vinegar and olive oil and mix again until the texture is uniform.
Finally, stir in the lightly whipped cream and season to taste with salt and pepper. Cover and chill until ready to serve.
To serve, spoon the dip into a small bowl and offer croûtes or crostini, grissini, cucumber batons and raw baby carrots, for dipping.