Tuesday, July 1, 2008
A while back, the New York Times ran an interesting travel article on Lyon which contained some interesting factoids about the silk industry. It appears one of Lyon's gastronomical specialties is cervelle de canut, "silkworker's brain," a dish of fromage blanc studded with spices. Hmmm. I imagine it tastes better than it sounds. I'd gladly mosey over to Lyon to find out.