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| Tomme daubée |
Fromage frais (a fresh curd cheese made with cow's milk) mixed with aromatics herbs and served cold with rye or brown bread is quite popular in the Dauphiné region and in Lyon. It is called: "tomme daubée" in the Dauphiné region and in Lyon (which does not belong to the Dauphiné) its preparation is slightly different and called: "cervelle de canut". Cervelle means brain. Canut was the name given to the people working in the silk industry in Lyon.
The preparation of fromage frais in Lyon is slightly different than in the Dauphiné. The cervelle de canut is often mixed with cream (crème fraîche), shallots, new onions, parsley, chives, and white wine.
The traditional tomme daubée is prepared with thinly chopped chives (called ciboulette or porette d'Avignon), vinaigrette (red wine vinegar, olive oil, salt and black pepper) and crushed garlic. In my family we also add Dijon mustard in.
The Tomme daubée can be served as a dipping sauce for raw veggies such as Holland radishes, endives/chicory leaves, bell pepper, etc.
It is excellent served with boiled new potatoes, such as Rattes du Santerre, and salami (saucisson).
You can also spread it on toasted bread!
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| Endives (from France) and Holland radishes |
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| Rattes du Santerre (from the Picardie region) |
