Fines Herbs

Fines herbes (French) designates an important combination of herbs that form a mainstay of French cuisine. The canonic fines herbes of French haute cuisine comprise finely chopped parsley, chives, tarragon, and chervil. These are employed in seasoning delicate dishes such as chicken, fish, and eggs, that need a relatively short cooking period and also used in a beurre blanc sauce for seasoning such dishes. Fines herbes are also eaten raw in salads.Our blend includes parsley, chives, tarragon, and chervil.The classic mixture In 1903, the renowned chef Auguste Escoffier noted that dishes labeled aux fines herbes were sometimes being made with parsley alone. In his Culinary Guide, Escoffier insisted that:It is a mistake to serve, under the name Omelette aux fines herbes, an omelet in which chopped parsley furnishes the only aromatic note. This error is too widespread for us to hope to overturn it. Nevertheless, it should be stressed that an omelette aux fines herbes must contain: parsley,