Chervil, a delicate herb similar to parsley, is part of the mixture of herbs referred to as fines herbes, a classic ingredient in French cooking. It adds a light, anise-like flavor to soups, salads, and sauces, and makes a wonderful garnish for any number of bright spring recipes.




Salt Cod with Garlic Cream (Bacalla Confitat amb Salsa d’All i Rossinyols)

Pate in a Pastry Crust

Grilled Butterflied Leg of Lamb with Fresh Mint Sauce







Asparagus Ragout with Cherry Tomatoes and Chervil Beurre Blanc
Chilled Carrot Soup with Fines Herbes Mousse


Mushroom Cappuccino (Bouillon de Champignons Comme un Cappuccino)


Lobster Américaine with Asparagus and Tomatoes
Sautéed Crab with Avocado, Grapefruit and Herb Salad
Duck Liver Mousse with Cipolline Onions and Mushrooms

Cream of Chervil Soup (Kerbelsuppe)
Boulettes de Morue (Salt Cod Fritters)