Chervil is most commonly found in French cuisine, where it’s used in salads, soups, fish dishes and omelets as an ingredient or a garnish. Its flavor is heat sensitive, so it’s commonly used to finish dishes or near the end of the cooking process.
Chervil pairs well with more subtle flavored proteins and ingredients including: carrots, cream, eggs, fish, butter, potatoes, chicken, veal and venison.
Herb Recipes