As many chefs at high-end restaurants come off of two difficult years in which much of the food they served sought to soothe their stressed-out customers, they are turning to their own comfort food — or at least their comfort herb. Chervil, arguably the finest of the French fines herbes, and certainly the most rare in the United States, is adding an elegant-yet-retro finish to many fine-dining plates. “My cooks make fun of me for how much I use it,” said Andrew Zimmerman, ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!

Questions about your account or how to access content?

Contact:BrianGalletta(813) 627-6722Brian.galletta@penton.comorEricaNamtalov(212) 204-4361Erica.Namtalov@penton.com

Already registered? here.