A favorite among chefs, French herb used for garnish and flavor
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.
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 the NRN Digital and Print access package, for only a small additional amount, you can get NRN All Access, which includes premium reports such as the annual NRN Top 200 data. Either way, we ask that you register now. We promise it will only take a few minutes!