Herbs · Food pairing guide
What goes with Chervil?
Chervil has fine, feathery leaves, slender tender stems and a gentle anise-like fragrance over a fresh green background. It is much less forceful than tarragon and can disappear beneath a strongly reduced sauce. The useful portion is the cultivated leaf and soft upper stem; the vegetable sold as chervil root is a different culinary material and is not used here.
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Pairing principles
What pairs well with Chervil?
Build enough mild material around chervil for its flavour to persist: egg, potato, cream and tender fish let the herb remain audible. With goat or chicken, remove excess fat from the cooking liquid and add the leaves after the main reduction. More inventive uses should place chervil within the bite or its immediate sauce, not rely on a single decorative sprig above an otherwise unrelated dish.
Food pairing ideas for Chervil
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