30 Aug2012

Fresh chervil, seriously?!? At S&R Fort the other day. I know the vast majority of grocery shoppers wouldn’t understand my sudden and immense surprise to find fresh chervil, locally grown at that, in Manila. A relative of parsley, it is milder in flavor, almost delicate, with a flavor others describe as being reminiscent of anise seed… I like the way it looks, and it is a superb choice for fancy schmancy garnishes, both for looks and flavor.

There was chervil, but no thyme which I really needed for a batch of onion soup I was making today… I bought a small package of chervil and was surprised to see how many sprigs were inside. Will probably use them in salads, a chi-chi omelette or if I got really ambitious (no, not this week, I am under the weather) put them between sheets of fresh pasta and roll them out nice and thin…

I’m sure you can tell that I didn’t take the top two photos… the Teen did. I took the much more plebeian third photo. Oh, and while at S&R, I was a bit amused to have an avid reader’s mom come up to me to ask if I was Marketman… only to have her tell her son, “I told you it was him” as the son cringed and looked mortified. Avid reader has apparently apprenticed at Joel Robuchon in Paris (he emailed MM while there) and at Jean Georges Vongerichten in New York as well. Wow, what I would give for an apprenticeship of a few months in either of those kitchens, if only I was younger and could stand for a whole shift… at any rate, good luck to you and the wonderful food centric career ahead of you. I was likewise amused that he also noticed the chervil… the one herb that just seemed so unusual at S&R that day… :)

 

COMMENTS:

  1. tonceq says:

    My first encounter with the word chervil was on a foreign magazine detailing a recipe which I have already forgotten since it quite some time ago (dear me, it was probably around the early 2000′s) where me and my friends would find the name amusing since the pronunciation if taken into the Filipino context would be similar to a slang term which seems to be part of our more versatile brethren/sister’s vocabulary namely, “Chourva”.

    Kudos to the teen for her ever improving ability to capture such wonderful photos. :)

    Aug 30, 2012 | 9:37 pm

     
  2. Robster says:

    Nice! Time to whip up a proper bearnaise!

    Aug 30, 2012 | 10:27 pm

     
  3. Getter Dragon 1 says:

    “Oh, and while at S&R, I was a bit amused to have an avid reader’s mom come up to me to ask if I was Marketman… only to have her tell her son, “I told you it was him” as the son cringed and looked mortified. Avid reader has apparently apprenticed at Joel Robuchon in Paris (he emailed MM while there) and at Jean Georges Vongerichten in New York as well.”

    LOL!

    Despite the son’s experiences, Mom always comes out on top.

    Aug 31, 2012 | 1:10 am

     
  4. Sister says:

    I’m impressed. Not very common even in NYC. Apparently difficult to raise, it commands $24./lb. at Union Square.Definitely a French chef’s favorite.

    Aug 31, 2012 | 3:03 am

     
  5. PITS, MANILA says:

    i hope to see more of chervil in the market. there was a time when wan-sui was so difficult to avail, and there are lots available now. more of galanggal, more of kaffir, more of chervil – please … > i … er … ah … um … thought all the shots of chervil were yours — apologies to your daughter, MM …

    Aug 31, 2012 | 5:20 am

     
  6. Betchay says:

    Nice photos, Teen!

    Aug 31, 2012 | 7:41 am

     
  7. Marketman says:

    Robster, I have always made our bernaise with just tarragon… but now I know, Escoffier adds in fresh chervil as well… Thanks for that tidbit!

    Aug 31, 2012 | 7:47 am

     
  8. Lissa says:

    Beautiful chervil!

    Aug 31, 2012 | 3:38 pm

     
  9. Migs says:

    The Teen takes nicer photos than you MM! I hope you’ll have a guest post from the teen.

    Aug 31, 2012 | 10:08 pm

     
  10. Gregory Guy says:

    I wasn’t mortified! Just embarrassed. It was nice to have finally met you MM!

    Aug 31, 2012 | 11:59 pm

     
  11. marissewalangkaparis says:

    Ha ha ha….Gregory Guy…Moms are really like that…I would have done the same….Am sure MM doesnt mind….ne’s now a celebrity…woohooo…so expect instances like that..the Teen is a chip off the old block. Great shots…..

    Sep 1, 2012 | 7:04 am

     
  12. atbnorway says:

    While the sage and lemon balm are behaving invasively like weeds in my backyard, I liken the chervil to a prima donna that I gave up on it. Luckily I have a very robust tarragon for my bearnaise ;)))

    Sep 3, 2012 | 4:35 pm

     
  13. rita_n says:

    seriously? chervil? i looove that herb! i always buy that every time i see it. glad you found one. you can use that for a ravigote sauce for fish or any white meat. enjoy!

    Sep 15, 2012 | 7:36 am

     
  14. Brett says:

    Hello Marketman.My name is Brett i was wondering if i could send You some money Western Union for some Breadfruits,or the seeds if You guys ever get any with seeds,to ship the seeds to me.Im trying to do a Breadfruit Seedling Experiment.Thanks

    Sep 16, 2012 | 4:29 am

     
  15. franz says:

    most chervil is supplied to restaurants and not really sold in groceries. good find.

    Dec 5, 2012 | 11:54 pm

     

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