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… :)