The chervil leaves form a refined spice that is especially typical for the French cuisine. Chervil is used fresh, only in the last phase of the dish preparation. Chervil in a mixture with parsley, estragon and chive is used to spice scrambled eggs. Foods containing chervil could be: omelets, vegetables, meat, roasted fish, cream cheese, soups, vinaigrette, sauces.
