Chervil was the favourite herb of Ceres, the goddess of the harvest: she generously flavoured her dishes with it during banquets. Chervil loses its taste when cooked, so it is best added at the end of cooking or sprinkled over dishes just before serving. Albert Ménès chervil is certified as being of French origin and selected for its flavour quality.
Its slight touch of aniseed goes perfectly with fish and seafood. It adds a pleasantly fresh note to egg-based preparations.