Those crystal ball-using trendspotters at Nation's Restaurant News announced the hot culinary herb of the moment: chervil. After interviewing a bunch of chefs including Andrew Zimmerman (Sepia, Chicago) and Rob Weland (Poste Moderne Brasserie, DC), it is revealed that chervil apparently "fits into the current trend of adding refinements to classics that give customers a sense that they're getting something new, but not something scary." Chervil: the not-scary garnish. [NRN]
[Photo: edseloh/Flickr]
Filed under:
