Fines herbes

Fines herbes designates an important combination of herbs that forms a mainstay of French cuisine. The canonical fines herbes of French haute cuisine comprise finely chopped parsley, chives, tarragon, and chervil. These are employed in seasoning delicate dishes, such as chicken, fish, and eggs, that need a relatively short cooking period; they may also be used in a beurre blanc sauce for seasoning such dishes. Fines herbes are also eaten raw in salads. In 1903, the renowned chef Auguste Escoffier noted that dishes labeled aux fines herbes were sometimes being made with parsley alone. In his Culinary Guide, Escoffier insisted that: Thirty-five years later, under the entry "Fines Herbes", the authoritative Larousse Gastronomique of 1938 conceded that, generally speaking, an Omelette aux fines herbes was still most frequently being seasoned only with chopped parsley, but repeated Escoffier's admonition that it ought to contain a combination of fragrant herbs, "such as, parsley, chervil, tarragon, and also chives." For in former times this was the traditional practice (la pratique ancienne), when "to the aforementioned herbs, chopped mushrooms, and even truffles, would be added."

Source: Wikipedia