fines herbes

American  

[feen erb, urb, feen zerb] / ˈfin ˈɛrb, ˈɜrb, fin ˈzɛrb /

plural noun

Cooking.

1. a combination of finely chopped herbs, as parsley, chervil, and chives, used for flavoring soups, sauces, omelets, etc., or as a garnish.

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fines herbes British  

/ finz ɛrb /

plural noun

1. a mixture of finely chopped herbs, used to flavour omelettes, salads, etc

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Etymology

Origin of fines herbes

1840–50; < French: fine herbs

Example Sentences

See Examples For:

fines herbes

I consulted Balthazar’s brunch menu to identify the item in question: It was probably the “omelette with fines herbes and Gruyere or cheddar cheese” under the “Les oeufs et classiques” section.

From Washington Post ● Oct. 18, 2022

It’s a part of cuisines across the Mediterranean and Western Europe, and a key ingredient in tabbouleh salad, salsa verde, fines herbes blend, and bouquets garnis.

From Seattle Times ● Jul. 25, 2022

Tarragon is a mainstay in French cooking and an essential ingredient in both Béarnaise sauce and the combination of herbs known as fines herbes.

From Salon ● Dec. 15, 2020

Menu highlights include spring pea and avocado soup with Dungeness crab flan and fines herbes and Basque baked eggs with short rib, morcilla, piquillos, potatoes and ossau-iraty.

From Los Angeles Times ● May 3, 2018

With Sauce.—When broiled, baked, or sautéd, they may be dished and served with either of the following sauces: fines herbes, maître d'hôtel, piquante, poivrade, ravigote, tarragon, tomato, or truffle.

From Hand-Book of Practical Cookery for Ladies and Professional Cooks by Pierre Blot