Herb blends, oils and pastes for finishing or flavouring.
A bouquet garni is a classic French technique foundation: fresh herbs bundled and tied with string for easy removal. The combination of thyme, bay leaf, and parsley creates a balanced, mellow flavor base. It's designed to dissolve its essence into a dish without losing individual herb pieces to the finished food. Essential for French cooking and a staple in professional kitchens.
Fines herbes is one of the French chef's essential herb tools: a delicate combination of parsley, chives, tarragon, and chervil (though the classic below uses three). These are the "fine" herbs, subtle, refined, meant for dishes where their individual character shines. Traditionally added at the last moment or as garnish to preserve their fresh, bright character. Perfect for omelets, fish, light sauces, and potato dishes.