Fines herbes is a spice mix that forms an important part of French cuisine which has been mistaken as primarily made of parsley but food scientist Auguste Escoffier, who also recommends that the herbs be finely chopped using a sharp knife rather than a food processor, limits the number of herbs to tarragon, chervil, chive, and omits parsley.
Fines herbes (French: [fin.zb) 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. In 1903, the renowned chef Auguste Escoffier noted that dishes labeled aux fines herbes were sometimes being made with parsley alone. 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." 
