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Omelette aux Fines Herbes

Recipe Created For
Fry Pan
Main Ingredient
Cook Time
Under 30 min.
Serving Size

3 reviews >

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Le CreusetOmelette aux Fines Herbes

(based on 3 reviews)

Ratings Distribution

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  • 1 Stars




of respondents would recommend this to a friend.

Reviewed by 3 customers

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(3 of 3 customers found this review helpful)


great recipe


from London

Comments about Le Creuset Omelette aux Fines Herbes:

please ignore the 1 star reviewer, having just seen the film I understand their confusion - there is a scene where in experiemental omlette is created using lots of indian curry spice. The recipe above is clearly not this, but is the purer, more traditional omlette featured earlier in the film.

tastes fantastic, if subtle and refined if what you're after.

  • Was this a gift?:
  • No

(6 of 6 customers found this review helpful)


That Movie Reference is Bizarre...


from The PNW


  • Fluffy
  • Subtle
  • Tasty


  • Subtle

Best Uses

    Comments about Le Creuset Omelette aux Fines Herbes:

    I have no idea what the other reviewer is talking about; the recipe is linked to Le Cordon Bleu and there is no mention of a movie anywhere...

    My guess is the other reviewer is confused. This turned out lovely for me, fluffy and tasty. The herbs were in perfect balance, though I can see where people who are used to loading their omelettes with heavy meats & cheeses might not like it.

    • Was this a gift?:
    • No

    (7 of 22 customers found this review helpful)


    This is a fake recipe ...


    from San Francisco, CA

    Verified Reviewer

    Comments about Le Creuset Omelette aux Fines Herbes:

    ... and here is why:
    In the movie it is clearly shown that madam puts spices in and specifically there was an emphasis on red chili flakes which she selected at the end of a knife and Hassan tells her to add more.
    There are no spices in this recipe, just herbs. So the recipe is fake or in the movie they simply showed some bs selection of spices that yielded an awful tasting omlet.

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    Omelette aux Fines HerbesOmelette aux Fines Herbes

    Recipe from Le Cordon Bleu
    Cook in the 8" Nonstick Shallow Fry Pan


    • 5 sprigs chervil
    • 5 sprigs parsley
    • 5 sprigs tarragon
    • 5 sprigs chives
    • 4 ounces butter, clarified
    • Salt and pepper
    • 12 eggs

    To serve:
    • 1 ounce butter, clarified
    • Salt and pepper as desired


    Pick the leaves off the chervil, parsley and tarragon. Trim the bottoms off the chives.

    Blanch the herbs separately in boiling salted water, then refresh immediately in ice water. Squeeze out excess water and finely chop.

    Warm a large plate, and brush the center with melted butter. Lightly season with salt and pepper. Set aside in a warm place.

    In a large bowl, whisk the eggs. Mix in the chopped herbs.

    In a small fry pan set over medium heat, heat the clarified butter. When the butter is hot, pour the egg mixture into the pan. Stir gently with a fork, lifting the bottom to allow the uncooked eggs to flow underneath. The eggs should not set too quickly or take on too much color.

    Once the eggs are almost completely set, give the pan a good shake or tap. With the aid of the fork, fold the omelette in half and slip it onto the prepared plate, folding it again onto itself. Brush the top of the omelette with a bit more clarified butter before serving.