Fines Herbes.

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:

It is a mistake to serve, under the name Omelette aux fines herbes, an omelet in which chopped parsley furnishes the only aromatic note. This error is too widespread for us to hope to overturn it. Nevertheless, it should be stressed that an omelette aux fines herbes must contain: parsley, chives, and a little chervil and tarragon.

I say ditch the chervil and use some basil instead.