Which of the following is a common herb used in French cuisine alongside sage?

Thyme is indeed a common herb used in French cuisine, often found in a variety of classic dishes. It has a strong, earthy flavor that complements rich sauces, roasted meats, and vegetables, making it a staple in French cooking. Thyme works particularly well with other ingredients, enhancing the overall flavor profile in dishes like coq au vin, bouillabaisse, and herb-roasted potatoes.

Its versatility and robust character allow it to pair beautifully with sage, another herb frequently used in French recipes, especially those involving meat and hearty sauces. While rosemary and basil are also used in French cuisine, thyme’s specific role in the culinary tradition aligns more closely with the use of sage, particularly in traditional French preparations. Cilantro, on the other hand, is more commonly associated with Latin and Asian cuisines and does not hold the same place in French cooking.