Check out our endives!

A vegetable typical of northern French cuisine, endive is prized for its slight bitterness and its versatility in the kitchen (raw in salads, braised, or baked au gratin). Grown mainly in Nord-Pas-de-Calais and Picardy, as well as in Belgium and the Netherlands, it is the result of a specialized cultivation process: the root is harvested from mid-August to late November, then forced to grow in the dark to produce the famous white chicory.

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Thanks to cold storage, it is available year-round, with the peak season running from October to April.