Skip to content
Seasonal recipes

Chicory

Fruit and vegetables from the market, simple ideas and the wine to go with them.

Crunchy and slightly bitter when raw, meltingly soft and sweet once braised: chicory, also known as "chicon" in northern France, is the quintessential winter vegetable.

Choosing itVery white with pale yellow tips, tight and firm. Green leaves mean the chicory has been exposed to light and will be more bitter.
Storing it1 week in the fridge, away from the light, wrapped in paper.
Top tipTo reduce the bitterness, remove the small cone at the base with the tip of a knife.
Braised chicory with orangeSide dish ·Prep 10 min · Cook 30 min · Serves 4 · Easy

Caramelised and meltingly tender, with the tangy sweetness of orange.

Ingredients for 4

  • 8 heads of chicory
  • 30 g butter
  • 1 tbsp sugar
  • 1 orange
  • Salt, pepper

Method

  1. Cut the chicory heads in half lengthways and remove the bitter cone.
  2. Brown them cut side down in the butter with the sugar for 5 minutes.
  3. Add the orange juice and zest, season with salt and pepper.
  4. Cover and cook for 25 minutes over a low heat.
Thermomix version
  1. Put 50 cl water in the mixing bowl and the chicory halves in the Varoma, cook 15 min/Varoma/speed 1.
  2. Caramelise them in a frying pan in the butter and sugar, then add the orange juice and zest and leave to reduce for 5 minutes.

Food & wine pairing

A dry white from Gascony, with citrus notes.

Vegetarian chicory gratin with ComtéMain course ·Prep 20 min · Cook 30 min · Serves 4 · Easy

The classic from northern France, without ham, with a Comté béchamel.

Ingredients for 4

  • 8 heads of chicory
  • 50 cl milk
  • 40 g butter
  • 40 g flour
  • 120 g grated Comté
  • 1 tsp mustard
  • Salt, pepper, nutmeg

Method

  1. Preheat the oven to 200 °C.
  2. Steam the whole chicory heads for 15 minutes, then squeeze them to remove the water.
  3. Make the béchamel with the butter, flour and milk, add the mustard, half the Comté and the seasoning.
  4. Arrange the chicory in a dish, cover with béchamel and sprinkle with Comté.
  5. Grill for 15 minutes until golden.
Thermomix version
  1. Add the comté and grate 10 s/speed 8. Set aside.
  2. Put 50 cl water in the mixing bowl and the chicory in the Varoma, cook 20 min/Varoma/speed 1. Empty the mixing bowl.
  3. Add the milk, butter, flour and seasoning, cook 7 min/90 °C/speed 4. Add the mustard and half the Comté, 10 s/speed 3.
  4. Pour over the squeezed chicory, sprinkle with Comté and bake for 15 minutes at 200 °C until golden.

Food & wine pairing

A white Bugey or a Jura Chardonnay, with the Comté.

Caramelised chicory tatin with goat's cheeseMain course ·Prep 20 min · Cook 35 min · Serves 6 · Medium

A sweet-and-savoury upside-down tart, very elegant.

Ingredients for 6

  • 6 heads of chicory
  • 1 puff pastry
  • 40 g butter
  • 2 tbsp sugar or honey
  • 1 goat's cheese log (150 g)
  • Thyme, salt, pepper

Method

  1. Preheat the oven to 200 °C.
  2. Cut the chicory heads in half and caramelise them for 10 minutes in the butter and sugar.
  3. Arrange them snugly in a tin, cut side down, with the sliced goat’s cheese and the thyme.
  4. Cover with the pastry, tucking in the edges, and bake for 25 minutes.
  5. Leave to rest for 5 minutes, then turn out onto a dish.
Thermomix version
  1. Put 50 cl water in the mixing bowl and the chicory halves in the Varoma, cook 10 min/Varoma/speed 1.
  2. Caramelise them in a frying pan in the butter and sugar, then assemble the tatin and bake for 25 minutes at 200 °C.

Food & wine pairing

A white Menetou-Salon or Sancerre, made for goat's cheese.

Chicory, pear, walnut and Roquefort saladStarter · Prep 10 min · Serves 4 · Very easy

The quintessential brasserie salad: bitter, sweet, salty and crunchy.

Ingredients for 4

  • 4 heads of chicory
  • 1 pear
  • 80 g Roquefort
  • 40 g walnut halves
  • Dressing: 1 tbsp wine vinegar, 3 tbsp walnut oil, 1 tsp mustard, salt, pepper

Method

  1. Slice the chicory, cut the pear into thin slices.
  2. Make the dressing.
  3. Combine the chicory, pear, crumbled Roquefort and walnuts.
  4. Dress just before serving.
Thermomix version
  1. Add the mustard, vinegar, oil, salt and pepper, emulsify 10 s/speed 4.
  2. Assemble the salad and dress it at the last minute.

Food & wine pairing

A sweet white, Coteaux du Layon or Jurançon, with the Roquefort.

Chicory boats with herby cream cheeseAperitif · Prep 15 min · Serves 6 · Very easy

Crunchy, fresh bites, ready in 15 minutes.

Ingredients for 6

  • 3 heads of chicory
  • 200 g cream cheese
  • 1 lemon
  • Chives, dill, parsley
  • 30 g walnuts or hazelnuts
  • Salt, pepper, Espelette pepper

Method

  1. Separate the best chicory leaves.
  2. Mix the cream cheese with the lemon zest, snipped herbs, salt and pepper.
  3. Fill each leaf with a spoonful of cheese.
  4. Sprinkle with roughly chopped walnuts and a pinch of chilli.
Thermomix version
  1. Add the herbs, chop 4 s/speed 7.
  2. Add the cream cheese, the zest, salt and pepper, mix 15 s/speed 3.
  3. Fill the chicory leaves.

Food & wine pairing

A sparkling Champagne, blanc de blancs.

Creamy chicory soup with honey and walnutsStarter · Prep 10 min · Cooking 30 min · Serves 3 · Easy
Creamy chicory soup with honey and walnuts

Mild and velvety: a touch of honey softens the bitterness of the chicory, while the walnuts add crunch.

Ingredients for 3

  • 4 heads of chicory (about 500 g)
  • 1 medium potato (150 g)
  • 1 onion
  • 15 g olive oil
  • 40 cl water
  • 1 vegetable stock cube
  • 60 g crème fraîche
  • 1 tsp honey
  • Salt, pepper, a few walnut halves

Method

  1. Remove the base and central core of the chicory, then cut it into chunks. Peel the potato and dice it. Thinly slice the onion.
  2. Sauté the onion in the oil for 3 minutes, add the chicory and let it soften for 7 minutes, stirring. Add the honey during the last minute.
  3. Add the potato, water and stock. Cover and simmer for 20 minutes.
  4. Add the cream and blend until smooth. Season with salt and pepper, then serve with the crushed walnuts and a drizzle of olive oil.
Thermomix version
  1. Chop the onion 5 sec/speed 5, then scrape down the sides.
  2. Add the oil and chicory, 7 min/120 °C/reverse/spoon speed. Add the honey during the last minute.
  3. Add the potato, water and stock, 20 min/100 °C/speed 1.
  4. Add the cream, salt and pepper, then blend 1 min/speed 5 to 9, increasing gradually, with the lid firmly locked.

Tip: For less bitterness, add half a peeled apple with the chicory. For a thicker soup, use only 35 cl of water. For an even more indulgent version, replace the cream with fresh soft cheese.

Food & wine pairing

A rounded Chardonnay with buttery notes, to match the cream and walnuts.

Excessive drinking is harmful to your health. Please drink responsibly.

And in the glass?

The wine to go with it

Every recipe has its pairing: find the bottles in the shop, or discover them at a workshop.

The shopAll recipes

Excessive drinking is harmful to your health. Please drink responsibly.
The sale of alcohol to minors under 18 is prohibited.

© 2026 Vino Veritas – HERNANDEZ SASU

Vino Veritas is part of the Synaxis galaxy.

To make reading easier for everyone, this site uses Luciole, an inclusive typeface designed for visually impaired people. Find out more

EN