Highly prized in Belgian and French cuisine, Brussels sprouts can be enjoyed raw—in a crisp salad—as well as cooked, braised, au gratin, or in a creamy soup. They are distinguished by their characteristic bittersweet flavor, both fresh and subtle.

Its cultivation relies on an ancient, artisanal method: after an initial growth phase in open fields in the autumn, the roots are harvested and then replanted in crates or dark mounds, often in cellars or under opaque frames, protected from light. This process, called forcing, allows for the production of tightly packed, tender, white, non-chlorophyllous leaves, even in the depths of winter.

This expertise requires patience and attention, but yields a precious harvest at a time when the earth seems dormant. Stored in a cool cellar, the endives will keep for several weeks, thus prolonging their nourishing presence throughout the cold months.