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Video length: 2 min
Food: the return to fashion of chicory
The specialty of the North, chicory, is coming back into fashion. A coffee substitute or more, it experienced its golden age during the two world wars when coffee was in short supply.
(France 2)
The specialty of the North, chicory, is coming back into fashion. A coffee substitute or more, it experienced its golden age during the two world wars when coffee was in short supply.
Its color and smell are similar to that of coffee, chicory is once again appearing on the tables. The northern drink is back in fashion: “The smell, the aroma… it has a little something extra”, assures the customer of a restaurant. Chicory can be enjoyed at any time of the day because it is not caffeinated and its light caramel taste is becoming increasingly popular. Olivier Cnokaert, chef of a restaurant in the North, has made it his trademark to satisfy demand but also to promote local products.
“Currently demand is strong”
“As we are in the heart of chicory country, (…) it is really a basic element in the sector”, explains the chef who uses this product in cooked dishes, desserts and vinaigrettes. Chicory experienced its golden age during the two world wars because coffee was in short supply. It comes from a root which is mainly produced in Hauts-de-France. “Currently the demand is strong. I started with a few hectares of chicory, 4-5 hectares and today we have reached almost 20 hectares of chicory”explains a producer.
