It is cold, the vegetables in the open fields freeze and it suits the endiviers, who make their choux gras, and thus put butter in the spinach. Especially since the old cultivation technique has given way to air-conditioned rooms, explains Roger RIGOLLE, president of the Somme endiviers union, this for 90% of the production, and available all year. Interviews Jean PENNA, endivier, and Sylvain LESCIEUX, in charge of the fruit and vegetable department, who explains that endive replaces salad currently.
This capuchin beard grows like endive in quarries sheltered from light. Interviews with Mickaël LEPLUS, market gardener, Noël LEPLUS, market gardener, Francine LEPLUS, market gardener.
Report in Pouilly sur Serre devoted to a farmer who grows carmine, a rare variety of endive. This species of endive is less cultivated than conventional endive because the yield is more random and carmine is more susceptible to diseases. Interviews with Christophe BOUTIGNON, the world’s leading carmine producer, Mathieu DUJARDIN, head of the forcing room.
The endive producers have launched the first competition of recipes based on this vegetable to revive consumption. Interview with Alain LE REST, head of Oceania.
A gastronomic page with a regional recipe contest entitled "Endives divine flavors". An event organized by the producers of 7 French regions to revive the consumption of endives. And this morning a jury gathered in a great restaurant of Amiens has chosen the best recipe. Interviews with Pierre PRINCE, chef, Hubert CAPELLE, endive producer.
Report devoted to endive. In Heudicourt, farmer Jean Yves DENGLEHEM opened the endive museum where he explains to visitors how this vegetable was grown in the past and presents the devices that were used.
Report in Alsace devoted to the cultivation of endive and the special conditions that this vegetable needs to grow. Temperature, humidity and the absence of light are all parameters to monitor so that the endive grows in good conditions. Interviews with Angèle GLOECKER, endive producer "Endival", alexis ALBRECHT, starred chef of the restaurant "Au vieux couvent".
Report in Alsace devoted to a starred chef who tries to sublimate endive in his restaurant. It presents a recipe for endive with ham revisited. Interview with Alexis ALBRECHT, head of Alsace "Au vieux couvent".
Interview with Mr Ménadier, a farmer from Auvergne, who explains why he started growing endives and describes the stages of this crop. Mr Menadier advises to consume the endives as soon as possible after their removal to prevent them from becoming bitter.
The INA Galaxy 
