{"id":2049,"date":"2025-07-14T10:54:58","date_gmt":"2025-07-14T08:54:58","guid":{"rendered":"https:\/\/www.informations.brussels\/gratin-de-chicoree\/"},"modified":"2025-07-15T13:56:10","modified_gmt":"2025-07-15T11:56:10","slug":"gratin-de-chicoree","status":"publish","type":"post","link":"https:\/\/www.informations.brussels\/fr\/gratin-de-chicoree\/","title":{"rendered":"Gratin de chicor\u00e9e"},"content":{"rendered":"\n\n<div class=\"kk-star-ratings kksr-auto kksr-align-left kksr-valign-top\"\n    data-payload='{&quot;align&quot;:&quot;left&quot;,&quot;id&quot;:&quot;2049&quot;,&quot;slug&quot;:&quot;default&quot;,&quot;valign&quot;:&quot;top&quot;,&quot;ignore&quot;:&quot;&quot;,&quot;reference&quot;:&quot;auto&quot;,&quot;class&quot;:&quot;&quot;,&quot;count&quot;:&quot;0&quot;,&quot;legendonly&quot;:&quot;&quot;,&quot;readonly&quot;:&quot;&quot;,&quot;score&quot;:&quot;0&quot;,&quot;starsonly&quot;:&quot;&quot;,&quot;best&quot;:&quot;5&quot;,&quot;gap&quot;:&quot;5&quot;,&quot;greet&quot;:&quot;Rate this post&quot;,&quot;legend&quot;:&quot;0\\\/5 - (0 vote)&quot;,&quot;size&quot;:&quot;24&quot;,&quot;title&quot;:&quot;Gratin de chicor\u00e9e&quot;,&quot;width&quot;:&quot;0&quot;,&quot;_legend&quot;:&quot;{score}\\\/{best} - ({count} {votes})&quot;,&quot;font_factor&quot;:&quot;1.25&quot;}'>\n            \n<div class=\"kksr-stars\">\n    \n<div class=\"kksr-stars-inactive\">\n            <div class=\"kksr-star\" data-star=\"1\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" data-star=\"2\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" data-star=\"3\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" data-star=\"4\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" data-star=\"5\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n    <\/div>\n    \n<div class=\"kksr-stars-active\" style=\"width: 0px;\">\n            <div class=\"kksr-star\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n    <\/div>\n<\/div>\n                \n\n<div class=\"kksr-legend\" style=\"font-size: 19.2px;\">\n            <span class=\"kksr-muted\">Rate this post<\/span>\n    <\/div>\n    <\/div>\n<h3><strong>Historique<\/strong><\/h3>\n<p data-start=\"813\" data-end=\"1259\">La combinaison de la chicor\u00e9e avec une sauce au jambon et au fromage est probablement n\u00e9e dans les foyers et les bistrots bruxellois au d\u00e9but du 20e si\u00e8cle. Le go\u00fbt l\u00e9g\u00e8rement amer de la chicor\u00e9e \u00e9tait adouci en l&rsquo;enroulant dans du jambon cuit et en la nappant d&rsquo;une sauce b\u00e9chamel cr\u00e9meuse au fromage (souvent du gruy\u00e8re ou de l&#8217;emmental), apr\u00e8s quoi elle \u00e9tait gratin\u00e9e au four jusqu&rsquo;\u00e0 ce qu&rsquo;elle devienne dor\u00e9e. Le gratin est ensuite gratin\u00e9 au four jusqu&rsquo;\u00e0 ce qu&rsquo;il soit dor\u00e9. Il s&rsquo;agit d&rsquo;un plat nourrissant et r\u00e9chauffant qui symbolise la cuisine r\u00e9confortante \u00ab\u00a0bourguignonne\u00a0\u00bb. Le gratin de chicor\u00e9e est g\u00e9n\u00e9ralement servi avec de la pur\u00e9e de pommes de terre.   <\/p>\n<h3><strong>Recette du gratin de chicor\u00e9e (pour 4 personnes)<\/strong><\/h3>\n<h4 data-start=\"183\" data-end=\"205\"><strong data-start=\"188\" data-end=\"204\">Ingr\u00e9dients<\/strong>:<\/h4>\n<ul data-start=\"206\" data-end=\"457\">\n<li data-start=\"206\" data-end=\"226\">\n<p data-start=\"208\" data-end=\"226\">8 souches de chicor\u00e9e<\/p>\n<\/li>\n<li data-start=\"227\" data-end=\"271\">\n<p data-start=\"229\" data-end=\"271\">8 tranches de jambon (de pr\u00e9f\u00e9rence jambon cuit)<\/p>\n<\/li>\n<li data-start=\"272\" data-end=\"284\">\n<p data-start=\"274\" data-end=\"284\">50 g de beurre<\/p>\n<\/li>\n<li data-start=\"285\" data-end=\"297\">\n<p data-start=\"287\" data-end=\"297\">50 g de farine<\/p>\n<\/li>\n<li data-start=\"298\" data-end=\"311\">\n<p data-start=\"300\" data-end=\"311\">500 ml de lait<\/p>\n<\/li>\n<li data-start=\"312\" data-end=\"357\">\n<p data-start=\"314\" data-end=\"357\">150 g de fromage r\u00e2p\u00e9 (emmental ou gruy\u00e8re)<\/p>\n<\/li>\n<li data-start=\"358\" data-end=\"397\">\n<p data-start=\"360\" data-end=\"397\">Muscade, poivre et sel selon votre go\u00fbt<\/p>\n<\/li>\n<li data-start=\"398\" data-end=\"457\">\n<p data-start=\"400\" data-end=\"457\">Jus de citron (facultatif, contre la d\u00e9coloration de la chicor\u00e9e)<\/p>\n<\/li>\n<\/ul>\n<hr data-start=\"459\" data-end=\"462\">\n<h4 data-start=\"464\" data-end=\"489\"><strong data-start=\"469\" data-end=\"488\">Pr\u00e9paration<\/strong>:<\/h4>\n<ol data-start=\"491\" data-end=\"1527\">\n<li data-start=\"491\" data-end=\"796\">\n<p data-start=\"494\" data-end=\"512\"><strong data-start=\"494\" data-end=\"511\">Cuisson de la chicor\u00e9e<\/strong>:<\/p>\n<ul data-start=\"516\" data-end=\"796\">\n<li data-start=\"516\" data-end=\"598\">\n<p data-start=\"518\" data-end=\"598\">Coupez l&rsquo;extr\u00e9mit\u00e9 dure de la chicor\u00e9e et retirez le c\u0153ur amer.<\/p>\n<\/li>\n<li data-start=\"602\" data-end=\"701\">\n<p data-start=\"604\" data-end=\"701\">Faites cuire les moignons pendant 10-15 minutes dans de l&rsquo;eau l\u00e9g\u00e8rement sal\u00e9e (avec un filet de jus de citron, si n\u00e9cessaire).<\/p>\n<\/li>\n<li data-start=\"705\" data-end=\"796\">\n<p data-start=\"707\" data-end=\"796\">Bien \u00e9goutter dans une passoire ou sur du papier absorbant (presser d\u00e9licatement si n\u00e9cessaire).<\/p>\n<\/li>\n<\/ul>\n<\/li>\n<li data-start=\"798\" data-end=\"941\">\n<p data-start=\"801\" data-end=\"827\"><strong data-start=\"801\" data-end=\"826\">Roulez les endives dans le jambon<\/strong>:<\/p>\n<ul data-start=\"831\" data-end=\"941\">\n<li data-start=\"831\" data-end=\"890\">\n<p data-start=\"833\" data-end=\"890\">Enveloppez chaque tige de chicor\u00e9e \u00e9goutt\u00e9e dans une tranche de jambon.<\/p>\n<\/li>\n<li data-start=\"894\" data-end=\"941\">\n<p data-start=\"896\" data-end=\"941\">Placez les petits pains dans un plat \u00e0 four graiss\u00e9.<\/p>\n<\/li>\n<\/ul>\n<\/li>\n<li data-start=\"943\" data-end=\"1287\">\n<p data-start=\"946\" data-end=\"976\"><strong data-start=\"946\" data-end=\"975\">Pr\u00e9paration de la sauce au fromage (b\u00e9chamel<\/strong>) :<\/p>\n<ul data-start=\"980\" data-end=\"1287\">\n<li data-start=\"980\" data-end=\"1029\">\n<p data-start=\"982\" data-end=\"1029\">Faites fondre le beurre dans une po\u00eale et ajoutez la farine.<\/p>\n<\/li>\n<li data-start=\"1033\" data-end=\"1098\">\n<p data-start=\"1035\" data-end=\"1098\">Remuer jusqu&rsquo;\u00e0 ce qu&rsquo;un roux se forme (cuire bri\u00e8vement sans coloration).<\/p>\n<\/li>\n<li data-start=\"1102\" data-end=\"1180\">\n<p data-start=\"1104\" data-end=\"1180\">Ajoutez le lait petit \u00e0 petit et continuez \u00e0 remuer jusqu&rsquo;\u00e0 ce que la sauce \u00e9paississe.<\/p>\n<\/li>\n<li data-start=\"1184\" data-end=\"1223\">\n<p data-start=\"1186\" data-end=\"1223\">Assaisonnez avec du poivre, du sel et de la noix de muscade.<\/p>\n<\/li>\n<li data-start=\"1227\" data-end=\"1287\">\n<p data-start=\"1229\" data-end=\"1287\">Incorporez 100 g de fromage \u00e0 la sauce jusqu&rsquo;\u00e0 ce qu&rsquo;il soit fondu.<\/p>\n<\/li>\n<\/ul>\n<\/li>\n<li data-start=\"1289\" data-end=\"1527\">\n<p data-start=\"1292\" data-end=\"1319\"><strong data-start=\"1292\" data-end=\"1318\">Finir et gratiner<\/strong>:<\/p>\n<ul data-start=\"1323\" data-end=\"1527\">\n<li data-start=\"1323\" data-end=\"1384\">\n<p data-start=\"1325\" data-end=\"1384\">Versez la sauce au fromage sur les rouleaux de chicor\u00e9e dans le plat de cuisson.<\/p>\n<\/li>\n<li data-start=\"1388\" data-end=\"1430\">\n<p data-start=\"1390\" data-end=\"1430\">Saupoudrez le reste du fromage sur la sauce.<\/p>\n<\/li>\n<li data-start=\"1434\" data-end=\"1527\">\n<p data-start=\"1436\" data-end=\"1527\">Mettez au four pr\u00e9chauff\u00e9 \u00e0 200\u00b0C pendant 15 \u00e0 20 minutes, jusqu&rsquo;\u00e0 ce que le dessus soit bien dor\u00e9.<\/p>\n<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n<hr data-start=\"1529\" data-end=\"1532\">\n<h4 data-start=\"1534\" data-end=\"1554\"><\/h4>\n","protected":false},"excerpt":{"rendered":"<p>Historique La combinaison de la chicor\u00e9e avec une sauce au jambon et au fromage est probablement n\u00e9e dans les foyers et les bistrots bruxellois au d\u00e9but du 20e si\u00e8cle. Le go\u00fbt l\u00e9g\u00e8rement amer de la chicor\u00e9e \u00e9tait adouci en l&rsquo;enroulant dans du jambon cuit et en la nappant d&rsquo;une sauce b\u00e9chamel cr\u00e9meuse au fromage (souvent [&hellip;]<\/p>\n","protected":false},"author":10,"featured_media":1958,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[40],"tags":[],"class_list":["post-2049","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomie-fr"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Gratin de chicor\u00e9e - Informations Brussels<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.informations.brussels\/fr\/gratin-de-chicoree\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gratin de chicor\u00e9e - Informations Brussels\" \/>\n<meta property=\"og:description\" content=\"Historique La combinaison de la chicor\u00e9e avec une sauce au jambon et au fromage est probablement n\u00e9e dans les foyers et les bistrots bruxellois au d\u00e9but du 20e si\u00e8cle. Le go\u00fbt l\u00e9g\u00e8rement amer de la chicor\u00e9e \u00e9tait adouci en l&rsquo;enroulant dans du jambon cuit et en la nappant d&rsquo;une sauce b\u00e9chamel cr\u00e9meuse au fromage (souvent [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.informations.brussels\/fr\/gratin-de-chicoree\/\" \/>\n<meta property=\"og:site_name\" content=\"Informations Brussels\" \/>\n<meta property=\"article:published_time\" content=\"2025-07-14T08:54:58+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-07-15T11:56:10+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.informations.brussels\/wp-content\/uploads\/2025\/07\/witloof-.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1024\" \/>\n\t<meta property=\"og:image:height\" content=\"1024\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Claire. 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Delmarche\",\"description\":\"Claire Delmarche est n\u00e9e \u00e0 Jette, a grandi \u00e0 Forest et vit aujourd\u2019hui \u00e0 Saint-Josse.Bruxelles, elle la traverse en tram, en v\u00e9lo ou \u00e0 pied, carnet en main et casque sur les oreilles. Form\u00e9e \u00e0 l\u2019IHECS, pass\u00e9e par quelques r\u00e9dactions \u00ab o\u00f9 on met plus de temps \u00e0 remplir un tableau Excel qu\u2019\u00e0 \u00e9crire un article \u00bb, elle a vite compris qu\u2019elle serait plus libre en dehors des circuits classiques. Claire aime les histoires \u00e0 hauteur d\u2019humain. Celles qu\u2019on ne voit pas dans les grands JT. Elle \u00e9crit sur la vie des quartiers, les luttes sociales, les brasseries de quartier qui ferment, les collectifs citoyens qui s\u2019organisent, les contradictions bruxelloises qu\u2019on adore d\u00e9tester. Bilingue (et brusseleir par adoption), elle jongle entre les langues comme entre les tramways de la STIB. 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