Witloof met Hesp en Kaas is a signature dish of Belgium; we have verified places to eat it in Bruges. Belgian endive (witloof) wrapped in ham and covered in béchamel and cheese, then baked. Start with where to eat Witloof met Hesp en Kaas in Bruges.
Witloof met Hesp en Kaas · Bruges
Belgian endive (witloof) wrapped in ham and covered in béchamel and cheese, then baked. Also called chicons au gratin, a classic of Belgian cooking.
Belgian endive, witloof in Dutch and chicon in French, is grown in the dark so that its leaves stay pale. Dutch Wikipedia calls it a 19th-century creation: Frans Bresiers forced chicory roots in a mushroom cellar at the Brussels botanical garden between 1826 and 1836, and it was first sold on the Brussels market in 1867. The popular story of Jan Lammers finding it by chance around 1830 is folk tradition. Chicons au gratin, endives in béchamel with cheese and often wrapped in ham, is a classic of Belgian cooking.
Where to eat Witloof met Hesp en Kaas in Bruges: the editor picks
