Endive

The endive (chicory) derives its powerful bitterness from a molecule called intybin. Mastering this bitterness is the chef's great challenge. To tame it without annihilating it, modern gastronomy favors a very thorough caramelization in brown butter with a touch of sugar (forcing the Maillard reaction), or sous-vide cooking at 85°C with orange juice (which provides a compensatory sweet acidity). Braised, its texture becomes divinely melting while retaining its distinguished identity.