CHICORÉE LEROUX IS FROM MY GRANDMA’S ERA... WRONG! IT’S EVEN OLDER!

Leroux has been working with chicory for over 165 years. So when we claim to know every little secret about this gorgeous white root, we are not joking. White chicory roots can look a bit like beetroots, but are thinner and longer. The seeds are sown in the spring, and the roots are harvested in the autumn, matching the plant’s natural 180-day cycle. Farmers are very fond of this traditional local crop. We then pick the roots up to transform them. What is Chicorée Leroux’s speciality? Transforming the chicory.  It takes several stages and a certain degree of expertise to convert a root into a tasty hot drink. Before we even start this process, we need to obtain the best possible chicory varieties, and above all, those with the largest yields.  Our selection team plays this role, and subsequently seeks out quality seeds. Florimond Desprez, a family business, has managed this role since 1830, primarily for chicory (since 1971). Chicory varieties are selected based on the best chicory species for each soil type, certain conditions and our expectations in view of future transformation.   This process is a trade in itself, and Chicorée Leroux leads the way on a daily basis.