Pierre Gilissen, Chef/Owner
Belgique Patisserie * Chocolatier
Belgique Salon de Thè * Kent, CT
Phone: (860) 927-3681


Belgian chef Pierre Gilissen's background includes working at the British and Dutch embassies in Washington, DC where he cooked for such notables as Queen Elizabeth, Princess Diana and former President George H. W. Bush. In 2000, he and his wife, Susan, opened Belgique in a quaint Victorian carriage house where they sell authentic Belgian chocolates and exquisite European desserts that are as delicious as they are resplendent. Once you eat just one of their handmade chocolates, you will never eat any other chocolate any where else. Ever. Belgique’s Salon de Thè is in the matching Victorian house next door where you can enjoy a wonderfully relaxing and memory-of-a-lifetime European meal (lunch, dinner or afternoon tea). It is simply the best. For reservations and information, call Belgique (860) 927-3681.

Chicons au Gratin
  • 6 to 8 Belgian endives, cored with stems removed
  • Juice of 1/2 lemon
  • Salt and pepper
  • Butter
  • 4 tablespoons flour
  • 3 cups milk
  • 1 1/2 cups grated Gruyère cheese
  • Pinch of grated nutmeg
  • 8 thin slices of ham

    In a saucepan, place endives in enough water to cover them, add lemon juice and a pinch of salt. Cover and simmer for about 25 minutes or until the endives are tender. After cooking, keep 1 cup of the saucepan’s liquid for the sauce and discard the rest.

    Heat over to 400ºF. To make sauce, melt butter in saucepan. Add flour and cook for about a minute, stirring well with a wire whisk to eliminate lumps. Slowly add milk, continuing to stir. Next, stir in cup of reserved liquid from cooking endives until the sauce is smooth and thickened. Continue to simmer and stir for several minutes until all traces of flour have been dissolved. Remove saucepan from heat and fold in 1/4 cup of cheese. Add pepper, salt and nutmeg to taste.

    Butter a baking dish large enough to hold single layer of endives. Wrap each endive in slice of ham and place in dish. Cover endives with sauce and top with remaining grated cheese. Place dish in oven and bake for about 15 minutes. Next, move dish underneath preheated broiler to brown the cheese~watch carefully to prevent burning. Serve immediately. Serves about 6.


  • Recipe Seeds: Belgian Endive

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