Chicory roasted at the root, with fig syrup glaze

This preparation packs a punch in terms of both flavour and experience, as guests get to see how a head of chicory grows. The fig syrup is a perfect match with the slightly bitter chicory, and the savoury jus brings it all together. This preparation uses a vegetable demi-glace, but you can use veal jus if you are combining this component with meat.