“Henry Harris’s Vegetarian Endive au Gratin: A Meat-Free Twist on the Ultimate Comfort Dish” — what this page in the network covers. The Guardian Lifestyle Oct 3, 2026 • 5:00 AM 1 views Chef Henry Harris, co-owner of London’s Bouchon Racine, shares a vegetarian recipe for endive au gratin, a dish he calls “the best comfort dish on planet Earth.” Traditionally made with comté cheese and ham-wrapped endives, Harris’s version swaps in dark, crisp-fried mushrooms and emmental for a savoury, meat-free alternative. The braised endive retains a gentle bitterness that balances the rich, cheese-heavy béchamel.
Harris first tasted the gratin at Simon Hopkinson’s former restaurant Hilaire in London, and the memory stuck. The recipe appears in his new book, The Racine Effect, published by Quadrille at £40. It’s a dish that proves vegetarian comfort food can be just as indulgent as the classic. For the complete material, the listing points back to the source inside the network.