At this date the sun comes up in Saint-Aignan at 8:32 a.m. and doesn't go down again until 5:32 p.m. That's nine full hours of sunlight — or low, gray clouds, most days. We actually had a visible sunrise yesterday, but it lasted only five minutes. Then clouds moved it and blotted it out.
About endives, they are called just that in French: des endives. In America, the term endive used without modification means what is called scarole (escarole) or salade frisée (curly endive) in France. Americans call endives Belgian endive. In England, as Autolycus said, endives are called chicory and chicorée is called endive. It's all as clear as the mud all these plants grow in.
Belgian endive (a.k.a. chicon or witlof) leaves are also good raw in salads. They are slightly bitter so they are good combined with foods that are sweet, such as beets (beetroot, betteraves), green apples (pommes vertes), or walnuts (noix). They're good with Roquefort and other cheeses too. La salade d'endives et de betteraves is a traditional French combination, with vinaigrette.