I am not Belgian. Let’s get that out of the way before we go any further. So how dear friend, I hear you saying, can we offer ‘Belgian style’ French Fries? Well, we have a secret helper on our side. I have Linda our Belgian friend and past head chef/owner at the excellent Rebenty Restaurant to thank.
I mentioned one day when she and Christophe were dining here, that much as I liked the pommes de terre dauphinoise that we serve on the menu here, that I had tried and failed to do chips (French Fries) that were as good as hers. She leapt into action and the very next day she was in the kitchen teaching a very old dog new tricks. I found that the secret of Belgian Fries is three fold.
First is the the quality of the actual electric fryer. You need a very good machine indeed and in order to produce the best Fries we have just bought an absolute monster needing almost 10 kilowatts to heat it. If you see all the street lights in the town dim a little it is not Doctor Frankenstein creating his monster, it’s the restaurant starting frying!
Second is the quality of the actual potatoes. She told me the story of Cristophe driving around different suppliers buying a kilo of each type of potato. Linda then experimented cooking each type to see which was best. When the perfect potato was found poor Christophe had to load 200 kilos of them into his car.
Finally, it is the temperature and the way in which the actual fries are cooked which makes them ‘Belgian style’. I am sworn to secrecy on the last detail by the holy bond of Belgian Chefs. I will of course now have to eat mayonnaise with my own fries as a membership obligation.
I have to say (and of course I would) that our fries are now officially excellent. Are they as good as Linda’s? It may be the fantastic memories that we have from dining at her restaurant when she was cooking but…………..probably not. I am not Belgian after all.
We open for the season on the 5th April and we hope to see you then.
As ever, bon appetit from the Happy Chef.