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By
Kimberley Lovato
While Belgium has much to offer visitors and residents alike, the country
is known the world over for one thing in particular: French Fries (Frites
in French). Leuven resident and self-proclaimed 'Missionary of the Belgian
Fries' Michel Mes, started his now popular website www.Belgianfries.com
back in 1995. He now receives at least 10 emails a day from inquiring
fans, and travels the world to spread the word about the true ‘Belgian’
fry, proper tools and techniques, and most importantly, how best to eat
them.
An interview with the self proclaimed "missionary of Belgian
fries'
Your site, Belgianfries.com is an homage to Belgian Fries.
What prompted this endeavor?
As an IT guy some 15- years ago when the internet was opened
for the big public consumption, I needed a subject to practice the new
HTML programming language. I chose "The Secret Recipe for Belgian
Fries". I thought it would be a good idea to promote this great Belgian
food and let the world know where “French” fries really come
from. It was an instant success. Everything grew out of proportion from
then on.
The delicious Begian Frites with sauce of course
Does
it bother you that they Belgian fries are referred to as “French”?
Not at all, because it is a totally different product. Once more,
after the chocolate, pralines, and a lot of other products, the term "Belgian"
stands
for freshness and quality. Also, the term “French” fries does
not link to the French people or country. It is derived from the old English
verb "to french" Originally they were called "frenched”
fried potatoes.
What is the secret to making the best Belgian fry?
The trick is very simple: Belgian fries are double-fried. First
there is the cooking process, then the fries need to cool down and finally,
just before serving, they are fried again to make them crispy and golden
brown. Of course, the correct type of potatoes is very important, as is
the choice of frying oil. Fries should always be fried in animal fat.
(duck fat is delicious). In Belgium it used to be a mixture of horse and
ox fat. These days most shops will use an ox fat and vegetable oil mixture.
Details on how to do this at home are on my website.
The queue grows at the frite
stand
Do
you use a recipe?
I have no recipe. I use the 2-stage frying method, but as potatoes
are a "living" raw material (i.e. their structure changes throughout
the season) you need some experience to cook them to perfection. It is
different every time, you need to watch and listen, especially during
the first frying. It is very hard to explain but practice makes perfect.
What is the biggest mistake people make when trying
to recreate the Belgian fry?
Don't put too many raw potatoes strips into the fryer for the
first frying! The temperature of the oil will drop down dramatically,
the water in the potatoes will not escape quickly enough and thus the
result will be too greasy. For a perfect final result you need to pay
close attention to the first frying. The second frying will not correct
any mistakes made earlier.
In your opinion, how should Belgian fries be served
and with what kind of sauce do you prefer? There are dozens to choose
from.
I never eat sauce with my fries. Good Belgian fries will have
a lot of taste on their own. Don't spoil it with sauce. A bit of salt
is ok. And please serve in a
paper cone. But if I need to make a choice I would go for mayonnaise (home
made of course) or a spicy sauce, like Banzai.
A customer digs into a bag of frites
Do
you have a favorite location in Brussels to eat fries?
Chez Martin (Place Saint-Josse). He used to run a very nice looking
stand next to the church but had tomove recently to somewhere else in
the area of the Rue des Deux Eglises. A lot of tourists know Chez Antoine
(Place Jourdan) but I don't like their fries. The toll of their success
I guess.
What’s next for you, the Fry Master?
Well, after years of planning and travelling, I recently started
my Belgian Fries Franchise. The first shops will open in Eastern Europe
(Riga and Latvia) at the end of this year (2009) and early next year,
and on the horizon are locations in the Middle East, Southeast Asia and
China.
How many times per week do you eat frites?
Maybe two times a month. You should never exaggerate the good
things in life!
Kimberley Lovato
is a freelance writer based in Brussels, Belgium. Her culinary travel
book about the Dordogne region of France will be released by Running
Press in April 2010. www.abroadinbelgium.com
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