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Daily Telegraph in search of the perfect chip
“Where is the best fritkot [chip stand] in Brussels?” the Daily Telegraph’s Antony Mason demands to know. His quest takes him all around the capital until he comes up with his own top five. But not before explaining what makes our frites “incontestably the best in the world”. “Part of the answer is in the potato,” he says. “Floury but also flavoursome and slightly sweet, Bintje potatoes stand up perfectly to the key secret of Belgian chips: double frying. But before that, they must be peeled and hand-cut into sticks that are just the right size – about the girth of a lady’s finger, if somewhat longer. Meanwhile the oil should be on the heat, reaching about 160C/320F. This should not really be oil, but fat: beef dripping. The chips are fried once until pale but cooked through, then left to drain and cool. Then they are refried at 175C (347F) until golden and bien croustillantes – crispy.”
To discover which Brussels fritkots made it into the top five, read the full article on the Telegraph’s website
Comments
Why should it be either/or? Frites stands AND food trucks (which is actually what is happening).
Anthony Mason is all wet. 1) The friture on Saint-Josse reopened last year and it is still at the top even though Martin is no longer there. Saint-Josse insisted that whomever took it over adhere to classic rules so the fries are fresh (of course) and between 9 and 14 cm long. But, more important, half the sauces are artisanal with the prize going to the sauce Chilada which you won't find anywhere else. What's the point of great fries if the sauces are commercial nonsense? The South American (either Ecudorian or Peruvian) woman running the friterie takes it all very seriously and there is no doubt that this is still the best.
2) What about the friterie at Le Bourdon? One of the best. Or the friterie at the Vivier d'oie? The friterie at the Antwerp Gate? Tabora is excellent but the place very closeby on the other side of the Stock Exchange Building is as good if more expensive (and they are not open until 6am like Tabora).
3) Chez Antoine does not deserve the top five.
Anthony Mason is all wet. 1) The friture on Saint-Josse reopened last year and it is still at the top even though Martin is no longer there. Saint-Josse insisted that whomever took it over adhere to classic rules so the fries are fresh (of course) and between 9 and 14 cm long. But, more important, half the sauces are artisanal with the prize going to the sauce Chilada which you won't find anywhere else. What's the point of great fries if the sauces are commercial nonsense? The South American (either Ecudorian or Peruvian) woman running the friterie takes it all very seriously and there is no doubt that this is still the best.
2) What about the friterie at Le Bourdon? One of the best. Or the friterie at the Vivier d'oie? The friterie at the Antwerp Gate? Tabora is excellent but the place very closeby on the other side of the Stock Exchange Building is as good if more expensive (and they are not open until 6am like Tabora).
3) Chez Antoine does not deserve the top five.
I should have waited before posting: Like I said Anthony Mason is all wet. The Flagey friterie has NOTHING to do with Brel's song Madeleine. The song talks about taking the 33 tram to eat frites Chez Eugène. The 33 tram went to Anderlecht and Chez Eugène is on the Square des Vétérans Coloniaux which was right on what was the 33 tram route. Chez Eugène is still making excellent fries and is run by Greeks now (no more Eugène). The linear park that goes down the center of the square and adjoining streets is built over the original tram tracks and the benches have the lyrics of the song carved into them.
VERY shoddy reporting Mr. Mason.
I don't understand why The Bulletin is reporting on this now, when the Telegraph article appeared in September 2012...