French Fries the same in France?
 

This may sound stupid, but I'm wondering what the difference is between American french fries and pommes frites?

The ones I have eaten are similar, perhaps even the same. I know I got a huge serving at Bistro de la Gare on Blvd Montparnasse to go with salmon and I happily chomped my way through them.

<BR>taste about the same except they have this irritating habit of eating them with a fork.

Finally I get a chance to refer someone to one of my more obscure bookmarks: http://www.belgianfries.com/. <BR> <BR>Belgian frites (the original pommes frites, as any Belgian will be more than happy to tell you) are made only with certain types of high-starch-content potatoes and are double-fried. Then there's the mayonnaise on top (really, it's not as disgusting as it sounds to most Americans; and you can always get them plain or with any of a variety of other sauces). <BR> <BR>French frites are basically the same as Belgian frites, but again, any Belgian will tell you that they're not as good!

Got to say that I was a bit disappointed during my first visit to Paris last year when I noticed the ubiquitious 'pomme fritte' on most menus --- where's all the exquisite, delectable, fine french cuisine they're so proud of ??? <BR>"Pomme Fritte" -- GEEZ, they're only french fries and you can get the same quality for 99 cents at any McDonald's! <BR> <BR>THE LIGHT BULB CAME ON !!!! <BR>NOW I KNOW WHY the French have their noses out of joint re: American Tourists! WE'VE STOLEN THEIR CUISINE AND MADE IT OURS! <BR>Is there anything more American than a Mickey D's burger & fries ???

mmmmm. But they are the best served as a side dish with moules (mussels) steamed in wine and herbs.

Hate to disagree but -- on our trip in 99 we fell in love with the pommes frites (somehow I had never tried them on my previous visits)and tried them numerous times, and always loved them. Sure, the concept is the same as we Americans have borrowed, but to us they were heavenly and far far better than we find here(and it's been years since I found McDonalds fries to be palatable!) <BR>I can believe it's special potatoes, and hadn't heard about the double frying. <BR>Can't wait to try them again next year!

Hmmm...I've never seen Texas fries or home fries in France or Belgium; the frites look like McDonald's fries - long, skinny, golden not brown. Sometimes they taste like MickeyD's (which I think is just fine; I love McDonald's fries) but, then, sometimes, out of the blue, no warning - WHAMMO - a frite that is to just die for (sorry I dangled there). Big scoop of the little devils, wrapped in paper, with a big glob of mayo (don't think Helmann's). At that point, I know for sure there is a God.

Dear Sir, <BR>I have read your question on Pommes frites in Fodor's discussion forum. I am <BR>a native Parisian and have not travelled to the US very often but I can say <BR>for sure that a real pomme frite is hand cut, and that distinguishes it from <BR>its American cousin, the "French" fry. <BR>Do come to my restaurant Le Bistrot de Montpensier, near the Louvre museum <BR>in Paris, and try out my pommes frites: I buy them, I peel them, I cut them, <BR>I wash them, I fry them twice and serve them to order. You will see that a <BR>plain potato can become something far more royal than the sad side dish to <BR>a mushy burger in a paper carton. <BR>Bon appétit! <BR> <BR>Victor Orsenne <BR> <BR>BISTROT DE MONTPENSIER <BR>37bis rue de Montpensier <BR>F 75001 PARIS <BR>telephone +33 (0) 1 4020 0302 <BR>fax +33 (0) 1 4020 0302 <BR>www.latour-maubourg.fr/gourmet <BR> <BR>

I agree...they can be out of this world. I had some lovelies with Mussels and beer at Gueze over near the Musee Curie and Pantheon. I love the ones here Stateside at In and Out Burger. I think the freshness of fries in Paris and in the US is what we all crave...not the brand name.

I don't think in general they are much different, it varies all over the place depending on the cook, of course. I like thinner fries sort of like McDonalds, only fresh, but that is not universal in Paris, either, unfortunately. I've had thicker cut French fries more than thin ones in France, and they are nothing special usually. I think it is true on average they are better in Belgium, at least to me.

One night, we ate at the Hippopotamus, and had extra bearnaise sauce from our steak...it was delicious on the pomme frites!!! if possible, try it this way (although you might get an odd look or two) but hey, it's no stranger than putting mayo or vinegar on your fries...

~ <BR>Okay Victor, I will give them another go! Written down your restaurant name & address and will check out your pomme fritte when I'm next able to visit Paris. <BR> <BR>Thanks for sharing (and for maintaining a good humour about it). <BR>

mmmmmmm...try a mixture of mayo and ketchup on your fries. <BR> <BR>delicious!

my daughters will only eat homemade fries hand cut, fried twice, with dijon mustard.

This reply is directed to Victor Orsenne. <BR> <BR>Victor, I will be traveling to Paris with my husband and daughter June 6-14, 2001. Because this is my first time to visit, I've been doing quite a bit of research for restaurants and bistros on this forum. Thank you so much for informing us about your restaurant; it sounds wonderful. I definitely plan to eat there during my stay in Paris.

Monsieur Orsenne: I would be interested to know what you use to fry your frites. My contention is that any fries are best fried in animal fat, not vegetable oil. Thanks.

IMO the pommes frites are superior as is the mayo that is served with them. Consequently, I was excited to see a Belgium Frites restaurant (take-out) on Broadway in NY. I was in the NY for 3 days and ate dinner there every night!

Lester,<BR>The world's finest french fries are those found in Belgium - anywhere in Belgium. Fried first to cook their "innards" they are then refried, usually in peanut oil, at 400F to crisp the outsides. The truly intriguing french fry of France is the pomme souffle. According to legend, when France first introduced the railroad, the inaugural trip was scheduled to go from Paris to Lyons where a festive inaugural banquet would be held. One of Lyons' esteemed chefs prepared the menu, including scallop shaped french fries. The train was late in arriving and the dinner delayed. The chef reheated the food and refried the potatoes. In doing so, the fries puffed up like small pillows leaving a crisp outer layer thinly coated on the inside with potato and with an empty space left as a result of the evaporation of the potato's moisture. The result was the pomme souffle, one of the true delights of French cuisine.<BR><BR><BR>

What an eloquent statement by Victor Orsenne. He sure made a future customer out of me. Now I am kicking myself for not going in last September!! Oh well. <BR>Postponed is not abandoned! <BR>And, Victor, if your potatoes are as good as your English, they must be incredible!!! I also visited your display on web. Nicely done. <BR>And thanks for contributing to this forum! Do it again, soon!!