Judy

Hmmm, just thinking about those lovely fries makes my mouth water! Victor: Next time in Paris, I will go to your restaurant! It sounds great! Ann: I have to admit, I also love Dijon mustard with them....I thought I was weird, now I know I am not alone! <BR>Judy ;-)

Randy

The biggest difference I find is the taste. They have not lost the Potato taste. Burger King and McDonald should take a few classes in Europe.

Sean

Sorry chaps but what you call fries are a version of English Chips. <BR> <BR>I have also to tell you that the best chips in the world are, of course, English. In fact the best chips in England are to be found in London. <BR> <BR>AND the best chips in England are to be found on the corner of Oxford Street and Charing Cross Road in the West end of London. <BR> <BR>You will find there a greek owned fish, Chip and kebab shop called Dionysus. Next time you're in London and you have been out clubbing, get yourself down there for a bag. I'm telling you, at about 4 o'clock in the morning, when you've been out all night... well, I guarantee, after a large bag of their chips, salt, vineger....well, you will agree with me....! <BR> <BR>By the way, the potato thing is quite true, there are many different varieties and some are definitely better than others when it comes to chips and for that matter baked potatoes!! <BR> <BR>One other thing...as far as i know, McDonald's fries are not made from potaotes. they use a compressed maize flour stuff which is why they are so greasy and seem to have no substance at all. Actually, that could describe a certain global food chain couldn't it? <BR> <BR>Sean

Donna

Pommes Frites actually taste like potatoes and you cannot taste the oil. I've actually ordered a side of Bernaise (and received it). Even more magnificent are the slices of potatoes that are cooked in hot oil until they "puff", although I can't remember what they're called. Anyone?

Myriam

Donna, <BR>Do you mean pommes rissolées?

MaryC

Does anyone remember when Victor Orsenne, owner of the Hotel Latour-Maubourg & the Bistrot de Montpensier, sent us his recommendations for pommes frites (his own bistrot)? Even though no advertising is allowed on this site, I believe many of us were charmed by his response & we vowed to go to his restaurant, I was one of them (even though I never posted a reply here stating such).<BR><BR>Well, it appears that the bistrot is now closed. I tried a week or so ago to access the bistrot's website & when I couldn't, I e-mailed the Orsennes. Maria replied that it closed in November. Ack!!!<BR><BR>My question is, now where (in Paris) may I go to get the best pommes frites?

BTilke

Although I live in Belgium, my favorite frites (take out) come from the Rose du Tunis on the rue St. Andre des Arts in Paris, close to the Place St. Michel. Very tasty. You can eat them there, but I prefer to munch on them as I walk around the neighborhood. They are double fried in the traditional manner and they use the "correct" type of potatoes.

MaryC

Thanks BTilke! I'm copying your info to my Paris file.<BR>And I've always wanted to try the Belgian version, too, with the mayo. Mmmm|)

xxx

Same food pototoes fried in grease!!!

Tater Todt

IT'S THE OIL and the potatoes!<BR><BR>The similarity between Fr. and US fries is only that they are potatoes cut into strips of some size and shape and then deep-fried. After that, there's a world of difference. <BR><BR>Twice -frying may be part of it, but the quality of the potato AND the quality of the oil/lard/fat makes all the difference. Is there tallow in the oil? Is it beef fat or all vegetable oil? In the US, we tend to pride ourselves on using fats that are liquid at room temperature, usually vegetable-based, for the sake of health, "purity," and the addition of as little flavor as possible to "let the true taste of" whatever we're frying come through. Cholesterol simply doesn't concern French fryers of frites (!) -- so they use frying media that include all kinds of delicious no-no's that make the frites rich and wonderful.<BR><BR>If I gave you a potato fried in canola or corn oil and then one fried in a lard-based fat, you'd taste the difference instantly!<BR>

BTilke

Actually, my mother makes her own French fries, does them twice, and they are as good as anything we've had in Europe, and she does it in a vegetable oil. We just had some delicious frites at the Canterbury restaurant in Brussels and their menu claims the frites are doing in vegetable oil with no chemicals, so I don't think lard is necessary to good frites (FYI, in the U.S., the Gibbles brand potato chips are fried in lard).<BR>About two months ago, there was a long documentary on frites on French tv--quite interesting and the major factors their experts cited was the type of potato (the most important factor) and the cooking method. <BR>We had a scandal here in Brussels last year where some of the cheaper friteries were adding motor oil to their fryers to make the oil last longer.

wes fowler

Donna,<BR>The puffed up french fry, as I mentioned in an earlier posting to this thread is known as a pomme souffle. Look back and you'll find the posting and the interesting legend as to how they came into being.

vicki

Here in Idaho where potatoes are king we have what we call "fry sauce" and it's available at most all local establishments that serve french fries (even McDonalds). Basically it's just ketchup and mayo mixed together but I didn't realize for years how "local" a custom it was until I got strange looks when I asked for it in other places. In Oxford, England I found something very similar they call Hamburger Sauce and they were a bit puzzled when I poured it on my "chips". That trip was also the first time I had ever tried salt and vinegar on them. But oh my goodness what is that sad excuse for ketchup in England!

Carmen

i think the best (and more healthy)fries are those home-made with good quality potatoes and fried in hot olive oil. Definitely, it's not the same if you don't use olive oil.