The art of the fry

The Northern French Fry

It is surely no secret that the inhabitants of the North love their chips! They will be found as the accompaniment of choice for many of the region’s typical dishes (lien vers la page food experience), such as the famous fricadelle, welsh, potjevleesch, Flemish carbonade or the unmissable moules-frites! But be careful… to be tasty, crispy and worthy of being sold at a ‘chip stand’, a whole protocol must be respected…

Chips are an art !

 The art of the chip, Douai version!

The Northern Frite is so famous because it is made with a lot of love, but also, and above all, with the right ingredients! This deep-fried potato stick can be absolutely divine, as well as a complete failure.


How to cook your chips properly

Here are the secrets of our Douai cooks, for a gourmet and quality fry:

– choose a suitable variety of potato, such as Bintje, which is floury and holds up very well in the deep fryer.

– wash the potatoes, peel them, and cut them into regular shaped chips.

– Soak the chips and then dry them. This removes the starch that can give the fries an unpleasant aftertaste.

– Cook the fries in the deep fryer, using unrefined beef fat or ‘blanc de boeuf’, at 140°C for 6 to 7 minutes.

– Allow the chips to rest for a few minutes.

– Proceed to the second stage of cooking: 2 to 3 minutes at 180°C.

– Drain and season.

All that’s left to do is to enjoy the fries, either on their own or with a good typical northern dish! But sometimes, the most pleasant thing is to be served… So, why not come and visit one of our excellent chip shops?