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).

Michel Mes, self-proclaimed “Missionary of the Belgian Fries”, started his popular website Belgianfries.com back in 1995. He now receives at least 10 emails a day from inquiring fans, and travels the world promoting franchise opportunities, while spreading the word about the true Belgian fry, proper tools and techniques, and most importantly, how best to eat them.

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.

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. 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.

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.

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