Belgium may be famous for its beer, chocolate and waffles, but it was another Belgian stereotype I went in search of on my recent visit to Bruges – Belgian Fries.
There are many reasons to dislike the French, but if you’re Belgian, there’s one more excuse. Belgium’s unofficial national dish is universally known as the French Fry, despite it originating (allegedly) closer to Brussels than to Paris.
I’d done a bit of research ahead of our 8pm arrival in Bruges. Rather than eat at a restaurant, we fancied a big cone of Belgian Fries each, so I’d asked our Airbnb apartment owner to recommend a Frituur nearby.
Which is how we found ourselves at Chez Vincent (Sint-Salvatorskerkhof 1; www.chezvincent.eu) next to Sint-Salvator Cathedral. Our first taste of Belgian Fries was a good one – Kat chose a combination of mayo and ketchup on hers like a true local, while I went for stoofvlees (stew sauce) on mine.
We paid the princely sum of €18 for two portions of fries, our sauces and some deep fried cheese balls between us, and ate upstairs enjoying one of Bruges’ best views.
Vincent (who is incidentally the most miserable man in Belgium) fries his potato slices twice, with a rest in between, like all good frituurs should.
We discovered this, and other fry-facts the next day at the museum of the chip, the Frietmuseum (Vlamingstraat 33; www.frietmuseum.be). Entrance to the museum, housed in one of Bruges’ oldest and most beautiful buildings, is just €6.
The museum’s strapline is “From potato to chip”, and the first few rooms describe the history of the spud in some detail (probably too much detail, to be honest). Upstairs though, things get a little more interesting as we were told of the origins of fries.
One of the first information posts declares that “fries originated in Belgium, not France”, although dissapointingly it goes on to confess “there is no evidence of this”.
The story it offers about their origin goes something like this: In the 17th century, Belgians liked nothing more than tiny deep-fried fish to snack on. One particularly harsh winter, rivers froze over so no fish could be caught. So instead of frying fish, the easily fooled Belgians decided to deep fry slices of potato cut into the shape of small fish, and through this implausible story the Belgian Fry was born.
So why are they known by everyone outside Belgium as French Fries? Another anectodal story, with no evidence, says that during World War I, American soldiers saw Belgian soldiers cooking fries and assumed, because of their accents, that they were French and spread the word about these fantastic “French Fries” they had enjoyed in the trenches.
There is information on the history of condiments and sauces, displays of fry memorabilia from the old days, such as paper cones and deep fryers, and video tutorials on how to make your own fries from scratch. The museum might fill an hour of your time, but is not the most stimulating I have been to. The best bit about the Frietmuseum, and you can smell it coming, is the restaurant downstairs which naturally sells only fries.
The queue may be longer than you’d like, and once you’ve ordered you’ll have to wait a further ten minutes, but the wait is worthwhile as these will probably be the best fries you will find in Bruges.
Call me a Philistine, but I think I prefer good old English chippy chips. They may look fattier and greasier, but they’re more satisfying than their European chip cousins, especially when drowned in vinegar and coated in gravy.
Mayonnaise? What’s that all about?
abitofculture 
English chips yes – gravy no no no!
I’d have thought living up north, you might have joined the gravy train by now?
Just salt and Vinegar for me and none of that Euro mayonnaise nonsense either. Interestingly I have also read that Spain claims to have invented the chip as well which is quite plausible I suppose but I’m not sure that patatas bravas can really be called a chip!
I thought you were a fan, Richard? I’m assured by Mick that we tried them all those years ago but I don’t really remember them so they can’t have been that amazing. I am feeling a bit nibblish now though 🙂
I like them a lot, but slightly prefer the ones we get over here. Shame you don’t get stew sauce in your average UK chippy though!
I didn’t try the frites when I visited Belgium. Apparently they’re all fried in animal fat, so I had to pass. That museum looks funny, though.
Chez Vincent claims it uses vegetable oil instead of animal fat, so if you go back give the most miserable man in Belgium your custom!
I grew up on good old British fish ‘n chips…. American “French fries” just don’t interest me… whenever I am in England I head for the nearest fish ‘n chip shop! But I love the story about cutting the fries into the shape of fish… you have your fish ‘n chips all in one…
Yep, the thicker the better when it comes to chips!
I’m going to try fish and chips very soon 🙂 Anyway about it I was told italians ‘invented’ it 😉
Potatoes and chips are the one thing us Brits can do better than your lot!
I always learn something new with your posts Richard! Lots of facts about fries this time. Fascinating stuff. Never knew all that stuff about the small fried fish and the Americans calling them French fries.
It can be quite a challenge to get good, crispy chips in Scotland. They are mostly soggy and I think the secret, as you have highlighted, is to fry them twice. You can’t beat a British chip that is nicely thick and crispy on the outside.
I suppose you lot concentrate too much on deep-fried Mars Bars up there (or is that just a myth?)
Ha ha! The deep-fried Mars Bar really does exist! I have tried it once and quite liked it. A chip shop near my work even does deep fried cream eggs for Easter!
Reblogged this on Mike the Psych's Blog.
What a nice post! Having lived for some months in Belgium (Ghent), fries is definitely part of lifestyle, especially as frituur always have 1,000 different sauces!! I would have loved this Friet Museum!!
Hi Laurianne, I hope you weren’t too offended at my joke about disliking the French! And it’s stew sauce every time for me!
Not at all 😉 I liked the anecdote about the Belgian being taken for Frenchy!!!
As a French fry aficionado, you can bet the most miserable man’s fry stall has been added to my itinerary! Such an informative post, Richard. The history behind the dispute of their origin is interesting!
You’ll not be disappointed with Vincent (well, not the food at least!)
I heard about the Belgium fries, they are reputed the best. Thanks for the Like on my blog.
They are very good, but I think I prefer focaccia from your neck of the woods!
I cannot disagree with that, in Puglia we have the best focaccia ever.
I didn’t visit the chip museum but your post has made me not mind so much. I had mayo on my Belgian chips when in Bruges and we paid a kings ransom for some cheese croquettes I’d swear they were no better than findus crispy pancakes but cost triple the price.
It was a bit dull to be honest but worth it for the ‘restaurant’. It’s not a cheap city, is it?!