Frites Atelier | Antwerpen

The fries are crispy outside and soft inside, with a palatable (but not too harsh) touch of salt. When fine dining chefs take on the fast dining staples. Here comes Sergio Herman, one of the most acclaimed chefs in Belgium, who decided to make THE best fries possible. He said it took 18 months to find the right potatoes - and the work has paid off. The fries are crispy outside and soft inside, with a palatable (but not too harsh) touch of salt (and not just a Salt but a samphire salt - after all it’s Sergio Herman’s place :). Best to go for simply fries and sauce (you can have two of choice) - preferably classic as Mayo or Truffle Mayo, some white wine or Stella Artois. Less is more.