2023-10-07 11:33:32
On the occasion of the first world fry competition in Arras this Saturday, October 7, France Bleu Nord devoted the entire week to this emblem of the northern region of France.
“She’s the Madeleine de Proust of the people of the North!”
Thomas Caudrelier is a cooking teacher at the Savary high school in Arras. He decided to compete with one of his students: Ophélie Caudron.
For Thomas, it’s really a product of the North, moreover”it’s hard to find good ones elsewhere in France.“even if he admits to having eaten very good ones in Toulouse, with goose fat. For him, the best is the one with beef breast.”It is the soul of the region. It reminds me of my mother’s fries.“
All the details are important: variety of course”The bintje is the best”, peeling: with or without skin and cutting. Thomas prefers to use a French fry cutter”its cut is not as sharp as a knife and this allows the fries to brown well“.
For cooking, it happens in two stages: a first bath at 155°, for around five minutes: “As soon as they start to rise to the surface of the oil, it means that they have eliminated enough water .”, we take them out to let them drain for four minutes. The second bath at 180° allows it to be colored well “but not too much”. It should “crisp as much as possible on the outside and melt on the inside”.
“That’s the magic of fries.”
Fries can be eaten with everything: just in a cone with a little mayonnaise or with more elaborate dishes. “It can go with everything in fact. She’s the queen! “
Thomas Caudrelier and Ophélie Caudron, from the Savary high school in Arras, candidates for the Arras world fry competition in the Authentic fry category. © Radio France – Véronique Houdan
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