A Michelin-starred chef’s “french fry restaurant”

Belgians love their french fries (and are the probable originators despite the name), although here they’re called “frites” in the French-speaking part of the country and “friet” in the Dutch-speaking regions. In Antwerp, our not-infrequent home-base, fries are sold at little shops called “frituur”, literally “frying pan.” Traditionally served with mayonnaise, they also come with a variety of toppings beloved by the Belgians.

Recently, there’s a new, upscale arrival on the frituur scene, an upstart from the Netherlands called “Frites Atelier Amsterdam” that’s teamed with Michelin-starred chef Sergio Herman. [Herman, formerly of Oud Sluis, is currently chef at Antwerp’s posh The Jane restaurant.] In addition to three locations in Holland (The Hague, Utrecht and Arnhem), there’s a beautiful little shop Korte Gasthuisstraat 32 in Antwerp. Yesterday, David and I couldn’t resist dropping in for a fresh-from-the-fryer box of crispy goodness. So, of course, I had to share our experience.

First off, the location itself is a gem. On a popular pedestrian street next to the wonderful old Dutch step-roofed building that houses chocolatier Mary and across from renowned bakery Goossens, Frites Atelier Amsterdam occupies a charmingly decorated space. Uniformed “waiters” and “waitresses” greet guests, explain the set-up and take your order.

Then, you wait to hear your name called by the fry chefs behind a back counter. You can choose your own seat at one of several small tables inside or out or take-away your treat.

The “menu” is strictly fries and toppings. A simple box of fries like we opted for costs €3.50 and you’re offered your choice of two out of five homemade sauces available in ceramic self-serve vats: andalouse, classic, basil, bernaise and truffle. In addition to basic fries, there’s a chef’s Seasonal Special (currently an Asian creation with kimchi, crunchy wonton, sriracha, Greek yoghurt, furikake and curry mayonnaise) for €6.50, a Flemish Beef Stew (a take on traditional “stooflees”, beef stewed with brown beer and served at the Atelier with cress and mustard) for €8.75 with mayo, Indo Peanut (peanut crunch of fried onions, peanuts, rempejek and lime zest) for €6.50 with mayo, all three, of course, served over fries. Beer, wine, bottled water and homemade teas are also on offer.

Vats of housemade sauce at Frites Atelier Amsterdam

Our fries came out piping hot and they were very good although I’m not so sure I got anything extra from the vaunted Zeeland potatoes and samphire salt. In truth, what’s not to like about fresh, hot, perfectly fried, skin-on French fries, whatever the variety of potato or salt?

We chose the andalouse and bearnaise sauces and found both to be good, if not particularly remarkable. The andalouse sauce is made with tomatoes and peppers and is mildly spicy. The bearnaise is rich and tasty. In the end, though, we both would have liked plain mayo or ketchup. All in all, it was a fun stop. Service was quick and friendly and the prices fair. Still, we won’t be forsaking our other favorite frituurs for an exclusive future with Frites Atelier Amsterdam.

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