Frites or Pommes Frites - French Fries in the USA and Chips in the UK. French Fries on French Menus.

from
Behind the French Menu
by
Bryan G. Newman

behindthefrenchmenu@gmail.com

 

     
French fries, chips.
          
The perfect Pommes Frits, French Fries or Chips can be a culinary feast on their own. The ideal French fry has no fixed size though most French schools of the culinary arts teach their would-be chefs to cut them 5mm x 5 mm thick and 5 or 6 cm long. An excellent French fry is crispy and slightly crunchy on the outside; it will be colored a golden brown, and on the inside, it will be cooked and tender.  
  
The French take on properly made French fries requires them when freshly cut to be soaked in cold water before frying them twice. I was told that the soaking reduces much of the starch on the outside, and that aids in producing crispy fries, but its frying them twice that provides that perfect crispy fry. To order a steak to go with the fries see the post: Ordering a steak in France, cooked the way you like it.
   

The taste of the fries in France.
   
French fries in France have a distinctly different taste to those made using North American and UK recipes; visitors return home praising the French version but usually do not know the reason for that difference.
                                
The majority of French diners and most French chefs agree that the best French fries are made, in accordance with French culinary tradition, using graisse de bœuf, beef suet, (beef fat with a low melting point). Beef fat is behind the fundamental taste difference as nearly all North American and UK fries are made using vegetable oils.  There are parts of France, like the south-west where graisse de canard, duck fat is used instead of beef fat. Vegetable oil for French fries is not part of the French tradition though that is slowly changing.  If you are a vegetarian, you should check with your server before ordering French fries and if you are not a vegetarian but worried about your cholesterol then, like the French, enjoy French fries cooked in beef fat but in small portions.

Names and sizes for French fries that may be on your menu:

Allumettes see Pommes Allumettes.

Bâtonnets de Pommes de Terre - Usually, these are regular French fries that have been breaded and flavored. However, on one occasion, when a friend ordered them, the Bâtonnets de Pommes de Terre arrived as tasty, deep-fried sticks of mashed potatoes, flavored with herbs and cheese. 

Frites or Pommes Frites - French fries. French fries or chips can be a culinary feast on their own. The ideal French fry has no fixed size, though most French schools of the culinary arts teach their would-be chefs to cut them 5mm x 5 mm thick and 5 or 6 cm long. An excellent French fry is crispy and slightly crunchy on the outside; it will be colored a golden brown, and on the inside, it will be cooked and tender.  


Pommes Frites
Photograph courtesy of cyclonebill
https://www.flickr.com/photos/cyclonebill/2222767350/


Gaufrettes – Potato crisps or potato chips; fried to a crisp with a latticed decoration.
  
Mignonnette Large French fries cut approximately 5mm x 5mm x 5 cm long. 

  
Steak frites  served with Sauce Beurre Maître d’hôtel
Sauce Beurre Maître d'hôtel is a thick parsley butter, a compound butter, made with added fresh lemon juice.  Hard, flavored butters like these are placed on a steak or slices from a roast just before serving;  they flavor as they melt.

     Pommes Allumettesalso called Pommes Pailles – Straw fries. They are cut approximately 2-3 mm x 2-3 mm x 7 cm long 

Pommes Allumettesalso called Pommes Pailles  Straw-fries. They are cut approximately 2-3 mm x 2-3 mm x 7 cm long 

Pommes Pont-Neuf, Pommes de Terre Pont-Neuf, on many menus just as Pont-Neuf  Large French fries also called Frites Parisienne. From my experience, the name doesn't come with a fixed size, just large fries; just poetry on the menu for large fries. The owner of the name is the Ponte Neuf Bridge; the oldest existing bridge in Paris. When they began to sell large-size fries from pushcarts in the 1830s and continued for over 100 years ago the bridge’s name became part of the fries’ name. Some menus listings use the name for cuts of deep-fried vegetables. 


The origin of the potato.

Columbus did not bring the potato back in 1492 when he discovered Central America. They arrived forty years later when Francisco Pizarro conquered the Inca Empire in South America in 1532 and brought home the ingredients for French fries; that empire is now the modern state of Peru.  
  
Potatoes
www.flickr.com/photos/gabbysol/22939014776/
 
The French received their first potatoes two years after Spain, but initially, like many others, they considered potatoes toxic; it took another two hundred years until Antoine-Augustin Parmentier (1737 – 1813) overcame that nonsense and made the potato part of the French diet.  (The idea that potatoes were poisonous was possibly due to French citizens going to a nasty chip shop I knew in England. Their chips were really “to die for!)”
  

After Parmentier had convinced the French to eat potatoes came the recipe for French fries, chips.  The French were undoubtedly frying potatoes by the time Benjamin Franklin attended a banquet hosted by Parmentier in 1783.  That banquet served every dish from the hors d’œuvre to the dessert made with potatoes.
           
The French Fry arrives in the USA.
 
According to an accepted tradition, the recipe for French fries arrived in the USA from France with Thomas Jefferson.  Jefferson genuinely appreciated French cuisine, and while he served as the United States second Ambassador to France from 1785-1789 he had one of his slaves trained by a French chef. 
  
In the USA Jefferson chaired the committee that wrote the US constitution, and long before he became Ambassador to France, he had already spent many years in France serving the USA before its independence. Those years included working with Benjamin Franklin, John Adams, and Thomas Paine; all of whom all took part in writing the USA Constitution. These four famous Americans also contributed to and gave to the French writers of their Constitution some of their own ideas. Apart from ideas for the USA constitution Benjamin Franklin and Thomas Jefferson also took home many recipes from French Haute Cuisine. Thomas Jefferson is also credited with bringing home enough wine to fill his cellar in Monticello.
         
Thomas Jefferson Memorial in Washington, D.C.
The memorial is in honor of the man and his work on the US Constitution, and not for bringing home the recipe for French fries!
www.flickr.com/photos/76074333@N00/2390637950/
    
Frites Belge - Belgian fries.
Most French chefs do accept that the two-step recipe for French fries began with the Belgians with whom the French have many cultural similarities and national rivalries. Then, to remind everyone in France about Belgian Fries there are many Belgian chain restaurants selling the always popular, and inexpensive, moules frites, mussels, and French fries.  These Belgian chain restaurants will often note Frites Belge, Belgian Fries, however, today, there will be no difference between well-made French Fries and well-made Belgian Fries.  Good recipes are for sharing.
     
Moules Frites - Mussels and French Fries.
         
In Belgium fries are not limited to restaurants or homes, they are also a street food; eaten out of a paper cone while walking down the street with a side helping of fresh mayonnaise.  You will also find this tasty fast food habit in Holland competing with their own excellent fresh herring sandwiches.
    
Selling the favorite Belgian fast food.
www.flickr.com/photos/isriya/2284330202/
           

     
Pommes de Terre Bintje - The Bintje potato;
                    The most popular potato in France and probably the rest of Europe. 

The Bintje potato is the one that most restaurants in France will use to make your French fries. The Bintje is a starchy potato, and that makes an ideal fry.
  
As its name would suggest, the Bintje potato’s origins are Dutch, (it is pronounced Ben-Jee). This potato was a cross achieved in 1906 by a schoolteacher who was also a botanist; that teacher, Kornelis Friesland, used potatoes to demonstrate genetics to his pupils. The Bintje potato he named after one of his star pupils, a young Dutch lady called Bintje Jansma.
        
Frites mayonnaise.
www.flickr.com/photos/geekygirlaustin/6838075604/
      
The Bintje was a good tasting potato, and by 1910, the Bintje potato reached the number one spot in Holland; within a few more years the Bintje became the most popular potato in Europe. The Bintje is also well-liked in North America; but, overall, North Americans prefer; the Yukon potato, it is a larger and whiter potato, the Yukon, like the Bintje,  is the result of a cross.
  
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Behind the French Menu
by
Bryan G. Newman

 

behindthefrenchmenu@gmail.com

 

Copyright 2010, 2013, 2016, 2019
  

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Camembert Cheese; France's most Famous Cow's Milk Cheese.

from
Behind the French Menu
by
Bryan G. Newman

behindthefrenchmenu@gmail.com

 

  
 
Camembert de Normandie
and a glass of Blanc de Blancs Champagne
     
Camembert, France's most Famous Cheese.
    
Camembert is a soft, 22% fat, cow's milk cheese and when perfectly ripe it is creamy and spreadable, but not runny and has a fresh mushroomy smell. Among the French Camemberts, those made with unpasteurized milk are considered the very best, though from my experience there are plenty of excellent French Camembert cheeses made with pasteurized milk. Only real cheese addicts can tell the difference when two well-aged cheeses meet in a blind tasting.  Camembert’s rind is natural (and edible) with a white to light brown color.  When choosing Camembert from a restaurant’s cheese tray or trolley the center should be soft, just beginning to bulge when but not running.  Any cheese that looks hard or chalky should be left for the mice.
  
A light Camembert
President is one of France's largest industrial dairies.

The dairies that take pride in their product age their cheese for it for at least 21 days before they sell it and then you may find it on the supermarket shelves.  Just pressing the cheese lightly in the center will tell you if the cheese is ripe or needs more aging.  An unripe Camembert will be firm when pressed and bland when eaten.  See the paragraphs on choosing a Camembert later on in this post.
  
Preparing Camembert in the 19th century.
Louis Figuier. - Paris : Furne, Jouvet, [1873-1877]
www.flickr.com/photos/fdctsevilla/4305560559/
  
    
On the Left a Camembert de Normandie         On the right a generic French Camembert.
  With the yellow AOP label.The genuine           without the label.                         
   Article.
  
Camembert's name is not protected.

Camembert is the most popular cheese in France and around the world it is the most famous of all French cheeses. However, the tiny village of Camembert in Normany (population 200) never got around to changing its name, and so the cheese may be made anywhere in the world. Among French Camembert cheese, the very best can be identified if you read look for the yellow AOP label on the box.  The wording will also be precise "Camembert de Normandie" with the Giveaway Yellow AOP label ( In Engish the same label will read PDO.

Only the supervised and inspected unpasteurized milk Camembert from Normandy may be called the "Camembert de Normandie AOP." Other French Camemberts may be made in Normandie (Normandy) or elsewhere in France, but the exact wording will be different.
  
French AOP label
The Protected Designation of Origin

Camembert and Brie

Camembert is sometimes compared or confused with Brie. When ripe, they have a  similar look; but, the flavor is very different with Brie being milder and slightly creamier. The traditional Brie also comes in much larger sizes than Camembert and so you'll either buy a triangular wedge of taken home a 2 -kilo (4.4lb) plus cheese.
     
A perfectly ripe Camembert.
Note the cheese is not runny, just beginning to bulge.
Photograph from Yay images and monkey business
  
Camembert on French menus:

Beignets de Camembert et sa Confiture de Myrtilles – Deep fried pieces of Camembert served with bilberry jam.

Croustillants de Camembert Chaud, Poitrine Fumée, Pommes Grenailles, Noix, Tomates, Salade, Vinaigrette Balsamique – Crisply fried pieces of hot Camembert served with smoked bacon, small new potatoes and a salad with walnuts, and tomatoes with a Balsamic vinaigrette.
  
A strawberry, arugula,
and Camembert salad.
www.flickr.com/photos/stuart_spivack/2414771125/

Demi Camembert au Four et son Jambon Cru – Half of a baked Camembert served with cured ham.  Cured ham is sliced very thinly and cannot be cooked; it would lose all its taste and texture; the ham will be added just before serving.

Flammeküeche au Camembert (Fromage Blanc à la Muscade, Crème Fraîche, Lardons, Camembert) – Flammeküeche is also called Tarte Flambée and very popular dish from the Alsace in the new (1-1-2016) super-region of the Grand Est. It is a rolled out, very thin, pâte à pain, bread dough, covered with crème fraîche and a soft white cheese; usually,  the local cheese called bibeleskaes, here flavored with nutmeg.  To this base will be added thinly sliced onions and lardons, smoked or fried bacon bits. Finally, for this menu listing the Camembert cheese is added. (Flammeküeche/ Tarte Flambée may be on the menu with many different cheeses including the region’s own Munster AOP cheese).
  
Cheese Fondue with Camembert
 
Suprême de Pintade Parfumé à l'Andouille Sauce Camembert – Guinea fowl breast flavored with Andouille sausages, and served with a Camembert cheese sauce.  Andouilles are a pork and or veal tripe smoked sausage and not to be confused with Andouillettes.

Buying   your Camembert in a France

France has over 400 registered cheeses, that's different types of cheese, not the number of manufacturers which is probably ten times that number. The larger French supermarkets will have two aisles devoted to cheese; then as you travel around France, the choice will change with local producers having more space. But national favorites like Camembert will be on sale everywhere.
  
Cheese in a French supermarket
And it goes on and on
www.flickr.com/photos/wheatfields/2860191707/
  
  
However, your Camembert, like other cheeses, will not mature in a refrigerator; it will remain as you bought it and slowly dry out.  To age a cheese, you need cool basement or a wine cooler. In winter a cold, but not freezing, garage will do just as well.

To choose a Camembert, lightly press the center through the wrapping, if it's hard or firm it is not ripe or even close.  If it's slightly springy, then we are getting there, if it is soft, then it's ripe or close to it.  Still, if you are in France choose to buy your cheese in a Fromagerie, a cheese shop.
  
Fromageries offer educated choices
 
Most fromageries have at least one member of the staff with adequate English, and they sell cheeses like Camembert and Brie by the day their customers plan to eat the cheese.   The Camemberts offered will not have been refrigerated; instead, they will have been kept in a temperature-controlled room or cellar, and brought out as the cheese ripens. To take home a cheese that will be ready in three days ask and that is what you will be offered. If you want a Camembert that will be ready in ten days, ask.

Is non-pasteurized cheese safe?

 In the European Union, you can take home cheese that has been made with non pasteurized milk if it comes from France, but that not OK for the USA. Worry not, Camembert is also made with pasteurized milk, and when that is written on the box, you can take that cheese back to the USA.  So look for the box with the words "Fabrique au Lait Pasteurisé," made with pasteurized milk.   N.B. All good fromageries vacuum-pack cheeses for travel.

For more about buying cheese in France and taking it home, read the post: Buying Cheese in France. Bringing French Cheese Home and a Lexicon for buying French Cheese.,
   
Buy your cheese in a fromagerie
Photograph courtesy of Kent Wang

Camembert Labels:

Camembert au Lait Cru – Camembert made with unpasteurized milk. If a French shop or supermarket is making is this claim, make sure that they are offering a Camembert de Normandie AOP, that is the best.  Normandie Camembert AOP will be clearly written on the packaging.

Camembert au Lait Cru Moulé à la Louche – More supermarket or cheese shop advertising!  This describes a Camembert cheese made with unpasteurized milk and prepared using a unique cheese ladle. Those other words, moulé à la louche, molded on the ladle, may make you feel that you are being offered something unique but do not pay more for it. All French unpasteurized Camembert cheeses are made this way anyway!

The AOP initials on Camembert de Normandie
    
The French AOC initials on the labels of many French foods and wines have protected the name, origin, and method of manufacture of many these products, for nearly 80 years and Camembert for almost 40. These French initials are now replaced by the Pan-European  AOP which gives similar protection to the European consumer for all food products as the European Union.  In November 2019 there will be changes in the way the AOP Camembert de Normandie and other Camemberts may be labeled.  Not that these new regulations will make things any clearer. For more about the AOC and the change to AOP on French foods click here,

For more about the new French wine labels and the AOC, AOP, IGP and Vin de France on French wines, click here.
  
The village of Camembert

Camembert's history began just outside the village of Camembert in the department of Orne, Normandy.  Despite the village's fame it still has less than 200 inhabitants. According to tradition, Camembert cheese was created by a Ms. Marie Harel, the owner of a farm just outside the village. This was at the end of the 18th century, during the French revolution. The classic tale includes a priest who helped Ms. Harel in the creation of the cheese. In return, Ms. Harel hid the priest from the revolutionaries.  Despite the tradition Camembert cheese probably pre-dates Ms. Harel by a few hundred years.   


Vimoutiers the town, the promoter, and the protector of Camembert.
     
Close to the village of Camembert 3km, (2 miles) away, is the small, but bustling town of Vimoutiers with just under 5,000 inhabitants.  Vimoutiers has taken over the responsibility for merchandising Camembert de Normandie AOP.  The town has erected two statues: one in memory of Marie Harel and the second for the Viking and now the Norman Cow.
  
The statue of Marie Harel in Vimoutiers.
 
The town of Vimoutiers has a french-language website that offers a small amount of information in English.  You will get more details if you use the French site with the Google or Bing translation apps.

   
The Statue of the Norman cow (Ratisfaite), in Voimoutiers
 (The cow is named, for a reason I have never found Ratisfaite).

To assure that visitors to Vimoutiers are only offered the best Camembert cheese, there is a very active Confrérie.  The Confrérie des Chevaliers du Camembert is the Brotherhood and Sisterhood of the Knights of the Camembert.  These gallant knights promote the Camembert de Normandie AOP and do battle with all the pasteurized milk versions of their beloved cheese.
  

A Camembert Fabrique en Normandie AOC.
 
 
It is not easy being a Knight of the Camembert as they have to work alongside another confrérie which guards the tradition of a True Normand. A True Normand is a glass of Calvados, or sometimes a Calvados sorbet offered at least once during a traditional Norman meal. After too many True Normands the Knights of the Camembert may lose their jobs,  When visiting Vimoutiers, you quickly realize that there is a great deal of activity at the dinner table among those who enjoy real Pays d’Auge Norman cuisine.  Of course, in the spirit of the place, you must include Camembert in the cheese course and one of the three Calvados apple brandies.  Later you should choose an aged Napoleon Calvados as your digestif.     The Knights of Camembert also have to dress up in would be ancient costumes.     
Confrérie des Chevaliers du Camembert.

Vimoutier’s fairs and markets.
   
In April Vimoutiers has an Easter Fair where everything from the region is on sale. In October they celebrate the Foire de la Pomme, their apple fair promoting the regions apple juice, ciders, Pommeau, and Calvados apple brandies. The small Musee du Camembert, the Camembert Museum shows a film on the production of camembert and for an additional small donation offers a taste of Normandy’s four AOP cheeses  Camembert AOP, Livarot AOP, Pont l'Evêque AOP, and Neufchâtel AOP.  

Camembert de Normandie AOP cheeses and other local cheeses, cider, and Calvados are on sale at Vimoutiers farmers’ markets on Monday afternoons (2 pm - 6 pm)  and Friday morning  (8.30am – 1 pm),.
  
Normandy’s milk, cream, butter, and cheeses.

Camembert is one of Normandy’s four AOP cheeses; the others are Livarot AOP, Pont l'Evêque AOP, and Neufchâtel AOP.  As may be expected with so much butter and cream coming from Normandy they are all cow’s milk cheeses. When you visit Normandy you will find many local cheeses in the cheese shops and on the cheese trolley; these are cheeses that not have the production for national sales but are a joy when first encountered.

 Normandy is also the source of one of France’s three AOP butters the Beurre d'Isigny AOP and the only AOP crème fraiche, the Crème d’Isigny Crème Fraiche AOP. Along with butter comes Norman AOP cider, Pommeau de Normandie AOP and three Calvados AOP apple brandies
  
Join the annual Paris - Camembert Europe Tour bicycle race.
  
The Paris to Camembert bicycle race.

If you are a Camembert aficionado, and also a competitive cyclist, join the annual Paris - Camembert Europe Tour bicycle race.  The Paris - Camembert is a one-day pro-cycling  200 km (124 miles) race held on the second Tuesday of April every year. To watch the race note that the Paris-Camembert race no longer begins in Paris or ends in Camembert; the start and finish points change annually.   Use the Google or Bing translate apps to check route using the race’s French-language website for the Paris - Camembert Europe Tour bicycle race



Camembert’s wooden boxes

There is a threat to the traditional wooden Camembert boxes, the cheaper options already come in cardboard.  France is facing a shortage of poplars, the tree from which comes the wood to make the packaging of this famous cheese. The poplar also supplies the wood for fruit crates and other boxes.  Since 2015 the industry is, supposedly, planting the poplar, which is a profitable and environmentally friendly tree, in numbers that can keep up with the demand.



-------------------------

Behind the French Menu
by
Bryan G. Newman

 

behindthefrenchmenu@gmail.com

 

Copyright 2010, 2013, 2017, 2019

  

----------------------------


Searching for the meaning of words, names or phrases
on
French menus?
  
Just add the word, words, or phrase that you are searching for to the words "Behind the French Menu" and search with Google. Behind the French Menu’s links include hundreds of words, names, and phrases that are seen on French menus. There are over 400 articles that include over 3,000 French dishes with English translations and explanations.
  
-----------------------------



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