Is a French fry just a fried potato? Oh, no. Chefs such as Brasserie Beck’s Robert Wiedmaier have been serving up gourmet versions of the fast food classic.
Before diners dunk those $7 orders of fries into chef Robert Wiedmaier’s house-made mayonnaises, the spuds have been washed, peeled, sliced, soaked and refrigerated overnight, dried, blanched, and finally fried. On average, Beck goes through 1,000 pounds of fries per week.
Here’s a behind-the-scenes look [with great pictures].
