Poached in wine, presented in mille-feuilles or even in ice cream, the creative fries rubbed shoulders with the more classic ones at this second edition of the World Fry Championship in Arras this Saturday. Around thirty “fryer” candidates tried to convince the taste buds of the jury chaired by Lille chef Florent Layden and an audience of around 50,000 people.
Professionals or amateurs, 36 candidates competing in seven categories took part in the competition this year, said Marie-Laure Fréchet, responsible for the event organized by the Arras Pays d’Artois Tourist Office. “Last year was a trial run. It’s a championship that is establishing itself and becoming professional: we had a Belgian, a Dutchman living in Stockholm, a Frenchman who did a fish and chip shop in the North of England,” explained Ms. Fréchet to the AFP.
Sweet potato croquette, with red fruit insert and french fries ice cream
“Authentic fries”, category reserved for professionals, “family” made in household conditions, or cold and hot “fried sauce” competition: the organizers have also opened a “world fries” prize.
A candidate for creative fries, Dylan Hamy, had concocted a truffle mashed potato with a panna cotta flavored with beef fat.
The jury awarded the 2024 prize for authentic fries to Alexandre Laigo, co-founder of Badem Tartare in Angers.
During masterclasses, Alexandre Gauthier, chef of a two-star restaurant in Pas-de-Calais, made a spinach “Popeye sauce” fries, and Jordan Bernard, pastry chef, a sweet potato croquette, with an insert with red fruits and french fries ice cream.
The “hot sauce” prize went to the Belgian Alexandre Blondiaux, and the Dutchman Jorit Gras, from Pom Friterie in Stockholm, won the “Frite of the World” prize.