French fries, frites in french, also called pommes frites, patates frites, are thin slices of potato cooked in oil. They accompany several dishes of the bistro, notably meat (rib-steak, steak, pave…), sausages, chicken… they are particularly appreciated by tourists and certain bistros also propose simply a plate of “frites”.
The *New York Times* dated May 29, 2024, highlighted the absence of “French fries,” a symbol of French gastronomy, from the Paris 2024 Olympic Village restaurant menu. French fries are considered emblematic of French bistros, but to be labeled “homemade” on menus, they must be prepared using either raw potatoes or uncooked fries. Restaurateurs have four options: raw potatoes, uncooked fries, vacuum-packed fresh fries, or frozen fries. Only the first two qualify as “homemade”.
French fries have become a significant industry in France. Of the 50 kg of potatoes consumed annually by each French person, 32 kg are processed forms such as chips, mashed potatoes, and fries. In restaurants, fries accompany half of all meals, with establishments using an average of 150 to 250 kg per week. With a raw material cost of €2 per kilogram, fries offer restaurateurs substantial profit margins..
President Emmanuel Macron’s visit to McCain’s factory in the Marne on May 13, 2024, wearing a McCain cap, stirred debate among bistro enthusiasts who cherish homemade French fries as a democratic dish. Historically, Thomas Jefferson introduced French fries to the United States during his tenure as ambassador in France. This historical connection may explain why Americans call them “French fries,” while Britons refer to them as “chips ».
Macron’s visit was part of the “Choose France” program to highlight McCain’s €350 million investment in expanding its three production sites in France. Thanks to such investments, France—traditionally an exporter of potatoes but an importer of frozen fries (especially Belgian ones)—is reducing its dependency. Tens of thousands of additional tons of fries will be produced in Hauts-de-France to meet global demand, which grows by over 4.5% annually.
French fries continue to spark debate over their shape (thick or thin), texture (crispy or soft), and color (golden yellow or browned). Preferences vary widely among consumers
