Join us for an exclusive demonstration on mastering the art of perfect Belgian fries! Discover the secret techniques behind creating those golden delights that have become a national treasure. Watch our expert chef in action and learn the tips and tricks that make Belgian fries the best in the world. Don't miss out on this delicious opportunity to elevate your cooking skills and taste perfection.

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Together with his wife Evelyn, Sven De Ville runs Frituur Tartaar in Ghent.

“I was undecided between a pub and a fries stand,” laughs Sven De Ville as he relates the start of his career as a chef. “My mother came to get me as I was playing football. She’d seen a fries stand up for sale. I changed out of my uniform and went over right away. The rest is history.”

Sven spent ten years frying fries deep in the Flemish Ardennes, where the potatoes used to make this classic Flemish snack thrive in clayey soil. Between the potato fields, he learned his craft. After a decade, the city beckoned and he moved his shop to Ghent.

The potatoes are still from the Flemish Ardennes. “The taste is incomparable,” says Sven.“It must be something in the soil. I’ll only use those potatoes for my fries. I’ve been buying from the same supplier from sixteen years now. They are the distributor for local farms in the region.” According to Sven, the best potatoes for fries are Bintjes.