Overview

• Siem Burggen of the Netherlands won the top prize, using a method that blanches fries with rosemary before two baths of vegetable oil.
• The third edition in Arras drew an estimated 50,000 visitors over the weekend.
• Coverage counted roughly 30 to 33 entrants with competitors from France, Belgium, Japan and other countries.
• The competition featured five events: frite authentique, frite créative, frite familiale, sauces frites and frites du monde.
• A jury of chefs, critics and influencers assessed technical execution as organizers promote fresh-potato frying, a platform that past winners say has boosted their business.