As soon as a week, three-star chef Peter Goossens treats himself to a part of pommes frites, enjoying them with pickles and a generous supporting of mayonnaise. He closes his eyes in rapture just at the assumed: the initial fries from the very hot paper cone they’re served in are even now crispy and coarse in texture, even though the pretty final kinds have a tendency to soften in the mouth, possessing soaked up all the delicious condiments extra to them. “One does will need a very little contentment in existence,” says the Belgian, whose…
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