GAGETOWN, N.B. — An East Coast chef has unveiled $12.99 French fries — cooked thrice in imported goose fat, served with his own merlot ketchup and available by reservation only.
Chef Thane Mallory of New Brunswick — a province that calls itself the French fry capital of the world — eschews the locally produced McCain fries favoured by many restaurants in favour of Russet potatoes he hand-cuts himself.
He says the goose fat, imported from France, adds a distinctive flavour to potatoes fried three times at different temperatures, but it's the long prep time that drives up the price.
Mallory opened the small Gulliver's World Cafe overlooking the St. John River in the village of Gagetown in November.
He says his brother-in-law told him he wouldn't eat at a restaurant that didn't serve French fries, so he decided to give fries a gourmet twist, and they've been a big hit.
Mallory says his restaurant has been busy, and people have offered to go into business with him if he'd be willing to bottle his ketchup for sale.
