A hotbed of good chip shops, the province of Luxembourg is delighted to see the Grand Ducal clientele come a long way to taste the golden gold of the Belgians.
Rankings are not an exact science, but they often reflect much of reality. The one established by les-friteries.com allows customers to rate their favorite establishments about one of the most emblematic dishes of the Kingdom: fries. And the province of Luxembourg has a hell of a rating with 6 brands in the Top 10, two of which are located just on the other side of the border: “Friterie Dewit” in Athus (6e) et “Chez Bryan” in Aubange (2e).
If Flanders is not taken into account, Brussels is part of the game that amuses Bryan Belacca, the boss of “Chez Bryan”. “It’s an interesting barometer, but I prefer to remember our second place at the World Championships which took place last November in Arras. The jury was still made up of personalities from the culinary world such as Mercotte and François-Régis Gaudy.“
Beaten by the Swedes, Bryan plans to come back to do even better. In the meantime, he measures the impact of this recognized work by seeing his establishment on rue de Messancy sold out for lunch and dinner. “I had to hire staff even if we are never overwhelmed by events. There are sometimes queues, but people praise the smoothness of the service. We’ll just have to think about expanding a little further.“
It’s coming from everywhere at Bryan. Including the Grand Duchy. “More than 30% of customers cross the border.“From Rodange to Mersch via Bascharage, the boss was quick to recognize his loyal customers. “There are not many chip shops in Luxembourg. Perhaps because of the price you can ask for a fry, i.e. 3.5 euros which does not necessarily correspond to local standards.“
The Orval burger featured
This is probably not the first argument that the Aubange chip shop has put forward to justify its success over the past 7 years. First there is the quality of the product, the relationship with customers and a constant questioning which does not allow the boss to rest on his laurels. “It is not uncommon that on our closing day, on Monday, I spend a few hours testing new things.“
-Among the must-haves on the menu, the burger d’Orval wins the prize. Made with Black Angus meat, cheese from the neighboring abbey and a slice of good bacon, it steals the show from everyone. The lamb burger is in the pipeline.
“We must ensure that we regularly offer new things to live up to our reputation and make customers want to come back. But I would like to point out that this is the work of a whole team.”punctuates Bryan who will not give us the recipe for his success, confirming in passing that the double cooking in beef fat remains the basis for magnifying the potato.
It’s a good start!
Also read – The best fries in Belgium can be eaten just a stone’s throw from Luxembourg
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