The following question arises probably often in the mind of the visitor when he enters the potato museum : “what can you show about a potato fry or chip”.
We had the same question in mind when we first started the museum.
But we were lucky to get very quickly into contact with passionate collectors and this is the result.
The building housing the museum is a very nice building dating back to the 14th century. It was empty before we got it. Our museum project not only lead to the cleaning of the front, but we also improved the inside.
And thanks to the existence of the museum, the building itself can now also be visited.
Here you can see a few Peruvian “huacos” in the shape of potatoes.
They are from the 15th and 16th century.
Room with potato varieties :
In Peru exist more than 4000 potato varieties. Some of them look really strange.
Room Europe :
Here is explained the long journey of the potato, starting in Peru, then to Chili, to the Canary Islands and so to Spain.
Room Parmentier :
Een origineel boek van Parmentier verwelkomt U
The story of how Parmentier made the potato being consumed in France, and some of his books on the potato are shown here.
The potato room :
The growing of the potato, its composition, the world production, the diseases and the Colorado beetle, all that can be seen in this room.
From there a staircase will lead you to the 1st floor, where a movie shows how the potato is grown and then harvested and made into a fry.
The gothic room
Passing by a collection of potato cutters you arrive in the gothic room.
In this room the visitor can see :
- Old equipment and machines, used to peel, cut and fry the potatoes
- An explanation on the first sauce
- You walk through a chip stand
- The origin of several sauces are explained
- There is an exhibition of the chip or fry
- in art
- in Bruges
- and in comics
The fry shop :
In the meantime the attractive smell of frying chips has reached your nose and excited your appetite.
In the medieval cellar we installed a modern fry shop where you can eat the best real Belgian fries.
Every day we buy freshly cut potato chips.
- First advantage: we don’t have to bother about the potato peelings
- Second advantage: chips that have been cut nice and straight absorb less oil when they are fried.
We cook our chips in two batches: the first batch at 130 °C for 5 minutes, we leave them to rest for a while and then we cook them a second time at a temperature of 170°C for 2 minutes :
- First advantage: our chips are crisp and golden
- Second advantage: they only contain 11.5% of oil instead of an average 20%.