Come and discover the story of the Belgian fry in Brussels
Dive into the incredible history of the fry !
Welcome to the Fry Museum in Brussels !
Dive into the fascinating history of the Belgian fry, an essential symbol of our culinary heritage. Located in the heart of Brussels, our unique museum invites you to discover the origin, culture, and secrets behind this world-famous treat.
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A quirky and one-of-a-kind museum
The Fries Museum in Brussels is more than just an exhibition space: it's an original destination full of surprises.
This quirky museum celebrates a Belgian culinary symbol with a touch of humour and a hearty dose of passion.
Here, the fry is told in all its forms, from the origins of the potato to the crispiest anecdotes.
The History of the Potato
The potato, originally from the Andes in Peru, has been cultivated by pre-Columbian civilizations for over 8,000 years.
A staple food for Andean peoples, it was valued for its resilience to extreme climates and its nutritional value.
Introduced to Europe in the 16th century by Spanish explorers, it was initially met with suspicion before becoming a dietary staple.
Today, the potato is grown worldwide, but its Peruvian roots highlight its key role in the history of agriculture and human nutrition.
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An interactive and entertaining museum!
Spending a rainy day in Brussels or just looking for a fun experience?
Fries aren’t just for eating: discover them through a variety of interactive activities!
Try cooking your own fries virtually.
Hop on our tractor for the potato harvest.
Protect the potatoes from the dreaded Colorado beetle.
Test your knowledge with our quiz.
Sing and dance in our cabaret.
A playful, immersive, and fun museum for all ages!
Le musée de la frite fait partie du groupe Fascineum Experience Museums qui regroupe 15 musées sur 2 continents.
Plongez dans la riche histoire et les délicieuses saveurs de la frite et du chocolat belge dans nos musées Choco-Story et Friet Museum partout dans le monde !
A crispy and educational experience !
The history of the fry : Explore the origins of the potato and how it became the star of Belgian chip shops.
The myth of Belgian fries : Discover the legends surrounding the birth of fries and their global fame.
Cooking techniques : Learn all the secrets — from potato selection to the traditional double frying in beef fat.
Fry culture: Understand the key role of chip shops in Belgian life and how they bring generations together.
Plan your visit to the Fry Museum in Brussels !
The museum is open every day (Monday to Sunday) from 10 AM to 6 PM. Last entry at 5 PM.
An interactive experience for the whole family
At the Fry Museum, learning is fun! Our interactive exhibitions allow visitors of all ages to dive into the world of fries. Touch screens, fun quizzes, sensory games, and hands-on workshops await to enrich your visit.
An included audio guide for an immersive visit
To enhance your experience, an audio guide is included in your ticket. Available in 11 languages, it accompanies you throughout the tour with captivating anecdotes, detailed explanations, and fun stories about fries.
Specifications for a Real Belgian Fry
1. Choice of potato:
2. Thickness of the fries: 8 to 12 mm
3. Cooking fat:
4. Double frying:
5. Oil replacement:
6. Weight of fries: a good normal portion of fries weighs about 300 grams
How to cook authentic Belgian fries?
The tour of the museum ends with a demonstration showing how to cook authentic Belgian fries.
The choice of potato is important. Several varieties are suitable, and we present them in the museum, but the most commonly used is the Bintje, mainly because of its taste.
Potatoes can be cut in many different ways, as shown in the museum.
As for the fat, the most commonly used in Belgium is beef fat.
The advantages and disadvantages of other options are presented in the museum tour.
The cooking time for potato fries must be adapted to their size and thickness.
The first cooking stage will last 6 to 8 minutes, depending on the thickness of the fries. The temperature is 130 to 140°C.
During this first cooking stage, the inside is brought to its ideal state, soft and tender, and the outside becomes a protective layer.
After resting for about ten minutes, the second cooking makes the outside nice and crispy. This cooking will be short, 2 to 3 minutes at 170°C.
This double cooking gives the fries a soft and tender texture on the inside and a crispy crust on the outside.
By doing so, the fat absorption is limited to ± 11% of the weight of the fries.
The result is presented to visitors in a small cone, cooked in beef fat or vegetable oil, which will whet their appetite for a meal accompanied by fries.
You can also watch the film (behind the Manneken Pis fountain) in which fry cook Eddie Cooremans explains how he cooks typical Belgian fries.
And there is a brochure entitled The one and only Belgian Fries, available free of charge.