Move Beyond The World of Gourmet Cheese: France's Potato Chips Are Absolutely Decadent.

I recently spent time in the French countryside, an area that appeared on its best behaviour. Tasteful, twinkling lights, village market booths stacked with remarkably pristine fruit and vegetables, and such an abundance of fromage to coat the whole Eurotunnel with cholesterol. Heaping dishes of lustrous seafood resting on ice visible behind steamy café panes. Upon seeing a extended but civil line of well-dressed citizens picking up their craft Christmas cakes, I mused, with some guilt, that my home town, York, which turns into a contemporary interpretation of Hogarth’s Gin Lane at this time of year with mince-pie flavoured vapes and pre-mixed cocktails, would do well to absorb several tips.

The Elegant Facade

However this entire “art de vivre” affectation is merely a refined front – The country succumbs just as easily to its most primal cravings like any other place. Merely enter any grocery store and you’ll see. The snack food corridor constitutes a temple of indulgence, crammed with flavours including *bleu d'Auvergne*, chickpea fritter, Flemish stew and savory dairy fat tastes. Who in their right mind tries chips that taste of butter? It is reminiscent of a product found at one of those American fairs where they fry solid butter in batter. One popular comic recently claimed they represent the pinnacle of snacking she’s ever tasted, however she has undoubtedly been influenced by a form of Breton brainwashing – she grew up in *Bretagne*.

Worldwide Anarchy

One must acknowledge the world of potato chip seasoning internationally is as lawless and unregulated as Silicon Valley. No one will let potato be potato, enhanced only as necessary by a simple, respectful sprinkle of sodium. We have a checkered past with crisp flavours on British soil, notably around Christmas. Not long ago, it should be remembered, introduced festive-spiced tortilla chips and special-release pastry-and-meat potato snacks. Furthermore, who can erase the memory of the instance where a well-known shop believed “sparkling wine and seasonal fruit” constituted a desirable taste on a potato chip? But I thought better from the home of haute cuisine.

What next? Goose liver potato chips? Cream puff crisps? Tobacco-flavoured chips? I must cease, before I accidentally suggest the next big thing.