Why Our Fries Have Changed — and Why It's Better That Way

Yes, our fries have changed. No, they're not frozen. And yes: they're still homemade—with the right tools, but more importantly, with the right techniques. We'll explain why.

At L'Annexe, we listen.

Since our arrival, some regulars have told us:

“French fries aren’t like they used to be.”
"It's not home anymore."
“We liked the ones from before.”

This feedback is legitimate: we understand that a team change can be destabilizing. But sometimes, change also means improvement—and putting things back in their proper place.

What hasn't changed

We use the same professional equipment as the old team: a machine for peeling and cutting fresh potatoes every day. It's there, in the kitchen. It works. It's always been used.

What changed: the right process

The difference isn't in the tool—it's in the know-how . A good fry isn't made in a single cooking process. It's a two-step process:

• A first gentle cooking to precook it,
• A second cooking at a higher temperature to make it crispy on the outside, soft on the inside .

This double gesture— essential in breweries —was not systematically applied before. The result: fries that were often too dark, soft, and uneven.

We listened to your feedback, analyzed past Google reviews, and completely reworked the process .

Today

• ✅ Always home
• ✅ Always fresh
• ✅ Prepared with care, rigor and consistency

For those who loved “before”

We understand the nostalgia. But today, L'Annexe is entering a new phase: faithful to the spirit of the place, but with a renewed commitment to quality .

In conclusion

Change doesn't mean betrayal. It's about wanting to do better, to serve you better. And it starts... with a good fry. 😉