Michelin-starred chef Sergio Herman is looking to launch his luxury chip shop brand Frites Atelier in London...

The luxury chip shop concept attempts to balance immaculate design with quality foods. Building on the success of outposts in the Netherlands, Sergio Herman then opened his first gourmet frituur in Antwerp and is now looking to bring his chic fries and posh chippy to London. 

On a mission to make “tasty fries accessible to everyone”, Herman spent 18 months perfecting his fries, which use Zeeland potatoes baked in a blend of 100% natural oils - before being fried and flavoured with samphire salt. Customers can then pick from five homemade mayonnaise-based sauces – basil, truffle, andalouse, classic and béarnaise – or opt for gourmet toppings such as Indo peanut sauce, Flemish stew and a fiery kimchi special.

During his time at the helm of restaurant Oud Sluis (in Sluis, Zeeland) the Dutch chef helped the world-renowned dining room gain three Michelin stars and a place on the prestigious World 50 Best Restaurants list. In December 2013, Sergio announced the closure of restaurant Oud Sluis in order to concentrate on his other restaurant concepts Pure C and La Chapelle (recently renamed The Jane), which both have Michelin stars - and the expansion of his "places of worship" for “haute friture”.

Drawing inspiration from the traditional French brasseries and restaurant Balthazar in New York, the interior design (by Studio Piet Boon) pays homage to the art of making “Frites”. Think mosaic tiled floor, bronzed ceiling, bespoke ceramic sauce dispensers made by Cor Unum and tin work benches that rest on marbled counters. 

Check back for further information. 

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haute friture