Jean-François Plante's recipe

Makes 2 servings

Ingredients:

1/2 cup bacon, coarsely chopped

4 large yellow potatoes, peeled and julienned

Fleur de sel, to taste

Shredded aged cheddar, to taste (I used, a Perron cheddar, aged 4 years and sharp Cracker Barrel)

Dijonnaise sauce:

2 tbsp. butter

1 shallot, chopped

3 tbsp. vermouth

1/3 cup 35% cream

Freshly ground fleur de sel and pepper

2 tbsp. Dijon mustard

Instructions:   

Heat the deep fryer to 280°F.

Fry the bacon in a pan, drain and set aside.

Melt the butter in a small saucepan and add the shallots. Cook on low heat for 2 to 3 minutes. Deglaze with the vermouth and cook for 1 minute. Add the cream and reduce by one third. Add fleur de sel and pepper to taste. Remove from heat and whisk the mustard into the mixture. Set aside.

Blanch the potatoes in the fryer for 5 minutes. Remove and drain. Increase the oil temperature to 340°F, put the fries back in the oil and cook until well browned.

Serve with the bacon, a full ladle of sauce, and top with the aged cheddar.