Editor's Note: Raised in Versailles, France, Dominique Crenn is now the executive chef of Michelin-starred Atelier Crenn in San Francisco.

French fries (or frites, as the French will say) are loved by many, including the queen herself, Julia Child, who once said, "Potatoes are strange animals."

The French fry has a long history in the human diet. When I think of them, I recall my mother's crisp, perfectly salted, skin-on frites - never greasy, and made each Sunday with the Brittany-grown potato in my childhood home.

Because I grew up with what were surely the best and truest frites in the world, I tend to have very strong opinions on this matter, as admittedly, I have on many food matters. There will be no ordering of French fries anywhere unless I have done my homework. And just because an ingredient, like the potato, is "common" or humble does not mean that it should not be respected and cooked well.A debate long-standing and rich with rivalry: who invented the food that we call the French fry? People, I ask you: does the very name not speak for itself?

The French claim the invention of the French Fry during the French Revolution, a tale of Parisian cooks frying the modest tuber under the Pont Neuf bridge. Belgians claim creation around the same time when frying the potato became necessary during a very difficult winter of frozen rivers; allegedly, out of a lack of fish, many potato preparations were born.

Here's what I think, above all: I love the French fry, regardless of its origins. (But remember the name.)

1. How to make a perfect French fry, 224; la my mother

Choose a potato with a low percentage of humidity. Russet are best.

Peel the potato and wash it in cold water to eliminate the starch.

Cut the potato into batons.

First, blanch the potato at 325°F for 5 minutes, then let the potato rest and cool.

Next, fry the potato at 375°F in a good frying oil, ideally blended oil, which will give the potato (that is now becoming a fry) a nice crispy texture.

Season your fry with sea salt. Eat.

2. Frites et chocolat - think fries and a chocolate shake

Follow the first recipe of cooking. Then, add cinnamon and sugar to fries.

For chocolate dip:

2 whole eggs

5 oz of dark chocolate (Valrhona is my favorite)

1 pinch of sea salt

2.5 oz of softened goat butter (of course, use cow butter if it's all you've got)

Melt the chocolate and 2 oz of butter over a double boiler.

Take off heat and add 2 egg yolks to the rest of the goat butter and stir into the melted chocolate.

Whip the 2 egg whites with a pinch of sea salt and fold into the chocolate mixture.

Dip sweet and savory fries into chocolate. Eat.

3. Another fun way to dress up Madame Frite