Created by:

Laurel Ziemienski — Kenosha, WI

Are French fries French? Doesn't matter. Because The Monsieur holds nothing back when it comes to all things flavor. It features crispy duck fat fries happily mingling with Wisconsin parmesan, brie, gouda, and cheese curds. Did we mention the eight thick-cut slices of cherrywood-smoked bacon? Bon appétit.


Preheat oven to 350°F.

Roughly peel potatoes and cut in half. Run potatoes through curly fry cutter or cut into matchsticks. Submerge in cold water, rinsing once or twice to get rid of starch. Set aside.

Heat olive oil and 1 tablespoon butter in small skillet over medium-low heat; add shallots and kosher salt. Cook over low heat until shallots start to turn golden. Add brown sugar and cook down until shallots are soft and caramelized, stirring occasionally.

Remove from heat and stir in balsamic vinegar.

Roast bacon on baking rack over a sheet tray for 15 minutes. Drizzle maple syrup over each slice and roast for an additional 5 minutes. Preheat broiler.

Heat duck fat in saucepan to 300°F. Drain and thoroughly dry potatoes. Add potatoes to fat in small batches and fry until they start to turn opaque and crisp. Drain on paper towel. Reheat duck fat up to 375° and return potatoes to pan, frying in small batches until golden and crispy. Drain on paper towel and sprinkle with sea salt and grated parmesan.

Butter one side of each bread slice with 1/2 tablespoon butter and toast under broiler.

Place watercress in a bowl and drizzle with lemon juice; toss to coat.

Turn toast over and top each of 4 slices with 2-3 slices of brie cheese, 5-6 cheese curds and 1/4 cup grated gouda. Top remaining four toasts with 2 slices of brie cheese. Broil toast until cheese is melted. Remove from broiler and top each of 4 slices with caramelized onions, 1/4 cup watercress, 2 bacon strips and French fries.

Top with remaining toast and serve.


  • 2 russet potatoes
  • 1 tablespoon olive oil
  • 5 tablespoons butter, divided
  • 4 shallots, thinly sliced
  • Pinch of kosher salt
  • 1 tablespoon brown sugar, packed
  • 1 tablespoon balsamic vinegar
  • 8 slices thick-cut Wisconsin cherrywood smoked uncured bacon
  • 1 tablespoon Wisconsin maple syrup
  • 4 cups rendered duck fat
  • Sea salt to taste
  • 2 tablespoons Wisconsin Parmesan cheese, grated
  • 4 slices round sourdough bread, cut in half
  • 1 cup baby kale or watercress
  • 1 tablespoon lemon juice
  • 16-20 slices Wisconsin Brie cheese
  • 20-24 Wisconsin Cheese Curds
  • 1 cup Wisconsin Gouda cheese, grated
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