To my fellow Belgian, it is actually not really okay to compare them with "French" fries, since "French fries" simply don't exist. Also the essential difference between the Belgian fry and the Parisian fry (which does exist) is about the width. This is all culinary officially determined. The Belgian fry (and yes Belgium invented fries) has a width of 13 mm (0.512 inches), the Restaurant fry has a thickness of 11 mm (0.43 inches), the Parisian fry is 9 mm thick (0.35"), and the Staclette is only 7 mm thin (0.275"). Fairly recently Belgium came up with a new one, which is called Steppegras ("grass of the Savanna"), which are very finely sliced potato fries of 2 mm width or so (0.08"), on top of a salad dish, with caviar on top of the fine fries. Also, in Belgium (and France) we use an apparatus with which to cut a potato into fries at once. If you want to taste a real Belgian bite: put a piece of steak, a fry and a little bit of salad (prepared with vinegar, oil & unions) on your fork, and taste them all together! Also I would recommend to make the mayonnaise yourself if you would like to have a taste of the real Belgian style. It's 100% healthy ingredients and only takes a couple of minutes: Blend 1 or 2 egg yellows with half a table spoon of mustard (you can choose between strong or mild mustard, depending on your preference or mood). Then slowly add peanut oil, while blending (I mean blending by hand with a whisk), until you feel it 'binds' (the mustard is the 'mediator' between the egg yellow and the oil). Then keep adding oil more freely a couple of times until you think the mayo is thick enough, but thicker than the mayo eventually will be (moister will be added with lemon juice in next step). The more oil you add, the more mayo you get. But don't let the taste of oil become too dominant, you shouldn't really taste the oil itself. So taste the mayo a couple of times in between. Also give your arm muscles a little gym session and blend firmly before adding more oil. The mayo will become thicker this way and you can determine more validly whether to add more oil or not. Finally add the juice of (minimum) half a lemon and/or lime. The mayo will turn from yellow into "white", this is because of the sour. Add salt and pepper to your liking. Try to add a tiny bit of salt so that the salt gives depth to the taste but the mayo won't taste salty (it should taste fresh instead of heavy). You can also add herbs. In the case of Andalouce sauce, limit the amount of lemon, the mayo shouldn't really taste very sour, while adding tomato paste. Enjoy!