I have to say that I find the current practice by some chefs to offer "triple cooked chips" on their menus to be an unnecessary and pretentious fad.
However, if they insist on doing this they should at least ensure that the chip is placed in the oil/fat only when the oil/fat is hot enough. Failure to so means that the chip absorbs the oil/fat; this in turn leaves an unpleasant fatty taste in the mouth, that lasts until the next day.
