The project of a pair of young Parisian engineers turned into a success story thanks to a proven product that everyone knows: chips. After several years in the capital, Matthieu and Clémence Maisons took over Matthieu’s father’s 170-hectare farm in Boisville-la-Saint-Père, south of Chartres (Eure-et-Loir).
Since 2015, they have been growing potatoes on 25 hectares of land and producing chips under the Belsia brand (Beauce in Latin). The tenth harvest has just ended: “average”, explains Matthieu Maisons, 39, who runs an 18-person SME with his wife.
For production, three employees wearing overalls manage the artisanal, highly automated production. Vegetables are sorted by hand. The rest, cutting and cooking in a cauldron filled with oil at a temperature of 140°C is done with a shining machine. “We chose French sunflower oil, which has no flavour, so as not to spoil the finished product,” explains the food engineer who graduated from Troyes University of Technology.
Production in 2025 is expected to reach 300 tonnes of chips which means it will require three times as many potatoes, all of which are grown here. Like its Breton siblings, Brets and Breizh chips, Belsia chips are attracting consumer attention. So much so that SMEs run “24 hours a day”, says Matthieu Maisons, which has launched construction of a new building.
30% more capacity
Several million euros were invested to increase capacity by 30%. The amount is not specified, nor is the turnover. “We prefer to remain cautious,” argued the young manager, who plans to implement it next spring.
At the end of the year, Belsia has just launched new products, one of which is a delicious truffle crisp. “We tested our recipe with our family and employees, selecting quality ingredients in France. This product will be perfect for aperitifs with friends,” hopes Clémence Maisons, 36, who is developing a new crisp vinegar product with another regional producer, Martin Pouret’s house in Orléans (Loiret). This product will be available on shelves in 2026.
