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Your e-Mails

The French

Breton Biscuit Super Review Review
Nicey replies: Thanks for sorting us out on Robins. Even now I know they are 'Rouge gorge' I will still think of them as little Auchans hopping around. As for Poulards I bet they taste like chicken.

As for English mistakes, if you are prepared to put up with ours we won't mind about yours (not that I could see any). As for finding interesting French biscuits etc its really more of a matter of us coming to France and systematically working our way through it all. We really tried hard this year, and our local Boulangerier is probably much closer to getting that new car than they had expected to be at this point.

Emily Norris
The French

Bourbon Review
Nicey replies: You do indeed seem to working in France so I'm assuming you are shipping in the Bourbons yourself. I'm with you on this one, I'm sure that Bourbons used to have a few more sugar crystals on them, not hugely so, but this would have been quite some time ago (10 years maybe).

Simon Bartle
Pink WafersThe FrenchFig rolls
Nicey replies: Yes we have heard of Barrila via the Parvesi Ringo, but we have yet to sample their Fig Rolls.

Ellie French
The FrenchDunking
Nicey replies: I must admit it's never really occurred to me to dunk a French biscuit, much in the way we don't tend to drive on the proper left hand side of the road when over there, but well done for trying. It does show that our biscuits are much more designed for the British way of life than we might suspect. I'm sure you haven't done any permanent harm to your relationship through your biscuit impropriety. It sounds like the sort situation that most well adjusted blokes would approve of whole heartedly.

Harriet McEachran
The French
Nicey replies: Yes we have reported in the past on the odd way that the French enthuse about their processed food on it's boxes. Often to be seen is 'Rich in cereals', which seems part of the general fascination with grain in the French psyche. All very strange, like saying chips are a rich source of potatoes.