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Breton Biscuit Super Review Review
I'm French and have just found your site through a google search for Oreo pictures (I wanted to make an userpic out of a pic of an Oreo packet that reads "I believe in the American dream." but actually, your review made me think about it and now I wonder if it's not a bit lame.)
Okay. Whatever. I loved your reviews of Petit Ecolier, Galettes and bretons biscuit as well as Mikado. It was great fun reading them and having a foreign outlook on my everyday biscuits.
I just wanted to tell you that Auchan doesn't mean Robin in French, despite their logo being a Robin. Auchan must simply be the family name of the chain's founder, and the French for Robin actually is "Rouge-gorge" (litterally meaning "Red-throat").
As for La Mère Poulard, I don't think many people in France have ever thought of her name meaning "small chicken" or "bantam". Poulard is only a family name, not a word anybody uses or you'd find in the dictionary, although thinking about it must have been an old term for chicken ("poulet" in nowadays French).
Also, you should give Petit Beurre another try. Unlike what you seem to think according to the Petit Ecolier review, Petit Beurre is still very popular here.
I actually like it more than les galettes bretonnes. It's not too sugary nor buttery. It's dry but not too hard, it's filling but doesn't disgust you easily. For me, it's to biscuits what a plain white tee or a pair of jeans are to clothes: a basic. And I think everyone in France recognizes and appreciates its peculiar and comforting taste.
Well, keep it up. And sorry for the English mistakes I must have made (after all, before reading your reviews I had no clue what "robin" and "bantam" meant in English).
Oh, and if you want some advice about interesting varieties we have here, just drop me a line, I'd be more than happy to contribute.
|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.
Great site – keep up the good work as I need your vital information to keep me sane at work.
Last night as I was polishing off a packet of Crawfords Bourbons I suddenly realised how little sugar was stuck on the outside – now, I hadn’t eaten any in a while so it could be my memory playing tricks on me but I’m sure that there used to loads more sugar granules on them before.. On one particular biscuit I counted just 4 or 5 granules.
Perhaps it was just a dud packet? I even checked at the bottom of the packet to see if it had all fallen off before reaching my mouth – alas, no sugar was hiding there..
What has happened to bourbons? Or is it my memory failing?
Love and biscuits,
|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).|
||Long live the fig roll I say. I am currently tucking into a 'bag' of these delicious treats by Barilla, under the brand 'Passioni Italiane - Fico' but translations aside, they are without doubt, fig rolls, and tastly too. Small I admit, but very 'figgy', with a soft texture.|
Do you know of this brand?
One other point from your site. I would like stand firmly on the side of the pink wafer. I have fond memories as a child of these melt in the mouth biscuit wafers. I admit, each to his own, and me, occationally to my pink wafers.
Simon Bartle, UK, in Paris
|Nicey replies: Yes we have heard of Barrila via the Parvesi Ringo, but we have yet to sample their Fig Rolls.|
||dear nicey and wifey,|
i have just returned from a lovely trip to france with my boyfriend sam, during which time we decided to stock up on some nice biscuits and see how they compare on the continent. I have to say that the dunking capabilities of all 5 breeds that we sampled were horrifying. the biscuits immediately fell apart upon insertion into the tea (obviously a variety of temperatures were sampled.) this created havoc, and i'm sure has put sam slightly off me, as he has witnessed me trying to 'save' several biscuits by shoving the whole soggy mess into my mouth, and in the process getting most of it down my top. Has anyone else noticed that perhaps the structural engineers of the french biscuit world need a bit of a talking to? would value your opinion.
lots of love, ellie french xxx
|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.|
||I've been out in France for the past few months carrying out some very thourough investigation into the all the allegations that the French can't bis-cuit, and thought it was about time I reported back.|
The absolute winner in the French biscuit market are the 'breakfast' biscuits-making a meal out of having a nicecupofteaandasitdown! Good old Lu own the majority of the good 'uns, as a general rule a digestive-stylee base with some chocolate drops or fruit to brighten it up. They come wrapped in threes or fours, giving you a gentle hint 'when to stop'. However I can report that passing these guidelines in three out of four home tests resulted in no side effects.
They even come with some (admittedly dubious) reasons why eating these biscuits are good for you. For example eating if you eat an orange with them, and dip them in a glass of milk then you will get lots of calcium and vitamin C. I did warn you they were dubious. Although they do claim to release energy more steadily than other foodstuffs, and with a graph to back it up-you never know that bit may be true, and I can't think of a pleasanter way to increase productivity.
Anyhoo, happy munching,
|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.|