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||I woke up this morning thinking, "Do Nice biscuits really come from Nice?" We live in Canada now, but my wife is originally from Nice so I asked her, and after we'd sorted out why the frig I was waking her up at half past six on a Sunday - she didn't actually say 'frig', her English is that good now, but I know there are sensitive ears out there amongst biscuiphiles - she thought about it for a minute and said, "What the frig is a Nice biscuit?" So, I set out to find out, and lo and behold I discovered your Internet site. Thank you, a gap well filled. Anyway, my point is this. We all know|
how appalling the French can be when they try, but if we must have a go at them, let's leave it to their predilection to vote for lunatics. On the biscuit front I'd guess the "Nice" is an English creation made especially to undermine the image of France as a land of the sublime. If you really want to face the issue head on, try tackling the Lu Petit Ecolier, dark chocolate. A biscuit as remarkable as it is simple, and yet another reason to have France allowed to remain exactly as it is, unchanged from this point forth, given protected status and declared a world cultural theme park.
|Nicey replies: Glad we could help out with your biscuit query. The main thing to realise about Nice biscuits is they are vile, regardless of who is responsible for them. Your Wife is wise to distance herself from these biscuits by denying all knowledge of them, and all citizens of Nice would be do well to follow her example.
France is indeed a lovely place, I go there when ever possible to ski and drink tea at altitude. In the summer I like nothing better than to visit the Loire, Charante and VesÚre valleys, where I have any amount of very enjoyable sit downs. French food and wine is fantastic, they've got some outstanding cakes. I work with a bunch of French folks and one French Canadian, all lovely people and many have developed a taste for digestives, Jammy Dodgers and other fine biscuits.
Regrettably, however French biscuits in general are crap. I've had those Petit Ecolier jobs, Milk Chocolate and Caramel Choc, and indeed refer to them in my Biscuit FAQ, they are an attempt to make Petit Beurre palatable by putting a big old lump of chocolate, on top. They nearly succeeded but the Petit Beurre underneath detracted from it. They also had to stack them in some sort of tray insert thing 4 compartments of 3 if I remember correctly.