Dear Mr Gill, We would like to say many thanks to you for letting people 'Have their say'. We never thought that our restaurant, in the south of France would cause such a stir. Also, thanks to everyone else for taking the time to leave feedback on our restaurant and bar. It is very much appreciated.

We are genuinely sorry that Eve felt the need to write such an
unconstructive letter about our restaurant, which we feel was neither helpful nor necessary. Fair enough you didn't enjoy your meal, and for that we are sorry. But, for you to suggest that we would write our own review for self promotional purposes, we think you took it a little too far, don't you?

Did we do something personally to upset you? Generally speaking, we try not to upset our clients, maybe you were just having a bad day!

Thanks again everybody, especially Mr Smith & Mrs Smith.

Eddie & Lucy Hope, Roubia, France

A.A.
have to say that your own scribbles have a certain pooterish quality to them

John, Durban,

Hello again Eve, perhaps we should start a pen friendship or whatever.
I hear what you say about the British country-folk, too right! dreadful eating habbits. But as I visit the US at least twice a year and have many family and friends there, I have to say, on average the larger propertion - & I use 'larger' with a little trepidation as larger seems the operative word there - of Americans seem obeise - yes and you're right England's not far behind, but you will find, at least it's been my experience, that La Fourchette Folle certainly produces home-made, calorie considered fayre.
Continue your good work in the US of supporting those who are calorie conscious and promoting that diet.

Joyce, Tavistock, England

Maybe I visited on an off night (everyone has one) but hey, to each his/her own, I say. A food critic I am not nor make claim to be. Pastry, however I do know (classic European quite intimately). And, Juan of Nottingham, since you have chosen to throw down the oven mitt and sling mud , I suggest you get the insult correct – that’s PILLSBURY. And if the doughs used by La Fourchette are handmade, I will be happy to eat my blue ribbon credentials (with a side of homemade coulis). As for your derision of “Americans”, do you limit to the North continent (of which the U.S. is but one of three countries) or can we include Central and South? (Juan is probably one of those narrow minded Brits that views Africa as one country as well) Maybe Juan needs to get out of the provinces and visit the likes of New York, Chicago or Los Angeles. And while you are busy making broad assumptions, I did visit the newly converted restaurant - lovely but still empty, which is not a good sign.

Eve, New York/New York, USA

Sorry Joyce but...? Your comment about Eve. Like someone living in America can't comment because many ppl there love fast food. It really sounds like you have no other explanation for whatever you are talking about, as you see I didn't bother reading it, as I saw the Eve part first and didn't think your opiion was of much worth. Thats what will happen if you generalise cultures from sterotypes, your coment will be rendered much less useful.. that is what it seemed you were doing

Clara, Brighton,

P.S. Dear Joyce of Tavistock, whilst admittedly there are many US citizens that enjoy their fast food, to say “most” is a rather grand supposition. I would be careful about pointing fingers, considering the not so healthy eating habits of your fellow countrymen, women and children.

Eve, New York/New York, USA

I'm the bar manager at La Fourchette Folle, and i can tell you from first hand experience that none of my French, Belgian, German, Dutch, Spanish, or British customers have any complaints at all. We combine the best of an english pub with a typical french bar. and scruffy, I'll take that as a compliment!!!

james Price, Roubia, France

Having discovered La Fourchette Folle by chance on a visit to the Minervois region of France some 18th months ago and having appreciated the high standard of French cuisine they they offered, I was excitted by my subsequent visits to that area this year to discover that La Fourchette Folle again didn't disapoint me. Well done the young couple who have been brave enough to take on a restaurant that had been up for sale for awhile prior to their purchasing it. You're doing a great job, exciting fayre, beautifully presented, exactly the right amount and delivered by a charming hostess. Keep up the good work and I, my family and friends will continue to support you and spread the good news of La Fourchette Folle in Roubia. Oh how sad Eve from New York sounds. But then as most Americans frequent and support their 1000's of fast food 'joints' with such regularity, how can they possibly be in a position to comment on excellent French cuisine?

Joyce, Tavistock, Devon

I'm the bar manager at La Fourchette Folle in Roubia. In regards to this thankyou for your views in general, its not often that a restaurant in rural France makes the national papers!Before this bar opened I used to work in the restuarant and i can tell you that for the crab there wasn't a can opener in sight. All our products are fresh local produce put together in a creative and original style (or as you would have read on the menu: tous les produits terroir, frais et fabrique a la maison avec soin). I hope that one day you may give us another chance to prove our worth as an English business trying to compete in a tough French industry.

james Price La Fourchette Folle, Roubia, France

The reasons why Japanese restaurants look like "Ikea" is, possible, Ikea designers may be copying from "Japanese restaurants"? Going Yakitori bar is the easiest and cheapest why to learn Japanese culture. And we are the nation fascinated to the light.

Yoshi, Somerset, UK

Mr Smith's letter makes interwesting reading. When I visited the La Fourchette Folle last year, Lucy certainly made me feel comfortable with her ample charm. However, apparently in contrast to the lucky Mr Smith, she entirely neglected to make me feel comfortable with her ample assets. I didn’t even realise that service was on offer. Devastated!

Martin, Douglas, Isle of Man

The review by Eve from New York is about as far from the truth as anyone could get. I've dined there, been in the kitchen, checked it out and quizzed the chef. All the ingredients are fresh and locally sourced. I even found out where he trained in the UK - and believe me, training like that doesn't get any better. Did Eve stick around long enough to try out the Tournedos Rossini, or the baked cheesecake with raspberry coulis or the tarte tatin? Thought not, Eve is probably a pastry chef specialising in cooking Pilsbury dough. This is one 'worth a visit' restaurant (and I've eaten in some of the best) - oh and Eve forgot to mention the stunning new restaurant in the converted barn - probably missed it in a narrow minded American sort of way. The other restaurant she mentioned isn't a patch on La Forchette Folle - I've tried it. Americans, no wonder Michelin have only just started up over there - probably couldn't find enough restaurants to fill the first page!

Juan Carr, Nottingham, United Kingdom

I've eaten at La Fourchette Folle loads of times, and most meals I've had there have been superb. Personally I think some of the portions are too big (I've told them that), but apparently it's because the French like their meat. And it shows how good the restaurant is that the French locals eat there, unlike the other place Eve mentioned, which is the haunt of the ex-pats. I also had the meal that Eve complained about and it was lovely - the risotto was great. I don't eat puddings, but my wife is an expert on chocolate puddings, and she says the ones at La Fourchette Folle are fantastic . The cheeses are fantastic - lots of choice, and beautifully presented. You should try it Mr Gill.

LanguedocFox, Ventenac en Minervois, France

I have eaten at La Fourchette Folle on more than one occasion and found the food to be of a consistently excellent standard, and more innovative than the many restaurants in the region that dish up the same old fayre year on year. The couple running it are also lovely! Highly recommended.

Jessica, London,

I have eaten at La Fourchette Folle on more than one occasion and I have found the food to be of a consistently high quality, and way more innovative than the same old fayre served by tourist trap restaurants throughout the region. The couple who run it are also lovely, and it is great to see the spirit of entrepreneurship alive in rural France! Highly recommended.

Jessica, London,

Yakitori is Japanese for grilled chicken on a stick - nothing to do with tapas...

Tom, Oxford,

The "review" of La Forchette Folle in Roubia is so off base the French government may ban the English from cooking in La Belle France. Having dined there last week, I suspect "Mr. Smith" is one of La Forchette's owners trying recoupe investment & attract business to the empty dining space. I, too, had the crab "ravioli"- no resemblance except for the square shape - canned crabmeat deep fried between two store-bought pastry sheets and served with a red sauce available at any Chinese restaurant. My friend could eat only a spoon of the salty lettuce mint soup. Next came a bland pesto (how is that possible?), fried prawns and a risotto that tasted like and was as gooey as a package of Kraft Macaroni and Cheese. As I am a pastry chef, words fail to describe the mess served as desserts (a lumpy, gritty chocolate cream & more fried pastry with strawberries). Thank goodness for the bread, Mr. Puy's wine & reservations at Cafe du Port in Paraza 2 km away (English chef but French trained)

Eve, New York, USA

Our local Co-Op is selling a sweet called "Merry Misteltoe Kisses", a milk chocolate facsimilie (made by Galaxy) of a misteltoe sprig, complete with Christmassy picture. Given that today's date is 2nd September, could this be a record for getting Christmas going? Do either Co-Op or Galaxy have the slightest notion of when Christmas is? Is it these companies' avowed intent to ensure that the celebrations are total ennui by the 25th December?

Budgi Sargent, Walters Ash, Bucks