According to a mailout from MAG, the EU have responded to a question put forward by a British MEP regarding the hi-viz law being brought in by the French. It turns out that the French have got it wrong - if they ARE to apply the Directive regarding minimum hi-viz standards then they have to set the minimum to 1,000cm2, and not 150cm2 as they have been saying! So, the French have to either alter their proposed law change to now be a minimum of a metre-squared OR they'll have to drop it completely. The latter is now the only viable option (both practically and politically), so expect this particular law change to be dropped.
As suspected, the French interior minister has acknowledged riders' protests and the fact they would be breaching the EU directive regarding the minimum amount of hi-vis on show and have dropped the plans to make hi-vis compulsory. Stand easy...
There you go then. Standard operating procedure from a nation who's last successful war was against Greenpeace. They do play bloody good Rugby though.
so what way does this work with riders in the south of Ireland and their hi viz rules.will they be scrapped too??
One thousand square centimetres is not one square metre! It's one tenth of a square metre or 31 x 31 square cms! A square metre is 100 x 100 cm2 or 10,000 cm2.
I would imagine that's where the French govt went wrong, mixing 150sq.cm (equivalent to 10 x 15cm) with 150cm2 (150 x 150). The EU levels are: Level 1 - 14 cm2 (196 sq.cm) Level 2 - 50 cm2 (2500 sq.cm) Level 3 - 80 cm2 (6400 sq.cm) Either way, it's a victory for common sense ultimately.
Cheese eating, wine drinking, garlic quaffing, stripy shirt wearing hairy fanned surrender monkeys! ( still like their croissants and crepes though dude!)
Yup, but they can't cook a steak for shit. Still mooing and tastes like aluminium, their patisseries are rather good though, as is their fruit flambes.
Yeah a decent vet would have it on its feet, and what is the deal with garlic. Does it have to be in quite so much. I know they complain that British food is tasteless but it doesn't all taste of the same condiment. Oops. A little rant leaked out then.
Agreed mate! i love garlic, but fook me…the last pork fillet i had in Dol de Bretagne was a garlic and cream jus, tasted like garlic with garlic jus…..disgusting. And was pink anawl…still oinking on the plate. Sent it back, and had a few creme caramels with hoegaardens' instead.
Yes, but you're not normal. Red, bloodied meat tastes like aluminium. It's fooking horrid. I don't mind it medium, but blood oozing out into a nice white wine sauce or béchamel is plain RONG. Looks like the wife's monthly overspill….
There must have been a line somewhere back there but it's become invisible due to the dust kicked up by Si's size 12 hobnails as he crossed it at 175 mph.
