Mathieu's Labise

Matieu thought that understanding the many variations of labise was a lost cause. In 20 15 he tried to liven things up by exploring well known expressions, like how a chocolate cressant could be called en pan chocola in the north and in chocolatine in the south. To gather data for his research matieu sent on mine questionars to people in different francophone regions of europe. And for once, people were actually eager to fill it out.