DCM suggested here http://chowhound.chow.com/topics/803637 that speculoos pate deserved a thread of its own. I've never tasted it but have it on a shopping list for next visit. From what I've gleaned from earlier comments on Chow, I needn't consider any brand but Lotus. And then there is the smooth vs crunchy debate.
Then after I get it, what are its uses other than tartines? "Faux peanut butter cookies", I suppose but that's similar to the concept of using sables to make sables. (Ground speculoos + Bordier -> uber-speculoos?)
(I should note that the cookies themselves don't move me. In fact, I have several pawfulls that came off United flights with me.)