If I were to suggest you spend a few hours’ layover in Nice some summer Sunday afternoon — arriving by air-conditioned TGV from Marseille or Avignon or even further off, and leaving again that evening for a pleasant medieval village in the foothills of the Maritime Alps — well, what would you imagine? Yourself perhaps sitting in a terrace overlooking the beach, eating a vastly overpriced lemon ice, a very tiny bit cross not to be able to ditch your luggage and join the frolicking in the waves?

What most likely you would not anticipate is the grim aspect of the streets around the SNCF station and the smaller Gare of the Chemins de Fer en Provence (France’s only remaining independent rail service). The remains of a monring market still fragrant (see: rotten) on the sidewalks; the special shabbiness of buildings left too long in the sun without repainting.

Now suppose it is a hot day, and you have two hours to kill, and a thirst and hunger exacerbated by having looked at (but not eaten) a very nice hotel breakfast that morning. You might wander the streets outside for a café but you would quickly find that everything — every café, boulangerie, patisserie, restaurant, and mini-market is shut tight for Sunday and that the only outcome is to involve you and your aging roller suitcase in a slow-motion dog-shit slalom: the inhabitants of Nice are no more particular about the behavior of their animals than anyone else in France.

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I would not be at all surprised to find that Le Prieuré chose these “pure herbs” toiletries specifically to go with the herbal scent of its own air. They’re rosemary, melissa, and thyme-scented — shampoo and conditioner, body wash, and lotion all using the same scent combination, which I prefer to a clash of scents. The rosemary dominates the effect.

The hand soap is substantial, and I felt a bit bad that I was able to use up so little of it before I left.

My only complaint about the bottling is that the twist tops have to have the seal broken on first use, and this takes a bit of doing and is hard if your hands are wet. I had to use a cloth in order to get enough purchase.

Incidentally, the whole ADA cosmetics website is a fascination to people interested in hotel branding and image-making, since they explain in franker terms than they would to the general public just why a hotel might choose any given toiletry style.

Neroli and grapefruit body wash and soap; oat and bay conditioning shampoo, by REN. As found at Hazlitt’s.

Like Hazlitt’s itself, these toiletries were mostly pleasant — pleasing smell, effective cleaning power, and bottles of a reasonable size that dispensed their contents without trouble — and yet there was something slightly odd. The neroli and grapefruit combination is a good one in theory, as neroli is an oil extracted from orange flowers, and citrus is perky and invigorating. In practice, though, it sometimes struck me as a little antiseptic. The oat and bay shampoo I liked well enough, but it reminded me of porridge.

Overall: just fine, but not likely to become an absolute favorite.

The only reason to order room service when at the Priory is that the restaurant is fully booked (and it may be). The room-service food is all the same, but served with a bit more bother, and because the menu changes so often, they will have to send someone up to you with a list of dishes to choose from; and these will then be served in courses, in the same leisurely manner as though you were dining downstairs. So there is no reason not to take advantage of the comfort and beauty of the restaurant.

The menu changes every couple of days, so it would be fruitless for me to recommend particular dishes. Fruitless, also, because nothing I had there was less than stunning and I am convinced it would be impossible to choose wrong. From the restaurant tasting menu I had a translucent white fish, raw as sashimi, paved with coins of truffle; langoustines and foie gras on a bed of leek sauce; lamb, thin sliced and served on a tomato confit with sliced artichoke hearts, and something in the sauce — cumin, perhaps — that gave it an eastern accent; a tart of ragged, flavorful little wild strawberries with basil and balsamic sorbet. On another occasion: tuna seared and served with caper berries and light fresh vegetables; a wood pigeon cut in six pieces, with apricot sauce and sliced apricots, and little bundles of spinach and herbs made up in the shape of wrapped toffees. Bread is plentiful and served with olive oil rather than butter, in Provence fashion, a new bottle of olive oil at every table.

The sensibility in fact is like the sensibility of the hotel decorations: the dishes are both surprising and disciplined, nothing done merely to startle, nothing merely a matter of course. A marked sense of balance.

This is not to say that tradition has no place. For the cheese course there is a rolling cart, like a dessert cart but topped with a slab of salmon-colored marble; and on this slab are arrayed dozens and dozens of cheeses. The waiter points out the three categories with his knife: “Chevre, vache, brebis.” Goat, cow, and sheep. If you let him, he will make selections for you and they will be delicious; but you need not, if your wits are fast enough to let you choose. The cheeses are laid out for you on a square of black slate.

(At the next table from me were four people, an American couple and an Australian couple. When the cheese course came, they said they couldn’t possibly and anyway they weren’t crazy about French cheese. “Maybe a little goat?” asked the waiter, looking surprised and sad. “NO!” chorused the philistines. My heart ached for the refused cheese. I would gladly have taken home their portions in a bag.)

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The Priory is the most elegant hotel of my acquaintance to date: it knows what it is, but it manages to avoid being in the least self-conscious. There is something mockable about the mobile twigs-on-strings sculpture behind the front desk at the Graves 601, or about the three 18th-century washerwomen printed on the card that invites you to reduce your washing requirements at Hazlitt’s. There is something overdone about the cute themes of the Kimpton hotel chain, something outright vulgar about the logo stamped into the sand of the ashtrays at the Chesterfield Mayfair.

The Priory has all the luxury and personality of those properties but greater restraint and confidence. (I say this with a little pain, because I love the Graves and have stayed there over and over. But it is brash and childish next to the Priory.)

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The bathtub must have been custom-tailored for a very tall man with very slim hips. One might lie down easily at full length, but only on one’s side, perhaps with a snorkel. It is deep and takes a commitment of considerable time to fill.

This odd device stands on claw feet in the middle of a room painted daffodil-yellow and lit from above — a long way above, as the ceilings are very high — by a hanging lamp; and the floor is checkered black and white. Besides the bathtub the room contains a sink with separate, old-fashioned cold and hot taps; a toilet whose tank is mounted at head-level and operates by a pull chain; a tiny mirror on an arm so that it can be pulled away from the wall; a trash can; a discreet stack of paper bags. These last are for the disposal of feminine hygiene products. They are printed with a coquettish lady who is half-lifting the skirt of her 18th century dress, as though to say that menstruation is a rakish, charming, and slightly subversive activity.

This room reverses itself like an Escher print.

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TheaterIn general I avoid any form of guided tour: they remind me too much of school field trips, with the organized transportation, inferior food options, and the sense that my time was never my own to command. There’s little chance on a tour of making some surprising and unexpected discovery all of one’s own; seldom much scope for wandering down an interesting side alley simply because the light there falls at an intriguing angle.

Nonetheless, it is difficult to visit all the Roman sites I wanted to see in Provence by public transportation, and driving myself was not an option, so on a recent trip I enrolled in Viator’s “Le Grand Tour Provence”, a daytrip by minibus. I’d done the minibus trip once before in France, for similar reasons: a desire to see several chateaux of the Loire valley in one day without having to negotiate seriously uncooperative train and bus schedules.

That earlier trip had been entertaining enough, but the Viator one, I have to say, was rather better. “Le Grand Tour” is an exhausting scouring of the countryside around Avignon; it takes in two major Roman sites, three Provencal villages, and a wine tasting in a single day; and though the tour description warns that you’ll need your own money to buy lunch, you won’t need very much, because there’s no time to buy a sit-down meal in this busy itinerary. A pick-up meal from a boulangerie in Orange, to be eaten in the car or as an impromptu picnic, is much more likely. There’s also a fair amount of walking: up and down the steps of the great theater at Orange; along the Gard river to the Pont du Gard; around the twisting back streets of Roussillon, Gordes, and Les Baux de Provence. On a hot day, there is a good deal of dust and one is grateful to climb back into the minivan, ideally with a bottle of cold water bought at one of the shops. These sites are also chosen for their appeal to tourists, and the three villages in particular are crowded not only by people very like oneself, but also by shopkeepers eager to sell you bundles of dried lavender; rosemary or verveine or lavender soap; many-flavored honeys; extremely expensive olive oil; artisanal pastis; gift boxes full of a diamond-shaped candy made of citrus and frosted with white icing; and — in some peculiar concession to the local insect life — every possible size of porcelain cicada, including some that hang on the wall and chirp when anyone walks by.

Three things made this a positive experience despite the crowds, temperature, and general pace.

First was simply the quality of the attractions in question. The Roman theater at Orange is one of the best-preserved in the world, with a standing stage wall that somehow made it through centuries of devastation and war — including several episodes where it was used as partial defense against an incoming army; in the 19th century it was partially repaired, some of the columns and statuary work dug out of the ground, the amphitheater steps re-installed. Sarah Bernhardt played there, and now so do modern actors and (especially) singers. It has therefore a quality of eternity, like the city of Rome itself: it is not any longer “authentically” antique, the modern stage rebuilt and strung with modern lights, the orchestra pit laid in readiness for modern instruments. It doesn’t look as it might have looked when built. Instead it conveys a sense of duration and on-going human struggle; the same edifice has served as imperial propaganda and the image of a centralized power, and as a barricade against agents of another centralized power.

The Pont du Gard, the Roman aqueduct that spans the Gard river and that has incidentally sometimes also served as a bridge, has this same quality: it is an unquestionably powerful symbol of the greatness of Roman engineering and the scope of Roman vision. The masonry is a lesson in itself, still bearing the holes and outcroppings to which the building scaffolding must have been attached when the aqueduct was first built. It is now accompanied across the river by a lower, plainer, more modern bridge whose function is to allow one to look at the older edifice without causing it any damage; but again there is the sense of endurance and fitness for a multitude of human purposes.

The second point in favor was the tour guide, the third the other tourists on this particular trip. There is a lot of time in the minibus to talk, because the tour circles all around Avignon and heads through mountainous terrain and through fields of sunflowers and along drives shady with sycamore trees; and this could have been dull or forcedly chatty but was neither. My fellow tourists were three Japanese ladies (only one of whom spoke any English): they were exquisitely dressed in delicate sundresses and light scarves, and one had a knack with a sketchpad and would make rapid line-drawings in lieu of taking pictures. She was not at all shy of this and it was a pleasure to watch. In the afternoon we were joined also by a couple from Florida of stately good manners. As for the tour guide, she kept us to our schedule, but managed despite all to make it seem not too horribly rushed; knew from evident long experience when to point out the bathrooms or suggest we buy water or pull over for an unexpectedly good scenic view; had information for us, but did not make us feel like children in elementary school.

I can’t say it would be the same for everyone; there’s a large element of chance in these things. As there should be in travel.

Martha Gellhorn’s Travels with Myself and Another: A Memoir is a sort of travel book that thoroughly shames the would-be travel writer. Gellhorn selects five journeys of special difficulty from a long and adventurous life, including China when it was half-occupied by the Japanese, the Caribbean during World War II, Moscow under Soviet oppression. She meets lepers, contracts fevers, views elephants close-up, smuggles. Someone who has mostly trekked around western Europe on a railpass has no experience of the sorts of dangers Gellhorn meets, and meets easily.

Not that she’s above complaining; indeed most of her narrative is an extended complaint of one form or another. She complains when she is ill, too hot, too cold, too sticky, too bored. She gets bored easily. She often admits to sentiments that most of us would avoid owning: her ideas about the Chinese and African populations she encounters are often frank without being very understanding. But whatever one can say about her, she isn’t bounded by the conventional, and everything she says and thinks is entirely her own.

It’s sometimes depressing or unpleasant, but it is also an exceptionally compelling read, and set in many parts of the world that have changed greatly since her visit.

Lately I’ve noticed a lot more tolerable restaurants at airports (possibly an increase to offset the fact that airline meals are getting much worse, or simply ceasing to exist entirely?).

Ike’s is one such — a quirky place with a deliberately old-time feel. They serve comfort food classics, but prepared well, and dressed up a little.

The walls are decorated with various 40s- and 50s-ish memorabilia and photos, and a host of badly-framed and typographically troubled quotations, mostly on the theme of all work and no play making Jack a dull boy.

They also serve, I gather from the menu — I had not the gut to try this myself — the mother of all bloody marys, called The Weekender(TM) Bloody Mary. This is garnished with one black olive, one pearl onion, one green olive, one pepper, one shrimp, one cube of cheddar cheese, one wedge of lime, one “jalabeano” (your guess is as good as mine), one strip of jerky, one stalk of celery, and one pickle spear.

The menu shows each of these garnishes illustrated individually, as well as a coy photo of the whole assemblage that nonetheless doesn’t give you a very clear notion of the toothpick architecture that must be supporting it.

I myself feel that once you’ve started to garnish your alcohol with pieces of meat, you have Crossed a Line. But others more sporting than myself may wish to try Ike’s out on this one. Just don’t try to include a Sunday morning in your definition of “weekend”, because MSP restaurants are legally forbidden to serve liquored drinks during that period.

I know airlines are under tremendous financial pressure, but I cannot see what it benefits them to cut some of the corners they have.

Example: US Airways. First, they threaten to cut off my mileage account and throw away my accumulated miles if I don’t book another flight with them within the next two months (or pay a fee of over $100 to “reactivate” my miles). Fortunately (?) I was planning to visit Philadelphia soon anyway. Still, I’m not really sure that what they gain by this (slightly fewer payouts on mileage programs) balances out the negative (ticking off the very people whom you are supposedly making loyal to your brand).

Second, their luggage policy has gone the way of certain European budget airlines, which means that they will charge you for every, every bag you check, with escalating fees the more and larger they are. To check just one bag is $15 each way. This isn’t obvious up front, and it’s obvious that they’re trying to gain in airline aggregator sites, so they can look like they’re going to cost you $30 less than they actually are, and thereby come out looking like the most affordable option. In this most recent instance I was able to pack lightly enough to fit into carry-on, but it wasn’t really pleasant to do. And for lots of people that just isn’t possible to do, especially given how many restrictions there are these days on what you can take in carry-on luggage and how cramped the cabins themselves are getting. (The carry-on bag I used to rely on is now mysteriously “too large”, and I’m pretty sure that’s not because it put on a few pounds of extra handle and nylon siding from all that snacking it’s been doing in my closet.)

Third, they now charge for soda or bottled water in the main cabin. Let us think about that for a moment. SODA OR BOTTLED WATER, $2. Have correct change on your person, please.

This crosses some line from “poor service” into “actively unhealthy”: airplanes are dry, drying places to sit, and most of us need liquids. Discouraging liquid consumption on board is a bad idea. And with security being as security is, we can’t bring our own liquids from home. I try in general to buy a bottle of water from an airport store on the far side of the great security divide, but that only works if you get through security with enough time for faffing around, which is by no means every time.

On our most recent flight we were delayed a solid two hours, but this did not prompt them to relax the cabin charges any, either.

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