where we enjoyed two memorable meals. A breakfast of fromage and warm bread and a late lunch of vegetables and meats left us full and happy. In the shadow of Mont Ste.-Victoire, Puyloubier is a delightful village with historic buildings that beg to be photographed. And the grapes—they're everywhere!
—David and Marlis Patrykus, Wisconsin Rapids, WIs.
As a veteran cruiser, I would like to add to Jean Chatzky's column [Money, August]. Try to avoid making individual plans for shore excursions, as travelers sometimes find themselves in risky—and dangerous—situations if they are not familiar with the region (the recent accident in Chile is only one example) and it is often wise to have a travel agent book a reservation for off-boat excursions with a trustworthy tour. In addition, I have secured the lowest cruise prices online; try www.bestpricecruises.com for some surprising deals.
—Leslee Berger, New York, N.Y.
More French Charm
My wife and I spent two weeks in June crawling through southern France and carrying Linda Dannenberg's roundup, "Great Bistros of Provence" [May]. Chef Daniel Hebet's marvelous Le Jardin du Quai was simply exquisite. We arrived at the restaurant on market day, and although the chef was terribly busy, he was gracious and warm to every guest. The bistro was an oasis of calm in the city; the dishes' subtle sauces were punctuated with bursts of flavor and freshness.
—Fred Niell, Waco, Tex.
EDITOR'S NOTE For more on Provence, see Insider: The Expert
The diagrams of the ideal green hotel [Strategies, August] left out an important feature—the need to stay within walking distance of public transportation, which is often more convenient, not to mention more environmentally conscientious, than renting a car to drive through a city, thereby contributing to traffic and pollution.
—Chris Ott, Madison, Wis.
Not Just Lobster
I couldn't agree more with Peter Jon Lindberg's review of Maine food ["Maine Course," August]. As a local resident, I have sampled and enjoyed the wide variety of meals the state has to offer, but I was pleased to be introduced to new dishes I now plan to sample.
—Kristen Lindquist, Camden, Maine
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