James Bond on personal hygiene, travel, tourism and cuisine

from On Her Majesty's Secret Service, 1963

[Bond has just arrived to Royale-les-Eaux for his annual gambling tournament]

His two battered suitcases came and he unpacked leisurely and then ordered from Room Service a bottle of the Taittinger Blanc de Blanc that he had made his traditional drink at Royale. When the bottle, in its frosted silver bucket, came, he drank a quarter of it rather fast and then went into the bathroom and had an ice-cold shower and washed his hair with Pinaud Elixir, that prince among shampoos, to get the dust of the roads out of it. Then he slipped on his dark-blue tropical worsted trousers, white sea-island cotton shirt, socks and black casual shows (he abhorred shoe-laces), and went and sat by the window and looked out across the promenade to the sea and wondered where he would have dinner and what he would choose to eat.

James Bond was not a gourmet. In England he lived on grilled soles, œufs cocotte and cold roast beef with potato salad. But when traveling abroad, generally by himself, meals were a welcome break in the day, something to look forward to, something to break the tension of fast driving, with its risks taken or avoided, the narrow squeaks, the permanent background of concern for the fitness of his machine. In fact, at this moment, after covering the long stretch from the Italian frontier at Ventimiglia in a comfortable three days (God knew there was no reason to hurry back to Headquarters!), he was fed to the teeth with the sucker-traps for gourmandizing tourists. The ‘Hostelleries’, the ‘Vieilles Auberges’, the ‘Relais Fleuris’ – he had had the lot. He had had their “Bonnes Tables’, and their ‘Fines Bouteilles’. He had had their ‘Spécialités de Chef’ – generally a rich sauce of cream and wine and a few button mushrooms concealing poor quality meat or fish. He had had the whole lip-smacking ritual of wine-manship and foodmanship and, incidentally, he had had quite enough of the Bisodol that went with it!

The French belly-religion had delivered its final kick at him the night before. Wishing to avoid Orléan, he had stopped south of this uninspiring city and had chosen a mock-Breton Auberge on the south bank of the Loire, despite its profusion of window-boxes and sham beams, ignoring the china cat pursuing the china bird across its gabled roof, because it was right on the edge of the Loire – perhaps Bond’s favourite river in the world. He had stoically accepted the hammered copper warming pans, brass cooking utensils and other antique bogosities that cluttered the walls of the entrance hall, had left his bag in his rooms and had gone for an agreeable walk along the softly running, swallow-skimmed river. The dining-room in which he was one of a small handful of tourists, had sound the alarm. Above the fire-place of electric logs and over-polished fire-irons there had hung a coloured plaster escutcheon bearing the dread device: ICY DOULCE FRANCE. All the plates, of some hideous local ware, bore the jingle, irritatingly inscrutable, ‘Jamais en Vain, Toujours en Vin’, and the surly waiter, stale with ‘fin de saison’, had served him with the fly-walk of the Pâté Maison (sent back for a new slice) and a Poularde à la crème that was the only genuine antique in the place. Bond had moodily washed down this sleazy provender with a bottle of instant Pouilly Fuissé and was finally insulted the next morning by a bill for the meal in excess of five pounds.

It was to efface all these dyspeptic memories that Bond now sat at his window, sipped his Taittinger and weighed up the pros and cons of the local eating places and wondered what dishes it would be best to gamble on. he finally chose one of his favourite restaurants in France, a modest establishment, unpromisingly placed exactly opposite the railway station of Étaples, rang up his old friend Monsieur Bécaud for a table and, two hours later, was motoring back to the Casino with Turbot poché, sauce mousseline, and half the best roast partridge he had eaten in his life, under his belt.

Greatly encouraged, and further stimulated by half a bottle of Mouton Rothschild ’53 and a glass of ten-year-old Calvados with his three cups of coffee, he went cheerfully up the thronged steps of the Casino with the absolute certitude that this was going to be a night to remember.