Oui…Il est à tomber. He was also, without any doubt, thesexiestman Tilly had ever laid eyes on.
‘I’m going to take you upstairs to see Maddie.’ The background behind Sophie began to change as she started moving but then she stopped abruptly, her brow both furrowing and rising at the same time. ‘You’re not stalking this guy online, are you?’
It was Tilly’s turn to laugh. ‘Of course not. I… just wanted to know what he looked like. We’ve been in communication almost every day for weeks and weeks.’
But Sophie had turned away. She wasn’t listening. ‘I need to put you down for a tick, Tilly. There’s someone at the door. Don’t go away!’
Tilly wasn’t going anywhere. She hadn’t even moved on from her last words. She was thinking about the sheer volume of that communication she’d been having with Angus McLeod.
So many emails. Phone calls. Photographs and links sent. Suggestions made.
Every aspect of every new idea was examined in minute detail until they were both totally satisfied. Like the balloon ride over the lavender fields of Luberon to start the first full day of the holiday in style. She’d sent some gorgeous photos of a rainbow-hued balloon floating over swathes of purple flowers as the sun rose over hills in the distance.
They can’t guarantee flying or landing near the lavender because the direction depends on the winds of the day, but it would still be pretty, I promise, with hilltop medieval villages and rivers and the patchwork of farmland.
How many people are in that basket? Is it possible to get a private charter?
Absolutely.
By now, Tilly knew to expect that Angus would want to ramp up the romance of the experience to the highest level possible.
I’ll get you a quote but it won’t be cheap.
This has to be perfect. I’m only doing it once.
Of course he was. This was a man who had chosen his woman and knew he would never change his mind. He would be fiercely loyal. Devoted, even.
Will such an early start be acceptable? You’ll need to be picked up from the hotel in Aix-en-Provence well before dawn. Around 4.30a.m.
Is it safe?
They don’t fly unless it’s safe. That’s why the flights are at dawn, when weather conditions are most stable. I understand that the heat of the sun later in the day can create turbulence and unpredictable wind gusts.
Send me a link to the company. I need to check its reputation myself.
The balloon company had been deemed acceptable but the communication had apparently not been fast enough for Angus because her next query, about the change in outward flight times from Edinburgh, resulted in her phone ringing only moments later. For the first time, Tilly heard his voice and was momentarily thrown by its deep tone, a precision that suggested words were chosen with care but most of all by the musical lilt of his Scottish accent. She’d had to make an effort to focus on why he’d called.
‘So is the new flight time into Marseilles going to work for you?’
‘Aye. It’s ideal. We can go straight from work to the airport.’
Tilly’s determination to make every aspect of this commission as perfect as possible had intensified instantly from that point. Earning Angus McLeod’s approval had become a sought-after prize.
‘I’ll be there to collect you. It’s about a twenty-five-minute drive to Aix-en-Provence.’
‘Excellent. I’m looking forward to meeting you, Mathilde.’
Ohh… The way her name sounded with that accent. The fact that he was looking forward to meetingher. Tilly could swear her heart did a small flutter that felt exactly like a bird being released – like those white doves that she and Sophie used to release at weddings sometimes.
‘I’ve taken the liberty of booking a table at a nearby restaurant that’s known for its romantic courtyard dining and their in-house piano accordion player. You can pay a little extra and he’ll serenade your table with a French love song. You’ll have time to check into your hotel and it’s only a five-minute walk away.’
‘Can you send me a menu?’
‘Let me bring one up and send it to you right now.’
‘It needs to have fish available. I prefer a steak, myself, but Moira loves fish.’
‘That’s perfect because this restaurant is also famous for its bouillabaisse. They serve it in the classic way, in two separate courses, with the broth and garlic croutons and then the fish with vegetables. I’m told it’s wonderful.’
