Page 61 of The Alibi Club

Cliff had returned and spoke in a low voice only Jamie could hear. “I know a little vineyard in the Gigondas region of France where they do tastings in caves carved out of the hillside. It’s cool and dark and you can see the Mediterranean and sip Sancerre at sunset.”

“I like sunsets.” Jamie smiled, feeling high again now that Cliff was back, their connection growing, flirtation on point. “When can we leave?”

Cliff pointed to the approaching menace of a waitress. “Not until the duck course apparently.”

Amber and Justin the bartender were headed their way, arms full of trays of Chef Pascal’s next dish, the prelude to the duck. The entire table stopped talking when the food arrived, steam rising, the aroma bright and intoxicating.

There before them were perfectly plated mussels drizzled with a rich chorizo sauce, atop a Daikon radish with one delicate sprig of mint.

Chef Pascale came out. He explained the nuances of the third course in elegant detail. Jamie looked around at everyone, but when she glanced at Cliff, he returned it. It was like playing hide-and-seek with your eyes, except you wanted to be found. “Bon appétit,” Chef said in his charming accent, and then retreated back into the kitchen.

Everyone picked up their forks. Jamie was hungry for everything life could offer, including dinner.

CHAPTER THIRTY-TWO

Duck Two Ways

JAMIE

The prix fixe menu Chef Pascal had so meticulously created for the soft opening of his new restaurant Piccolo was turning out to be a feast of epic sophistication and flavor. And thankfully thus far, death-free.

Jamie had Googled him while sipping her Old Fashioned at the bar when she first came in and was surprised to learn—and slightly concerned—about their chef’s provenance. His former career as an up-and-coming chef de cuisine in the Cow Hollow district of San Francisco was fraught with bad timing, bad weather, and bad clams, and finally brought to an end by the untimely death of a wealthy patron at the hands of an undiagnosed shellfish allergy. The asterisk notating his dish had shellfish in it had saved Chef Pascal from a lawsuit, but not from bankruptcy.

That was five long years ago. And now after working sous-chef jobs up and down the California coast, Chef Pascal was back, stronger, confident, and more exuberant than ever about this new endeavor—at least according to his interview in the Daily Breeze.

Jamie imagined that his enthusiasm was being slightly disrupted, based on the amount of sweat currently glistening on his forehead, at the arrival of the tall, thin man with the roman nose and bushy eyebrows he was currently serving, none other than Los Angeles food critic Nigel Spokes and his wife.

An act of bravery, Jamie thought. She was fairly sure Nigel knew what he was getting into when he sat down at that table.

Chef Pascal returned to the kitchen after serving the pair a plate of duck that was magazine-shoot perfect. He was currently peeking out of the round window from the kitchen door watching Nigel examine each bite like a scientist examining alien specimens. Nigel seemed to wear a permanent scowl except when he tasted an interesting morsel (right eyebrow would raise) and when he tasted something divine (he would spear it with his fork and examine it like a specimen in a lab). So far, he’d done both.

Watching Nigel eat and enjoy his food was making Jamie hungry.

Chef Pascal finally left his post at the window and returned to the kitchen.

Not five minutes later, the door swung open. The chef personally carried out three plates of duck, followed by an uncharacteristically coordinated Amber with the other three.

They made their way to the middle of the room.

“Good evening, I am Chef Pascal, and I would like to present Duck Two Ways. Leg of duck confit prepared in the traditional French way with a modern twist, crispy skin and cardamom au jus. Second, we have a duck breast seared to perfection and complemented by delicate hen-of-the-woods mushrooms and Moroccan saffron sauce. Homegrown broccolini made with brown butter and a potatoes Dauphine croquette. Bon appétit,” Chef Pascal said as he bowed.

“This looks fab,” Shannon said.

“Agree,” said Kyle.

Rick delivered as well. “The last time I had good duck, I was with award-winning documentary filmmaker Werner Herzog at his ranch in Argentina.”

Holly rolled her eyes and broke her serious expression for a moment to inhale. “Smells good.”

“Wow, this looks truly fantastic,” Jamie said. Her eyes drifted to Cliff, who she noticed looked like he might be related to George Clooney in the low light.

Jamie sighed as he added, “Inspired. Thank you, Chef.”

They all picked up their forks and began.

Chef Pascal backed away as Amber refilled water glasses and the sommelier poured a fine Rhône blend.

As he breezed through the door and back into the kitchen, Jamie heard him sigh and saw his sous-chef smile broadly at him and hold up two glasses of champagne to toast.