Chapter 55

The dinner was as excellent as promised. Mother had the lightly cooked housemade duck foie gras in a mulled wine jelly with star anise for starters, while I ordered the salmon gravlax fillet with a seaweed salad and peppery lemon pearls. Mother decided on a champagne of a mature vintage, which would complement the foie gras and the salmon. For the main course, we both enjoyedpink roasted filet mignon of Welsh lamb with pan-fried green vegetables, washed down with a very good Cabernet Sauvignon

The illuminated skyline of Paris was breathtaking, and I decided I’d bring Mark on a cruise as soon as whatever he was working on was done.

“Thank you, sweetheart,” Mother said as we entered our suite. She stifled a yawn. “This was a lovely evening.”

“It was, wasn’t it? I’m glad you enjoyed it. Is there anything I can get you?” The mini bar held splits of champagne, as well as cognac.

“It’s been a long day, and I think—”