“It’s nice,” she finally said.
He bit down on his own tongue as he clasped her elbow and walked across the sundeck toward the table.
“Glad it’s satisfactory.”
If she sensed the irritation in his voice, she didn’t acknowledge it. She sat down, crossed her legs and watched the buildings of Marseille grow smaller as the yacht pulled away from the port.
Suzie bustled over to the table and set two plates in front of them with a flourish.
“Monsieur Cabrera, Mademoiselle Smythe told me of your appreciation for old-world glamour.”
He glanced at Calandra, who was examining the food on her plate with a critical eye.
“Yes.La Reina’s renovation was inspired by cruises from an earlier generation. My mother and I used to watch old movies.” A smile tugged at his lips. “One of my favorite memories.”
Suzie grinned as Calandra looked up, her gaze searching. He’d never shared that tidbit before. A small fact, so why did he feel bare, like he’d just revealed something deep?
“That makes me happy to hear. LikeGentlemen Prefer Blondes, yes? OrAn Affair to Remember?”
Hearing the familiar names brought on a rush of nostalgia. “Two of my mother’s favorites, actually.”
“Good.” Suzie gestured to the plate in front of him. “I also share an affinity for such films. For your tasting tonight, you have oysters Rockefeller, baked in a butter sauce,soccaflatbread with a salmon tartare and baked camembert with honey and red pepper. And for you,” she said, turning to Calandra, “I have prepared a traditional French dish, coquilles St. Jacques, seared scallops on cucumber slices. And then brie fondant au pesto, topped with pine nuts and served with grapes and toasted baguette slices.” She put her hands on her hips and beamed. “A mix of your old-world glamour and French favorites.”
As much as he’d balked at the idea of a culinary school catering the party that could make or break his company, he found himself eyeing the food with appreciation. Not only did it smell incredible, but the delicate touches, from the sprinkling of chives over the scallops to the lemon wedges arranged artfully around the oysters, lent an artistic flair.
“This looks wonderful,” Calandra said. The smile she bestowed on Suzie had him blinking in shock. Sweet, feminine, kind. He realized with a jolt that he was now privy to one of the reasons why Calandra had been so successful in her job with Cabrera Wines. She hid her warm and fuzzy side well. But when she pulled it out of wherever she’d been hiding it, she dazzled.
“My students were very excited at the prospect of cooking for a famous billionaire, not to mention on his personal yacht.” Suzie beamed. “But we shall see what you think of the food. Eat!”
And with that pronouncement, she left. The yacht cut across the water, the brilliant sapphire of the sky stretching down to meet the darker blue of the ocean. The bell tower and stone walls of the Notre-Dame de la Garde stood proudly on a hill overlooking Marseille as the port grew smaller on the horizon.
“It is beautiful.”
Alejandro glanced at Calandra. With her face turned toward Marseille, her pale profile stood out in stark, stunning contrast against the sky.
“How much did it cost you to admit that?”
Instead of her customary silence or a sharp retort, she surprised him with a small smile that twisted his stomach into a tight knot.
“It’s too beautiful not to acknowledge.”
Before he could say anything else, he picked up a scallop and cucumber slice and popped it into her mouth. Her eyes widened.
“Oh, my.”
Her moan of pleasure made his blood boil. Pushing past his lust, he scooped up a piece of baked camembert with the flatbread, then sat back in surprise as the sweetness of honey and spice of red pepper hit his tongue.
“Well?”
“Decent.”
“Decent?” she repeated. “This is wonderful and you know it.”
He shrugged and took a sip of water, enjoying stretching out the moment. “Better than some places I’ve eaten.”
She started to retort, but then her eyes narrowed. “You’re teasing me.”
“I would never.”