Page 19 of Chloé

“Enough for maybe…half a service?”

“And the rest won’t get here until we’re mid-service at least? That won’t work.”

“Agreed.”

“Right. So let’s see what we have that we can substitute for it.” Chloé pulled open the fridge and walked inside, scanning the shelves. “Hmm, okay. Let’s do this. We’ve got beautiful filet mignons back here, and I know we have black truffles. So why don’t we take offPère’s duck and replace it with beef tournedos Rossini?”

Yes, that would work. The dish was always a favorite with the toasted sourdough and sautéed foie gras. Add in the Madeira sauce and it would be golden. That was one crisis averted, but there was still another main and appetizer to replace.

“We have fresh sole, right?”

“Yes, it came in early this morning.”

“Okay, let’s add sole meunière to the mains. It’s simple but classic, and always looks impressive too.”

“You got it. And the app?”

Chloé looked over the shelves in the fridge and landed on the shellfish. “Go with a creamy seafood bisque. We’ve got plenty of shellfish and cognac, and who doesn’t love a good bisque?”

“Perfect. We’ll get that all going.”

“Everything else is good?”

“Everything else is great.”

“Right, well, if you need me, I’ll be in the office cussing out our deliveryman.”

Kayla shook her head. “Better him than me.”

Chloé sighed and headed back to her dad’s office, where she took a seat and switched on the computer. It might seem strange to some, but this was the kind of thing she loved about her job, because when unexpected things happened, you had to think on your feet. You had to be flexible and a problem solver, and there was something so fun about that, the unexpectedness of it all.

The phone call to a longtime supplier who’d let them down, however? Not so fun. But it was all part of the job, and she wouldn’t trade it for the world.

IT WAS AN hour before opening, and Chloé was back in the kitchen. Prep work was all but complete, and the menu was taking shape, and by her calculations, her dad andpèreshould be there at any—

“Good afternoon, everyone.”

“Bonsoir.”

—minute.

Her fathers made their way through the kitchens with smiles as bright as the day outside as they greeted their staff like they were family instead of workers—and that was another reason she loved what she did.

This place, JULIEN, was an extended family to her. It had been since the moment herpèrefirst brought her to the kitchen and introduced her as his newest sous chef, age four. Most of the staff had been there long enough that they’d watched her grow over the years, and she knew they would be years from now. That was the kind of atmosphere her fathers had created both here and overseas. JULIEN was a job no one ever wanted to leave.

“Mon ange.”Pèrewinked as they stopped by her station. “How are you doing today?”

Her dad hugged her into his side and added, “Have you settled into your place? Or are you still getting used to your new men?”

“I settled in just fine. I’m not sure they’ve settled into havingmethere yet. I have lots of…things they’re not used to.”

Dad waved a hand in the air. “Oh, I totally get it. A princess moving in with princes must allow them an adjustment period for all the glitz and glam. Remember that and you’ll be just fine.” He batted his lashes at herpère. “I was.”

“Noted.”

Pèrechuckled. “Other thanthat, how has your morning been?”

“Busy. Oh my gosh. Let me show you.” Kayla stepped in to finish off tying the last few strings around the filets as Chloé led her fathers out of the kitchen and toward the office. “I had to give Pauly a call about a missing delivery.”

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