Samantha Verant Biography

“I love holding you, Kate. And there's so much more I want to do," he whispers. Aside from the physical attraction, he makes me feel safe---physically and emotionally. Our tongues find each other's. Our bodies rhythmically grinding. He kisses his way down my neck and then I stop him, my breath heavy. He squeezes my arms gently and then lifts up my chin. My eyes meet his. "Are you not ready for this? For the next step?" I am so ready to fall into love, to let go and go with the flow. "Yes," I say breathlessly. "I want you. All of you." Charles places a tender kiss on my cheek and then picks me up, carrying me to the bedroom.”

Source: The Secret French Recipes of Sophie Valroux

Relationship Passionate Love Next Step

“For a good hour, the hairdresser poked, prodded, and preened me. She twisted my hair into a loose updo, sticking white roses and baby's breath into my locks, the photographer capturing each step with her camera. Finally, Jane helped me into the dress. "Wow," said Phillipa with a gasp, staring at me. "You look absolutely gorgeous. Like you've fallen from the stars." "She does," said Marie, and everybody nodded in agreement. I hooked the necklace Rémi had given me around my neck. And then I took a good look at myself in the full-length mirror. What I saw shocked me. In this glorious dress, the way the silver threads sparkled, I felt like I was sparkling, too, like I had metamorphosed from a caterpillar into a wild butterfly. It was then that I found my own spirit insect---probably Grand-mère's plan all along. Le Papillon Sauvage. Me.”

Source: The Spice Master at Bistro Exotique

Stars Beauty Butterfly Wedding Dress Bride To Be

“The gown was made of ivory silk with an organza overlay, embellished with silver stitching cascading down to a smattering of embroidered stars. The bust of the dress crossed along my chest, thin straps with two stars resting on my collarbone, the waist tying with a silk bow, the open back dipping down, also encrusted with two stars. I glanced at my reflection in the mirror, and the woman staring back at me wasn't quite me; she was fierce, maybe even beautiful. I'd never felt that way before, but I did in this moment. This dress was perfect.”

Source: Sophie Valroux's Paris Stars

Stars Heroine Wedding Dress

“Our eyes meet and the look in his gaze is so intense, I shut mine. He pulls me forward and leans into me, his mouth finding mine. He lightly nibbles my bottom lip, and I let out a moan. He whispers into my mouth. "A little bite isn't that bad, is it?" "No," I say. His mouth, his lips, become more ravenous, and our heated breaths become one, his chocolaty and spicy. His hands envelop my jawline as he pulls me into him even more. Our tongues explore each other's, gentle and demanding, and my hands slide down his sides. The kiss is urgent, fervent, and so utterly delicious. I'm clinging onto his back now, light-headed and dizzy. Wild tremors rush down my spine right into my loins. I grip him tighter, about to lose my breath as I breathe him in. He pulls away, groaning softly. "Do you want me to stop?" "No," I say breathlessly. "Let's get comfortable on the couch." I can only nod. He picks me up in his strong muscled arms, and I stroke his tattoo as he carries me into the living room. The next kiss is better and more intense than the first---the kind that makes me see fireworks, the kind that makes me want to explode. Every nerve in my body throbs, the weight of his body pressing against mine, his hardness. My hands explore his back as he kisses my neck. It's like I'm starving and thirsty and I want to eat him, drink him in. This is too good, too much, too delicious. Between the taste of his mouth and his scent, I think I'm going to pass out.”

Source: Sophie Valroux's Paris Stars

Kissing Passionate Craving For Love

“Before we leave the atelier, Garrance reaches into her purse and pulls out a small black metal container from it. "Kate, this is for the restaurant. Open it." I take the oval tin and lift the lid to find strands of saffron glowing red. In fact, all of our faces sparkle from the light. "It's the finest of saffron, from Kashmir, worth its weight in gold," she continues, her eyes twinkling. "I'm expecting you'll use it wisely to create something magical." "Today was magic," I say, kissing her cheek. "Merci pour tout." "This is only the beginning," she says.”

Source: The Spice Master at Bistro Exotique

Friendship Gift Saffron

“Our meals, the dishes we're creating, bring on new sensations---an awakening of sorts for certain people, albeit nostalgia or something else. Food brings on emotions---and we're doing things right if we're bringing them out in people." "Food is about balance of flavors and textures and taste, not emotion." Charles grips my shoulders. "Kate, when you cook, how are you doing it? With anger or with love?" "Probably a little of both sometimes," I gasp. "What are you saying? People are eating my emotions? Like in that movie with Sarah Michelle Gellar? Simply Irresistible? She was a chef, like me, with a flailing restaurant, and there was a rich guy, like you. And a crab." He snickers. "This is real life, not the movies. And I have absolutely no idea what you're talking about.”

Source: The Spice Master at Bistro Exotique

Food Emotions Cooking Irony Evoke Movie Reference Simply Irresistible

“November was my favorite time of the year because so many of the foods that stirred my cooking spirit burst into the season---mussels, oysters, and a variety of squashes exploding in yellows and oranges, including my former nemesis: the potimarron.”

Source: The Spice Master at Bistro Exotique

Food November Season Autumnal

“When we exited the greenhouse, a kaleidoscope of butterflies floated over our heads, whirling in the sky. They were beautiful, their wings a creamy butter speckled with black. The top portion of the wings had stripes, similar to tiger markings, and the hind portion was marked with inlaid sapphire-blue crescents and one golden orange spot. One landed on my shoulder and fluttered its wings. "Those are flambé butterflies. It's how your grand-mère came up with the name for the other restaurant," said Phillipa. "I Googled the English name: scarce swallowtails." "I prefer flambé," I said.”

Source: Sophie Valroux's Paris Stars

Butterflies

“We've done the grilled tomato and peach pizza at Le Papillon Sauvage. We've served the beet and peach soup. And the peach and cucumber salsa over the chicken. The tarts. The cobblers. The homemade ice cream. I don't know. I'm tapped out for ideas." Phillipa rolled a peach on a cutting board, massaging it. "Pork," she said. "Peaches and pork would taste amazing together. Or pan-seared foie gras? What do you think?" "If you can come up with something interesting, I'm all for it." "Me?" she asked. "But you're the chef. And I want to be inspired by you." "That makes two of us," I said. "You're doing amazing things." Phillipa halved a peach, cut into it, and then handed over a slice. "Eat this, savor it. Find your inspiration!" she said, and as I bit into it, I tried, able to focus only on the texture. As the juices from the slice ran across my tongue and down my throat, the sensation transported me to my childhood, to the teachings of my grand-mère in this kitchen, and her recipe for a peach crumble. The way she taught me to knead the flour, butter, and sugar into flaky crumbs, working her gentle hands with mine. I could almost feel her next to me, smell her cinnamon and nutmeg scent.”

Source: The Secret French Recipes of Sophie Valroux

Food For Thought Grandmother Peaches Crumble Usages

“I grabbed a handful of tarragon and closed my eyes, inhaling its sweet fragrance. I could almost feel my grandmother next to me, smell the aromas embedded into her poppy-print apron, taste her creamy veloutés. Thanks to her, my skills in the kitchen started developing from the age of seven. I'd learned how to chop, slice, and dice without cutting my fingers, to sauté, fry, and grill, pairing flavors and taming them into submission. Just as I'd experienced with my grandmother's meals, when people ate my creations, I wanted them to think "now this is love"- while engaging all of the five senses. For me, cooking was the way I expressed myself, each dish a balance of flavors and ingredients representing my emotions- sweet, sour, salty, smoky, spicy-hot, and even bitter. My inspiration as a chef was to give people sensorial experiences, to bring them back to times of happiness, to let them relive their youth, or to awaken their minds.”

Source: Sophie Valroux's Paris Stars

Inspirational Five Senses Cooking Skill Grandmother Cooking

“At any rate, there were no women in my apartment." "Porn?" I question with a snort. "Figures." "Non, it was an actress I asked to do me a favor. A phone call. It was my way to get you back for spilling wine on my duvet and all your stomping around." "Oh my god," I say, sitting back in my chair, shaking my head with disbelief. After I got over the initial shock of his deception, my lips twist into an awkward smile. "So, the other night---" "I just placed my iPhone by the vent---" "She's a really good actress," I say with a snort. "Really good.”

Source: The Secret French Recipes of Sophie Valroux

Truth Fake Apartment Tenants Phone Sex

“She led me into the salon, where buckets of mostly white flowers bloomed in every corner of the room like fluffy clouds, making it a magical olfactory experience for my nose and my spirit, the sweet aromas potent. There were roses, tulips, and peonies, as well as a few containers bursting with blood-orange flowers with saffron-colored filaments, similar in form to an amaryllis. "I mostly ordered white flowers," said Jane, pointing to an arrangement. "The clivias offer a dash of color- my concept for the exciting change to come.”

Source: The Spice Master at Bistro Exotique

Flowers Colors Of Nature Arrangement

“At that moment, I was surrounded by the people who saw me for what I was, who accepted me for what I was, even when I vacillated with self-doubt. Grand-mère would have been proud. I felt her spirit growing stronger inside of me every day. And then... a dragonfly flew over my head, circled, and landed on my shoulder.”

Source: The Secret French Recipes of Sophie Valroux

Who I Am Grandmother Family And Friends Dragonfly

“For clothes, I prefer black, but I love all shades of blue, especially peacock, navy, and teal." He pauses. "I also like the color of your eyes, clear like the sky---" I stumble, tripping over my own two feet. "You noticed my eyes?" "Of course, we were together for most of the day." He nudges my side with his elbow. "They're much prettier when you're not glaring at me. And you?" I'm thrown for a loop. Is he asking if I like his liquid-brown with a hint of green and completely hypnotic eyes?”

Source: Sophie Valroux's Paris Stars

Blue Flirting Favorite Color Eye Colors

“Charles walks behind me and grasps my waist. "Somebody is crushing hard on somebody." I turn to face him. "We need to crush other things," I say, pressing my body into his. He wiggles his brows. "Oh, yeah?" "Garlic," I say, pulling away and entering the restaurant.”

Source: The Spice Master at Bistro Exotique

Kitchen Romance Cocktease Ballbuster

“Phillipa and I had just returned to the kitchen with a full basket of these beautiful mushrooms. I held a dirt-encrusted one up to my nose, breathing in its earthy aromas, happy to have all of my senses back. "What do you want to do with these?" asked Phillipa. "Something traditional and simple so the flavor of the mushrooms isn't lost," I said. "Poêlée de cèpes à la bordelaise?" "Perfectly delicious," said Phillipa. "I'll scrub the beauties down and then grab the ingredients." "You remember what they are?" "Of course. Olive oil, butter, garlic, thyme, bay leaves, flat parsley, salt, and pepper," she said. "And I'm already drooling.”

Source: The Spice Master at Bistro Exotique

Food For Thought Ingredients Mushrooms French Food Chefs Panfried

“Séb and I explored the beautiful neighborhood of l'Île Saint-Louis, eating savory crêpes made of buckwheat and filled with creamy goat cheese, crunchy arugula, and juicy tomatoes at one of the cafés, me doing my best to savor the textures. Lunch was followed by the famed Berthillon sorbets and ice creams, the latter of which we ate on the banks of the Seine, Séb drooling over the richness of the flavors. Considering they had over seventy parfums, we'd both found it hard to settle on one. Séb, the adventurer, took café au whisky with another scoop of tiramisu. I'd ended up taking abricot and framboise, always loving how apricot mixed with raspberries, and wanting something cool on this scorcher of a day.”

Source: Sophie Valroux's Paris Stars

Paris Ice Cream Flavors Crepes

“Phillipa placed one tray of appetizers after the other on the table---the jambon sec-wrapped chipotle figs with the cocoa-balsamic glaze; the crab cakes with the rémoulade dipping sauce; the varying star-shaped canapés, the bottoms buttery, toasted bread topped with different ingredients and garnished with chopped fresh herbs; the verrines filled with bœuf bourguignon and baby carrots; and the smoke salmon, beet carpaccio, and mascarpone bites served on homemade biscuits and sprinkled with capers. Everybody dug in, oohing and aahing. "I don't know which one I like best," exclaimed Marie, licking her lips. "They're all so delicious. I can't choose a favorite child." Phillipa winked. "Just wait until you see and taste Sophie's plat principal," she said, turning on her heel. She returned with a large pressure cooker, placing it on the table. She lifted the lid, and everybody breathed in the aromas, noses sniffing with anticipation. "This is Sophie's version of pot-au-feu de la mer, but with grilled lobster, crab, abalone, mussels, and large shrimp, along with a variety of root and fresh vegetables, a ginger-lemongrass-infused sauce, and garnished with borage, or starflowers, a smattering of sea salt, a dash of crème fraîche, fresh herbs, and ground pepper.”

Source: Sophie Valroux's Paris Stars

Seafood Seasonings Appetizers French Food Sauces

“I hated tête de veau (boiled cow brain), and who wouldn't, but loved escargots in a creamy garlic, butter, and parsley sauce. The word "cerise" was underlined four times, along with the words "Ma petite-fille Sophie, elle aime n'importe quoi avec les cerises." I still loved them. My visits to Champvert always coincided with cherry season, and Grand-mère Odette always made sure a bowl of plump black cherries sat in front of me. When I wasn't tasting one of her wonderful creations, I'd stuff one cherry after another into my meager mouth and spit the pits into a bowl, reveling in the juicy and sweet explosions hitting my tongue. As she whisked the batter for her clafoutis, stating how important it was to keep the pits in the cherries or the dessert would lose its nutty flavor, she'd tell me about some of her other recipes, the ingredients rolling off her tongue like a new exotic language I wanted to learn every word of. Saffron, nutmeg, coriander, paprika, and kumquat- what were these things, I wondered?”

Source: Sophie Valroux's Paris Stars

Ingredients French Cherries Likes And Dislikes French Cuisine Cerise

“I'm showered and now wearing the dress Caro brought over---a peacock-blue chiffon number from this season's Madeleine Bouchard collection. Again, it's like it's made for me---a perfect fit. When I enter the kitchen, Charles is still in a foul mood, barking out orders to the staff. "Charles," I say. "Can you tone down the anger in your voice? We're all working together. Aren't we?" "We are," says Charles, looking up and taking in my presence. His hands fly to his heart. "Whoa, ooh-la-la. You look amazing. That shade of blue really brings out the color in your eyes.”

Source: The Secret French Recipes of Sophie Valroux

Kitchen Romance Blue Dress Ogling

“The following day, the scent Garrance has created is soon dispersed through the restaurant via an electric diffuser---the aromas of citrus, coconut, and ginger hitting me in waves. Ravenous, I set to making a roasted red pepper and garlic hummus, incorporating the urfa biber to see if it really makes a difference. I dip my finger into the dark purplish-brown flakes to taste, and I'm blown away by the earthiness of the flavors. I smack my lips, tasting undertones of raisins, chocolate, and maybe a little coffee. Even though I've made a crudité platter with some pan-seared padron peppers sprinkled with sea salt and homemade garlic-infused naan, I can't help shoving spoonfuls of the hummus into my eager mouth.”

Source: The Spice Master at Bistro Exotique

Cooking Flavors Scents Restaurant Atmospheric Earthy Hummus

“I walked in and closed my eyes as I ran my hands over the leaves of the tomato plants. I brought my fingers to my nose, breathing in the grassy, earthy freshness. It was no wonder the French cosmetic brand L'Occitane en Provence had found a way to capture this aroma in one of their hand creams.”

Source: The Spice Master at Bistro Exotique

French Tomatoes Leaves Aroma Earthy Cosmetic

“As for your restaurant, good luck. I have a feeling you'll need it." "Why?" "Because you're so...so, what's the word? Basic. Like American bread or that horrible cheese. Bistro Exotique? Is this your idea of a joke?" Oh. No. He didn't.”

Source: Sophie Valroux's Paris Stars

Offending Asshole Throwing Shade

“CHRISTMAS EVE MENU Foie gras with Caramelized Apples Salmon with lemon, Cucumber, and Dill, served on Small Rounds of Toasted Bread Escargots de Bourgogne Oysters Three Ways Oysters with a Mignonette Sauce Oysters with Pimento Peppers and Apple Cider Vinegar Oysters Rockefeller, deglazed with Pernod, served with Spinach, Pimento Pepper, and Lardons Sophie's Spiced Langoustes (Spiny Lobster) à l'Armoricaine AND Crayfish and Shrimp with a Saffron-infused Aioli Dipping Sauce AND Moules à la Plancha with Chorizo”

Source: The Spice Master at Bistro Exotique

Seafood Oysters Christmas Eve Menu French Food

“Menu Amuse-Bouche Biscotte with a Caviar of Tomatoes and Strawberries Entrées Chilled Zucchini Basil and Mint Velouté Ou Pan-Seared Foie Gras served on Toast with Grilled Strawberries Plat Principal Gigot d'agneau, carved tableside Served with your choice of Pommes de Terre Sarladaise or Mille-Feuilles de Pommes de Terre Served with Greens and Lemon Garlic Shallot Vinaigrette and Multicolored Braised Baby Carrots Ou Lemon Chicken Tajine with Almonds and Prunes Served with Couscous and Seasonal Vegetables Ou Panko-Encrusted Filet de Limande Served with Wild Rice and Grilled Seasonal Vegetables Ou Quinoa, Avocado, and Sweet Potato Timbale (vegan) Served with Rosemary Potatoes”

Source: Sophie Valroux's Paris Stars

Vegan Vegetables Strawberries Menu French Food French Language Entrees Amuse Bouche

“L'AMUSE-BOUCHE Pan-Seared Scallops wrapped in Jambon Sec and Prunes with a Balsamic Glaze L'ENTRÉE Pan-Seared Foie Gras with a Spiced Citrus Purée, served with Candied Orange Peel and Fresh Greens OU Velouté of Butternut Squash with Truffle Oil LE PLAT PRINCIPAL Bœuf Bourguignon à la Maison served with a Terrine of Sarladaise Potatoes OU Canard à l'Orange served with a Terrine of Sarladaise Potatoes along with Braised Fennel, garnished with Pomegranate Seeds and Grilled Nuts OU Filet of Daurade (Sea Bream) served over a Sweet Potato Purée and Braised Cabbage LA SALADE ET LE FROMAGE Arugula and Endive Salad served with Rosemary-Encrusted Goat Cheese Toasts, garnished with Pomegranate and Clementine, along with a Citrus-Infused Dressing LE DESSERT Poached Pears in Spiced Red Wine with Vanilla Ice Cream”

Source: Sophie Valroux's Paris Stars

Courses Dessert Salad Menu French Cuisine Entrees Main Course Appetizer

“CHRISTMAS EVE MENU Foie Gras with Caramelized Apples Salmon with Lemon, Cucumber, and Dill, served on Small Rounds of Toasted Bread Escargots de Bourgogne Oysters with a Mignonette Sauce Oysters with Pimento Peppers and Apple Cider Vinegar Oysters Rockefeller, deglazed with Pernod, served with Spinach, Pimento Peppers, and Lardons Sophie's Spiced Langouste (Spiny Lobster) à l'Armoricaine Crayfish, Crab, and Shrimp with a Saffron-Infused Aioli Dipping Sauce Moules à la Plancha with Chorizo Selection of the Château's Cheeses Three Varieties of Bûche de Noël The kitchen staff walked in as I threw the chalk on the counter. Phillipa snuck up behind me. "Oh my God. That menu looks wicked incredible. I'm already drooling." Clothilde nodded her head in approval. "It's perfect. You've made your grandmother proud." "How many bûches do you think we'll need?" asked Gustave, referring to the celebrated and traditional log cakes served in every French restaurant and household sometime during the holiday season. "Twenty?" I answered. "Good thing I started on them a few days ago," he said. "Pineapple and mango, chocolate and praline, and vanilla and chestnut." "No alcohol?" I asked. "Maybe just a pinch of Armagnac." He held up his forefinger and thumb. Looked like more than a pinch.”

Source: The Secret French Recipes of Sophie Valroux

Christmas Seafood Oysters Menu French Food Cakes Crustacean

“L'AMUSE-BOUCHE Chocolate Parmesan Tapioca with a Pan-Seared Scallop L'ENTREE Salad with Chèvre Chaud, Honey, and Mint Dressing OU Roasted Butternut Squash and Cacao Soup OU Oysters with a Mignonette Sauce LE PLAT PRINCIPAL Armagnac-and-Chocolate-Infused Daube de Bœuf à la Gascogne OU Sweet Potato Curry with Mussels OU Chocolate Pasta with a Gorgonzola Cheese Sauce LA SALADE ET LE FROMAGE Moules à la Plancha with Chorizo served over a bed of Arugula Selection of the Château's Cheeses LE DESSERT Mousse au Chocolat spiced with Pimento Chili Peppers and Chocolate Flakes, garnished with Mint I spun around on one heel, excited to get prepping. Unbeknownst to me, the rest of the kitchen staff had arrived, their jaws agape as they stared at the menu. As usual, Phillipa was the first to speak up. "That menu looks wicked incredible." "I don't know about adding hot peppers to the mousse au chocolat," said Jane, and the granny brigade nodded in agreement. I was so sick of her know-it-all attitude. I knew a thing or two and I was going to stand by my decision. "The combination has Aztec roots. To honor the fertility goddess they drank xocolāt, a chocolate concoction spiced with chili pepper and vanilla. It's delicious and unexpected." Jane rolled her eyes. "You're the chef." "I am," I said, wanting to challenge her. "And this is the menu.”

Source: The Secret French Recipes of Sophie Valroux

Chocolate Peppers Menu French Cuisine

“L'AMUSE-BOUCHE Strawberry Gazpacho served in Chinese Spoons, garnished with Deep-Fried Goat Cheese and Basil L'ENTRÉE Zucchini Cakes with Lemon Prawns and Braised Wild Asparagus, garnished with Edible Flowers OU Cream of Wild Asparagus Soup OU Roasted Cauliflower and Beets with Capers, served over Spinach in a White Wine Lemon Sauce LE PLAT PRINCIPAL Drunk Shrimp, Flambéed in Cognac, served over a Terrine of Tomatoes, Avocado, Strawberries, and Creamy Lemon Risotto OU Confit du Canard, served with Roasted Baby Carrots and Sweet Sautéed Radishes OU Bœuf en Croute with Foie Gras and Mushrooms, served with Grilled Wild Asparagus and Sweet Sautéed Radishes LA SALADE ET LE FROMAGE Strawberries and Wild Asparagus, served over Arugula with a White Wine Vinaigrette Selection of the Château's Cheeses LE DESSERT Crème Brûlée with a Trio of Strawberries and Cognac”

Source: The Secret French Recipes of Sophie Valroux

Vegetables Springtime Strawberries Menu Asparagus French Cuisine Cognac

“Amélie's eyes blazed into mine. Hatred emanated from every skinny bone in her body. I supposed that might happen when your plans to destroy somebody blew up in your face. And you'd also been caught with your skirt up. But she didn't know Olivier's plans for her just yet. Game over, Amélie.”

Source: The Secret French Recipes of Sophie Valroux

Karma Just Desserts

“A self-serve buffet had been set up with every quiche and tarte salée one could imagine, like a beautiful pissaladière made with onions, shiny black olives, and slippery anchovies, or the one with tomato, honey, and goat cheese.”

Source: Sophie Valroux's Paris Stars

Pastries French Food Quiche

“Garrance winks as Juju jumps onto my lap. "It appears that Juju likes you too." Feeling out of sorts, I stroke the cat's head, look down at him. He's weighing my thighs down, and I like the way it feels, all warm. I also love his loud purrs. He's nothing like a rat. "The big lug is kind of growing on me," I say, stroking his chin, and Garrance grins.”

Source: The Secret French Recipes of Sophie Valroux

Cat Juju Likable Big Boy

“So, what are we cooking for your mom?" "One of her favorite dishes---nasi campur, a traditional dish from Jakarta, where my father was born." He pauses, flashes a wicked grin. "You'll love it." "What if I don't?" "Then there's something wrong with your taste buds." He grins again. "I assure you that you'll be licking your plate." After giving me a sexy smirk, he unpacks the crate, unloading spices and ingredients, and says, "Nasi campur is one of Indonesia's national dishes---very traditional. The name means 'mixed rice,' and it's typically served with a variety of local dishes, such as chicken satay, beef rendang, prawn crackers.”

Source: The Spice Master at Bistro Exotique

Rice Jakarta Side Dish Indonesian Mixed Traditional Food

“She returned to where I stood, and handed over a flower. I inspected the borage, holding it up like a culinary scientist, noting the blue petals, offset by white stamens, and a raised white ball-like structure in the center, decorated with a purplish-blue pattern with hints of red that resembled a planet or a galactic moon. My heart skipped a beat. Aside from Marie's desserts, I'd never seen anything so beautiful. "This flower is mystical and magical," I said. "Did fairies or aliens create them?" "I'd go with fairies. The thought of aliens flips me out. Eat it," she said, and I did. The flavors of this edible flower rolled on my tongue in waves. A crunch. A bitterness. And sweetness. I closed my eyes, reveling in the magic, the flavor, thinking about what we could do with this. I met her gaze. "Oh my god. You're so right. They taste like cucumbers," I said, licking my lips.”

Source: The Spice Master at Bistro Exotique

Flower Cucumbers Colors Of Nature Borage

“It's not my fault the floors are porous. Take it up with management." He glowers. "Maybe I will. And maybe I'll have you evicted." "Good luck with that," I say with a smirk. "You know how French laws work." His threat is empty. When it comes to real estate, the laws in France protect the renters, not the owners. Even if he starts the eviction process, it could still take up to three years to get rid of me.”

Source: Sophie Valroux's Paris Stars

Law French Real Estate Throwing Shade

“I lift up the lid and inhale the aromas of what looks like a flaky pot pie, dusted with powdered sugar, the top scored in a crosshatch pattern. And holy moly, mother of the gods, I'm embraced by heavenly scents. Spicy. Sweet. Savory. Delicious. I commandeer a fork, take a bite, chew, and then swallow. Three layers of flavors infused with chicken, egg, and almonds melt on my tongue, the finish topped off with whispers of orange blossom, saffron, ginger, cumin, and turmeric. "This is absolutely incredible. What is this delight?" "Bastilla," he says with a proud smile. "It's a typical recipe from Morocco, where I'm originally from, usually made with pigeon, but this one is made with chicken. My mother's recipe. It's also called pastilla.”

Source: The Spice Master at Bistro Exotique

Spices Chicken Savory Moroccan Neighborly

“Do not manhandle me. My answer is no. I'm not for sale." "But you don't have any family left," said Nicolas, raising an eyebrow. The next few moments blurred together into one messed-up vision. A fist flying into Nicolas's nose. A loud crack. Blood splattering on Camille's dress. Rémi putting his arm around me. Jane, Phillipa, and Marie racing up to see what the commotion was all about. The clicks of cameras. A nightmare. "This is private property. You're no longer guests of the château. Leave now," said Rémi as Nicolas scrambled up from the ground. "And stay away, far away from my fiancée, or I'll hunt you down." Jane, Marie, and Phillipa flanked my sides, supporting my shaky body. Phillipa hissed to Nicolas. "You're wrong. Sophie has a family. She has all of us. And her dad." I couldn't help but smile. What Phillipa said was true. I had everything. "He broke my nose," said Nicolas, holding his hand up to his face, blood pouring down like a waterfall. "I'm going to press charges against you, all of you, you pieces of merde." "Go ahead," said Rémi. "We may not be as wealthy as you are, but we're not doing so bad. You can try to destroy us, but if you know Sophie as well as I do, you know she fights back. And hard. Believe me. Nothing, not you, not me, will stand in her way. You're the only one with a reputation to lose---and from what I've read, most people think you're the scum of the earth." Camille walked up the steps. "I'm out of here." She stopped and looked over her shoulder. "I'm sorry, Sophie. I should have known. Small dick, small mind." "I do not have a small dick," screamed Nicolas, his face turning red. The guests from the Sunday lunch clasped their hands over their mouths. I felt like I was the star of a B movie. Who were these people? Cartoon characters? "Oh, yes, you have a small penis. The smallest one I've ever seen," said Camille, winking at me. "And you think with it. Now, take me back to Paris so I can get rid of you. That is, unless you want my Instagram to blow up. Don't forget. I have pictures of your cornichon." Nicolas raced after Camille. "You salope, those pictures are private." Camille placed her hands on her skinny hips. "For now," she said. I had to give Camille credit when it was due; she wasn't a brain-dead model, she was fierce.”

Source: The Spice Master at Bistro Exotique

Drama Karma Blackmail Family Support Comeuppance Defending Your Woman Small Penis

“For me, food is better than sex, and way more adventurous and innocent at the same time. I lose myself in finding the balance of the flavors. finding a way to invoke all the senses." I pause, meet his eyes. "What about you?" "You took the words right out of my mouth," he says, leaning forward on the prep table. "I feel the same way, mostly." He chuckles. "But better than sex? No way." This is a conversation I want to avoid, because all I'm thinking about right now is Charles picking me up, placing me on the prep counter, and ripping off my clothes. Angry sex. Passionate sex. Movie sex.”

Source: Sophie Valroux's Paris Stars

Food And Sex

“Food is my life---my calling, my raison d'être---better than sex, better than anything. I get lost in sensual experiences when I prepare a meal---the way the juices run all sticky and sweet on my hands as I cut fresh fruits like an orange or a fig, the way the flavors dance on my tongue when I taste my fingertips, the way salty and sweet fresh oysters kiss my lips at first, followed by a lustful intoxication when they slide down my throat, or the way a fragrant soup heats up my entire body, my soul. Foreplay is the preparation, and the climax comes with the finished recipe, bringing all the senses together while balancing flavors. Food is passion in its purest form and one of the reasons I became a chef.”

Source: The Spice Master at Bistro Exotique

Passionate Chef Food And Sex Sensual Food

“Confused, I taste the steak and, as I lick my lips, I'm immediately transported with visions of Anti-Keanu and me embracing, so real it's like I'm there. He's unzipping the side of my dress and pulling it over my head. He kisses my neck, and his tongue gently licks my clavicle. My body is covered in spices---peppery and floral. I'm in a bed of flowers, now naked, his tongue exploring my body. A tribal drumbeat surrounds us, and my body rocks to the rhythm, to his touch. My neck grows hot, covered in a thin sheet of perspiration---”

Source: The Spice Master at Bistro Exotique

Food And Sex Sexual Fantasy

“After Charles rinses and scrubs the mussels, side by side, we prepare the meal. While I slice the galanga, Charles braises the shallots, ginger, and fennel, adding in the lemongrass. I'm in a trance, now in Thailand. With him. We're floating in a pond filled with lotus flowers, the water warm, and I'm getting ready for a spiritual awakening--- "The galanga," says Charles, and our hands touch as I pass it over. He adds it to the pan and a moment later, after adding in the coconut milk and squeezing the lime juice, he holds out a spoon. "Taste this." The flavor is warm, with a little heat and sweetness, infused with the citrusy lemongrass, ginger, and garlic. I let out a soft moan. "What do you think?" "I think you're incredible," I say, quickly recovering. "Um, this sauce is heaven on my tongue. My palate is awake." I will my legs to stop quivering.”

Source: The Spice Master at Bistro Exotique

Spices Herbs Food And Sex Kitchen Romance Sensual Romance Thai Food

“Needing to shake off the negative energy, I decide to prepare one of the desserts---something sweet to take away the sour taste of fear infiltrating my mouth. I'm going to tackle the strawberry and lavender sorbet---the herb from Garrance's rooftop garden, the strawberries sweet and juicy. Thankfully, the recipe is easy---especially when you have three Thermomix machines at your disposal. After commandeering most of the ingredients, I smell the lavender Garrance had bestowed upon us and another fantasy sets in. Charles and I are running through a field bursting with purple flowers in the South of France, smiling and laughing. We're kissing, softly at first, and then we're naked, exploring each other's bodies, his rippled stomach, and floating on a cloud made from the fragrance of the lavender---sweet and woodsy--- "Kate, where'd you go? You look all dreamy," says Charles. "Nowhere. Just thinking," I say. "You're sexy as hell when you think. You bite those full lips of yours and it's kind of distracting when I'm trying to work.”

Source: The Spice Master at Bistro Exotique

Dessert Lavender Food And Sex Sexual Fantasy Kitchen Romance

“I picked one of the black dirt-encrusted beauties up and breathed in its earthy, sensual scent. This gift of gourmet delights, worth its weight in gold, was clearly delivered by the cooking gods. "D'Artagnan and Aramis are not only hunting dogs, they're wildly talented truffle trackers,"said Phillipa. Thanks to the Times, I knew dogs had mostly replaced pigs years ago on the quest for truffles because they were easier to train and didn't chow down on the fungus after they found it.”

Source: The Spice Master at Bistro Exotique

Hunting Dogs Truffles

“You know what? You're kind of growing on me too." "Like mold?" I ask. "No, you smell too good," he says, turning his back to me. "I know your kitchen is well equipped. I hope you have a rice steamer." "Duh," I say, mentally kicking myself for my unprofessional response. "Of course I do." I walk over to the cabinet and step up onto my toes, but I can't reach the damn contraption. Charles steps up behind me, reaches over my head, and grabs it before it tumbles on my head. For two brief seconds, his body presses into mine, his hands steadying my waist. I swear he's breathing me in. And I'm doing the same. He grabs the steamer, sets it on the counter. But he only shifts slightly, and there's clearly something wrong with my legs; they won't budge. I think I may be paralyzed. "Did my mother make you the perfume you're wearing?" he asks, his breath on my neck. "Uh, yeah, she did." "The base notes smell delicious on you," he says, his voice husky and hot. My spine tingles. A drop of perspiration beads on my forehead. I clamp my lips together before I tell him he smells delicious too and that he's invaded my thoughts ever since I first met him on the street.”

Source: The Secret French Recipes of Sophie Valroux

Perfume Sexual Tension Kitchen Romance Sensual Attraction

“One of his hands run up my neck and through my hair, the other supporting my waist. I'm held up by a dizzying suspension, feeling like I could sprout wings and fly. Time stands still and the only thing I can think about is the taste of his mouth, his tongue, spicy and sweet from the saffron, and how I hunger for more. His hand cups my ass, and he leans into me, kissing my neck. My hips grind into him. This kiss, this moment, really proves I'd never experienced passion like this before. It's more than a connection between bodies; it's like a recipe with the perfect balance of ingredients.”

Source: The Spice Master at Bistro Exotique

Passionate Love Foreplay Kitchen Romance Sensual Attraction Makeout

“His smile becomes wider, and he takes a step closer, eyes me up and down, and then he whispers in my ear, his voice low and so sexy. "What if I tell you that I think you're pretty cute when you're flustered?" Wait. Does he like me? I must be dreaming. I want to squeal, but instead, I blush and rely on humor to hide my true feelings. "I'm definitely going to have to talk to the owner about that one. We have policies in place regarding sexual harassment, you know." "We could break them." "What are you saying?" "I think you had me that first day I walked into the kitchen. I've been dreaming about seeing you in those shorts again.”

Source: The Spice Master at Bistro Exotique

Confession Flirting Kitchen Romance

“We're going to cook our hearts out." He whispers. "Kate, you already have mine. Just don't serve it up on a platter." I can't bring myself to look at Charles because when I do, he smiles and all I can think about is kissing him. As we make a homemade Mexican-inspired chocolate sauce for the vanilla ice cream, our arms brush together as I hand over the urfa biber flakes. He stirs the pot, the aromas mingling together, all sweet and spicy, and now, thanks to his recording in the vent and the words I'd heard, I'm imagining us together. "Kate, taste this," says Charles, snapping me out of my fantasy. He holds out a spoon laden with sauce, I take a tiny mouthful, and then lick my lips. Charles flashes a sexy smile. "Almost better than sex, huh?" He has to be a mind reader.”

Source: The Spice Master at Bistro Exotique

Chocolate Sexual Tension Kitchen Romance Sensual Romance

“A few weeks past and it's the middle of July. Bistro Exotique is still as full as my heart, Charles and I now not only business partners with the restaurant but also in bed. Don't worry: one can still eat at Bistro Exotique without fear of our sexcapades, his kitchen our new playground where we re-create the bread-and-butter scene from 9 1/2 Weeks---often.”

Source: The Spice Master at Bistro Exotique

Kitchen Romance Kitchen Sex Movie Reference

“Maybe there is something special about my mother's spices---" Do I tell him about all my fantasies? Nah, I'm living them now. I smile and get back to chopping up the tarragon, inhaling the sweet, grassy aroma. I let myself fall in love. I let myself float into bliss. I have my dream and it came with more happiness than I had ever imagined. "Or maybe we just have the perfect chemistry," I say. Through it all, Charles and I learned that letting go of negativity leads to happier futures (and better food and sex). As for Garrance, her work is complete; she's found happiness for Charles and me, her and my mother's plan all along. Magic? Some may say. But love is the greatest magic of all---and a required ingredient for everyone.”

Source: The Spice Master at Bistro Exotique

Magical Realism Happily Ever After Living The Dream Go With The Flow Kitchen Romance