Black Diamond

Reds and Greens put up a decent candidate, they could win. And I think they might just have one in the guy who bought us this bottle of champagne.”
    “You think our mayor could lose?” Bruno asked. With young Pons heading that Red-Green list and his father running on the right, a lot of media attention could be guaranteed, Bruno thought. That would mean more work for him, trying to keep St. Denis calm during a heated campaign with TV cameras and reporters hunting for Oedipal drama asfather faced son on the hustings. If the mayor lost, it might well be his final task as the chief of police of St. Denis.
    “Voters get tired of the same old face. And there’s a recession. And young Pons is a fresh new political face with some new ideas. Yes, I think our old friend could lose.”
    Bruno handed back the paper and looked across to the table where Alphonse and Marillon were raising a glass to each other. They could have been sealing a pact. The baron followed his gaze.
    “Would anybody mind if we treat this like a Chinese restaurant and share one another’s dishes?” asked Pamela. Startled, Bruno turned his attention back to the table.
    “Sure, good idea,” said Fabiola as Bill approached the table to take their orders.
    “Tell me about this Pekin-Périgord duck on the menu,” the baron said.
    “It’s like the usual Pekin duck, wrapped in a crepe with strips of cucumber and spring onions,” Bill explained. “But instead of hoisin sauce we use a reduction of
vin de noix
, and the ducks are from here, but we wind-dry them in the Chinese way. My chef, Minxin, says he can’t wait to try it back in Hong Kong.” He poured the remainder of the champagne.
    “I’m pleased you’re having the risotto. It’s an attempt to do with our truffles here what they do in Piedmont with white truffles,” Bill went on, when Fabiola told him her choice. “And there’s an organic sauvignon blanc from a small vineyard near Thénac that goes wonderfully well with it, and with the duck.”
    The baron chose the duck and the white wine and as usual asked for a carafe of tap water. The price that restaurants charged for mineral water was one of his standard grumbles. His dinner companions were used to his ways. The four ofthem had eaten and played tennis together often enough to be comfortable in one another’s company. Only when they were alone did the baron tease Bruno about his relationship with Pamela, saying how much more suited he was to her than Isabelle, the dashing police inspector from Paris with whom he’d enjoyed a brief but passionate affair that summer. When you get to my age, the baron had said, you’ll know that it’s better to be suited to a woman than to be besotted with her.
    Looking across the table at Pamela’s perfect complexion and lively eyes, and feeling the soft pressure of her foot resting on his beneath the table, Bruno knew that he was more than a little besotted with her, possibly because their affair had begun just a few weeks ago. And Bruno was still trying to adapt to the rhythms that Pamela imposed. He was accustomed to a blaze of passion, spending each night with a new lover and plunging into the relationship as if he were diving headlong into a river. As loving as she might be when they were together, that was not Pamela’s way. She made it clear when he was welcome in her bed and when he was not. When she wanted a weekend to herself she told him so with firm affection, and she never spoke of their future. It was a very controlled affair, and she insisted on their living separate lives. She said it was because she did not want to become a subject of St. Denis gossip, which just showed how little she understood the way a small town comes to know things by a kind of osmosis. She’d talked of her failed marriage back in England and told him she was wary of living with a man. She remained elusive and something of a mystery to him, and Bruno was sufficiently honest with himself to admit that was part of her attraction.
    They all shared the baron’s duck, and then Pamela took command of the table, passing around spoonfuls of her
gado-gado
salad, described on the menu as an Indonesian dish of bean sprouts with a peanut sauce. She quartered her trout to serve it around the table, and even the baron nodded approvingly at the lemongrass sauce. The wine was pronounced perfect, and all the dishes were empty by the time the young waitress returned with the Pruneaux d’Agen soaked in brandy.
    “I