Paris (Entangle Me Book 4) by Way Maggie

Author:Way, Maggie [Way, Maggie]
Language: eng
Format: epub
Publisher: Lucky Red Press
Published: 2016-08-19T07:00:00+00:00

Lilies and violets surrounded the gardens, providing a delectable and subtle fragrance. All the guests dressed in casual smart attire, the women in bright lace and satin, the men in white and beige shirts and trousers. Delightful piano music topped off the relaxed atmosphere, and the jovial laughter and chit chat of the guests made it clear that although these people had money, they weren’t interested in flaunting it. They were here to have a good time. Marie may be in her mid-forties and a mother of three but she has a great figure, and her long sleeved lace mermaid dress highlights her curves in the right areas. The fabric has a tinge of pink, which highlights her auburn hair, which she has put up in a tight bun. Choosing to wear minimal makeup, no earrings, she also opted to wear sandals for this evening! Alain chose to throw caution to the wind, wearing cargo pants and a white linen shirt. He’s slightly rotund with thinning hair but you can tell he was a looker

The wedding was a bright and colourful occasion, with dresses ranging from emerald green to pink to canary yellow.

And the food was not a disappointment either. Even though Claudio may have been stubborn and mulish, he did a wonderful job with the food. The food he presented to me, Tristan, and the happy couple were to die for, looking absolutely beautiful presented on the buffet table. Goat cheese quiche, cheese and fruit platters, grilled asparagus with lemon butter sauce, prosciutto wrapped melon balls, pates, and escargot. Escargot isn’t my cup of tea, but it was a hit with the guests and I was even tempted to try it because of the garlic butter drizzled over it. Overall the food was delicious but the cake took the cake, literally. The pink champagne sponge cake filled with cream, it was served with strawberries and whipped cream. For a second I wished I was one of the guests so I could help myself to a second serving.

Not to say the event didn’t go without a hitch. Between Tristan, Gabe, and I scurrying around making sure the guests had adequate shading and refreshments to get through the two hour ceremony, the chateau’s resident pig Marcel oinking loudly every twenty minutes, and the music halting mid-way due to one of the chefs accidentally turning off the power supply, it was a stress. But a stress that turned out to be a success.

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