Course seven: Noisette of wild boar in a black truffle emulsion . 47, posing as a sommelier from a rival channel, "accidentally" spilled a vintage Château d'Yquem on the sleeve of the Baron's head of security. The man excused himself to change, leaving a brief gap.
The intel came from a disgraced former Pea-Cracked chef. The Baron, for all his digital genius, had one analog obsession: the perfect pea. Specifically, a single, unblemished Petit Pois à la Française from a specific 0.3-hectare plot in Brittany. He ate it as the final, palate-cleansing morsel of every meal. He called it "the dot at the end of the world."
But the Baron was not a fool. He paused. His eyes, two wet chips of gray ice, scanned the room. They landed on 47.
He let them lead him away. As he passed the Baron’s table, he simply exhaled.
A single, imperceptible puff of air. It carried a micro-aerosol of… nothing. Just a faint, saline mist. Sea spray, essentially. The thing the Baron’s iodine-primed body was now hyper-sensitive to.
Agent 47 adjusted his cufflinks. The fabric was a deep emerald, tailored to within a millimeter of his frame. To the casual observer at the Palais de la Gastronomie Lyonnaise , he was simply a discerning guest. To his target, he was a ghost. To himself, he was a man about to commit a murder with a single, boiled pea.
He clutched his neck. Made a sound like a squeaking hinge. And collapsed into the bavarois au caramel beurre salé .
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