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“I serve him a portion of chocolate, pear and pepper tart with a glass of chilled rosé. I watch him eat, and think that, in the end, he didn't lie: he is eating in my restaurant. Except it's not supper time, so he did lie. I look at him and think he's feeding off me because I put all of myself into that first tart, that inaugural dessert. I kneaded gently, melted patiently, saved the juice as I sliced, then incorporated it into the pastry, with the Masai-black chocolate, my brown pastry in my hands, rolling it out and shaping it, rolling it out and shaping it, the pepper over the pears because I believe- in the kitchen as in other areas- in the mysterious power of alliteration. The peppercorns are dark on the outside and pale yellow on the inside, not crushed or ground. Sliced. My pepper-mill is a grater, creating tiny slices of spice.”