Twelve Days of Winter: Crime at Christmas

And then he went back to the manager’s office to chew his fingernails and watch the clock. Counting the minutes until Martin White’s reservation for one, at eight o’clock.

‘Well?’ Alexander shifted from foot to foot on the tiled kitchen floor.

Philippe tossed a handful of langoustine tails into hot garlic and herb butter. ‘It’s a crime we have no sea bass, but-’

‘What’s he ordered?’

Philippe gave the pan one last flick, then poured the langoustines over a fillet of turbot resting on a bed of mashed butter beans with salsa verde. ‘Soup, pate, and crevettes to start with, then the veal, entrecote, turbot, and lamb.’ He wiped the edge of the plate and dressed it with a sprinkle of finely chopped chives. ‘Service!’

‘Good, good. . .’

Marguerite appeared and whisked the plate away into the restaurant.

Alexander glanced at the fridge. ‘And what about . . . you know . . . that thing?’

‘I had Colin throw half the mince in the bin when he came on. Told him it was rancid.’

‘Excellent. Yes, that’s good. Fine.’ He wrung his hands, smiled, fidgeted. Then went to stand at the door, looking out through the glass porthole at the dining room, searching the faces until he found the bane of every restaurateur’s life. Martin White: flabby, pale, with a shock of dyed-black hair, sitting on his own at a table big enough for four. Marguerite offering him the first taste from a bottle of wine, checking to make sure it was acceptable. White’s face clouded over as he swilled the liquid back and forth, then spat it out into another glass and complained bitterly.

‘Oh God. . .’ Alexander bit his bottom lip hard enough to draw blood. Things were starting to go sour.

Half an hour later and White was picking at his main courses. Starting with the lamb, then dipping into the other dishes. Making snide comments into a Dictaphone.

Marguerite stormed through from the dining room, burst into tears, went straight into the walk-in fridge, slammed the door, and screamed.

It took Alexander five minutes to coax her out.

‘He’s being such a bastard.’ She slumped back against the pass, wiping her eyes with a dishtowel. ‘The wine’s too warm, the wine’s too cold, the salt’s too salty, the soup’s too wet, the candles don’t smell nice. . .’ And then she started swearing in French, but Alexander wasn’t listening. He was peering out through the porthole at the man who was going to ruin his restaurant.

‘Merde!’

Oh God, what now?

Philippe was on his knees in front of one of the ovens. Staring in at the empty space.

‘What? What’s gone wrong?’ Everything was going wrong!

‘The. . .’ Philippe checked the empty oven again. ‘He. . . They’re gone.’

‘What are gone? Philippe: what’s gone?’

‘The bones.’ Philippe slammed the oven door and stood, eyes raking across the kitchen. ‘Angus!’

The commis chef flinched, nearly dicing his fingers along with the celeriac. ‘Yes, chef?’ Standing to attention.

‘Bones – in this oven. Where?’

A smile broke across Angus’s face, and he sagged a little. ‘I made stock, chef.’ He pointed at the huge pot sitting on the hob at the back of the kitchen – the cooker reserved for boiling bones, vegetables, and off-cuts. ‘Onion, carrot, celery, peppercorns, bay leaf, thyme. . .’ The smile slipped a bit. ‘Something wrong chef?’

Philippe opened his mouth, but the only thing to come out was a small squeak.

‘Chef?’

‘Did. . . Are we using it?’

Angus frowned, as if Philippe had just insulted his mother. ‘Yes chef: it’s good veal stock.’

Alexander stared at the big pot bubbling away, then at the soup, and the sauces and everything else ‘veal’ stock ended up in. Even the fish. They were ruined! ‘I-’

‘Good!’ Philippe managed to plaster on a smile. ‘Er . . . well done.’

‘Thank you, chef.’

It was time for more brandy.

After dessert, Martin White started in on the liqueurs and whiskies. Getting louder and more obnoxious with every drink. One by one, the other tables drifted away, until it was quarter past eleven and the place was empty. Apart from Mr White.

He was probably planning on skipping out without paying as well. Expecting La Poule Francaise to pick up the tab in a last-ditch attempt to curry favour and get a good review. Well, if that was what it would take. . .

‘We should have thrown him out!’ Philippe stood at Alexander’s shoulder, glaring through the porthole at Martin White. ‘Go find a McDonald’s, you fat connard.’

The kitchen was deserted – Alexander had sent everyone home once the washing up was done. Well, there was no point everyone hanging around getting depressed, waiting for Martin White to put them out of business. So now it was just the two of them out back and Marguerite out front; gritting her teeth and serving the horrible Mr White.

‘We’re ruined. . .’

‘Fat pig doesn’t deserve to eat my food!’

‘He’ll give us a terrible review. . .’

‘I should have pissed in his soup.’ Philippe threw his hands in the air. ‘Fuck him. I’m going to get drunk.’ He grabbed his coat and stormed out the back door, slamming it behind him.

There was a flurry of movement in the dining room: White was getting to his feet, preparing to leave.

Alexander straightened his jacket, plastered on his best smile, and went through to meet him. Give it one last shot. Save the restaurant. Even if it meant grovelling and paying for White’s meal.

He got Marguerite to fetch the reviewer’s coat then told her she could knock off for the night. At least this way she wouldn’t see him humiliating himself, bowing and scraping.

‘Mr White!’ He beamed, holding his hands out as if they were old friends. ‘How lovely of you to have joined us. I hope you enjoyed your meal?’

White sneered back at him. His voice was slightly slurred by three bottles of vintage Bordeaux. ‘You can hope.’

There was an awkward silence, broken only by the bell above the door as Marguerite made good her escape.

‘Perhaps. . .’ Alexander picked a napkin off the table, fidgeted with it, sweating, smiling for all he was worth. ‘Perhaps I can treat you to a fine cognac? It’s a 1936 Louis XIII Grande Champagne: quite exquisite. . .?’ And very expensive. But the restaurant was worth it.

Philippe was the first one into work on Friday morning. Head pounding, eyes like devilled eggs, mouth like the bottom of the grease trap. That’s what he got for gulping down tequila and snorting coke at the Bain-Marie in Logansferry till four that morning. Bragging to all his chef friends about the exquisite meal he’d just served up to Martin White.

And it was an exquisite meal, each course more perfect than the last.

White wouldn’t know fine dining if it crawled up his trouser leg and bit him on the derriere.

The review would be in the paper tomorrow. Soon people would start cancelling their bookings – he’d seen it happen time and time again. The only place that consistently got a good review from White was Fandingo’s on Crenton Lane, and why? Because they had a waiter called Dave suck the fat pig’s cock under the table while he ate, that’s why.

Philippe cracked open the fridge. Time to throw the last bags of Kenny into the garbage – let the bin men take care of him. And there, lying on his back in the middle of the tiles, was Martin White. Pasty faced and stiff as a board.

With a small smile, Philippe unrolled his knives and started carving.