to Gamache.
“Madame Dubois gave me the address yesterday morning to pick up the statue. Over Saint-Felicien-du-Lac way. I got there in plenty of time. I’m like that. Went to the coffee shop . . .”
Here we go, thought Beauvoir, and shifted on his feet.
The crane operator paused then plunged. “Then I went to the atelier to get him, the statue I mean. Madame Dubois said it was an artist’s studio, but it wasn’t.”
He stopped again.
“Go on,” said Gamache, quietly.
“It was a graveyard.”
SIXTEEN
Véronique Langlois was preparing one of the reduction sauces for the dinner service. It was almost five and things were running behind schedule, and destined to get even further behind if the young Sûreté agent continued to ask questions.
Agent Isabelle Lacoste sat at the scrubbed pine table in the warm kitchen, not wanting to leave. The kitchen had the most wonderful aromas, but more than anything it smelled of calm. Odd, she thought, for a place so filled with activity. Assistants in crisp white aprons were chopping herbs and cleaning early vegetables taken from the kitchen garden or dropped off by the local organic farmer Monsieur Pagé. They baked and kneaded, they stuffed and stirred. It was a regular Dr. Seuss book.
And Agent Lacoste did her job. She probed.
So far she’d interviewed all the outside staff, now back to cutting the vast stretches of lawn and weeding the endless flower beds. The place crawled with them. All young, eager to help.
Pierre Patenaude, whom she was currently interviewing, had just explained that the staff changed almost every year, so it was necessary to train most of them.
“Do you have trouble holding on to staff?” she asked.
“Mais, non,” Madame Dubois said. Agent Lacoste had already interviewed her and told her she could leave, but the elderly woman continued to sit, like an apple left on the chair. “Most of the kids go back to school. Besides, we want new staff.”
“Why? It seems a lot of extra work for you.”
“It is,” agreed the maître d’.
“Here, taste this.” Chef Véronique shoved a wooden spoon under his nose and he pursed his lips as though kissing it, just the lightest of contacts. He did it by rote, a thing he’d done many times before, Lacoste realized.
“Perfect,” he said.
“Voyons, you always say that,” the chef laughed.
“Because it’s always perfect. You can’t do anything but.”
“It’s not true.”
Agent Lacoste could tell she was pleased. And was there something else? Something in the instant the spoon touched his lips? Even she had felt it. An intimacy.
But then cooking was an intimate act. An act of artistry and creation. Not one she herself enjoyed, but she knew how sensual it could be. And she felt as though she’d just witnessed a very private, very intimate moment.
She looked at the chef with new eyes.
Towering over her young assistants, her apron-wrapped torso was thick, almost awkward in its movements, as though she only borrowed her body. She wore sensible rubber-soled shoes, a simple skirt and an almost severe blouse. Her iron-gray hair was chopped with less attention than the carrots. She wore no makeup and looked at least sixty, maybe more. And she spoke with a foghorn voice.
And yet there was something unmistakably attractive about her. Isabelle Lacoste could feel it. Not that she wanted to sleep with the chef, or even lick her spoon. But neither did she want to leave this kitchen, this little world the chef created. Perhaps because she seemed so totally oblivious of her body, her face, her clunky mannerisms, there was something refreshing about her.
Madame Dubois was her opposite. Plump, composed, refined and beautifully turned out, even in the Quebec wilderness.
But both women were genuine.
And Chef Véronique Langlois had something else, thought Lacoste, watching her gently but clearly correct the technique of one of her young assistants, she had a sense of calm and order. She seemed at peace.
The kids gravitated to her, as did Pierre Patenaude and even the proprietor, Madame Dubois.
“It was a commitment my late husband made,” Madame Dubois explained. “As a young man he’d travelled across Canada and supported himself by working in hotels. It’s the only job untrained kids can get. And he spoke no English. But by the time he got back to Quebec he spoke it very well. Always with a heavy accent, but still it stayed for the rest of his life. He was always grateful to the hotel owners for their patience in teaching him his job, and their language. His dream from then on was