Death After Breakfast
“That was no more unusual than to wake up at nine o’clock some day to find, on looking out the window, that the sun had chosen not to rise.
At precisely nine o’clock on every morning of the thirty years he had been manager of the Beaumont Hotel, Chambrun appeared in his office on the second floor. Waiting for him was the head chef, presiding over a sideboard of chafing dishes and hot plates. You may think that nine o’clock is late breakfast for a busy man, but activities in the hotel rarely allo...wed Chambrun to hit the sack until after two in the morning. He started the day, each day, with this gourmet breakfast. It ranged from fancy omelets to delicate filets mignons, from salmon steaks flown in from northwestern Canada to one of his special favorites, chicken hash. There was always bacon, cut thick to his special requirement, or a thinly sautéed ham steak. There was toast and sweet butter and wild strawberry jam imported from Devonshire in England. No juice, no fruit, you ask? That came later in the day, on the run, at no specified time.MoreLess
At precisely nine o’clock on every morning of the thirty years he had been manager of the Beaumont Hotel, Chambrun appeared in his office on the second floor. Waiting for him was the head chef, presiding over a sideboard of chafing dishes and hot plates. You may think that nine o’clock is late breakfast for a busy man, but activities in the hotel rarely allo...wed Chambrun to hit the sack until after two in the morning. He started the day, each day, with this gourmet breakfast. It ranged from fancy omelets to delicate filets mignons, from salmon steaks flown in from northwestern Canada to one of his special favorites, chicken hash. There was always bacon, cut thick to his special requirement, or a thinly sautéed ham steak. There was toast and sweet butter and wild strawberry jam imported from Devonshire in England. No juice, no fruit, you ask? That came later in the day, on the run, at no specified time.MoreLess
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