Vanilla Salt Read Online Free PDF

materials with great ceremony, cleans them impeccably, and quickly and rigorously transforms them, fretting about opening hours even though the pages of the reservation book are impeccably white, immaculate, unsullied by the scrawling of any name or table number.
    Annette is now wide awake. Her tiredness has evaporated and her brain has lit up as if with a revelation. Most of her Facebook friends and Twitter followers are foodies, like her, lovers of all kinds of cuisine. They come from all over the world, but lots of them are Catalan. She’ll do a web page called Friends of Antic Món and liven it up with offers and suggestions. In fact, from what she’s seen today, Àlex doesn’t employ any waiters, so she had to serve all the dishes. If she offers a free tot of liqueur, he won’t know. He’s only got eyes, ears and nose for the food and doesn’t care about anything else, as expressed by the distressinglythick layer of dust mounting up on the bottle shelf, which she’d set about cleaning. That dining room is so pathetic.
    But how can she create a Facebook page in Catalan if she hasn’t got the faintest idea of the language? She has a look to see who’s on Chat. Yes, Òscar’s there. She tells him about her brainwave.
    “You’re crazy, Annette. He’ll never forgive you. And if you don’t ask him first, you might as well pack your bags now. You’ve got to understand that you’ve only just landed in Antic Món and you’re already want to make waves on the social networks. Aren’t you rushing things a bit?”
    “Il n’y a pas clients. No customers, he must to close restaurant. If you no help I do sans aide.”
    “You’re right. Not many people go there. The Bigues i Riells people think he’s rude and unfriendly, a weirdo. The ones with weekend houses won’t go near the place. He refuses to make potato chips for the kids, let alone throw a bell pepper, an aubergine and an onion on the grill to make a nice escalivada for the adults. His food’s too complicated for families.”
    “What’s weirdo? Vegetarian? Why he no make chips? C’est vrai, no potatoes in kitchen.”
    “No, a weirdo is a strange man. You have to hurry up and learn Catalan, Annette. Hasn’t Àlex told you yet that he won’t serve any food that comes from America? It’s forbidden in his kitchen. He says it’s barbarian food, for people with no culinary culture. It’s precisely this exquisiteness that makes the critics – and me too – so interested in his cooking.”
    “Exquisiteness?…”
    “Exquisiteness… It’s hard to explain. Well, it’s something delicate and difficult to achieve. OK, let’s leave it. Àlex is an oddity, as I warned you. He’s got hardly any friends and he’s never even told me if he has a family, but he’s always treated me very well.”
    “You help me ou non, with page?”
    “Don’t worry, I’ll help. But Àlex will kill us, the two of us. So what do you want to say?”
    Luckily, Òscar decides to help. After some hesitation about the text and the name of the page, they finally launch a page on Facebook.
    Antic Món. Unusual restaurant at Bigues i Riells. Special, succulent and sybaritic food. Closed Mondays. Become a Friend of Antic Món. We invite new customers to a taste of Caol Ila single malt.
    Annette has seen the Caol Ila on the malt whisky shelf. She’s mad about it. It’s an exceptional, legend-laden whisky. Her foodie friends will read between the lines and see that this is a truly special restaurant, not like the ones that, without a single gourmet’s taste bud, invite you to a cheap limoncello. She has to get the message across that this is a highly select, very discerning restaurant which, if it invites you to something, offers only the very best. Tomorrow she’ll post photos of the dishes, write down some of Àlex’s recipes and suggest a virtual flavours game in which contestants have to guess the secret ingredient in each of Àlex’s recipes. Well yes, maybe she’s