CHAPTER 300: PERFECT BITE (2)

Georgia’s POV

Andre’s team brought out sleek rectangular plates, each holding six beautifully arranged appetizers that looked almost too perfect to eat. Almost.

The moment the plates were set in front of us, my eyes went wide. Every dish was tiny, elegant, and utterly irresistible. I was already itching to grab my fork before Andre could even start explaining.

"Let’s go from left to right," Andre began, clearly in his element. "Your guests will have three appetizer options—one vegetarian, and two with either meat or seafood. Of course, they’ll choose only one."

He pointed neatly across the plate. "Starting from the left: Shrimp Cocktail Hors d’Oeuvre, Bacon-wrapped Figs with Blue Cheese, and Avocado Goat Cheese Truffles. On the upper row, we have Bacon-wrapped Scallops, Spicy Lamb Meatballs, and Tomato-Peach Caprese Skewers. Please, go ahead and taste each one, then mark your top three favorites for the final menu."

Before he even finished, I’d already eaten half of mine. I didn’t mean to—but they were that good.

Nick leaned toward me, eyebrows raised, his voice teasing. "Didn’t you just have lunch with Vicky and Ella?"

I squinted at him, half-defensive, half-amused. "Is it my fault these are delicious? Try them and then tell me you don’t want to devour the entire plate, too."

He chuckled and gently pinched my cheek. "I’m just teasing you. You look adorable when you eat like that."

Vicky suddenly chimed in, her voice full of excitement. "Georgia, please include the Shrimp Cocktail Hors d’Oeuvre on your list! The dip that goes with it is heaven—I could eat this all day."

I laughed and gave her a thumbs-up. "Agreed. And I’m voting for the Bacon-wrapped Figs with Blue Cheese, too. Perfect balance of sweet and salty."

Nick nodded approvingly. "Then that settles the meat options. Now we just need a vegetarian one."

"The Avocado Goat Cheese Truffles get my vote," I said thoughtfully, then turned to Andre. "But could we swap the goat cheese for vegan mascarpone, just in case we have vegan guests?"

"Of course," Andre replied with an approving nod.

"Perfect. I’ll note it down," I said, scribbling quickly before sneaking another bite.

Honestly, I didn’t know if it was the food, the laughter, or the fact that everyone looked so happy—but in that moment, everything about planning this wedding felt deliciously real and stress-free.

After we finished voting for the appetizers, Andre clapped his hands softly, signaling his team. "Alright, let’s move on to the next course—soups."

Moments later, the servers returned, each carrying sleek rectangular plates again. But instead of tiny bites, six miniature bowls—barely the size of espresso cups were neatly arranged in two rows. Steam curled gently from some, while others gleamed with chilled freshness.

"I’ll present them in the same manner," Andre said, standing tall with an easy smile. "From the bottom left, we have French Onion Soup, Lobster Bisque, and Chilled Cucumber and Avocado Soup. On the top row, Wild Mushroom and Thyme Soup, Shrimp and Crab Bisque, and Asparagus Soup. Please take your time and enjoy."

"Oh, I will," I muttered under my breath as I picked up the spoon—but one sip later, I quickly learned my lesson. They were hot. Like, fresh-off-the-stove hot.

This time, I paced myself—not to savor, but to survive.

"Wow," Oliver said after having a taste of each, looking genuinely impressed. "These are all delicious. I don’t even like soup that much, but this might change my mind."

Nick grinned at him. "Then you already know who to hire when it’s your turn to get married, man."

I nearly choked on my Lobster Bisque trying not to laugh. The look on Oliver and Vicky’s faces was priceless. His ears turned pink, while Vicky rolled her eyes so hard I thought they might get stuck that way.

To rescue them both, I jumped in. "I like the French Onion Soup," I said, pretending not to notice Vicky’s murderous glare at her brother. "It’s a classic—and honestly, a safer choice. We have a few older guests, and this one’s light enough for everyone to enjoy."

"Good point," Nick said, nodding. "What about you, Ollie?"

Oliver cleared his throat and looked down at his spoon. "I’ll go with the Asparagus Soup. Same logic—it’s safe, simple, and smooth. The chilled cucumber one is great, but I doubt many guests would go for a cold soup."

Nick chuckled and turned to me. "Alright then, I’ll pick the Lobster Bisque since we already have shrimp on the appetizer list. Can’t go wrong with that."

I smiled at him, writing down our choices on the sheet. The warmth of the soup, the laughter, and the easy teasing between friends made the whole moment feel cozy—like family gathered around a table, tasting a future celebration together.

"All good choices so far," Andre said with a bright smile. "Now, let’s move on to the salad course. Ms. Lewis, I heard you’re quite the veggie lover, so I’m sure you’ll enjoy this next set."

I couldn’t help but grin. "You heard right," I said, already sitting a little straighter in excitement.

Moments later, the servers returned, once again carrying those elegant rectangular plates—but this time, each was topped with tiny square bowls, each one bursting with color. The fresh greens, jewel-toned fruits, and delicate garnishes made the whole table look like a painter’s palette.

"Alright," Andre began, his voice calm but enthusiastic, "from the bottom row, we have Beet Salad with Goat Cheese and Candied Walnuts, Arugula and Citrus Salad with Seafood, and a Mixed Green Salad with Berry Purée Dressing. On the top row, there’s Watercress and Fennel Salad with Citrus-Pernod Vinaigrette, Smoked Salmon and Crème Fraîche Salad, and lastly, Edible Flower Salad with Tarragon Vinaigrette."

He gestured politely for us to start. "I hope you enjoy them."

The moment I took my first bite, my taste buds danced. Every salad was refreshing in its own way—crisp, tangy, vibrant. I couldn’t help but smile wider. "Okay, Andre, you’re right," I said between bites. "You definitely saved the best for me."

Nick chuckled beside me. "I’ve never seen you this excited over salad before."

"That’s because you’ve never had these salads before," I teased, scooping up another bite of the beet salad. "Just wait until you try this one."

He raised an eyebrow, clearly amused. "So now you’re feeding me?"

"Only if you ask nicely," I said with a grin, and the table erupted in laughter, the whole moment feeling as bright and delightful as the dishes in front of us.