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so,” Leblanc admitted. “I strongly believe that interest in the Oriental cuisines in recent years is responsible.”
    Probst was surprised. “Oriental cuisines?”
    “Yes. They offer meals with lowered fat and reduced cholesterol. They are simple to prepare and fast to cook. All our top chefs in France recognized these advantages and began to incorporate their characteristics into our cuisine.”
    “Isn’t it true that these changes initiated the nouvelle cuisine?” I asked.
    “Certainly. Alain Senderens, Gerard Besson, Fredy Girardet all acknowledged this.”
    “But how did this threaten the dominant position of French cooking?” Probst wanted to know.
    “The novelty wore off too quickly,” said Leblanc. “Also, it was perhaps too abrupt a change to make in so short a time. The French—and many other nations cooking in the French style—were used to their sauces and richer methods of food preparation.”
    “Is this the secret of the spa?” I asked. “Do we see here the realization that while really rich foods—high cholesterols and high saturated fat, salt and sodium—must be modified, neither do we want to go too lean and mean? Is a compromise better achieved here than in most places?”
    “Sounds reasonable to me,” said Probst, “but then I’m still learning some of the terminology. It’s as specialized as computer-speak.”
    Leblanc nodded. “It is one of the reasons I was delighted to get the invitation to come to this conference again. I wanted to see for myself just why the spa is so successful. There is no question that the food is a major factor.”
    The discussion went on, Probst being concerned with leaping in periodically to query a word or an expression and Leblanc showing a good understanding of the responsibilities—and problems—of a good chef. He would be a chef-owner in a very short time, that was my analysis.
    During this conversation, we had drifted in the direction of the long table that covered the wall nearest the double doors. It contained various kinds of coffee and tea as well as snacks and soft drinks. We had reached a crisis, Leblanc and I. We did not see eye-to-eye on the leveling effect—if any—of the European Community on the individuality of the cuisines of the various nations composing it. Leblanc was wagging an admonishing finger at me as he prepared to make a vital point.
    It was then that the double doors flung open and a newcomer entered the room.

CHAPTER FOUR
    S HE WAS ONE OF those women who display presence and personality without being domineering or sexist. She was also a woman who was clearly attractive, and yet it was not easy to identify any of the notable characteristics of beauty. She had a strong face with slightly high cheekbones, large brown eyes, and light brown hair that fell straight as if it were natural. She was fairly tall and almost athletic in build.
    “I believe I’m late,” she announced without a hint of apology. “Can’t blame Swissair. I missed my flight.”
    The room hadn’t exactly fallen silent when she walked in, but most of its occupants were aware of her entrance. Then conversations resumed as Caroline de Witt went to her and they exchanged words. “Let me introduce you around,” Caroline said as she approached the nearest group, which happened to be our trio.
    “This is Elaine Dunbar,” she said, presenting the newcomer. When Caroline had told her who we were, I said to her, “You missed the part where we all tell what we do and why we are here.”
    She gave me a cool look and asked in a firm voice with no identifiable origin, “And just what do you all do and why are you here?”
    It wasn’t what I had in mind, but it was another means to the same end. We all told her and waited for her contribution. “I’m a lawyer. I just got my J.D. My fiancé bought me the package to spend the week here as a reward.”
    “An unusual compensation,” said Probst drily.
    “Not at all. I intend to specialize in law as it