A Gulfstream GIV-SP soared smoothly through the clouds, its cabin a quiet sanctuary of cream leather, polished wood, and soft ambient lighting.
Elizabeth sank a little deeper into the wide, inviting seat, glancing around at the plush carpets, chrome accents, and the large oval windows framing the endless sky outside. Sunlight spilled across the cabin, reflecting off the wood panels and highlighting the small galley at the rear, where fresh flowers and crystal glasses hinted at the luxury to come.
Lin Yi's hand brushed against hers as they explored the interior, a quiet excitement in the air. A gentle chime signaled the arrival of someone else, and soon, a sharply dressed man stepped into the cabin, his presence both professional and warm.
"Welcome, Madame Elizabeth and Monsieur Lin Yi," he said with a refined French accent. "I am your on-board chef, Jules François."
"Thank you," Elizabeth replied, her smile soft and genuine. Lin Yi echoed her thanks with a polite nod.
"I should mention," Lin Yi leaned slightly closer, whispering to her, "Jules was a French cuisine chef at a three-star restaurant in Monaco."
Julius's eyes twinkled in nostalgia as he added, "Oui, oui! Eight years of cooking I cherish preciously. Today's menu—Une nouvelle expérience, crafted just for you. It will be ready shortly. In the meantime, please enjoy this."
He gestured gracefully toward a chilled bottle of Armand de Brignac resting on the side table.
"This Champagne is crafted in Chigny-les-Roses, at the edge of Montagne de Reims, by the Cattier family, who have tended these vines for over two and a half centuries.
Every step is done lentement—deliberately—from hand-harvesting to the final dressing of the bottle. Each bottle is finished by hand, not machine-polished, never rushed. The pewter label is applied one by one, like jewels on a wrist. Excellence with caviar—or on its own."
With that, he expertly poured a glass for Elizabeth, then one for Lin Yi, the golden liquid catching the light as he handed it over.
"Enjoy," he said, before retreating to the galley, leaving them in the quiet luxury of the cabin.
Elizabeth took a careful sip, the champagne crisp and perfectly chilled. She met Lin Yi's eyes, a shared smile passing between them.
...
[Elizabeth's First POV]
"I don't mind going commercial, you know," I said, leaning back slightly, still tracing the curve of the plush seat with my hand. "We could have flown on a public plane. But… how much does this trip cost?" I asked, curiosity bubbling up.
Lin Yi's brow quirked, his eyes glinting with amusement. "What do you mean, the price of the trip?"
I blinked at him, a little confused. "I mean… how much did you pay for the jet for our vacation?"
He leaned back, the faintest smirk tugging at his lips. "I own forty-eight million of every part of this jet."
I nearly choked on my sip of champagne, sputtering into the glass as it threatened to escape my mouth. Lin Yi's hand was suddenly there, gentle, dabbing at my lips with a napkin, and my cheeks burned hotter than I expected.
"I bought it recently," he said casually, as if he were mentioning the weather. "You know how impressive my investments are. I decided to get one for us." He gestured subtly, sweeping his hand between us. "This won't be our only trip. Plus, it's a good investment for future trips… with our children."
My stomach did a little flip. I didn't know whether to laugh or swoon—or both. My blush deepened, and I could feel it spreading to my ears.
"Anyway," he added, a mischievous glint in his eye, "enough about this jet. We came here to have fun."
He raised his glass, and I followed suit. The crystal caught the cabin light as our glasses clinked together. "To us," he said, and I couldn't help the grin that spread across my face.
"To us," I echoed, my heart warming at the thought that.
Chef Jules soon returned after a few minutes with the first course on a silver tray.
"Amuse-bouche, s'il vous plaît," he announced, placing a delicate little blini topped with Oscietra caviar and a dab of crème fraîche in front of me, and a uni spoon crowned with yuzu gel and a single glimmering gold leaf for Lin Yi.
I peeked at Lin Yi's plate. His brow furrowed slightly, uncertain.
"Gold…?" he murmured, pointing at the small spoon.
I chuckled, nudging him gently. "It's edible gold," I teased. "Try it—just a bite from the spoon.. You'll love it."
He took a cautious taste, his eyes widening. "Huh… that's actually incredible," he said, nodding appreciatively. "It's… tangy and creamy all at once."
Jules beamed. "Oui, Monsieur. The amuse-bouche is to awaken the palate, yes? Simple, yet precise. And now, the starter."
He soon presented a blue lobster salad, citrus confit glistening atop the lobster medallions, drizzled with a champagne beurre blanc. He explained every component, the subtle balance of acidity and richness, as I watched Lin Yi's eyes dart between his plate and mine.
"You'll be fine," I said softly, sliding a piece of lobster onto his fork. "Just taste it."
The first bite made him nod, and soon he was picking at it confidently. "Okay, I see it now," he admitted. "I get why this is fancy. I still prefer fried chicken with Paul. No offense, Jules."
"None taken, Monsieur. That is why I named this menu Une nouvelle expérience. I am sure you will come to enjoy such flavors in due time."
Next came the main course: Wagyu A5 filet with a truffle jus. Jules' voice carried pride as he described how the filet performs best at altitude, remaining tender, never tough. I watched Lin Yi's expression shift from skepticism to awe as he cut a piece, the knife gliding effortlessly.
"You'll like this," I whispered, watching him taste it. His eyes almost closed in appreciation.
"Wow… that's… ridiculous," he breathed, and I laughed, loving his honest reaction.
Sides followed—Pommes Anna and truffled mashed potatoes—then the cheeses: Comté aged 36 months, Brillat-Savarin, and aged mimolette. Jules gave a small lesson on each, and I couldn't help but smile as Lin Yi, who had never been accustomed to these kinds of cheeses, tried them hesitantly before giving a small, approving nod.
Finally, dessert arrived: a vanilla Tahitian mille-feuille, paired with fresh berries macerated in grand cru champagne. I lifted a forkful to my lips, savoring the delicate layers and the slight fizz of the berries. Lin Yi stared at the berries for a moment, then at me.
"I… I don't know if I can do this justice," he said, half-laughing.
I grinned and leaned over. "Just try it. You'll love it. That's the fun part—you don't have to know everything. Just taste it."
He finally picked up a fork and took a bite. His eyes widened, and a small laugh escaped him. "Okay… this is actually amazing. How do you make something taste like… happiness?"
I reached over and squeezed his hand. "I guess you just need the right chef, the right company… and maybe a private jet to Bora Bora."
He looked at me and smiled, that mischievous, slightly stunned smile I loved, and in that moment, I couldn't help but feel how lucky I was—lucky to be here, lucky to have him, lucky for every absurdly perfect detail of this trip. And I knew, without a doubt, I never wanted it to end.
After our meal, I leaned back in my seat, letting the plush leather cradle me as I sipped slowly from my glass of Champagne. Lin Yi was beside me, the corner of his mouth tugged up in a faint smile as he watched the clouds drift by outside.
"I still can't get over this view," I murmured, tracing a finger along the window frame. The ocean below stretched in every shade of blue, broken only by the occasional speck of a boat far beneath us. "It's like we're floating in the middle of a dream."
"Indeed, the view is beautiful. This is money well spent."
I rested my head against his chest, feeling an overwhelming sense of luck that I could barely put into words. How had one chance encounter led me here, on this flight with him, heading toward a dream vacation in Bora Bora?
Eventually, we decided to freshen up. In the privacy of our cabin, the shower was small but elegant, with polished chrome and plush towels that smelled faintly of lavender.
We shared the space comfortably, laughter spilling over as Lin Yi teased me about shampooing wrong, and I retaliated with playful splashes of water. By the time we stepped out, our hair damp and we got a quick change of clothes.
We settled in again, Lin Yi pulling me close as a romantic movie played on the personal screen. I nestled against him, the world outside fading as the hum of the engines and his steady heartbeat lulled me toward a nap.
A few hours later, we stirred, refreshed and ready to explore the small luxuries of the jet—music, reading, and small bites prepared by Jules earlier.
Dinner that evening was with Henry Silver, our pilot, a steady and charming man with decades of experience flying commercial planes before joining this life of private charters.
We sat across from him at a small dining area within the jet, Lin Yi joking about my attempts to quiz Henry on every aviation fact imaginable, while Henry chuckled and offered stories from his years in the skies.
Finally, after dessert and a few more sips of Champagne, we retreated to our cabin for our bath and rest. The lights dimmed, the hum of the engines steady beneath us. Lin Yi's arm wrapped around me as we laid down, the plush bedding soft and inviting.
"Sleep well, Elizabeth," he murmured, his lips brushing my hairline.
"I will," I whispered, curling closer. "I love this… all of it."
And with that, I let the plane's gentle sway and the quiet presence of Lin Yi beside me carry me into sleep.
...
Please do leave a review and powerstones, helps with the book's exposure.
Feel like joining a Patreon for free and subscribing to advanced chapters?
Visit the link:
[email protected]/GRANDMAESTA_30
Change @ to a