Page 56 of Claimed
In fact, I felt like pulling away from Gianni’s soft, seducing lips would be like trying to escape from my own skin.
Impossible.
The kiss ended too soon for me.
So much that when he left my mouth, I whimpered.
“Oh yes, Princess,” he whispered. “I like that sound.”
The ballroom’s double doors creaked open then.
Breathless, I turned that way.
The chef walked in with his head bowed low and his hands trembling slightly as he wiped them on his stained apron.
When he stopped by our end of the table, he looked up at us, and dread washed over his features.
Poor guy. He’s just doing his job.
The chef trembled as he spoke, “Don Fortunato, I am deeply sorry for the oversight.”
Gianni glared at him. “You were told about the allergy.”
The chef’s hands shook. “I was, sir.”
“In fact, I came into that kitchen early this evening and told you again.”
“Y-yes, sir. My sous chef—”
“You give me excuses?” Gianni touched his chest. “Me?”
“N-no, sir. N-not at all. It was an error. M-my error, and it will not be repeated.”
Gianni’s gaze was unforgiving as he looked at the chef. “You are lucky that my wife asked me to not kill you because I planned to spill your blood all over this very nice carpet.”
A rushed sigh left the chef as he lowered to his knees. “Thank you so much Mrs. Fortunato. I promise to honor you from now on—”
“It’s okay.” I widened my eyes. “I know that it was a simple mistake. Don’t worry about it at all.”
Gianni continued to glare. “Get up.”
The chef scrambled back to his feet. “Again, I am sorry.”
“Enough with being sorry. Get rid ofevery bitof shellfish in thisentirehotel.” Gianni pointed at him. “Thewholehotel, not just the ballroom.”
I blinked, thinking this was completely unnecessary. However, I’d just saved a man’s life. I would not interrupt my new husband in front of his men to save all the shellfish.
The chef glanced at me and then back to Gianni. “All of the shellfish?”
“I want it all gone—every shrimp, every lobster, scallop, everything must be removed from every plate in this hotel. Including room service. Whoever ordered shrimp in the above suites and the entire hotel, go to them and take the food away.”
I tensed.
Okay. That’s too much.
I imagined people sitting in their rooms and minding their business as they got a knock on the door. They would get upthinking all was fine, only to have the staff storm in and take away their shrimp cocktail that they’d just ordered.
Gianni raised his voice. “No one in this building will have access to shellfish!”
