Thorakis studied the table carefully. Though frequently given to excess where food was concerned, he had a severe allergy, and was therefore particular about what he ate. That was why a personal chef prepared most of the Greek’s meals when he was home, accompanied the shipping magnate wherever he went, and stood guard in the kitchen when Thorakis ate in restaurants. Having noted that the sleek-looking chef was there, standing a discreet distance away, the businessman knew the food would be safe as he took the chair opposite Douay.

“To a long and profitable relationship,” the Frenchman said as he raised his glass. Yet rather than the bonhomie he might have expected to see in Douay’s eyes, Thorakis saw something else instead. Something hard and calculating.

“Yes,” the Greek agreed, raising his own glass of Riesling. “Here’s to a long and profitable relationship.”

The glasses made a gentle clinking sound as they met, and there was a brief flurry of activity as Douay’s servants hurried to serve the food. The first course consisted of chilled shrimp served on a bed of leafy greens and accompanied by a basket of crusty bread.

Rather than toying with Thorakis, Douay went right to the point. “So,” the Frenchman began, as he buttered a piece of bread. “I hope you won’t be offended by my directness…but how much money would be required to take care of your present difficulties?”

Though surprised by the other man’s bluntness, Thorakis was pleased, since he had been unsure of how to open the negotiations. He swallowed a bite of shrimp, chased it with a sip of wine, and dabbed his lips with a napkin.

“About 500 million euros would see us through. A secured loan mind you, with a five-year term.”

“That’s a lot of money,” Douay observed mildly. “But not too much, so long as the collateral is sufficient.” He paused, and looked directly at his guest as he added, “And if you’re willing to provide me with certain kinds of information.”