I hear the weary smile in her voice. “Why’d you move away again, Banana?”

“Because my father is made of suck.”

“The purest strain, dude.”

We talk until three a.m., so I don’t wake up until early afternoon. I scramble to get dressed before the cafeteria closes. It’s only open for brunch on Saturdays and Sundays. It’s quiet when I arrive, but Rashmi and Josh and St. Clair are seated at their usual table.

The pressure is on. They’ve teased me all week, because I’ve avoided anything that requires ordering. I’ve made excuses (“I’m allergic to beef,” “Nothing tastes better than bread,” “Ravioli is overrated”), but I can’t avoid it forever. Monsieur Boutin is working the counter again. I grab a tray and take a deep breath.

“Bonjour, uh . . . soup? Sopa? S’il vous plaît?”

“Hello” and “please.” I’ve learned the polite words first, in hopes that the French will forgive me for butchering the remainder of their beautiful language. I point to the vat of orangey-red soup. Butternut squash, I think. The smell is extraordinary, like sage and autumn. It’s early September, and the weather is still warm. When does fall come to Paris?

“Ah! Soupe,” he gently corrects.

“Sí, soupe. I mean, oui. Oui!” My cheeks burn. “And, um, the uh—chicken-salad-green-bean thingy?”

Monsieur Boutin laughs. It’s a jolly, bowl-full-of-jelly, Santa Claus laugh. “Chicken and haricots verts, oui.You know, you may speek Ingleesh to me. I understand eet vairy well.”

My blush deepens. Of course he’d speak English in an American school. And I’ve been living on stupid pears and baguettes for five days. He hands me a bowl of soup and a small plate of chicken salad, and my stomach rumbles at the sight of hot food.

“Merci,” I say.