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, chro 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 co.
Lin Yi's hand brushed against hers as they explored the interior, a quiet excitent in the air. A gentle chi signaled the arrival of soone else, and soon, a sharply dressed man stepped into the cabin, his presence both professional and warm.
"Welco, Mada 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 ntion," 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 nu—Une nouvelle expérience, crafted just for you. It will be ready shortly. In the anti, 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 lentent—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 t Lin Yi's eyes, a shared smile passing between them.
...
[Elizabeth's First POV]
"I don't mind going comrcial, 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 amusent. "What do you an, the price of the trip?"
I blinked at him, a little confused. "I an… 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 ntioning the weather. "You know how impressive my investnts 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 investnt 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 ca 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 crè fraîche in front of , and a uni spoon crowned with yuzu gel and a single glimring 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 bead. "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 dallions, 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 nad this nu Une nouvelle expérience. I am sure you will co to enjoy such flavors in due ti."
Next ca 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—Poms 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 accustod 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 mont, then at .
"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 sothing 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 and smiled, that mischievous, slightly stunned smile I loved, and in that mont, 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 al, I leaned back in my seat, letting the plush leather cradle as I sipped slowly from my glass of Champagne. Lin Yi was beside , 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 fra. 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 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 chro and plush towels that slled faintly of lavender.
We shared the space comfortably, laughter spilling over as Lin Yi teased about shampooing wrong, and I retaliated with playful splashes of water. By the ti we stepped out, our hair damp and we got a quick change of clothes.
We settled in again, Lin Yi pulling 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 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 comrcial 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 dimd, the hum of the engines steady beneath us. Lin Yi's arm wrapped around 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 carry into sleep.
...
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