Chapter 1: The Vinegar of Success
The crystal chandelier above the table at L’Ermitage cast sharp, diamond-like glints off Mark Thorne’s brand-new Rolex. He had spent the entire appetizer course—a delicate arrangement of wagyu carpaccio he barely touched—adjusting his cuff. He wanted to ensure the waiter, the sommelier, and presumably the patrons at the next table could see the way the light danced off the gold casing.