DEATH OF A MASTER CHEF

A seminar near Saint-Malo leads Commissaire Georges Dupin of Concarneau into one of the strangest investigations in his Breton police career.

Although Dupin rarely finds seminars helpful in honing his investigative skills, the native Parisian, who’s finally adjusted to life in remote southern Brittany, looks forward to a chance to study the customs—especially the foodways—in the north of his adopted province. The famed Marché de Saint-Servan, with its plentiful stalls of luscious local cheeses, seems like the ideal place to start until a ruckus midmarket reveals one woman stabbed to death and another fleeing from police. The victim, Blanche Trouin, is a celebrated local chef, and the escapee is her sister, Lucille, also a prominent chef and Blanche’s bitter rival. Upon her arrest, Lucille refuses to talk. But while she’s in investigative custody, Blanche’s husband is also murdered. Normally, Commissaire Huppert of Saint-Malo would be charged with investigating Blanche’s death, but a second murder prompts Dupin’s boss, Prefect Locmariaquer, to form a team including Dupin and Dupin’s seminar partner, Commissaire Gaston Nedellec, to handle the complex case. The “Britt Team” will embody what the seminar is designed to promote: cooperation among the different Breton departments. But solving a murder that Lucille Trouin must have committed coupled with a crime she couldn’t possibly have committed is no easy task, and Dupin must stretch his wits to ensure that Finistère, his home department, holds up its end.

Dazzling detection and equally fine cuisine.