Mystery Review: Death of a Master Chef | Jean-Luc Bannalec

If you even loosely follow my reviews, you know that I will jump into a series at any point. This time it’s the Kommissar Dupin series by Jean-Luc Bannalec and I started right on the newest book, Death of a Master Chef. I’ll be honest, I didn’t even realize this was part of a series when I picked it up nor read it, so trust me when I say this is a standalone book that just happens to feature the same detective as others (think of it like Hercule Poirot!).

What is Death of a Master Chef about?

Commissaire Georges Dupin is certain these first beautiful summer days in June would be perfect for a fun trip to Saint-Malo. In a region known as the culinary heart of Brittany, the paradoxical city is known for being a uniquely Breton, yet un-Breton, place. Their cuisine’s moto is voyages et aventures. Travel and adventure. Dupin would love to explore the internationally renowned cuisine one bite at a time. But to his chagrin, Dupin is there instead to attend a police seminar dedicated to closer collaboration between the Breton départements.

To prepare himself for what’s to come while in Saint-Malo, Dupin wanders through the halls of a local market—stopping to sample its wares as he goes—while admiring its aromatic orchestra. But Dupin’s morning is derailed when there’s a murder at a nearby stall. He quickly realizes this case is unlike any he’s worked on before. The police know the victim: Blanche Trouin, a grand chef of the region. They know the perpetrator: Lucille Trouin, Blanche’s sister and fellow successful chef in the area. The two had a well-known and public feud. After a bit of searching, Lucille is even in custody. The only thing they’re missing is the motive. And Lucille refuses to talk.

Saint-Malo doesn’t want any help from the visiting commissaires. Even Dupin’s assistant, Nolwenn, is telling him to stay out of it. But Dupin, along with a few of his Breton colleagues, can’t help but begin an investigation into why a chef killed her sister in the middle of a crowded market.

What did I think?

When will I learn to avoid reading culinary mysteries when I’m hungry? The food sounded heavenly, and the book starts off on page one with our lead detective, Commissaire Georges Dupin, at a market in Saint-Malo. He gives an in-depth commentary on the cheeses on display at the market that made my mouth water! Dupin is in Saint-Marlo to reluctantly attend a seminar. He’s enjoying the local cuisine and scenery at least!

Bannalec’s writing style is very descriptive, which made me feel as though I was right along side him. I could picture the sounds, smells, and sights of the quaint market. If it sounds like the story will meander too much, don’t worry. The murder happens all the way at the beginning of this book and our main character is a detective, so the mystery is the main focus of the book (unlike some cozy mysteries).

Dupin is departing the market when he hears screaming—a woman has been stabbed and Dupin races after another woman fleeing the scene. Unfortunately, though Dupin may be the one at the scene and pursuing the murderer, he’s not going to be assigned the case. Even worse, he won’t get out of the seminar.

The victim is a Michelin-starred chef named Blanche Trouin, and the person fleeing the scene was her sister Lucille, who is also a chef. The local police are certain Lucille was the murderer and arrest her. Only while she is being held in custody, Blanche’s husband is murdered. Finally, we get to see Dupin officially on the case, as his boss Prefect Locmariaquer assembles a team.

This was an interesting case because it seemed that the two murders must be related (time, proximity, and the relationship between the victims), but it appears that Blanche’s sister Lucille committed one murder, but can’t possibly have committed the other. Are there two murderers and two motives?

I am conflicted on this one. I thought the mystery was interesting and the setting was outstanding. I loved how descriptive Bannalec’s writing is, really bringing the reader into the story. At the same time, I agree with other reviewers who have commented that the vivid descriptions were almost too much at times. I didn’t find them too much, but I do think for some readers they may be over-done. Readers who appreciate the rich scene-setting and culinary descriptions served alongside a murder mystery will love this.

I enjoyed this mystery! I liked the main character, Dupin, who continued to remind me of Poirot in some ways—especially his passion for deduction and good food. The vivid imagery that Bannalec paints brings the reader right to Saint-Malo working the case and taking in the gorgeous scenery and vibrant cuisine right alongside Dupin.

Thank you to Minotaur Books for my copy. Opinions are my own.

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About the Author

This series is written by Jörg Bong under the pen name, Jean-Luc Bannalec. The author divides his time between Germany and coastal Brittany, France. Death in Brittany, the first case for Commissaire Dupin, was published in German in March 2012 and sold 600,000 copies, spending many months on the bestseller list. It has been sold into 14 countries.