While wandering the market of Saint-Malo Commissaire George Dupin hears screams. When he arrives at a nearby stall he discovers the body of Blanche Trouin, a local master chef. Dupin is in Saint-Malo for a conference with the prefects and commissaries of Brittany to improve their working relationships. This is not his jurisdiction and he is advised by his assistant Nolwenn to not get involved. The prefects, however, believe that this case provides the perfect exercise in cooperation. Dupin is assigned to work with Huppert and Nedellec, his counterparts, to solve the murder. The murderer is Blanche’s sister Lucille, who is quickly caught. The sisters had always been competitive. While Blanche inherited the recipes of their father, a well known chef, and has earned a Michelin star, Lucille’s resentment grew. Something must have pushed her over the edge to kill her sister. She refuses to speak, making the commissaires’ investigation more difficult. The next day Blanche’s husband is murdered, followed by the death of their friend, an antiques dealer. With no motive and few clues, their investigations seem to be going nowhere. It is an interview with the Trouin sisters’ aunt that gives Dupin his first lead. She suffers from dementia and her thoughts come out in a jumble of family history and recent memories of the girls’ visits. Nolwenn and Dupin’s team research the history of the area’s corsairs and smugglers which, combined with the aunt’s ramblings, finally point the commissaires to a solution.

Jean-Luc Bannalec fills his pages with the beauty of Saint-Malo and its’ surrounding areas. The sparkling emerald green of the sea, the brilliant white sands of the shore and the welcoming market sellers make this a delight to read. The mystery moves at a steady pace as Dupin takes the time to savor the gourmet foods and his petit cafe to help him think. While he was not happy to be assigned this case, he worked well with Huppert and Nedellec. Fans of Agatha Christie’s Hercule Poirot will find much to like in Commissaire George Dupin. I would like to thank NetGalley and St. Martin’s Press-Minotaur for providing this book.

Thank you NetGalley and St. Martin's Press for providing me with an ARC of this book in exchange for an honest review. Death of Master Chef was my introduction to the series. I was hoping to like the book, but it was difficult for me to get into the mystery. I did not care much for the main character, Commissaire Dupin. I usually have a hard time liking books that are set in France, and it was not any different with Death of a Master Chef. I really wanted to like this book, but the special spark was missing.

I haven’t read many books set in present-day France. However, I have read more than enough WWII-era books that described what Paris and the surrounding regions looked like at that time. My decision to read wasn’t solely based on that, though. The blurb definitely caught my attention, and being set in present-day France was also part of my decision.

Death of a Master Chef is the ninth book in the Kommissar Dupin series. It can be read as a standalone, but I suggest reading books 1-8 first. That way, you get background on Dupin and other police mentioned in the book.

This series (up to book 9) has been translated from German. If you look at the series listing above, I included all of the English versions. A few books haven’t been translated yet (it seems like St. Martin’s Press is working on that). If you read German, you’re good to go; if you want an English version, you might have to wait for the upcoming books.

The main storyline in Death of a Master Chef follows Dupin as he investigates the murder of a famous chef by her sister (and no, these are not spoilers; the author lets that be known in the first chapter). Dupin, who is in Saint-Malo for a police seminar, was in a farmer’s market when the victim (Blanche) was stabbed to death by her sister (Lucille). He is warned not to get involved but can’t help himself. Eventually, he gets assigned a team consisting almost entirely of Breton police. As Dupin follows the clues, more bodies are found. How are the bodies found connected to Blanche’s murder? The closer he gets to an answer, the more he gets stonewalled by the suspect, her friends, and her lawyers. The answer to why Blanche was killed will stun even Dupin.

I loved that the author laid everything out initially, except for the motive. Seeing the police go through their investigation, interview suspects, and eventually narrow down their motives was fascinating to me. I can see things like why the person did it and the reasons behind it fairly early in the book. But in this case, everything was revealed at the end of the book.

I liked Dupin. His mind went a thousand miles a minute (and we were subjected to it all). He wrote everything down in his notebook and questioned when something seemed wrong. He also was fearless in tracking down leads that didn’t seem necessary. I also loved that he was a foodie. He relished every single bite of food and drink of petit cafe (small coffee) that he got. It opened my world to new food ideas (except for the seaweed butter, which I will never try).

The end of Death of a Master Chef was interesting. Lucille’s reason for what she did was heartbreaking. I was also surprised at what set off that final confrontation. If only that phone call had not been made (and that’s all I will say about that).

Many thanks to St. Martin’s Press, Minotaur Books, NetGalley, and Jean-Luc Bannalec for allowing me to read and review this ARC of Death of a Master Chef. All opinions stated in this review are mine.

Not a book to be read while hungry

Commissaire Dupin is in Breton for a police seminar on collaboration. Located on the Atlantic Ocean in northwest France, Breton is known known for its cuisine and beautiful scenery, two things he’d rather be enjoying than the dry, boring seminar. Fate intervenes when a chef is killed in the local market right in front of him. At first, his colleagues don’t want any help from the visiting commissaires, until they realize the case is more complicated that it first appears; while the killer is known – the victim’s sister – the motive isn’t, and she’s refusing to say anything to the police. Even more concerning is the fact that other people related to the family are also killed, while the sister is still in custody. Who’s the second killer?

I haven’t read any of the other Dupin books, but I thoroughly enjoyed this one. The open scene was wonderful – Dupin is at the cheese stall at the local farmer’s market, sampling all the great cheeses of the region. The descriptions of the food and scenery continued throughout the book. By the end of it, I was ready to book a vacation there.

Recommended – although not while hungry.

I received a copy of this from NetGalley.com that I voluntarily chose to review.

This reminded me a bit of the Inspector Maigret books by George Simeon.
The layback attitude of Commissaire Georges Dupin. His savoring of the local foods and the enjoyment of the scenery.
Even when seeing a murder been committed, he keeps his calm and is determined to find the why and who. Not long after the first victim and the murderer in jail, we have a second and third murder which includes the husband of the first victim. Is this all a result of envy between the two sisters? Both Chefs having their own restaurant. The title made me think it was a cozy mystery, but no the story will surprise you. Depth to the various characters, twists all over and hard to put down. I was surprised to learn this is the ninth book in the series and certainly did not feel lost because I did not read the earlier books but now that I got a taste, I will start looking for his previous ones.

I thank NetGalley and Minotaur Books for an advance reader copy of “Death of a Master Chef.” All opinions and comments are my own.

Never mind that there are eventually four deaths to investigate in “Death of a Master Chef,” the latest in the Commissaire Georges Dupin murder series by Jean-Luc Bannalec. Never mind that the first death practically occurs at Dupin’s feet, with the murderer immediately known. Never mind that he is in Saint-Malo, not Concarneau, and thus must be content with a cooperative investigation. Readers of the series know that Commissaire Dupin knows his stuff – complete with his usual brainstorm, as it were -- and while the books may tempt one’s whodunit (and especially in this case, whydunit) skills, the outcome is never in doubt. What stands out beyond all that, as in every book of the series, is the culinary, historical, and scenic tour that readers are taken on, and “Death of a Master Chef” may be the biggest journey yet. You’ll be wanting to book a ticket to Brittany to sample all the region has to offer.

Everything, characters, setting, storyline, is woven together seamlessly. What I especially appreciated in “Death of a Master Chef” is the subtle way that the author takes what seems to be a fairly straightforward mystery and makes it oh so much more sinister and complex. That’s the mark of a terrific writer. And did I mention the history lesson you’ll get along the way? Always appreciated, too. I look forward to more books in the series.

This is the 9th in the Commissaire Dupin series, but the first I have read.

The mystery was exceptionally intriguing to me. The perpetrator’s identity is known from the beginning. She is a well-known chef and the victim is her sister, but what isn’t known is her motive, and she isn’t talking. Then there is another clearly related murder for which she can’t be responsible. I found the mystery to be exceptionally well-crafted.

If you appreciate good food, you will be pleased with this story because Dupin enjoys his meals. The cheese stand at the start of the story was swoon-worthy, and all the meals are described in great detail. The setting of Brittany is also given a great deal of attention, making it easy to visualize.

As much as I appreciated the mystery, at times I did feel that it dragged a bit. I didn’t really need quite as many detailed strolls or every detail of his nightly trips for rum. I didn’t need to hear all about his assistant’s problems with a badger or about the history of the corsairs, so I did skim a great deal. I suppose for people familiar with the series, his frequent check-ins with his team back home or missed calls with his girlfriend will hold more meaning than they did for me. I found them distracting.

My thanks to NetGalley for allowing me to review a free eARC of this book.

Jean-Luc Bannalec captivated readers in a new Brittany mystery Death of a Master Chef.
The descriptions are well written and the mystery complex enough to keep the reader engaged to the last page.
This murder mystery was intriguing and I found myself reading this one very quickly.
The plot is tight and twisty.
Overall, I liked the mystery behind this story.

Thank You NetGalley and Minotaur Books for your generosity and gifting me a copy of this amazing eARC!

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!).

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.

"Death of a Master Chef" by Jean-Luc Bannalec is a delectable culinary mystery that tantalizes the taste buds while keeping readers on the edge of their seats. Set against the backdrop of Saint-Malo, a city known for its paradoxical blend of Breton tradition and international flair, Commissaire Georges Dupin finds himself drawn into a murder investigation that is as intricate as a gourmet dish.

Bannalec's vivid descriptions bring the bustling marketplaces and aromatic kitchens of Brittany to life, immersing readers in a world where food is not just sustenance, but a way of life. As Dupin delves deeper into the mystery surrounding the death of Blanche Trouin, a renowned chef, and the subsequent arrest of her sister Lucille, the plot thickens with layers of secrets, rivalries, and culinary intrigue.

What sets "Death of a Master Chef" apart is its richly developed characters and intricate plot twists. Dupin, with his sharp intellect and unconventional methods, leads readers on a journey through the complexities of Breton cuisine and the intricacies of human relationships. The supporting cast, including Dupin's assistant Nolwenn and his Breton colleagues, add depth and authenticity to the narrative, creating a compelling ensemble that keeps readers guessing until the final page.

While the pacing may occasionally lag as Dupin navigates the intricacies of the investigation, Bannalec's skillful prose and keen attention to detail keep the story engaging throughout. The unraveling of the mystery is both satisfying and surprising, culminating in a climax that will leave readers craving more.

Overall, "Death of a Master Chef" is a sumptuous feast for mystery lovers and food enthusiasts alike. Bannalec's masterful storytelling and love for Brittany shine through in this captivating novel that is sure to leave readers hungry for more.

Murder in the market! With a cheese knife! Dupain is meant to be at a police conference in St Malo but he ended up working a case where one sister killed the other and then there are more murders. And so many chefs! This series (and this should be fine as a standalone) is a favorite for the atmospherics and the food as well as the characters. Dupain and his team are delightful, their banter rapid fire, and they always work out the answers before I do. Thanks to Netgalley for the ARC. A good read for cozy fans looking for an international series.

I received an advance copy of this book from the publisher via NetGalley.

Any book that begins with revelry over fine cheese is going to hook me from the start. I had not read any other books in this series, but that presented no issue at all, as there was no major arc with character development. No, this is a cozy that presents a familiar kind of detective in Dupin, and is fully immersive in the Brittany setting. The mystery kicks off right away: one sister kills another in a public market. Both are acclaimed chefs. But after the culprit is caught, other people connected to the case keep dying. It’s an engaging, fun mystery that is loaded with authentic French feel, oodles of food lore and descriptions, and a cast that feels familiar even to newcomer. I would definitely read on in this series.

The latest Dupin mystery finds the Commissaire in the town of San Malo known for its marvelous cuisine. Sadly, for Dupin he's in town to attend a police seminar to learn about collaboration between Breton police departments. Before the first session he wanders through the local market tasting cheese and admiring produce when his sensory indulgence is interrupted by screams from one of the stalls. Blanche Trouin, a local restaurant owner has been brutally stabbed and her sister Lucille, also a restaurant owner was seen running from the scene. The police collaboration becomes actual rather than theoretical much to Dupin's regret. Blanche's murder is quickly followed by three more killings. All the murdered knew one another but sorting out the motives is not easy - especially when Lucille refuses to speak.
This ninth in the series captures and describes the San Malo area perfectly. In fact, it's more interesting than the crimes.
Thanks to NetGalley and Minotaur Books.

I read a lot of mysteries but “Death of a Master Chef” is one of the most unusual ones that I have ever read. The book begins with a murder – a murder that is done in public with plenty of witnesses so there is no doubt as to who the killer is, just the motive. I thought for sure the rest of the book would be Georges Dupin and company slowly finding out what the motive was but then the bodies starting piling up and the book went in a totally different direction than I expected – very surprising and well done. The book had plenty of twists and turns and unexpected events – the overall mystery was well done. While this is the ninth book in Jean-Luc Bannalec’s Brittany Mystery Series, it is the first one that I’ve read but I thoroughly enjoyed it – I immediately got caught up in the characters and never felt lost while reading the book. Bannalec is a very descriptive writer – especially when it comes to describing food – I’m in awe of how much food (and caffeine) Dupin can consume! All in all I really enjoyed this book.

I received a copy of this book from NetGalley.

Unfortunately, I could not get into this book. I read about a third of it and I just couldn't get engaged. The places were foreign to me, and the drawn out descriptions did nothing to help me get a feel for the setting. There wasn't really a lot of action. It seems the story was more about the relationships between the deceased, her sister, their significant others, and the competition between the police entities. I couldn't really get a grasp on this story. The length of the chapters was prohibitive too. I lost interest almost halfway through the chapters, and there wasn't enough in these lengthy chapters to keep me wanting to turn the page.

I have been provided with a review copy of this title from NetGalley for an impartial review. I was just drawn into this wonderful story and I just couldn’t get enough of it. It was just so easy to get lost in this great story. I just didn’t want it to end. I just lost myself in and I just couldn’t get enough of these interesting characters. I can’t wait to see what’s next from this author.

This was a great book to sit and read until it's finished. The descriptions of St. Malo and wonderful food and drink were a treat. The other characters beside Dupin were as interesting as he. The plotting was so good that I couldn't figure out who the murderer was. All were suspects.

It was a police seminar about working as a team. It should have been uneventful but it wasn't. While strolling through the marketplace Commissaire George Dupin stumles across a murder which leads to another murder and another murder. Too many murders and too many characters for my liking, this was just an OK cozy mystery. It did provide you with lovely descriptions of the St Malo area which definitely took me away from cold winter days.
Thanks to #NetGalley#DeathOfAMasterChef#MinotaurBooks

I recently had the opportunity to read an absolutely delightful book, Death of a Master Chef by Jean-Luc Bannalec. I was surprised to learn that this book was ninth in the series of the “Brittany Mysteries,” as this was my first experience with this author. It’s rare that I pick up a book, sit down to read, and don’t get up again until the book is finished. That’s what happened to me with this one, much to the annoyance of Stanley the cat, who was quite miffed at not getting his usual snuggles. (I will admit to having 2 double espressos during the process, because I absolutely could not stand to allow Dupin to drink alone.)

The book features Commissaire George Dupin, “a cantankerous Parisian-born caffeine junkie,” who recently relocated from Paris to the sleepy little town of Concarneau on the Breton coast where he continually feeds “…his extreme almost medically, indicated caffeine consumption.” There’s no question that Dupin is the star of the show here, but there are a lot of other wonderful characters in this novel that bring it to life, the least of which end up being victims in what proves to be a puzzling series of murders. That, coupled with the wonderful descriptions of the scenery, not to mention the toothsome sounding food, had me both salivating and ready to book a trip to France at the same time.

The mystery is a good one. We learn, in the first couple of pages, that the first victim is Blanche Trouin, the Michelin starred chef of the region, who is stabbed to death by her own sister, competing restaurateur, Lucille. The stabbing was done publicly, so there’s no question as to the perpetrator, the big question is why she refuses to talk or provide any reasoning behind what seems like an unwarranted attack, despite their ongoing feud. Dupin, visiting the food stalls near where she was stabbed, appeasing himself due to the fact that he is reluctantly in the area to attend École du Police, finds himself one of three commissaires working to solve this complex case.

The descriptive writing here is beautiful. You will feel as though you are walking right alongside Dupin working to solve this baffling mystery. You will commiserate with him over his lost bag of gourmet cheeses, you will join him as he imbibes one café after another, and sample the complex taste of Rhum J.M. I had a great interest in knowing where all the action was taking place, so found myself referring quite often to a detailed map of France, feeling as though I had learned so much about this particular region.

I did not at all feel at a loss due to the fact that I had not read any other books in this series. Clearly this, and presumably the others, can be read as a standalone. Slated for publication April 30, 2024, I encourage you to pre-order this book, and then place an order for the other eight in the series. It is exceptionally good, you will fall in love with Dupin, and be booking tickets to Brittany, France. So, put your feet up and Taol da bouez’ ta*.

*Cast off your worries.

Disclaimer: I would like to thank both NetGalley and Minotaur Books for providing me with an advanced digital copy of this wonderful book, in exchange for an honest review.

"Jean-Luc Bannalec's internationally bestselling series starring Commissaire Georges Dupin returns with Death of a Master Chef.

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."

Ah but do you need motive where there is animosity?