Jean-Luc Bannalec – författare

I Pont Aven står högsäsongen för dörren. En stor attraktion i den idylliska småstaden är den konstnärskoloni som levde och verkade här i slutet av 1800-talet - med Paul Gauguin som främsta namn. Reproduktioner av gruppens målningar pryder varje affär och servering. Så ock restaurangen på hotell Central där ägaren hittas mördad en solig julimorgon: en nittioettårig man som skött hotellet i över sextio år, respekterad och omtyckt av alla. Ett obegripligt våldsdåd, utfört med kniv. Av vem? Och varför? Georges Dupin - koffeinberoende kommissarie i Concarneau - och hans båda inspektörer tar sig an fallet. Nolwenn, Dupins ovärderliga sekreterare, ser till att parisaren Dupin lär känna sin nya bretonska hembygd lite bättre. På så vis blir omplaceringen från huvudstaden till Finistère - ”Världens ände” - mindre kännbar.

Summer in Brittany has carried into October, bringing warm, sunny days and balmy nights. For Commissaire Georges Dupin and his team, it also brings a heavy blow. Second inspector Kadeg’s aunt has passed away after being struck by a series of omens of death. And when Kadeg travels to the former abbey where his aunt lived, he’s attacked and critically injured.Determined to find out what happened, Dupin and his team head to the aunt’s estate on the Côte des Légendes. It’s a place that at any other time would be paradise. Dupin has always believed that monks always knew where to settle, in the most beautiful and safest of places. But the more the team looks into what happened at the former abbey, the more questions are uncovered, and the more secrets Kadeg’s family seems to have.

An August heat wave has all of Brittany in its grasp, and the only chance to cool down for Commissaire Georges Dupin is his daily swim in the ocean. Until one morning his routine is interrupted because a body has been found in the harbour with clear signs of foul play. Patric Provost was from one of the long-established families on the island of Belle-Île, Breton’s biggest and most famous island. Provost owned and operated a company dealing in an island delicacy: the famous Belle-Île-sheep. As Bretons say, the sheep season themselves while they’re eating, grazing on salty, iodine-rich meadows, full of wild herbs, directly by the ocean. In Dupin’s culinary ranking, this lamb comes right behind entrecôte. And that’s saying something.Dupin has barely stepped foot on the utopia-like island before it comes to light that Provost was not well liked. And someone was blackmailing him for one million euros, the deadline for payment the night before Provost’s body was caught on the buoy. Everyone on the island has a motive. Any one of them could be the killer.

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 realises 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.

The old salt farmers have always said that the violet scent of the Fleur de Sel at harvest time on the salt marshes of the Guérande Peninsula has been known to cause hallucinations. Commissaire Dupin also starts to believe this when he’s attacked out of the blue in the salt works.He had actually been looking forward to escaping his endless paperwork and taking a trip to the “white country” between the raging Atlantic Ocean and idyllic rivers. But when he starts snooping around mysterious barrels on behalf of Lilou Breval, a journalist friend, he finds himself unexpectedly under attack. The offender remains a mystery, and a short time later, Breval disappears without a trace. It is thanks to his secretary Nolwenn and the ambition of the prefect that Dupin is assigned to the case. But he won’t be working alone because Sylvaine Rose is the investigator responsible for the department - and she lives up to her name . . .What’s going on in the salt works? Dupin and Rose search feverishly for clues and stumble upon false alibis, massive conflicts of interest, personal feuds - and ancient Breton legends.

or this reason and more, including his favourite restaurant, the Amiral, Commissaire Georges Dupin calls this town home. Most of his colleagues are on vacation for the Pentecost long weekend, but Dupin remains. His future in-laws are coming to visit.But what happens when an enemy attacks from within? Dupin’s plans as host must change when the body of Doctor Chaboseau is discovered. Chaboseau fell to his death, pushed from his home above the Amiral. With only two new colleagues to help - no one else is answering their phone - Dupin is tasked with finding out what happened to the doctor.In all of Commissaire Georges Dupin’s time living in Brittany, there has never been a murder on his home turf - until The Body by the Sea.

It seems to be an appropriate destination for Commissaire Georges Dupin and his team to take a late summer field trip. But when the body of a scholar turns up, in the days leading up to an annual conference on the latest developments in Arthurian research, Dupin is called upon to investigate the brutal murder case. Before too long, the body count grows. What new knowledge did the victims and their colleagues have about this fabled wood? And why is no one willing to talk? Even Nolwenn, Dupin's unshakeable assistant, is concerned. And that means trouble.Mysterious, ingenious, and suspenseful: Dupin's seventh case takes him and his team into the very heart of Brittany in The King Arthur Case.

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 realises 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.

An August heat wave has all of Brittany in its grasp, and the only chance to cool down for Commissaire Georges Dupin is his daily swim in the ocean. Until one morning his routine is interrupted because a body has been found in the harbour with clear signs of foul play. Patric Provost was from one of the long-established families on the island of Belle-Île, Breton’s biggest and most famous island. Provost owned and operated a company dealing in an island delicacy: the famous Belle-Île-sheep. As Bretons say, the sheep season themselves while they’re eating, grazing on salty, iodine-rich meadows, full of wild herbs, directly by the ocean. In Dupin’s culinary ranking, this lamb comes right behind entrecôte. And that’s saying something.Dupin has barely stepped foot on the utopia-like island before it comes to light that Provost was not well liked. And someone was blackmailing him for one million euros, the deadline for payment the night before Provost’s body was caught on the buoy. Everyone on the island has a motive. Any one of them could be the killer.