Death of a Chef - (Capucine Culinary Mystery) by Alexander Campion (Paperback)

About the Book

"Quel horreur! When the body of acclaimed Chef Jean-Louis Brault and a shotgun are discovered in an antique Louis Vuitton portemanteau, everyone is convinced it's suicide. Distraught at rumors perpetuated by the vituperative food critic, Lucien Folon, that his restaurant La Mere Denis might lose its precious third Michelin star, Brault was considered to be tres desole by friends and family alike. But when Capucine is called to the mise-en-scene, Capucine smells something fishier than a bouillabaisse gone bad. And when Le Monde suggests that Capucine's investigation is a cover up for the lethal consequences of food critics everywhere--a profession in which her husband takes great pride--she will stop at nothing to solve the case. As evidence mounts, fine food, fraud, and kidnapping are all main ingredients in Capucine's search for the truth in this delicieux melange of cuisine et le mystere."--Dust jacket.

Book Synopsis

"Devotees of G.M. Malliet and Charles Todd will enjoy this different and delicious series." --Booklist

Commissaire Capucine Le Tellier and her husband, a renowned restaurant critic, are frequent and privileged guests of Paris's cultured society. Unfortunately, a more refined milieu doesn't keep unsavory behavior like murder off the menu. . .

When the body of acclaimed Chef Jean-Louis Brault and a shotgun are discovered in an antique Louis Vuitton portemanteau, the general consensus is suicide. Brault had been understandably distraught, if not quite unhinged, amidst rumors that his restaurant La Mère Denis might lose its rare third Michelin star. But when Capucine investigates the scene of the crime, she doesn't think it's only the boulliabaisse that smells fishy. And when Le Monde suggests that Capucine's investigation is a cover up for the lethal consequences of food critics everywhere--a profession in which her husband takes great pride--she will stop at nothing to solve the case.

Praise for Alexander Campion and the Capucine Culinary Mysteries

"Riveting gastronomic mystery. . . Readers will want a second helping." --Publishers Weekly on The Grave Gourmet

"Steeped in Parisian culture and class structure. . .this mystery makes for a fine getaway read." --Library Journal on Killer Critique

About the Author

Alexander Campion started out as a true New Yorker, graduating from Columbia and migrating downtown to Wall Street. Early on, someone, a little apologetically, proposed he spend six months maximum in Paris helping out with a new venture his firm had just acquired. He stayed thirty five years, eventually becoming a restaurant critic and progressing inevitably to gastronomic thrillers.