Jean-Luc Bannalec

Breton Cookbook

Bretonisches Kochbuch

Breton Cookbook

A cookbook full of atmosphere: featuring all of Commissaire Dupin’s favorite dishes – and much more!

Commissaire Dupin loves the fabulous variety of Breton cuisine. The Amiral in Concarneau – which Georges Simeon already chose as a setting for his Maigret novels – is his favorite restaurant. It’s where the inspector habitually begins and ends his days. Together with his friends Catherine and Arnaud Lebossé, the owners of the Amiral, Jean-Luc Bannalec presents Commissaire Dupin’s favorite dishes. With its hearty and surprisingly seasoned meat and fish dishes, aromatic vegetables (including its famous artichokes) and outstanding seafood, Breton cuisine is both solid and refined.

Commissaire Dupin’s favorite dishes include – in addition to exquisite entrecôte – Breton classics such as marinated shoulder of salt-marsh lamb, Cotriade fish stew and the meat dish Kig ha farz, as well as the Amiral’s specials. Far breton and Baba au Café Lambig are, of course, de rigueur among the desserts. An entire chapter is devoted to the region’s beloved crêpes, and other culinary specialties such as salt from Guérande, oyster farming and pêche-à-pied are also included.

A high-quality cookbook richly illustrated with many photos – bring Brittany home with you!



ISBN: 978-3-462-04792-9
release: 10. November 2016
320 pages, Leinen


29,99 €
0,00 sFr
30,90 €

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About the Author

Jean-Luc Bannalec is a pseudonym; the author lives in Germany and southern Finistère. The books in his crime series featuring Commissaire Dupin have been adapted for television and in 2016, Jean-Luc Bannalec received the title “Mécène de Bretagne” from the region of Brittany.

Arnaud and Catherine Lebossé are the owners of the restaurant the Amiral in Concarneau, an institution in Brittany. Arnaud Lebossé, who trained and worked at famous Parisian restaurants, is also its head chef. Catherine and Arnaud are renowned experts of typically Breton dishes.

Günter Beer is a photographer specialized in food photography. He has shot over 40 international cookbooks, works for “Der Feinschmecker” and is the curator and organizer of the international “Foodphoto Festival.”