Description

Book Synopsis

International bestselling author Jean-Luc Bannalec's Commissaire Georges Dupin and his team head to Breton paradise in An Island of Suspects.

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 harbor with clear signs of foul play. Patric Provost was from one of the long-established families on the island of Belle-Ile, Breton's biggest and most famous island. Provost owned and operated a company dealing in an island delicacy: the famous Belle-Ile-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 entrecote. And that's saying something.

Dupin has barely stepped foot on the utopia-like island before it comes to light that

An Island of Suspects

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    Order before 4pm tomorrow for delivery by Sat 11 Jul 2026.

    A Hardback by Jean-Luc Bannalec

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      Publisher: St. Martin's Publishing Group
      Publication Date: Publication Date: 1/17/2025
      ISBN13: 9781250893116, 978-1250893116
      ISBN10: 1250893119
      Also in:
      Crime & Thrillers

      Description

      Book Synopsis

      International bestselling author Jean-Luc Bannalec's Commissaire Georges Dupin and his team head to Breton paradise in An Island of Suspects.

      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 harbor with clear signs of foul play. Patric Provost was from one of the long-established families on the island of Belle-Ile, Breton's biggest and most famous island. Provost owned and operated a company dealing in an island delicacy: the famous Belle-Ile-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 entrecote. And that's saying something.

      Dupin has barely stepped foot on the utopia-like island before it comes to light that

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