Former star chef Xavier Kieffer has turned his back on haute cuisine and now runs a small restaurant in Luxemburg town. Here he serves traditional dishes like Huesenziwwi, Bouneschlupp and Riesling paschtéit. His restaurant is very popular among the European politicians, working in the city during the week, as well as among the locals. His best friend Pekka Vatanen often joins him for juicy chicken, veal scallops in raisin gravy or jugged hare.
One day, a famous restaurant critic from Paris drops dead in the restaurant – and suddenly Kieffer finds himself suspected of murder. Then his former boss, Paul Boudier, disappears without a trace and Kieffer decides to take the matter into his own hands.
His investigations take him to Paris and Geneva, he discovers a mysterious and exceptionally tasty fruit, encounters ruthless food corporations and meets an egomaniacal TV cook and the attractive Valérie. Kieffer becomes more and more entangled in the highly competitive and quality-obsessed gourmet world – and eventually realises what is at stake.
In an exciting showdown and risking his own life, he solves the case and uncovers the scandalous methods of food industry and the fierce competition among star chefs.
