Rethinking the detective novel: Jean-Philippe Toussaint’s Reticence

A mysterious narrator, tricks of the mind and admirably pragmatic prose.

Reticence, the fourth novel by Belgian author and filmmaker Jean-Philippe Toussaint, opens with a death. Visiting the fictional Mediterranean island of Sasuelo, the nameless narrator sees a cat’s body floating in the harbour, a fish head on a broken line hanging from its mouth. The mystery of whether its demise was accidental or deliberate haunts him as he reaches his village hotel, hesitant over whether to meet the writer Biaggi as originally intended, constantly drawn to Biaggi’s house but unable to make contact.

Published as La Réticence in 1991 and translated here by John Lambert for Dalkey Archive Press, this is a detective story – albeit an unconventional one. Like nouveau roman theorist Alain-Robbe Grillet, whose first published novel, The Erasers, follows a man investigating a murder that, it turns out, has not happened and which he then unwittingly commits, Toussaint has explored this mode of writing just once. With the reasons for its protagonist’s association with Biaggi never revealed and the issue of who is spying on who, and why, only moving further from resolution, Reticence often rethinks or rejects the genre’s conventions but fits seamlessly into Toussaint’s oeuvre, its lyrical prose, minimal plot and detached first-person narration typical of his work.

As in Toussaint’s preceding novel Camera (1989), which began his departure from Jacques Tati-esque observational comedies Bathroom (1985) and Monsieur (1987), the events are set off by the narrator’s choice to steal: a camera there, four letters from Biaggi’s mailbox here, including the one sent to announce his forthcoming arrival, sitting unopened. Although he leaves two bits of junk post, this inexplicable act makes it far harder for him to call Biaggi, and he returns to his hotel. His encounters with a grey Mercedes and the hotel’s owner make him increasingly concerned that he’s being followed, as he concludes that the cat has been murdered for motives related, but still unknown.

As he realises that anyone at the hotel could be tracking him, the narrator gradually has to overcome his reticence and go to Biaggi. As in The Erasers, events in the world become conflated with tricks of the mind: he imagines Biaggi to die in a similar fashion to the cat, garrotted, and we are invited to speculate with the narrator about who would do this – him? The hotel owner? Why? Then, just as he becomes certain that Biaggi has perished, doubt is raised: is he the driver of the ominous Mercedes that keeps appearing outside his house? The narrator finally has to break into Biaggi’s house in search of answers, but the elements that might provide them – the answering machine, the man raking the garden outside – refuse to yield any certainty about the people at the hotel or the fate of Biaggi.

We learn little about the narrator – all Toussaint offers is that he is 33 and has a small son – so it’s hard for the reader to second-guess what brings him closer to Biaggi. With little dialogue and no direct speech, the movement of people in hotel rooms, the opening of their doors and the accumulation of small incidences, such as the narrator losing one of the stolen letters to the sea and then finding, on returning the other three to Biaggi’s home that those he left have been removed, become ever more significant in determining Biaggi’s whereabouts.

Unusually for detective fiction, Toussaint tends to change mood more than pace. Divided into three parts, the text broken into short blocks rather than chapters, the second ends optimistically: the cat and the lost letter are gone from the harbour, the others have been returned (seemingly without Biaggi noticing) and the narrator realises that his story has gone full circle, raising hope of a reconciliation. The third section opens in the hotel with one of the father-son moments that gives Reticence an engaging tenderness, the narrator watching his child displace water in the bath with a toothbrush glass ‘to see the effect it produced’, wryly contemplating the ‘new pharmaceutical experiments’ that his son conducts each bath time. Then, gradually, we are eased back into the espionage story, the level of intrigue rising until it reaches a non-conclusion, with only the question of the cat’s death being answered.

As the narrator prefers to wander rather than unravel the plot, it is Toussaint’s prose, alternately pragmatic and poetic, that maintains the interest. Recalling Toussaint’s strongest influence, Robbe-Grillet, the locations are described in extensive detail, such as this on the harbour: ‘The sea was still very dark, with hardly a ripple right out to the horizon, and, as the sun rose behind the mountain, slowly lighting up the far side, which was now topped by a distant halo of light, the boats swaying softly in the port started to take on hints of russet and orange, while the contours of the surrounding docks, fishing nets, rocks, trees and flowers slowly shook off the bluish imprint of the night.’

As in classic post-war French texts critically grouped under the ‘nouveau roman’ banner – The Voyeur by Robbe-Grillet, The Inquisitory by Robert Pinget or The Flanders Road by Claude Simon – observations of places and events become enmeshed with the narrator’s mental speculation, Toussaint’s winding paragraphs shifting almost imperceptibly from the imagined to the real, the mundane to the metaphysical. It is a style that he has continued to evolve, later winning the Prix Médicis for Fuir (Running Away) and the Prix Décembre for La Vérité sur Marie (The Truth about Marie) as he established himself as one of contemporary French literature’s most distinctive voices, turning the existential tradition into something into something lighter, warmer and ultimately more open.

 

Belgian writer Jean-Philippe Toussaint. Photograph: Getty Images

Juliet Jacques is a freelance journalist and writer who covers gender, sexuality, literature, film, art and football. Her writing can be found on her blog at and she can be contacted on Twitter @julietjacques.

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Why does food taste better when we Instagram it?

Delay leads to increased pleasure when you set up a perfect shot of your dinner.

Been on holiday? Take any snaps? Of course you did – but if you’re anything like me, your friends and family didn’t make it into many of them. Frankly, I can only hope that Mr Whippy and I will still be mates in sixty years, because I’m going to have an awful lot of pictures of him to look back on.

Once a decidedly niche pursuit, photographing food is now almost as popular as eating it, and if you thought that the habit was annoying at home, it is even worse when it intrudes on the sacred peace of a holiday. Buy an ice cream and you’ll find yourself alone with a cone as your companion rushes across a four-lane highway to capture his or hers against the azure sea. Reach for a chip before the bowl has been immortalised on social media and get your hand smacked for your trouble.

It’s a trend that sucks the joy out of every meal – unless, that is, you’re the one behind the camera. A new study published in the Journal of Personality and Social Psychology suggests that taking pictures of food enhances our pleasure in it. Diners at the food court of a farmers’ market in Philadelphia were asked either to photograph their meal or to eat “as you normally would”, then were questioned about how they found it. Those in the photography group reported that not only did they enjoy their meal more, but they were “significantly more immersed in the experience” of eating it.

This backs up evidence from previous studies, including one from this year in the Journal of Consumer Marketing, which found that participants who had been asked to photograph a red velvet cake – that bleeding behemoth of American overindulgence – later rated it as significantly tastier than those who had not.

Interestingly, taking a picture of a fruit salad had no effect on its perceived charms, but “when descriptive social norms regarding healthy eating [were] made salient”, photographing these healthier foods did lead to greater enjoyment. In other words, if you see lots of glossy, beautifully lit pictures of chia seed pudding on social media, you are more likely to believe that it’s edible, despite all the evidence to the contrary.
This may seem puzzling. After all, surely anything tastes better fresh from the kitchen rather than a protracted glamour shoot – runny yolks carefully split to capture that golden ooze, strips of bacon arranged just so atop plump hemispheres of avocado, pillowy burger buns posed to give a glimpse of meat beneath. It is hardly surprising that 95 million posts on Instagram, the photo-sharing site, proudly bear the hashtag #foodporn.

However, it is this delay that is apparently responsible for the increase in pleasure: the act of rearranging that parsley garnish, or moving the plate closer to the light, increases our anticipation of what we are about to eat, forcing us to consider how delicious it looks even as we forbid ourselves to take a bite until the perfect shot is in the bag. You could no doubt achieve the same heightened sense of satisfaction by saying grace before tucking in, but you would lose the gratification that comes from imagining other people ogling your grilled Ibizan sardines as they tuck in to an egg mayonnaise at their desk.

Bear in mind, though, that the food that is most successful on Instagram often has a freakish quality – lurid, rainbow-coloured bagel-croissant hybrids that look like something out of Frankenstein’s bakery are particularly popular at the moment – which may lead to some unwise menu choices in pursuit of online acclaim.

On the plus side, if a diet of giant burgers and salted-caramel lattes leaves you feeling queasy, take heart: if there is one thing that social media likes more than #avotoast, it is embarrassing oversharing. After a week of sickening ice-cream shots, a sickbed selfie is guaranteed to cheer up the rest of us. 

Felicity Cloake is the New Statesman’s food columnist. Her latest book is The A-Z of Eating: a Flavour Map for Adventurous Cooks.

This article first appeared in the 25 August 2016 issue of the New Statesman, Cameron: the legacy of a loser