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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With the BBC Food’s collection under threat, here's how to make the most of online recipes

Do a bit of digging, trust your instincts – and always read the comments.

I don’t think John Humphrys is much of a chef. Recently, as his Today co-presenter Mishal Husain was discussing the implications of the BBC’s decision to axe its Food website (since commuted to transportation to the Good Food platform, run by its commercial arm), sharp-eared listeners heard the Humph claim that fewer recipes on the web could only be a good thing. “It would make it easier!” he bellowed in the background. “We wouldn’t have to choose between so many!”

Husain also seemed puzzled as to why anyone would need more than one recipe for spaghetti bolognese – but, as any keen cook knows, you can never have too many different takes on a dish. Just as you wouldn’t want to get all your news from a single source, it would be a sad thing to eat the same bolognese for the rest of your life. Sometimes only a molto autentico version, as laid down by a fierce Italian donna, rich with tradition and chopped liver, will do – and sometimes, though you would never admit it in a national magazine, you crave the comfort of your mum’s spag bol with grated cheddar.

The world wouldn’t starve without BBC Food’s collection but, given that an online search for “spaghetti bolognese recipe” turns up about a million results, it would have been sad to have lost one of the internet’s more trustworthy sources of information. As someone who spends a large part of each week researching and testing recipes, I can assure you that genuinely reliable ones are rarer than decent chips after closing time. But although it is certainly the only place you’ll find the Most Haunted host Yvette Fielding’s kedgeree alongside Heston Blumenthal’s snail porridge, the BBC website is not the only one that is worth your time.

The good thing about newspaper, magazine and other commercial platforms is that most still have just enough budget to ensure that their recipes will have been made at least twice – once by the writer and once for the accompanying photographs – though sadly the days when everyone employed an independent recipe tester are long gone. Such sites also often have sufficient traffic to generate a useful volume of comments. I never make a recipe without scrolling down to see what other people have said about it. Get past the “Can’t wait to make this!” brigade; ignore the annoying people who swap baked beans for lentils and then complain, “This is nothing like dhal”; and there’s usually some sensible advice in there, too.

But what about when you leave the safety of the big boys and venture into the no man’s land of the personal blog? How do you separate the wheat from the chaff and find a recipe that actually works? You can often tell how much work a writer has put in by the level of detail they go into: if they have indicated how many people it serves, or where to find unusual ingredients, suggested possible tweaks and credited their original sources, they have probably made the dish more than once. The photography is another handy clue. You don’t have to be Annie Leibovitz to provide a good idea of what the finished dish ought to look like.

Do a bit of digging as part of your prep. If you like the look of the rest of the site, the author’s tastes will probably chime with your own. And always, always, wherever the recipe is from, read it all the way through, even before you order the shopping. There is nothing more annoying than getting halfway through and then realising that you need a hand blender to finish the dish, just as the first guest arrives.

Above all, trust your instincts. If the cooking time seems far too short, or the salt content ridiculously high, it probably is, so keep an eye on that oven, check that casserole, keep tasting that sauce. As someone who once published a magic mince pie recipe without any sugar, I’m living proof that, occasionally, even the very best of us make mistakes. 

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 26 May 2016 issue of the New Statesman, The Brexit odd squad