Bouffe-Doublon

In this early Soleil series from the turn of the millennium, writer Simon Rocca and artist Jean-Claude Cassini deliver a brisk, three-issue tale of culinary crime and high-stakes duplicity. Set in the world of gourmet cooking, the story follows a master chef whose signature dish—a legendary "Bouffe-Doublon"—becomes the object of a dangerous obsession. Rocca's tight plotting and Cassini's expressive linework give this short run a distinctive, flavorful energy that stands out in the publisher's early catalog. It's a compact, savory thriller that showcases the creative chemistry of its core duo.