“Commissioner Dupin” star Pasquale Aleardi: Quick weather changes vs. filming

The crime series “Commissioner Dupin” takes place in Brittany, the westernmost region of France. For ten years now, the filmmakers have been finding fascinating sets around the picturesque harbor towns on the rough Atlantic and in the lush green nature. Lead actor Pasquale Aleardi (52) has also long been a fan of this area, as he revealed in an interview with the news agency spot on news. He reveals his personal must-sees, his funniest moment with the language and his somewhat unsavory, unforgettable experience from filming the popular crime series, whose anniversary episode, “Commissioner Dupin: Breton Fame”, on March 28th at 8:15 p.m First broadcast.

The crime novels are always created at original locations in Brittany. How well did you know this region ten years ago?

Pasquale Aleardi: It was only through filming the crime films that I really got to know the region and can only warmly recommend it. The changes in the weather and the associated light and color spectacle are fascinating.

Which three tourist highlights would you recommend to every traveler to Brittany?

Aleardi: The rocky island of Mont-Saint-Michel on the border between Brittany and Normandy – it is almost surreally beautiful when Europe’s strongest tides take effect. Equally fascinating is the Pink Granite Coast (Côte de Granit Rose) north of the town of Lannion with its magnificent colored rock formations. And the port of Saint-Malo is also an absolute must. As a “Dupin” fan you should of course also see the port town of Concarneau if possible.

In the interview with the broadcaster you said that you could imagine living in Brittany. Where exactly and why?

Aleardi: My choice would definitely be Concarneau. The whole region simply has a unique atmosphere. In addition, we have filmed there many times and I have grown fond of the people and the whole place.

Which local encounters will you not forget?

Aleardi: Oh, there have been so many of them in the last ten years, but there was an encounter on the last shoot that touched me. A restaurant owner in Concarneau rushed up to me and thanked me passionately that the “Dupin” films and novels had doubled sales, even though there was a time before that when he was close to closing his shop close.

How good is your French now?

Aleardi: Shortly after graduating from high school, I was able to speak and write French fluently. However, because I moved from Switzerland to Germany in 1995, I hardly used the language. I’m still getting by pretty well, but it’s nothing compared to back then.

And what was your funniest experience related to the language?

Aleardi: I once said with complete conviction: “Je suis plein d’excitation d’être ici!” What I really wanted to say was, “I’m happy and excited to be here!” But instead of using the word “excitation” for excitement, I accidentally somehow used the word “excitation” for sexual excitement (laughs). In the sense of “I’m excited to be here!” or something like that. The laughter and my confusion about this were great.

France is always closely linked to its food culture. What dish did you learn to love there?

Aleardi: Bouillabaisse, a traditional fish soup. She is simply delicious. But what really impressed me was not the wonderful seafood of all kinds that is available there, but rather the galettes [herzhafte Variante der Crêpes, Red.] and the crepes. I love these in all forms. I find it very difficult to resist.

Follow-up question: How do you keep yourself so fit?

Aleardi: As a rule, I pay attention to a balanced diet and do strength training with weights in the studio one to three times a week or train with my own weight and sports apps. And depending on what role comes next, I pay more or less attention.

Back to the anniversary: ​​What experience from filming over the past ten years will you not forget?

Aleardi: We were traveling to the Glénan Islands in a police boat. It was the first day of filming “Bretonische Surf” (2014). On the way there there was a typical change in the weather and suddenly we were surrounded by wild waves, so that within a very short time half of the team, especially me, were hanging over the railing. During the shoot I drank liters of coke and ate pretzel sticks and somehow managed to get the scenes in the can. On the way back the weather was good again and only got worse when we were back at sea – so of course the vomiting started all over again. A definitely unforgettable start to filming.

In the anniversary episode “Breton Fame” the inspector’s honeymoon is actually coming up. Where did your own honeymoon go?

Aleardi: It went to a beautiful place in beautiful Switzerland in the beautiful large canton of Graubünden.

The new “Dupin” episode takes place on a winery. How well do you personally know wine?

Aleardi: Not really good. I rarely drink wine. And then I like to dilute it with Coca Cola or orange juice, which is of course an absolute no-go (laughs).