Candlemas in Paris 2026: the legendary Mille Crêpes by Brutus x Thibaut Spiwack is a must-try for food lovers

Brutus teams up with star chef Thibaut Spiwack to serve up a brand-new citrus mille-crêpes. This exclusive creation for Candlemas will be available from February 2 to 8, 2026, at all Brutus locations in Paris and the surrounding regions. We’ve tasted it for you and here’s the scoop.

For Candlemas 2026, Brutus is going all out by teaming up with Thibaut Spiwack, the Michelin-starred chef behind ANONA and a standout contestant on Top Chef 2022. Together, they’ve crafted an orange and citrus pancake cake that elevates the classic crêpe into a true culinary masterpiece. This collaboration feels natural, especially considering that the chef’s restaurant and Brutus’s first location on rue des Dames in the 17th arrondissement have been neighbors for six years.

Located just a stone’s throw from the boulevard des Batignolles, this close geographical proximity naturally fostered a delightful culinary partnership. Brutus handed over creative control to the chef to craft a reimagined crêpe that embodies his signature style: committed, innovative, and firmly rooted in respecting the ingredients. The outcome? A mille-crêpes that is hearty, melting, and full of surprises with every bite—far from the simple sugared crêpe flipped in a pan on Chandeleur evening.

Creativity shines through in this generous display: a lemon cream adds a bright, refreshing tang, elevated by a scented orange whipped cream that softens the overall blend. Confit orange zest punctuates each bite with intense bursts of flavor, while a meringue provides a delicate lightness and a satisfying crunch that makes all the difference. It’s reminiscent of a modern twist on Crêpes Suzette, with that delightful citrus zest awakening the palate without tipping into excessive acidity. The sauce elegantly ties everything together, creating a decadent treat that’s perfect for this season when crêpes are truly in the spotlight.

To complement this creation, Brutus chose the Gwennic cider from the Séhédic cider house, a brew from southern Finistère that boasts a crisp, tangy freshness and a rich fruitiness. The pairing works beautifully, highlighting the delicate balance of the crêpe cake and demonstrating that cider and pastry can come together in an exceptionally refined partnership.

This partnership between craftsmanship and gastronomy perfectly embodies the ethos of both establishments: respect for ingredients, seasonal freshness, and a pursuit of balance. Thibaut Spiwack, who has been based on Boulevard des Batignolles since 2019 and earned his Michelin star there, shares Brutus's dedication to top-tier quality. This was the perfect opportunity for us to see how a starred chef reimagines a classic of Candlemas with innovation and flair.

If you're looking to break away from traditional crêpes to celebrate Chandeleur 2026, make a point to discover this extraordinary, multi-layered crêpe at one of the Parisian Brutus locations or in nearby regions. This special creation will be available from February 2 to 8, 2026, at all their branches: Paris 4th, 10th, 14th, 17th, as well as Levallois-Perret and Lille.

Price it at €8.50 per slice to indulge in this exclusive creation by Brutus x Thibaut Spiwack. It’s a stylish twist on tradition, blending festive charm with a touch of sophistication for the Crêpe Day celebration. Perfect for curious food lovers seeking a gourmet crêpe experience, this spot offers a chance to celebrate the Chandeleur in a new and refined way without compromising on quality and taste.

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This test was conducted as part of a professional invitation. If your experience differs from ours, please let us know.