Brutus: the modern and creative creperie in Paris Batignolles neighborhood

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Published by Caroline J., My B., Laurent P. · Photos by My B. · Published on 1 June 2020 at 19h51 · Updated on 1 June 2020 at 19h52
Giving a new breath of fresh air to the creperie world: so is the ambition set by Maxence, Charles and Vincent, three young Parisians from Brittany and Normandy who hide behind Brutus, the exquisite creperie in Paris Batignolles neighborhood.

If you ask anyone in Paris for a tasty creperie, you’re likely to find yourself in rue du Montparnasse, in the 14th arrondissement, where the dozens of restaurants of the street display the same decoration inspired by Breton traditions with wood, earthenware and boats…

Forget what you’ve experienced and discover a young concept focused on crepe. Its name? Brutus. Nestled in Paris Batignolles neighborhood since spring 2017, the restaurant aims at rejuvenating traditional creperies by giving a new breath of fresh and modern air with an effective leitmotiv: “crepophile and ciderologist”.

Maxence, Charles and Vincent, three young Parisians from Breton and Norman origins came up with this light creperie with a décor featuring blue twists for the marine touch.

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Mixing traditional memories from childhood and surprising creations, the short but effective menu offers 8 buckwheat pancakes and 10 crepes including 4 that are very generous!

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Regarding the buckwheat pancakes, they are all named after their own grandmothers. For example, there’s Lucienne (gravlax salmon, crème fraiche with chives and hummus), Yvonne (shredded ham, mirror egg and Beaufort cheese) or Jacqueline (fresh goat’s cheese, honey, walnuts, snow pea and marinated bell peppers).

Let yourself go for the house’s major buckwheat pancake, the excellent Annette pancake with truffled jam, pan-fried mushrooms and Beaufort cheese.

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By the way, it’s the very one that made my taste buds quiver while my partner went for the Jeanine based on pan-fried Andouillette de Vire, Emmenthal, apple, onion confit with cider, old-fashioned mustard.

The asset? The very light pancake batter thanks to a very peculiar technic used by the chef, a Breton too, the technic is to hit the batter with both hands to stretch the batter and make it lighter.

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Moving on to the crepes, you have to try the famous and very tasty one with homemade chocolate or the one with homemade salted butter caramel.

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The biggest appetites will go for the Martine (homemade apple sauce, chestnut cream, fresh fromage blanc and speculoos chunks) or the Eliane (homemade chocolate sauce, pear carpaccio, toasted almonds and vanilla ice cream).

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In addition to porviding delicious buckwheat pancakes and crepes, Brutus gives cider pride of place by becoming the first cider cellar in Paris. As a matter of fact, the place has a wonderful list of 21 references of pressure cider bottles as well as a cocktail menu based on cider and perry and some other original ciders such as chestnut cider, a ginger perry or a cider aged in a calvados cask.

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The three friends chose to highlight all terroirs (Basque country, Normandy, Brittany) to offer varied savors: sourness, fruitiness, bitterness…

To enjoy all these references, Brutus even offers the Apero menu, a glass of cider of the day such as the cider PDO from Cornwall and a board with 4 to 6 buckwheat tapas (salmon and yuzu rolls, vegetables samosas with honey dressing, sardines rillettes…).

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Thanks to its delicious pancakes and crepes, creative and tasty at the same time, Brutus didn’t take long to seduce the taste buds of the locals who don’t need to do kilometers to live a Breton immersion as we like them to be!

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Alcohol abuse is bad for your health, please drink responsibly.

Practical information

Dates and Opening Time
Starts 2 June 2020

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    Location

    99 Rue des Dames
    75017 Paris 17

    More informations
    Ouvert tous les jours de 12h à 14h30 et de 19h à 23h

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