Brutus: the modern and creative creperie in Paris Batignolles neighborhood

Bringing a fresh and innovative wind to the world of creperie: this is the ambition set by Maxence, Charles and Vincent, the three young Parisians of Breton and Norman origins who are behind Brutus, the excellent creperie in the Batignolles district of Paris.

If we say creperie in Paris, you answer the rue du Montparnasse, in the ^14th district, where the multiple restaurants of the street all display a single decoration inspired by Breton traditions with wood, earthenware and boats...

Forget what you know and discover a young concept around the crepe. Its name? Brutus. Nestled since last spring in the Batignolles district, in Paris, this restaurant wishes to dust off the traditional creperies by bringing a wind of freshness and modernity with an effective leitmotiv"crêpophile and cidrologue".

Maxence, Charles and Vincent, three young Parisians of Breton and Norman origins, have thus imagined this bright and blue crêperie, for the small marine touch.

Mixing traditional childhood memories and surprising creations, the short but efficient menu offers 8 buckwheat pancakes and 10 crepes, 4 of which are very well filled!

As for the pancakes, they all bear the name of their respective grandmothers. For example, the Lucienne (gravlax salmon, fresh cream with chives and hummus), the Yvonne (white ham chiffonade, mirror egg and Beaufort) or the Jacqueline (fresh goat cheese, honey, walnuts, snow peas, marinated peppers).

You can also try one of the house's flagship galettes, the excellent Annette galette made with truffled ham, pan-fried mushrooms and Beaufort cheese.

This is the one that will make my taste buds quiver while my sidekick opts for the Jeanine made with a pan of Andouillette de Vire, Emmenthal, apple fruit, onion confit with cider and old-fashioned mustard.

The best part? The lightness of the crepe dough thanks to a very particular technique used by the Chef, who is also from Brittany; that of tapping the dough with a full hand in order to stretch it and make it more airy.

As for the sweet crepes, there was the inevitable and very tasty homemade chocolate on one side and homemade salted butter caramel on the other.

The biggest appetites will be tempted by the Martine (homemade apple compote, chestnut cream, fresh white cheese and speculoos chips) or the Eliane (homemade chocolate sauce, pear carpaccio, roasted almonds and vanilla ice cream).

In addition to offering delicious galettes and crêpes, Brutus also offers cider, becoming the first cider cellar in Paris. The place has indeed a nice selection with 21 references of cider bottles on draught as well as a cocktail menu based on cider and perry and some original ciders like a cider with chestnut, a perry with ginger, or a cider aged in calvados barrels.

The three friends have chosen to honor all the terroirs (Basque Country, Normandy, Brittany) to offer different flavors: acidity, fruitiness, bitterness ...

To appreciate these different references, Brutus proposes an Aperitif formula with a glass of cider of the day, such as Cornouaille PDO cider, and a board of 4 to 6 buckwheat tapas (salmon and yuzu rolls, vegetable samossas with honey sauce, sardine rillettes...).

Thanks to its delicious galettes and crêpes, both creative and greedy, Brutus didn't take long to seduce the taste buds of the locals who no longer need to travel miles to experience a Breton immersion as we love them!