Most crepe restaurants seem more or less the same to me, even those known for using top-quality ingredients, like Breizh Café. My friend Terry recently introduced me to a creperie with a difference, however: Brutus on Rue des Dames in the 17th arrondissement.
Brutus distinguishes itself in many ways: it makes its crepes from naturally gluten-free sarrasin (buckwheat) flour from its own mill in Brittany, and it carries some 25 different apple and pear ciders, some of them artisanal and/or organic. A product of crowdfunding, the restaurant is named after Brutus de Bretagne, who, according to legend, was the first king of the Bretons (and founder of Britain).
I followed that with the daily special: a hearty galette filled with smoked sausage, Beaufort cheese, onions fried in cider and grain-mustard cream, served with a super-fresh baby spinach salad. That was a meal in itself.
For dessert, we could have opted for such fancy concoctions as the “Eliane,” with homemade chocolate sauce, grilled almonds and vanilla ice cream, but we went for a simple chocolate crepe with that same delicious homemade chocolate sauce.
The atmosphere at Brutus is cheerful, the service extra-friendly, the menu creative and the apple cider dry (if you like it that way).Favorite