Recipe: Nicolas Le Tirrand's take on Crêpes Suzette

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Recipe: Nicolas Le Tirrand's take on Crêpes Suzette

For Candlemas, make your way to the legendary restaurant Lasserre, where a sweet and citrusy fragrance wafts through the air as the chef prepares delectable Crêpes Suzette.

Every 2nd of February, French people around the country celebrate Candlemas, a custom with religious origins, by preparing delicious crêpes to warm up the cold mid-winter days. With their round shape and golden colour, they symbolise the return of the sun after the winter solstice. It is a longstanding tradition at the Michelin-starred restaurant Lasserre, near the ChampsÉlysées in Paris. Here, young chef Nicolas Le Tirrand is busy breaking the mould. At just 37 years old, he can already boast five Michelin starred restaurants on his CV. He is now putting his own spin on Crêpes Suzette.

This citrusy dessert, flambéed with Grand Marnier orange liqueur, has remained one of Lasserre's most emblematic menu items. Legend has it that this sweet treat was invented for Edward VII, the Prince of Wales and future King of England. Since that time, Crêpes Suzette have become the queen of desserts. At Lasserre, it is an opportunity to put on a show as the chef flambés the crêpes as guests look on. How could you pass up the chance to taste them?

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