Enjoy Crêpe Suzette at the Café de Paris

The Brasserie at the Café de Paris Monte-Carlo is the most popular venue for a “rendez-vous” in Monaco. A warm welcome in a décor featuring Belle Epoque style windows, recalling the old Parisian brasseries, creates a bright and friendly atmosphere. This is an ideal place for lunch or dinner in the heart of Monte-Carlo, right in the legendary Place du Casino.

Outside on the private terrace, the Café de Paris immerses you in the authentic atmosphere of Monte-Carlo. It is the best place to see and to be seen! Heated in the winter, the terrace offers you the privilege of staying outdoors at any time of the year.


The most famous dish invented, by chance, at the Café de Paris is the Crêpe Suzette. At the end of the 19th century, the Prince of Wales, later to become King Edward VII of England, was a frequent and enthusiastic visitor of Monaco. Whilst having lunch one day at the Café de Paris, Chef Carpentier was preparing pancakes with a liqueur when the frying pan suddenly burst into flames. The Prince of Wales was enchanted by the spectacle and asked the chef what the recipe was called. In a gesture of gallantry, the Prince of Wales proposed that the dish be named after the charming young woman he had invited to lunch, whose name was Suzette.

Café de Paris style Crêpe Suzette
Jean-Claude Brugel – Café de Paris

Servings: 4
– 150 g flour
– 150 g sugar
– 2 g finely ground salt
– 4 whole eggs
– 0.5 L milk
– 1 vanilla bean
– 3 cl curaçao liqueur
– 100 g + 50 g butter
– 10 cl orange juice
– 5 cl lemon juice
– 1 orange
– 1 lemon
– 8 sugar cubes
– 10 cl Grand Marnier
– 3 cl cognac

Preparing the crêpe batter:
– Mix the flour, salt, sugar, eggs, vanilla, curaçao and milk.
– Sprinkle with orange and lemon zest.
– Whip until the batter is smooth and even.
– Strain with a conical strainer.
– Let the batter rest for 1 hour.

Cooking the crêpes:
– Melt the butter and cook until it is golden brown then add to the batter.
– Grease the hot pans and cook 30 seconds on each side until lightly golden brown.

To finish:
– Wash the citrus fruits and rub the sugar cubes on them.
– Melt the butter and sugar cubes in a pan and caramelise.
– Dilute with lemon juice and orange juice.
– Place the crêpes in the juice and soak, then fold into quarters.
– Add cognac and Grand Marnier.
– Flambé and sprinkle with sugar.


Visit the Café de Paris at 

Place du Casino, MC 98000 Monaco
T: +377 98 06 76 23
E: brasseriecp@sbm.mc

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