We’re often amazed by the number of our diners at Chez Jerome ordering our classic dessert, Crêpe Suzette. The history of this dish is a little unclear. Although it French pedigree in undisputed, it originated in the late 1890s but there are at least 3 claims to the original. The first by a 14 year old assistant waiter, Henri Chapentier cooking the dessert for the Prince of Wales at Monte Carlo’s Café de Paris. The second, as detailed by Larousse Gastronomic, by Chapentier’s foster mother for “special occasions” with the addition of the liqueur being in vogue among chefs in Paris at the time. The third claim states that the dish was named in honour of French actress, Suzanne Reichenberg, who worked under the name Suzette, serving crêpes on stage in the Comédie Française with Monsieur Joseph, owner of Restaurant Marivaux, providing the crêpes. He later worked at the Savoy Hotel in London.
We’ve stuck fairly rigidly to the preparation of this French classic dish, cooking it at your table with a final flambée and adding a little vanilla ice-cream to complement the crêpes.