New Restaurant Alert: Le Petit Souffle at Century City Mall, Makati
Chefs Miko Aspiras and Kristine Lotilla are changing the dessert game.
Le Petit Soufflé
3/F Century City Mall, Kalayaan Avenue, Poblacion, Makati City
Open from 11 a.m. to 9 p.m. (Sunday to Thursday) and 11 a.m. to 10 p.m. (Friday to Saturday)
(SPOT.ph) When dining in French restaurants, don't be surprised if you get asked whether you want a soufflé for dessert before you even get to the entrée. A soufflé usually takes time to prepare and the best chefs know that the technique to making the lightest, airiest, and most flavorful concoction is in the "art of puffing."
But for award-winning pastry chef Miko Aspiras, the man who has shared his big love for sweets through Scout's Honor's playful and fresh-out-the-oven cookie creations, perfecting the glory and lightness of a soufflé comes naturally. Along with Kristine Lotilla, Chef Miko opened his first French restaurant at Century Mall—Le Petit Soufflé.
Where sweet dreams are made
Very countryside chic
Bring a helmet. Those rolling pins aren't light.
You walk into the restaurant and immediately imagine yourself devouring some delightful dessert amid the cobblestoned streets of Paris. Le Petit Soufflé, deep inside Century City Mall, is not even al fresco, but the natural sunshine pouring through its huge glass windows, crawling vines and pots of plants, and the medley of French music lend a rather convincing air that you're somewhere not-quite Manila.
Classic Soufflé Pancake
The Classic Soufflé Pancake (P200) is the perfect choice for brunch lovers. It looks like a particularly lank pancake at first sight, but dive in with your fork and it's confirmed: This is not your everyday breakfast variety. Every bite of this light vanilla soufflé pancake reveals a chunk of cream cheese that melts in your mouth. The cheese is flavorful but complemented perfectly with the subtle sweetness of icing sugar, crème anglaise, and maple syrup.
Beautiful squid ink with linguini-looking soba noodles
For those looking for a heavier dish—and maybe a side trip to Japan—the squid-ink pasta (P395) will not disappoint. Soba noodles, squid, and shiso coated in savory but not too overpowering squid ink gives your taste buds a break from the menu's lineup of sweet treats.
Of course, the soufflé is saved for the finale. The bestseller, the Valrhona Guanaja (P350), which takes 25 minutes to prepare, is made using 70% dark chocolate. It is served fresh from the oven and the "lift" alone and its light, springy exterior is a tease. You see soufflés in television and you understand how difficult they are to perfect, but seeing this is that textbook execution realized. Crack the center and delight at the sight of molten chocolate, but it's after you pour your vanilla crème anglaise that you know you can't just stare at it, you can't just eat it. You have to devour it.