Soufflés galore and more at Le Petit Soufflé!
After our umami-filled meal at Bad Bird, we then headed to Le Petit Soufflé for some dessert! The French-Japanese fusion restaurant first opened its doors in 2015 in Century City Mall, Makati.
In late 2016, they opened their second branch at Mega Fashion Hall, along with Workshop Bespoke Bakery, a passion project by Chef Miko Aspiras and Chef Kristine Lotilla.
I love their interiors - the indoor greenery and beautiful yellow hues work so well together. It's not something you expect to find in busy malls, since everything here looks so chill and laid back. It's definitely the kind of place one would go to to unwind.
Here's a look at Workshop Bespoke Bakery. I didn't get to try anything in the store during this visit, but I did return after a few days for the grand launch (link here).
I was actually told that Le Petit Souffle has great dishes to offer - I'll just come back for them next time. For now, dessert!
Parfait:
Matcha Parfait (P250)
matcha ice cream, matcha and coffee jelly, kitkat, charcoal and matcha mocha
Strawberry and Lychee Parfait (P250)
matcha and vanilla ice cream, matcha dust, lychee and matcha jelly, fresh strawberries, berry sauce, and mocha
Salted Egg and Caramel Parfait (P250)
vanilla ice cream, vanilla dust, salted egg custard, walnut dacoise
Out of the three, my favorite is the Salted Egg and Caramel Parfait. To be honest, I thought it was a weird combination, but it totally worked!
Souffle Pancake:
Mango, Almonds, and Cream (295)
vanilla soufflé pancake topped with fresh mangoes from Guimaras, vanilla mousseline, served with crème Anglaise and maple syrup
Souffle Glace:
Pistachio and Dark Cherry Ice Cream Soufflé (P220)
Plated Desserts:
Valrhona Gram Crus (P375)
Guanaja 70%, Manjari 72%, Araguani 64%, Dulcey 32%, Caramelia 36%
After our umami-filled meal at Bad Bird, we then headed to Le Petit Soufflé for some dessert! The French-Japanese fusion restaurant first opened its doors in 2015 in Century City Mall, Makati.
In late 2016, they opened their second branch at Mega Fashion Hall, along with Workshop Bespoke Bakery, a passion project by Chef Miko Aspiras and Chef Kristine Lotilla.
I love their interiors - the indoor greenery and beautiful yellow hues work so well together. It's not something you expect to find in busy malls, since everything here looks so chill and laid back. It's definitely the kind of place one would go to to unwind.
Here's a look at Workshop Bespoke Bakery. I didn't get to try anything in the store during this visit, but I did return after a few days for the grand launch (link here).
I was actually told that Le Petit Souffle has great dishes to offer - I'll just come back for them next time. For now, dessert!
Parfait:
Matcha Parfait (P250)
matcha ice cream, matcha and coffee jelly, kitkat, charcoal and matcha mocha
Strawberry and Lychee Parfait (P250)
matcha and vanilla ice cream, matcha dust, lychee and matcha jelly, fresh strawberries, berry sauce, and mocha
Salted Egg and Caramel Parfait (P250)
vanilla ice cream, vanilla dust, salted egg custard, walnut dacoise
Out of the three, my favorite is the Salted Egg and Caramel Parfait. To be honest, I thought it was a weird combination, but it totally worked!
Souffle Pancake:
Mango, Almonds, and Cream (295)
vanilla soufflé pancake topped with fresh mangoes from Guimaras, vanilla mousseline, served with crème Anglaise and maple syrup
Souffle Glace:
Pistachio and Dark Cherry Ice Cream Soufflé (P220)
Plated Desserts:
Valrhona Gram Crus (P375)
Guanaja 70%, Manjari 72%, Araguani 64%, Dulcey 32%, Caramelia 36%
