Le Petit Souf­flé

Philippine Tatler Best Restaurants - - JAPANESE / FRENCH -


Ja­panese-French sounds good and tastes good. The souf­flés are well made and the flavours are rich but go well with a glass of wine. The chef Miko Aspi­ras is pri­mar­ily a pas­try chef and uses his souf­flé know-how to jazz up the meals.


Some souf­flés take time. If you like curry, give time to or­der the Ja­panese beef curry souf­flé which takes 25 min­utes. The chef highly rec­om­mends the car­bonara souf­flé. You must quickly mix the raw egg into the savoury souf­flé to let out the fu­sion of flavours. Since the chef is proud of his pas­try cre­ations, make room for the burnt cheese­cake. A house favourite is the black squid ink rice. The squid ink is im­ported from Spain while the mus­sels are Chilean. The scram­bled whipped egg top­ping is a good coun­ter­point to the rich black rice and bal­anced with the fresh pan-fried seafood.

Break­fast of Cham­pi­ons Php 1,000–1,499 r per­son PHP 500

Squid ink rice

Car­bonara souf­flé

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