PUBLISHING DATE: MAY 2015
(Original Submission)
THE JE NA SAIS QUOI OF LE PETIT SOUFFLE
My fork eased through a delicately puffed soufflé to reveal a rich entanglement of beef short plate strips, short grain rice, and Japanese curry sauce within. One bite confirmed its unexpected harmony, unraveling what the dish effortlessly straddles – the marriage of two cuisines founded on exquisite simplicity. This Japanese Beef Curry Soufflé (P525) of Le Petit Soufflé encapsulates the restaurant’s French and Japanese culinary inspirations displayed with a jab of quirk: a product of genius we’ve come to expect from Chef Miko Aspiras and his Scout’s Honor and Hole In The Wall partners Chef Kristine Lotilla and Charlie Paw along with Mark Restaurant-trained Noel Maricio.
“I constantly push myself to learn… I don't usually follow trends; I introduce them. I guess innovation is one of my greatest inspirations,” explains Aspiras, an internationally multi-awarded pastry chef who’s quickly becoming an industry paradigm. And as if he hasn’t pushed the envelope far enough with his pastry creations, he dabbles with savory flavors and takes up a delicacy that’s a known challenge in itself – the soufflé.
The owners concoct a menu of familiar creations with their signature spunk and twists to deliver a distinctly original relish. Other than the expansive line of soufflés created ala minute, treat yourself with their Squid Ink Rice (P395), Vegetarian Soba Pasta (P325), and Aspiras’ favorite Valrhona Grand Crus (P375), a decadent cake with five variations of premium Valrhona Grand Cru chocolates.
Just as it sounds, Aspiras and his team have removed “scrimp” from their vocabulary all to spoil us with the best. Comme il faut.
THE JE NA SAIS QUOI OF LE PETIT SOUFFLE
Photo from www.facebook.com/lepetitsouffle
My fork eased through a delicately puffed soufflé to reveal a rich entanglement of beef short plate strips, short grain rice, and Japanese curry sauce within. One bite confirmed its unexpected harmony, unraveling what the dish effortlessly straddles – the marriage of two cuisines founded on exquisite simplicity. This Japanese Beef Curry Soufflé (P525) of Le Petit Soufflé encapsulates the restaurant’s French and Japanese culinary inspirations displayed with a jab of quirk: a product of genius we’ve come to expect from Chef Miko Aspiras and his Scout’s Honor and Hole In The Wall partners Chef Kristine Lotilla and Charlie Paw along with Mark Restaurant-trained Noel Maricio.
“I constantly push myself to learn… I don't usually follow trends; I introduce them. I guess innovation is one of my greatest inspirations,” explains Aspiras, an internationally multi-awarded pastry chef who’s quickly becoming an industry paradigm. And as if he hasn’t pushed the envelope far enough with his pastry creations, he dabbles with savory flavors and takes up a delicacy that’s a known challenge in itself – the soufflé.
The owners concoct a menu of familiar creations with their signature spunk and twists to deliver a distinctly original relish. Other than the expansive line of soufflés created ala minute, treat yourself with their Squid Ink Rice (P395), Vegetarian Soba Pasta (P325), and Aspiras’ favorite Valrhona Grand Crus (P375), a decadent cake with five variations of premium Valrhona Grand Cru chocolates.
Just as it sounds, Aspiras and his team have removed “scrimp” from their vocabulary all to spoil us with the best. Comme il faut.
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