Should desserts be the instrument to end a meal on a high note, this French-Japanese cuisine outfit would be spot-on. However, it is also able to compose the entire score of your meal with its savouries menu. Though the name is an ode to the French egg-based dessert, Chef Miko Aspiras and Chef Kristine Lollita decided to introduce the Japanese element because of their love of finding adventure in everyday life and always hinging on the unknown when creating desserts. With France being the cornerstone of their culinary perspective; seen through education, leisure and competition; Japan inspired them with perfect pastries and the quirky side it is known for. This could be how dishes like the “Mac and Cheese with foie gras”that combines comfort and fine dining, the “Japanese Boeuf Curry Souffle”where two nations unite on a plate or a crunch-happy deep fried “Ramen Fried Chicken”. Positioned as a comfort food establishment, the outlet in Century City Mall exudes a garden theme with several mini- greenhouses and a cheery yellow juxtaposed on white to bring a balance.
Before Le Petit Souffle, both chefs were char ting their career in various places until Miko entered Fairmont Makati as a Chef de par tie and met Kristine. As they worked together, they discovered a mutual interest for desserts. They tested waters of partnership with a Scouts Honor cookie shop first and moved on to bigger things, evident today. Miko and Kristine both love a challenge and have participated in competitions where he won accolades in baking and pastr y competitions in Manila, Hong Kong, Singapore, Korea and France while she is an expert in High-tea competitions and cake decorating.
Any respectable pastry professionals understand the delicacy in this realm of food and the impor tance of precision in preparation. It is even more vital when it comes to food business. Sustainable food business is about consistency. They consider the souffle to be one of most difficult confections due to the ingredients’ composition (eggs can var y from place to place), humidity of your climate and even the oven used. The kitchen has a UNOX combi-oven which is used to produce the souffle, pastries, breads and even savour y dishes. In line with this, Chef Miko is uncompromising on the functionality of an equipment especially when products like a combi-oven is multi-use and flexible even if space is limited. Which is important in a premise serving hot and cold food for both kitchens have to be independent especially when parfaits and cakes are on the menu.
Although the name Le Petit Souffle gives an impression of a focused dessert bar; it is anything but that. However, it must have been named with a vision in mind as they will soon open a Le Petit bake shop called “The Workshop” and an 80-seater Le Petit Souffle bistro dedicated solely to lovers of all things sweet and pastries. And looking at Chef Miko and Kristine’s penchant for exploring food cultures, what’s in store should be interesting!
