Le Petit Souffle recently opened their 2nd branch in the Fashion Hall of SM Megamall. They serve a fusion of French and Japanese cuisine in bold and interesting dishes.
The new branch continues the European lush garden feel but there’s hints of playfulness courtesy of the fun murals. If you love taking photos, you’ll be in for a grand time with lots of beautiful areas and interesting details.
Start off with something light like the Marinated Octopus Salad (P350). A selection of greens with cubed peaches and octopus and 3 spice dressing. I suggest asking for more dressing as the little container they give you will not sufficiently coat the greens. A good choice for those looking for something light but flavors are a bit muted.
To wash down your food, try the Yakult Guava Iced Tea. It comes in a beaker with a strainer so you can remove the chunky aromatics and flavor pulps before drinking. There’s a strong guava taste with hints of the Yakult that is a refreshing combination.
Baguette with Spinach Artichoke Dip. I’m not a fan of this one and would suggest getting the Mexican inspired Baked tomato dip instead.
Bacon, Cream and Egg Pasta. It’s Le Petit Souffle’s version of carbonara but comes with a bit of fanfare. A meringue with a yolk crown sits on top of the pasta which a server will mix in front of you. Taste wise, it’s carbonara with lots of bacon instead of the usual pancetta. This looks good on Instagram and kids should be easily pleased with this one.
Equally good in photos but superior in taste are the toasts, Chasyu Camembret Toast (P375) and Foie Gras and Caramelized Peaches toast, boat served with side salad. Roast pork pulled and with alternating slices of Camembert cheese and caramelized peaches on top. The other toast has a big slab of pan fried foie grans with caramelized peaches. I’m torn which one I enjoyed more but I loved the use of caramelized peaches in both as it adds a contrasting sweetness that livens up the dish. The foie is silkier and more indulgent while the chashu is meatier and has stronger flavors, you can’t go wrong with either.
Chicken and Ratatouille Souffle. I’ve enjoyed the previous savory souffles from their old menu, this one is perfect for Irene who does not eat beef nor is a fan of squid ink. The souffle on top is tasteless and is more for presentation and adds texture and volume to the rice underneath. A mix of vegetables like zucchini, peppers, eggplant and chicken cubes in tomato sauce based rice for a tangy and sweet taste. 
Fro dessert we tried the Matcha French Toast and the Valrhona Grand Crus. Thick cut toast sliced into cubes and topped with ice cream and drizzled with light matcha powder and ice cream served with matcha sauce. You’ll need to dip or pour the sauce on top to give it that matcha taste but still enjoyable without it. I was surprised at the grand crus because it looks so different from the one we had in the Century City Mall branch. Chef Miko said this is the 6th and final iteration of this dish that will make chocolate lovers swoon in delight with the different textures and flavors of Valrhona chocolates.
The Megamall branch also houses Chef Miko Aspiras’ Workshop, a bespoke bakery to showcase his creations. The area is decorated like a barn so it still fits the rustic, country wood charm.
Le Petit Souffle
2/F Fashion Hall, SM MegamallJulia Vargas corner EDSA,
Brgy Wack Wack, Mandaluyong
Contact No.: (632) 944-6541
Facebook Page: Le Petit Souffle
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