Yummy Finds: #BrasserieCiçou’s Kouign Amann

My Instagram tells me the first time I encountered the Kouign Amann (pronounced ‘queen ah-man’) was two years ago. I remember that day. I had been intrigued by Brasserie Ciçou which had opened just down the street from me and that day was when I finally dragged my Mom for a meal. I posted this picture and raved about the salted caramel ice cream being downright proper – salty, sweet, and juuuust to the left of burnt, it’s still the best salted caramel ice cream I’ve ever had. I then eloquently summarized the whole thing as “the bomb diggity”.


The fresh baguette that they serve here before every meal is also bomb. It’s Fifty Shades of Baguette good. You will find yourself going against all logic, stuffing your face with bread before your order arrives, and you will be happy.

Brasserie Ciçou also does a mean bone marrow dish.


I’ve since taken friends to this place and it never disappoints. But I digress.

I found myself in a room full of men this morning. It was a good day at work.

(L-R) Resorts World Manila's Martin Paz, Chef Cyrille Soenen, pro pool player Charlie Williams, my co-host Mikey Bustos.

(L-R) Resorts World Manila’s Martin Paz, Chef Cyrille Soenen, pro pool player Charlie Williams, my co-host Mikey Bustos. Photo grabbed from Charlie Williams.

Chef Cyrille Soenen who is the man behind Brasserie Ciçou is also the force behind Impressions, the fine dining restaurant at Resorts World Manila. He came to the station this morning with Martin and Charlie for an interview and he came bearing gifts.

FullSizeRender-5KOUIGN AMANN HOW DO I LOVE THEE??? In nine different ways, apparently.

First of all, the kouign amann itself is this flaky, buttery, dreamy sweet dough creation that really sets the bar for anything that is in laminated dough form. Chef Cyrille has gone a step further and added flavors like blueberry and cream cheese (My first pick! Gone in no time flat.), chocolate, lemon, coffee and then the rest I’ll be finding out very soon and that’s right I had four today and what’s it to you but the point is these things are ridiculously, utterly delicious.

Chef Cyrille just got inducted to Master Chefs of France but I think he deserves a medal for the kouign amann alone.

Swing by. Or just do a dessert run. I promise good things will be on the horizon for you.

Brasserie Ciçou is at 57 Annapolis St. Greenhills, San Juan. For inquiries and reservations, you can call (02) 661 9200 or 0917 885 8841. You can also check out Kouign Amann KA by Ciçou at Mega Fashion Hall for a quick kouign amann fix.


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