Thank you all for your constant support (Chefs Claudio and Mickael).
This thank you note made our day...
From the early arrivals enjoying their lunch on Thursday, to the care and dedication to which the pathways were cleared throughout the snowy night on Friday, Colin and I are both so very grateful for you and your staff’s gracious hard work that went in to making the visit from the senior fellows such an enjoyable one. I often say it is a particular privilege to experience Dumbarton Oaks through the eyes (and awes) of a new visitor, but even sweeter is being witness to the deep joy, warmth, and welcome felt by our returning scholars, thanks to all of you.
With deep gratitude,
Emily - January 2013
A few thank you notes, rewards and customer feedback
July 19th 2011 - Dinner at the Ambassador's residence.
We had a wonderful time ! Below are a few pictures of an exceptional night:
Save the date: July 19th 2011 - Exceptional Dinner at the Ambassador's residence.
A rare opportunity to be a part of a unique collaboration in a stunning setting.
Join Chefs Bart Vandaele of Belga Café, Robert Wiedmaier of Brasserie Beck, Brabo, Mussel Bar
and Marcel’s, Claudio Pirollo of Et Voila!, Theodore Folkman of Granville Moore, James Claudio
of Marvin, Niel Piferoen of Locolat, and Belgian Embassy Chef Jan Van Haute for an elegant and
exclusive evening celebrating the cuisine of Belgium.
His Excellency Jan Matthysen and Mrs. Agnes Matthysen have graciously offered their
Residence as the setting for this one of a kind seven-course dinner.
Tickets for this event are $175 per person and may be purchased through Belga Cafe.
Seating is limited and we encourage you not to miss this evening of Belgian celebration.
Tuesday, July 19th
Cocktails at 6:00 pm
Dinner at 6:30 pm
2300 Foxhall Road, N.W.
*Valet Parking is Available*
Please contact Belga Café at (202) 544-0100 or order online at email@example.com
Belgium Week Menu (July 15 through 21, 2011)
Pot Jevlees (Veal terrine) “en Gelee” served with Gribbiche Sauce
Or Cassolette of Mussels with Hoegaarden Beer and Blue Cheese
House Skirt Steak with Archiduc Sauce, Belgium Fries and Green Salad Or Grilled Salmon with Belgian Stoemp style Vegetables and Dijonaise Sauce
Floating Island with flavored Mandarine Imperiale Liquor Custard Cream Or Peach Melba
Regular Menu will also be available.
Et Voila! will participate to Brew at the Zoo on July 14th
Et Voila is being recognized as the Top 100 Restaurants in Washington DC by the Washingtonian Magazine. Event will take place on July 13th at the National Building. For more information, please log on to http://www.washingtonian.com
Independance Day Picnic -
July 4th 2011
Et Voila will proudly be part of the Independence Day Picnic on July 4th at 11 am in the Palisades neighborhood
Washington Belgium Restaurant Week - 15 - 21 July 2011
Et Voila! will proudly participate in this year Zoofari on May 19th at the National Zoo. For more information, please log visit their website : http://www.nationalzoo.si.edu
Father's Day is on June 19th 2011 - Mark your calendars!
Et Voila will features some creations and a beer cocktail!
More details coming soon.
New in our Lunch Menu: Homemade Paninis...
$9.95 with your choice of a soft drink
The Belgo Panini Merguez, Tomatoes, Fries and Garlic Mayonnaise served with Green Salad
The Frenchie Panini Ham, Gruyere Cheese, Brie, Dijon Mustard served with Green Salad
The Italo Panini (Vegetarian Option) Tomatoes, Mozzarella and Pesto Sauce served with Green Salad
Et Voila! 3-Year Anniversary
Et Voila! is happy to invite you celebrating its 3 year anniversary on Thursday, May 5th for dinner.
Chefs Claudio and Mickael wanted to thank each and every guest that has been such a great support throughout those 3 years.
The idea of Et Voila! started 9 years ago when Mickael Cornu – then Executive Pastry Chef at Federal Bakers – and Claudio Pirollo – Chef for the Irish Ambassador- met at The 2002 World Soccer Cup and shared their passion for cuisine.
On this evening, enjoy a complimentary Stella Artois and a surprise from Chef Claudio at the end of the dinner.
To reserve, please call 202.237.2300
Special Dinners at the Chef Table on Mondays
Special dinners at the Chef Table with our Chefs Claudio and Mickael can be reserved on Mondays. Call 202.237.2300 for more information.
2009 FALL DINING GUIDE By Tom Sietsema, Washington Post Staff Writer
Sunday, Oct. 18, 2009
Some of my fondest memories of Belgian food aren't from trips to Brussels but from journeys to this gem of a restaurant in the Palisades. Yes, the steamed mussels are good, but lots of places do steamed mussels competently. What a diner really ought to seek out here are those dishes that are dearer. I'm thinking of beer-stoked beef stew presented with mustardy grilled bread, or cream-sauced chicken and julienned vegetables, a delicate waterzooi. The big surprise on the menu: one of my favorite hamburgers in town. Start with the lush salmon gravlax, end with the tarte Tatin, and be sure to reserve a table. The narrow Et Voila! is just 52 seats in a part of town that could use more interesting places to refuel, and the word is out. Among those who have discovered it are New York chef Daniel Boulud, Bill and Hillary, and Julia Louis-Dreyfus. Click here to see the full review...
Cuisine: Sturdy Belgian bistro classics, generous pours from French boutique wineries, a well-chosen Belgian beer roster, and a short menu of wonderful desserts—many of them centered around Callebaut chocolate—make chef/owners Claudio Pirollo and Mickael Cornu’s restaurant one that would be welcomein any neighborhood.
Mood: The modish space could fit right into the bustling bistro scene in Brussels—ivory and orange walls and clear wall panels embedded with grasses and leaves.
Best for: A relaxed meal with friends or a significant other.
Best dishes: Any of the carefully dressed salads, but especially the chopped endive with Chimay cheese and pecans; silken gravlax with crème fraîche and a wedge of olive-oil pancake; a robust carbonnade à la flamande (a kind of beef stew) spiked with dark beer; a flavorful organic Meyer-beef burger with Chimay and bacon; crisp golden fries; a standout chocolate mousse; Belgian waffle with poached pear and dark chocolate.