For Mother's Day Et Voila makes it special!

Mothers-DayTo make it a great day Et Voila will be open for Brunch from 9AM to 4PM then for dinner from 4PM to 10PM!

The Chef will showcase some specials for the occasion:


Lobster terrine with tomato chutney and chervil sauce $19.95

Main Courses

Pan seared halibut with mushroom risotto and asparagus , mushroom cappuccino sauce $ 32

Braised short ribs in Duvel beer served with kale and braised belgium endive $29


Peche melba Et Voila $10

To treat your mom don’t forget your chocolate truffles, there will be available through all week (05/02 to 05/08) for $25.

For reservation or any questions please feel free to call us at 202 237 2300.

Et Voila travel every Thursday around the regions

Every Thursday, Et Voila travels around the French and Belgium Regions. Claudio and his team will have for you a special offer which is a typical dish of the region with one drink of the region.

Thursday 04/28, we will visit Marseille and its renown Bouillabaisse paired with a glass of Cote de Provence.

Thursday 05/05, we are going back to Burgundy with the famous Coq au Vin and a glass of Moulin à Vent (Gamay – Pacalet)

We hope to see you to the events!

Et Voila!'s "Floating Islands" in The Washington Post


How Et Voila’s chef makes floating islands, with an upgrade
By Bonnie S. Benwick, Deputy Food editor/Recipe editor
The Washington Post
June 18, 2015


Renee Comet for The Washington Post; styling by Bonnie S. Benwick

Eaten any clouds lately? That’s what it’s like to dive into floating islands, the gently cooked meringues surrounded by vanilla custard sauce.

Claudio Pirollo learned how to make them the classic French way, as a cook’s apprentice in Belgium at age 16. But at his Et Voila! in the Palisades, the chef has reengineered the recipe to make it more restaurant-kitchen efficient, and in doing so, he’s done the world a favor. Instead of poaching the islands in milk, he steams them briefly in the oven. Piped into ring molds, they become modern structures that he finishes a la brulee.

Make them for a dinner party, up to 2 days in advance. Your guests will be impressed, and you’ll be floating on air.

Recipe: Floating Islands (Iles Flottantes) featured in The Washington Post Plate Lab, June 18, 2015

Join Et Voila! at the Best of Washington

Et Voila! will be at the Washingtonian’s Best of Washington tasting party on Wednesday, June 17 from 6-10 p.m. at the National Building Museum. Enjoy delicious food and drink from 75 of D.C.’s top-rated restaurants including Et Voila! A portion of proceeds go to benefit The Leukemia & Lymphoma Society. Purchase tickets online here and be sure to stop by and say hello!

Eater's 25 Essential Burgers in DC

mussels-burger-washington-dc-et-voilaEt Voila!’s Mussel Burger made the Washington DC Eater list of the top 25 essential burgers in DC.


What makes a burger essential in D.C.? Some of these are insanely popular, or very well-executed. Others have stood the test of time, or have a significant place in D.C. burger history. Still others are newer burgers that have already made a splash after a relatively brief time on Washington menus. What they have in common: they’re all worth a try, and they’re all at least a year old (go here for hot new burger action).

11 Et Voila!

The burger: the Mussel burger. The mussel burger might be one of D.C.’s weirdest burgers, but it’s a true original.

Read the full blog here.

Washingtonian's 100 Best Restaurants Celebrating Easter

Washingtonian Best Bites Blog / Holiday Eats /
Washingtonian’s 100 Best Restaurants Celebrating Easter 2015

By Anna Spiegel | March 30, 2015


Easter is this Sunday, April 5, and plenty of restaurants around Washington are celebrating. Many of our 100 Best Restaurants are joining the festivities, offering special brunches, Greek Easter festivities (most of which are Sunday, April 12), all-day prix-fixe menus, and in one case, a vegan-friendly spread.

Et Voila!

5120 MacArthur Blvd., NW

Festive brunch and dinner specials round out the regular menu at this Palisades bistro, such as lobster salad, braised lamb shank and artichokes over gnocchi, and a chocolate egg dessert.

Read full blog.