BUCHE DE NOEL (YULE LOG CAKE)
TRIO OF CHOCOLATE & PASSION FRUIT BUCHE
LEMON MERENGUE BUCHE
EACH CAKE SERVES 6-9 PEOPLE FOR $55.00
The Chef will showcase some specials for the occasion:
Lobster terrine with tomato chutney and chervil sauce $19.95
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.
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!
Every Monday, there is no corkage fee! Feel free to bring your own bottle of wine to enjoy your dinner!
Come and try our new updated menu to warm you up during the winter season!
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
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.
Et Voila was featured in Corinna Lothar’s May 31st feature in The Washington Times, What’s Cooking at Local Restaurants, as part of a round-up of al fresco dining options.
Et Voila (5120 MacArthur Blvd. NW) offers an intimate six-seat patio for the restaurant’s Belgian-French fare.
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!