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!
Et 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.
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.
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.
100 Very Best Restaurants 2015: No. 90 Et Voila!
Reviewed by Todd Kliman, Ann Limpert, Anna Spiegel, Cynthia Hacinli
There are more imaginative restaurants than this storefront charmer in the Palisades. But few are more consistent or more dependably satisfying. That’s not damning with faint praise – it’s exactly what you want from a classic French-Belgian bistro.
You want to know that the greens will be dressed tartly but lightly, that the bread will be crusty, that the duck confit will come apart easily, that the chocolate mousse and creme brulee will taste just like they do in Paris. Every so often, chef/owner Claudio Pirollo springs a surprise on you, such as a delicately rendered sea-bass tartare that would be the envy of every trendy bistro downtown. Not that plates like this portend a new direction for the chef or his cafe–no, not even the teensiest embrace of trends. That’s just the way you want it, too.
- Country pate
- Mussel burger
- Steamed mussels with cream and endives; beef carbonnade; floating island; waffle with blueberry compote; profiteroles. Moderate.