Et Voila! – A Classic Belgian French Bistro
Et Voila! (French for “There We Are!”) brings a classic Belgian French bistro to the Palisades neighborhood of Washington, DC. Experience plump, delicious mussels, staples such as “Carbonnade a la Flamande,” a Flemish ale-simmered beef stew with double-fried Belgian fries, a refreshing endive salad, sugary Lieges waffles and much more. Enjoy a convivial dinner with friends at the communal table or chef’s table or simply experience the charm of a true European bistro for lunch, dinner or weekend brunch.
Et Voila! also offers one of the city’s most expansive, unique and hard to find Belgian beer selections, as well as a large wine selection, assortment of dessert wines and digestives.
About Chef Claudio Pirollo
Owner and Chef Claudio Pirollo grew up in Belgium where he soon discovered his passion for cooking as he wandered around his father’s fine Italian epicerie (grocery store) and watched his mother preparing dinner every day. The dual influence of Italy and Belgium triggered Chef Pirollo’s aspirations to develop his knowledge and experience with different flavors, and in 1994, Chef Pirollo was named “Best Young Chef in Belgium.”
Before opening Et Voila!, Chef Pirollo spent six years as the personal chef to the Irish Ambassador, preparing meals for notable dignitaries including Senator Kennedy and former Secretary of State Condoleeza Rice. In addition to catering such high profile events as the annual St. Patrick’s Day party at the Ambassador’s residence, Chef Pirollo worked closely with his culinary counterparts in other embassies, including former French Embassy Chef Francis Layrle and Daniel Boulud. Prior to working for the Irish Ambassador, he served as chef for the popular restaurant, Montmartre, a Capitol Hill favorite.
About Pastry Chef Alex Malaise
Chef Alex Malaise hails from Liege, Belgium and has a distinguished culinary career cooking in several Michelin two- and three-star restaurants in Europe before relocating to the nation’s capital.
He began his culinary career in 1995, serving under the tutelage of famed Brussels chef Pierre Wynants at Michelin three-star Comme Chez Soi. He next worked at Michelin two-star L’Ecailler du Palais Royal in Lausanne, Switzerland and then at Michelin two-star La Villa Lorraine. Chef Malaise went on to serve as chef at the well-known Maison Felix in Brussels which earned a 15/20 rating from Galut & Millau. In 2005, he opened his own restaurant in Brussels, Les Flaneries Gourmandes. Galut & Millau gave his restaurant the Dessert of the Year award in 2012 as well as a prestigious 15/20 rating.
While at Et Voila!, be sure to sample one of Chef Malaise’s dessert creations, such as a Blood Orange Tart with frangipane pistachio and orange zest ice cream; a Croquette of Apple similar to a tartin with honey ice cream; and a Poached Pear in krick beer gratin with a white cheese and Meyer lemon foam.
Chef Pirollo and Chef Malaise warmly welcome you to Et Voila! and hope you return frequently to enjoy their creative specials as well as seasonal offerings.