Et Voila! Video

Personnalized Cakes from Et Voila!


Et Voila! is now inviting you to indulge in its cakes! To commemorate major events or to simply get a great final touch at any reception, Et Voila! cakes are the perfect complement.

Fill out the pdf form and send it to us, please allow 72 hour notice

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cakes et voila


New York City, August 6th 2012, Chef Claudio Pirollo and Sous Chef Eric Frisch received the honor to be invited at the prestigious James Beard Foundation for the “Best of DC” RAMW.




ET VOILA! Chef Claudio Pirollo presents the Flemish Beef Stew on NBC4



ET VOILA! Burger Sensation! (Lunch)


Et Voila Burger

Mussels Burger $15.95
Blue Bay Mussels, Spring Onions and Chives, House made Aioli, Fried Onions, Sweet Potato Fries


Lobster Burger $18.00
Chunks of fresh Lobster, Lobster Mousse, Lobster Bisque Mayo and crispy Parsnip Chips, Pommes Gaufrettes


Et Voila Burger $16.95
Angus ground Beef with Chimay Cheese, Applewood Bacon, confit Tomato, sautéed Onions and
“American sauce”, fresh Mixed Green Salad and Belgian Frites

Et Voila Burger

Note: Regular Lunch menu also available

For reservation and information, please contact 202.237.2300




Welcome to Et Voila!

After 5 years, Chefs Claudio Pirollo and Mickael Cornu are always thrilled and excited to bring their passion and dedication for traditional Belgian Cuisine.

Claudio 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 Claudio’s aspirations to develop his knowledge and experience with different flavors.

His career started at his Dad’s shop. In 1994, he was voted “Best Young Chef in Belgium” but soon his reputation brought him to travel in Switzerland and Paris where he worked as at Le Plaza Athénée, one of the most luxurious hotels in the world.

The United States where just too tempting and at 27 years old, he settled in Washington DC where he served as the Chef for the Ambassador of Ireland for 6 years.

In 2008, a new adventure started when he opened his first restaurant with friend and business partner Mickael Cornu.

Et Voila! has been a fixture in the Palisades and in Washington DC and is often mentioned has one of the best eatery in town.

Now remaining the sole owner of Et Voila!, Claudio Pirollo runs his kitchen smoothly with his team of young, dedicated chefs. The whole team will welcome you warmly….flavors.

The business partners and friends warmly welcome you to Et Voila! where seasonality and sustainability are keys to the earthy and delicious flavors.


Bon Appétit!

Re-discover A Modo Mio Catering with its new creations and unleash a world of sophistication and great tastes.

Visit us online at

Please note that we cannot confirm reservations by email. Please call to confirm your reservation.

News & Events

Ambassador Dinner
July 19 - Ambassador Residence
See Details

Brew at the Zoo
July 14 - National Zoo
See Details

Top 100 Restaurants Award
July 13 - National Building
See Details

Washington Belgium Restaurant Week Special Menu
15 to 21 July 2011
See Details

New Paninis on our Menu!
Join us for our new creations: our Homemade Paninis …
See Details

Special Dinners at the Chef Table every Monday
See Details

Catering Services available
See Details

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Open for:

Brunch (Saturday / Sunday)

We cater:

Cocktails / Receptions
Special Events

We are open!

Open Monday
5 to 9.30 pm

Open Tuesday - Friday
11.30 am to 2.30 pm
and 5 to 10 pm

Open Saturday
11am to 2.30 pm
and 5 to 10 pm

Open Sunday
11 am to 3 pm
and 5 to 9.30 pm

Reservations: (202) 237 2300

Et Voila! is 12 minutes from the Kennedy Center and 10 minutes from the heart of Georgetown.

Holiday schedule:
• Open for October 31st Halloween
• Closed on Thursday, November 24th 2011, Thanksgiving
• Open for Christmas Eve, Christmas Day
• Open for New Year' Eve and New Year's Day

Directions: Mapquest - Google Maps

Et Voila! Restaurant & Catering
T: (202) 237-2300
F: (202) 237-5007

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