About Us

The Restaurant

Et Voila! is a premier and authentic Restaurant that has been proudly serving the Palisades area and beyond since 2008. Since then, our mission has been to provide high-quality food for all those that wish to combine fun and enjoyable ambiance with skillful cooking into one extraordinary dining experience. Scroll down to learn more about us.

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Chef. Alex Malaise

Chef Malaise is from Liege, Belgium, and has a distinguished culinary career cooking in several Michelin two and three-star restaurants in Europe before relocation to the nation’s capital.

Alex Malaise 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. Malaise went on to serve as chef at the well-known Maison Felix in Brussels, which earned a 15/20 rating from Galut & Millau. Then in 2005, Malaise 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.

Claudio & Alex

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 the former French Embassy Chef Francis Layrle and Daniel Boulud. Before working for the Irish Ambassador, he served as chef for the popular restaurant, Montmartre, a Capitol Hill favorite.