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Alex Malaise

Pastry Chef

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.