Et Voila! Announces Pastry Chef

Executive chef/owner Claudio Pirollo of Et Voila! is pleased to announce the appointment of Alex Malaise as the new pastry chef for the classic Belgian/French bistro located in the heart of the Palisades neighborhood at 5120 MacArthur Blvd, NW, 20016.  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.

El Voila!’s new selection desserts include 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. The menu will also feature some of Malaise’s specials such as a Banana and Ganache Macaroon and a Coconut Crème Caramel.

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 prestigious15/20 rating.



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