The quaint Palisades Belgian/French bistro has a new pastry chef, and he has quite the resume (and charming accent). Chef Alex Malaise (left) worked at two and three-star Michelin restaurants in Europe before opening his own restaurant in Brussels. He joins the Et Voila team straight from Belgium, but fortunately he and executive chef/owner Claudio Pirollo (right) have known each other for quite some time. We snapped them after ogling over beautifully composed desserts. At the end of a meal, look to try a blood orange tart with frangipane pistachio and orange zest ice cream or a poached pear in krick beer gratin with a white cheese and Meyer lemon foam. Visit the Et Voila website; reservations and info: 202-237-2300.
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