The Washington Post

Et Voila! partner and pastry chef Mickael Cornu departs for San Diego

Chef-owner Claudio Pirollo of Et Voila! at the Belgian Mussel Throwdown earlier this month. (By Tracy A. Woodward/The Washington Post)

Et Voila! chef-owner Claudio Pirollo tells the Going Out Guide that business partner and pastry chef Mickael Cornu left the Palisades restaurant three months ago to rejoin his former employer, the wholesale Federal Bakers, in San Diego.

According to Pirollo, the split was purely a business decision and completely amicable; the opportunity was simply too good for Cornu to pass up. “We’ve known each other for 15 years,” Pirollo said in a phone interview, “We’re still friends. We’re still going out together for dinner.”

The chef also assured me that his customers need not fear any drastic changes at the restaurant. The pastry program will remain unchanged under the guidance of the current kitchen and a new arrival. “It is not a problem for us. We have a great sous chef who has been with us for three years who was working closely with Mickael, and I am also working with him on pastry.” Offering an assist to sous chef Andreas Horvaph: David Crozat. Et Voila! will welcome the Belgian pastry chef in October.


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