Today’s feature comes from Chef Claudio Pirollo at one of my favorite gem’s in the city – Et Voila.
What is your favorite kitchen gadget?
My convection oven
What is the most overrated food/technique in restaurants today?
I love tapas-style food. Small plates that allow you to taste more of a menu.
If you were to open a restaurant with a different type of cuisine than what you are cooking now, what would it be?
I love Italian food and would love to open an Italian trattoria on Capitol Hill.
What is your favorite local product or purveyor to work with?
My favorites really do change with the season. In the summer I love ripe tomatoes and in the winter great Virginia beef or root vegetables.
What is your biggest customer pet peeve?
I struggle with customers whom come into the bistro desiring American food, and leave upset because we do not have much of it on our menu. We do very authentic Belgian & French fare and we do have some guests who do not appreciate that.
What do you drink/eat after work?
I love to end service with Chimay beer and will generally eat our carbonnade beef (a Belgian beef stew with beer braised beef) or penne with pesto and a lot of reggiano cheese
What is your favorite thing to cook at home?
I love to cook a simple beef tartare. It is quick simple but very tasty. Click below for the recipe…
Beef Tartare with Grilled Bread from Et Voila!
50z of beef tenderloin, diced
Add one shallot diced very thin
1 teaspoon of chopped Italian parsley
one teaspoon of fresh mayonnaise
One teaspoon of ketchup
To taste: chopped capers and some gherkins chopped very thin
Small touch of Tabasco
Small touch of Worcester sauce
Mix everything together in a bowl and stir gently. Let sit for 20 minutes. Serve with a thick slice of grilled bread and a nice glass of hoegarden beer