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Restaurant closes at the end of the month - Check announcements for specials

 

 

About Chef José Dahan and Et Voilà Restaurant

 

Et Voilà is unique among restaurants.

On Monday--when the restaurant is closed--Chef José takes a serious look at the weather and at what's fresh on the farms and at the dock in order to prepare the menu for the week.

Instead of a fixed menu, the menu changes according to the season, the market, and the chef's mood.

Cooking is in his genes. A native of Toulouse, France, José began preparing food under the watchful eyes of his restaurateur parents at the age of six. José was professionally schooled in Paris where he spent six years at restaurants such as Le Relais Paris Est and Lucas Carton. His brothers and sisters opened restaurants of their own in the South of France, in Spain, and in Germany whereas José, following seven years of additional training in Belgium, moved to California to work in leading Los Angeles area restaurants including Le Dôme, L’Orangerie, and Le Beaujolais before opening J’Adore restaurant in Palos Verdes. He spent nine years there running his romantic eatery and catering high-profile events.

Settling on the Central Coast of California in 1997, José opened Et Voilà for private parties and occasional public events. His busy calendar has included catering winery dinners at Alban Vineyards, Claiborne Churchill, Eberle Winery, Castoro Cellars, Laetitia, Steven Ross and others. José was the appointed chef for the Ultimate Holiday Feast at Hearst Castle, and he has also catered many receptions for President Warren Baker and his wife Carly at Cal Poly. José can also be found making chef appearances during the World Classic of Pinot Noir, Hospices du Rhône, and the Central Coast Wine Classic.

With several decades of experience under his toque, José offers a broad range of specialties from traditional French and international to more contemporary cuisine.

 
 
 

© 2012 Et Voila! 12304 Los Osos Valley Road, San Luis Obispo, California 93405   (805) 544-3663

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