―One hundred pounds of potatoes are peeled and cut daily at Et Voila.
True to the restaurant’s Belgian roots, they’re blanched in the fryer once and then fried again to order.
The result is an ultra-crisp exterior, that, when bitten, reveals a creamy texture within. The well-salted fries are great on their own, but a dip in house-made mayonnaise transports you directly to Europe.‖
