Restaurant Voilà by Hans and Jitka Over has been on the corner of the WA Scholtenstraat and the Oostersingel, opposite the UMCG, for years. Where the choice used to consist exclusively of a multi-course menu, here too, like many other catering establishments recently, the tide has turned.
'The Covid years were our best years'
The idea for this started years ago. It was itching with the catering duo. In the meantime, some small adjustments were made, but a real metamorphosis did not occur yet. Until covid, says Hans. 'Then everyone had to keep their mouths on the steering wheel. Then you are driven by the situation and you have to find a new way in which you keep your team together and generate turnover. Those were ultimately our best years. Previously, we had a maximum of 50 covers in an evening, now we could easily serve 600 people in a week with the luxury meal boxes that we sold.' 'But boxes at a high level', Jitka adds. 'So not the standard boxes.' And this was so well received that at Easter and Christmas the only thing they do is sell meal boxes.
rethink
After these 'fat' years, things got a bit more difficult in 2023. 'We noticed that it was getting harder for everyone', says Hans. 'Personnel costs rose sharply, purchasing went up and the energy bill almost doubled. As a result, margins came under considerable pressure and we had to think carefully about the next steps. Then we decided to do things radically differently and we have now made that decision. We have looked carefully at how we can deal more effectively with the deployability of our staff, but also how we can do the same with ingredients and be even more sustainable than we already were.'
New concept: Voila and Feu
The new name of the restaurant of the Over couple is called Voilà and Feu. 'It is definitely not a barbecue restaurant', emphasizes Jitka. And Feu (on fire), has to do with the fact that Hans prepares many of his dishes on the green egg or the smoker that are outside. And those products are mainly vegetables. 'The concept that we have set up is as follows: the basis for the evening consists of five very nice vegetable preparations, those are main courses to share. You can expand that with side dishes. Fish and meat dishes are optional and you can order them separately. For this we work exclusively with regional products such as meat from the Wadden pigs, Texel lamb or cockles and mussels from the Wad. All prepared on the BBQ.'
In addition, you can expand with a starter, cheese and/or dessert, which are not necessarily meant to be shared. And for those people who find it really difficult to still have to choose for themselves, Voilà en Feu offers a 4-course menu, which the chef then puts together himself with dishes from the menu.
Lunch
You can also go to the new and improved restaurant for lunch these days Here. They are open five days a week from 12 noon and you can choose from the à la carte lunch menu or a 2 or 3-course menu with matching drinks.
Catering
Voila en feu also offers luxury barbecue catering. Here the emphasis is also on dishes with vegetables as a base and fish and meat as a sustainable option.
Voilà en Feu is open from Tuesday to Saturday from 12.00:23.00 to XNUMX:XNUMX.
For more information on www.restaurantvoila.nl
