October 9, 2024 · Culinary Journalist
Restaurant Voilà, owned by Hans and Jitka Over, has been located on the corner of W.A. Scholtenstraat and Oostersingel, opposite the UMCG, for many years. While the menu previously consisted solely of a multi-course menu, here too, as with many other hospitality businesses recently, things have changed.
The idea for this started years ago. The hospitality duo felt the urge to do something different. In the meantime, some minor adjustments were made, but a real metamorphosis hadn't happened yet. Until COVID, Hans explains. ‘That’s when everyone had to slam their noses on the wheel. You are simply swept along by the situation and have to find a new way to both keep your team together and generate revenue. Those were ultimately our best years. Previously, we served a maximum of 50 covers an evening; now we could easily serve 600 people in a week with the luxury meal kits we were selling.’ ‘But high-quality boxes, of course,’ Jitka adds. ‘So not the standard boxes.’ And this was so well received that at Easter and Christmas, that is the only thing they do: sell meal kits.
After these ‘gross’ years, things got a bit tougher for them in 2023. ‘We noticed that it was becoming more difficult for everyone,’ says Hans. ‘Personnel costs rose sharply, purchasing went up, and the energy bill almost doubled. As a result, margins came under significant pressure, and we had to think carefully about the next steps. That is when we decided to do things radically differently, and we have now made that decision. We looked closely at how we could manage our staff availability more effectively, but also how we could do the same with ingredients and be even more sustainable than we already were.’
The new name of the Over couple's restaurant is Voilà en Feu. "It is definitely not a barbecue restaurant," Jitka emphasizes. And Feu (on fire) has to do with the fact that Hans prepares many of his dishes on the Green Egg or the smoker located outside. And those products are mainly vegetables. "The concept we have established is as follows: the basis for the evening consists of five beautiful vegetable preparations; these are main courses meant to be shared. You can expand on this with side dishes. Fish and meat dishes are optional, but you can still order them separately. For these, we work exclusively with regional products such as meat from Wadden pigs, Texel lamb, or cockles and mussels from the Wadden Sea. All prepared on the BBQ."
Additionally, you can expand with a starter, cheese, and/or dessert, which are not necessarily meant to be shared. And for those who find it really difficult to still have to choose for themselves, Voilà en Feu offers a 4-course menu, which the chef composes himself using dishes from the à la carte menu.
Nowadays, you can also go to the new and improved for lunch. There you go.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 paired drinks.
You can also turn to Voila en feu for luxury barbecue catering. Here too, the emphasis is on dishes with vegetables as the base, and fish and meat as a sustainable option.
Voilà en Feu is open from Tuesday to Saturday from 12:00 to 23:00.
For more information, see www.restaurantvoila.nl
