By Quint Qualls | Spring Hill Home Page
A Spring Hill chef has launched his own food truck, transforming a trailer into a mobile French restaurant kitchen that will be used to serve dishes like beef bourgignon and coq au vin around the Nashville area.
Chef Alain Treville, who currently resides in Spring Hill, was born and raised in Bergerac, in the Périgord region of France and came to Nashville to cook at the Chateau West restaurant just a couple of years ago.
But since December 2015, he has worked to get his new food truck, Et Voila Bistro & Bakery, up and running.
Although the trailer has not yet been fitted with Et Voila’s brand name and fleur-de-lis logo, this past weekend Treville took it to the Nash Bash rugby tournament, where his specialty beef bourguignon and pork confit sandwiches were a big hit.
The aim of the Et Voila mobile kitchen is not just to offer French cuisine in a streetwise, handheld format, but to also cater special events with more traditional dishes like filet mignon and coq au vin. The trailer is larger than most food trucks and contains a fully-fitted, professional kitchen.
At the moment, Treville plans to serve mostly at events in the Nashville area, but he hopes to be able cater to customers farther south in Spring Hill and Franklin as well.
He is currently looking for spots to set up in both Cool Springs and Spring Hill and may even be able to serve customers from the parking lot in front of Wild Hare Beer Co. off of Main Street. If he can find enough business, Treville said he would prefer to work closer to home in Spring Hill.
For the remainder of March, Et Voila will be making stops at Yazoo Brewery and again at the Nash Bash rugby tournament. But Et Voila is also able to deliver for lunch calls at offices and businesses and to provide pick-up orders throughout Cool Springs, Brentwood and Nashville. Catering for weddings, corporate events and other gatherings is also available.
To learn more about Treville or to get a look at Et Voila’s menu, visit www.etvoilanashville.com.