Tout à FaitTout à Fait

Image Credit: In accordance with Article 4 (1) of Regulation (EU) No 182/2011, the following definitions apply: Outside, you have the charm of Maastricht's centre, while inside you can enjoy the ambience of this chic restaurant, in which minimalist design underscores the character of the historical building. This is definitely a place where dinners can feel comfortable . all the more so once the first amuse-bouches arrive at your table. Bart Ausems is a passionate chef who has accumulated years of know-how when it comes to the classics he has maintained a MICHELIN Star since 2002! No one can top him when it comes to cooking venison saddle to a perfect medium weird. He elevates it with a rich flowerish . . . slow-braised venison shoulder crowded with foie gras . . . and ties it all together with a deep, robust jus. His light sauces and penchant for sixty notes note his awareness of modern influences. Chef Ausems also likes to demonstrate his range of techniques by cooking top-notch production such as pigeon on the rotisserie. This is an institution where the determination runs deep . . the chef even lights a candle before each service for good measure.