Today, Bart Ausems, with his restaurant Tout à Fait in the old centre of Maastricht, is the chef with the longest-serving Michelin star in the city on the Meuse, at least of those still in existence. Consistent you can therefore call his work, based on solid craftsmanship learned in the best establishments, right up to even Paul Bocuse in Lyon.
How to handle his products, from langoustines to pigeon, you don’t have to teach Bart Ausems. Nor how to serve the most refined sauces with them. He gets everything from the products themselves, which he knows how to use to the full.
His cuissons are renowned, especially when they come from the unique standing rotisserie in the middle of the kitchen. A rarity these days, but Ausems likes to stick to tradition in this respect, which is not to say that he does make sure to add a modern touch, so as not to make the dishes and certainly the sauces too heavy.
With this strongly French-oriented cuisine, it is not surprising that the extensive wine list also goes in that direction. With not only familiar names but also some interesting trouvailles.
