1.0Chapeau Magazinehttps://www.chapeaumagazine.com/en/marketing chapeaumagazinehttps://www.chapeaumagazine.com/en/author/marketing-chapeaumagazine/Tout à Faitrich600338<blockquote class="wp-embedded-content" data-secret="Rg9xglQqiZ"><a href="https://www.chapeaumagazine.com/en/bedrijven/tout-a-fait/">Tout à Fait</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.chapeaumagazine.com/en/bedrijven/tout-a-fait/embed/#?secret=Rg9xglQqiZ" width="600" height="338" title="“Tout à Fait” — Chapeau Magazine" data-secret="Rg9xglQqiZ" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://www.chapeaumagazine.com/wp-content/uploads/2021/12/Tout-a-fait.png1024638Today, 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.