{"id":141235,"date":"2021-12-18T09:53:35","date_gmt":"2021-12-18T08:53:35","guid":{"rendered":"https:\/\/www.chapeaumagazine.com\/?post_type=bedrijven&#038;p=141235"},"modified":"2025-05-15T16:13:20","modified_gmt":"2025-05-15T14:13:20","slug":"tout-a-fait","status":"publish","type":"bedrijven","link":"https:\/\/www.chapeaumagazine.com\/en\/bedrijven\/tout-a-fait\/","title":{"rendered":"Tout \u00e0 Fait"},"content":{"rendered":"<section class=\"l-section wpb_row height_medium\"><div class=\"l-section-h i-cf\"><div class=\"g-cols vc_row via_flex valign_top type_default stacking_default\"><div class=\"vc_col-sm-12 wpb_column vc_column_container\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"wpb_text_column\"><div class=\"wpb_wrapper\"><p><span style=\"font-weight: 400;\">Today, Bart Ausems, with his restaurant Tout \u00e0 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.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">How to handle his products, from langoustines to pigeon, you don&#8217;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.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">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.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">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.<\/span><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section><section class=\"l-section wpb_row height_medium\"><div class=\"l-section-h i-cf\"><div class=\"g-cols vc_row via_flex valign_top type_default stacking_default\"><div class=\"vc_col-sm-12 wpb_column vc_column_container\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"w-image align_none\"><div class=\"w-image-h\"><img decoding=\"async\" width=\"1024\" height=\"681\" src=\"https:\/\/www.chapeaumagazine.com\/wp-content\/uploads\/2021\/12\/Alliance-04-Tout-a-Fait-1158-1024x681.jpg\" class=\"attachment-large size-large\" alt=\"\" loading=\"lazy\" srcset=\"https:\/\/www.chapeaumagazine.com\/wp-content\/uploads\/2021\/12\/Alliance-04-Tout-a-Fait-1158-1024x681.jpg 1024w, https:\/\/www.chapeaumagazine.com\/wp-content\/uploads\/2021\/12\/Alliance-04-Tout-a-Fait-1158-300x200.jpg 300w, https:\/\/www.chapeaumagazine.com\/wp-content\/uploads\/2021\/12\/Alliance-04-Tout-a-Fait-1158-600x399.jpg 600w, https:\/\/www.chapeaumagazine.com\/wp-content\/uploads\/2021\/12\/Alliance-04-Tout-a-Fait-1158.jpg 1536w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>\n","protected":false},"featured_media":124772,"template":"","meta":{"_acf_changed":false,"footnotes":""},"type-keuken":[],"class_list":["post-141235","bedrijven","type-bedrijven","status-publish","has-post-thumbnail","hentry","chapeau_bedrijven-restaurant"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.8 (Yoast SEO v26.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Tout \u00e0 Fait - Chapeau Magazine<\/title>\n<meta name=\"description\" content=\"Today, Bart Ausems, with his restaurant Tout \u00e0 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.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.chapeaumagazine.com\/en\/bedrijven\/tout-a-fait\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tout \u00e0 Fait\" \/>\n<meta property=\"og:description\" content=\"Today, Bart Ausems, with his restaurant Tout \u00e0 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. 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