Tout à Fait

Tradition and originality are combined with a sure touch at Tout à Fait. Outside, you have the charm of Maastricht's centre, while inside you can enjoy the ambience of this chic restaurant, where the minimalist design underscores the character of the historical building. This is definitely a place where diners can feel comfortable and all the more so once the food arrives.Bart Ausems is a passionate chef who has accumulated years of know-how when it comes to the classics – you don't need to teach him how to make a beurre blanc sauce to serve with brill. The lightness of the sauce, which also possesses a fine acidity, denotes a real awareness of modern influences. He combines langoustine with an intense sauce made from the carcasses, but also with playful garnishes such as pickled vegetables. This is a chef who also likes to demonstrate his mastery of cuissons by cooking top-notch products such as pigeon on the rotisserie. The mainly French wine selection makes this experience tout à fait special.

• One-Michelin-star modern French cooking in Maastricht’s historic centre, chef Bart Ausems has held a star since 2002.
• Multi-level dining spaces include an aperitif area and rooms that look onto an open kitchen.

Signature Ingredients

• Venison, shown in classic French technique, appears as a Michelin-noted strength.
• Pigeon, including rotisserie preparations.
• Seasonal fish, the current menu lists skrei.
• Lamb, the current menu lists suckling lamb.

Menu

• Seasonal set menu (Voorjaarsspecial) with 4 courses (€85, without the marked fish course), or 5 courses (€95).
• All-in options, 4 courses (€135, without the marked fish course), 5 courses (€145).

Example courses (Voorjaarsspecial)

• Salmon tartare, cauliflower, salty coastal vegetables, piccalilli.
• Courgette flower, tempura, celeriac, Brillat-Savarin.
• Skrei, dashi beurre blanc, potato, chorizo.
• Suckling lamb leg, spring vegetables, black garlic, jus.
• Figs, nut semifreddo, Pedro Ximénez foam, chocolate.