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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.
Bert 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 produce such as pigeon on the rotisserie. The mainly French wine selection makes this experience tout à fait special.