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, in which minimalist design underscores the character of the historical building. This is definitely a place where diners can feel comfortable – all the more so once the first amuse-bouches arrive at your table. Bart Ausems is a passionate chef who has accumulated years of know-how when it comes to the classics – he has retained a MICHELIN Star since 2002! No one can top him when it comes to cooking venison saddle to a perfect medium rare. He elevates it with a rich flourish – slow-braised venison shoulder crowned with foie gras – and ties it all together with a deep, robust jus. His light sauces and penchant for zesty notes denote his awareness of modern influences. Chef Ausems also likes to demonstrate his range of techniques by cooking top-notch produce such as pigeon on the rotisserie. This is an institution where the dedication runs deep – the chef even lights a candle before each service for good measure.