Tout à Fait

Simple dishes, prepared with the finest ingredients. That is how Bart Ausems describes his kitchen. He searches every month for the best ingredients of the season. Each plate contains no more than five ingredients, what matters is good and honest food. He prepares lukewarm lobster with fennel and a bisque of lobster; roasted Anjou pigeon with a risotto of pearl barley and forgotten vegetables and Limburg asparagus with morels and sea lavender.