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Tout à Fait
__NOTOC__ Restaurant Rotisserie ''Tout à Fait'' is a restaurant in Maastricht, Netherlands. It is a fine dining restaurant that was awarded one Michelin star in 2002 and retained that rating until present. In 2013, GaultMillau awarded the restaurant 16 out of 20 points. Owner and head chef of ''Tout à Fait'' is Bart Ausems. ''Tout à Fait'' is a member of Alliance Gastronomique Néerlandaise since 2008. In 2012, owner Bart Ausems opened ''Bistro Boeuf la Roche'', a bistro located next door (Sint Bernardusstraat 20). This bistro centres on the free-range beef of the Boeuf la Roche, a type of cattle mainly raised in the Ardennes The Ardennes (french: Ardenne ; nl, Ardennen ; german: Ardennen; wa, Årdene ; lb, Ardennen ), also known as the Ardennes Forest or Forest of Ardennes, is a region of extensive forests, rough terrain, rolling hills and ridges primarily in Be .... The food for this bistro comes out of the kitchen of ''Tout à Fait.'' (used only for name bistro) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bart Ausems
Bart is a masculine given name, usually a diminutive of Bartholomew, sometimes of Barton, Bartolomeo, etc. Bart is a Dutch and Ashkenazi Jewish surname, and derives from the name ''Bartholomäus'', a German form of the biblical name ''Bartholomew'' meaning 'son of talmai' in Aramaic. Given names * Bart Andrus (born 1958), American football player and coach * Bart Arens (born 1978), Dutch radio DJ * Bart Baker (born 1986), American comedian and parody musician * Bart Bassett (born 1961), Australian politician * Bart Baxter, American poet * Bart Becht (born 1956), Dutch businessman * Bart Berman (born 1938), Dutch-Israeli pianist and composer * Bart Biemans (born 1988), Belgian footballer * Bart Bok (1906–1983), Dutch-American astronomer * Bart Bongers (born 1946), Dutch water polo player * Bart Bowen (born 1967), American cyclist * Bart Bradley (1930–2006), Canadian ice hockey centre * Bart Braverman (born 1946), American actor * Bart Brentjens (born 1968), Dutch cyc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Michelin Guide
The Michelin Guides ( ) are a series of guide books that have been published by the French tyre company Michelin since 1900. The Guide awards up to three Michelin star (classification), stars for excellence to a select few establishments. The acquisition or loss of a star or stars can have dramatic effects on the success of a restaurant. Michelin also publishes the Green Guides, a series of general guides to cities, regions, and countries. History In 1900, there were fewer than 3,000 cars on the roads of France. To increase the demand for cars and, accordingly, car tyres, car tyre manufacturers and brothers Édouard Michelin (born 1859), Édouard and André Michelin published a guide for French motorists, the Michelin Guide. Nearly 35,000 copies of this first, free edition of the guide were distributed. It provided information to motorists, such as maps, tyre repair and replacement instructions, car mechanics listings, hotels, and petrol stations throughout France. In 1904, the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maastricht
Maastricht ( , , ; li, Mestreech ; french: Maestricht ; es, Mastrique ) is a city and a municipality in the southeastern Netherlands. It is the capital and largest city of the province of Limburg. Maastricht is located on both sides of the Meuse ( nl, Maas), at the point where the Jeker joins it. Mount Saint Peter (''Sint-Pietersberg'') is largely situated within the city's municipal borders. Maastricht is about 175 km south east of the capital Amsterdam and 65 km from Eindhoven; it is adjacent to the border with Belgium and is part of the Meuse-Rhine Euroregion, an international metropolis with a population of about 3.9 million, which includes the nearby German and Belgian cities of Aachen, Liège and Hasselt. Maastricht developed from a Roman settlement (''Trajectum ad Mosam'') to a medieval religious centre. In the 16th century it became a garrison town and in the 19th century an early industrial centre. Today, the city is a thriving cultural and regional hub. It beca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Netherlands
) , anthem = ( en, "William of Nassau") , image_map = , map_caption = , subdivision_type = Sovereign state , subdivision_name = Kingdom of the Netherlands , established_title = Before independence , established_date = Spanish Netherlands , established_title2 = Act of Abjuration , established_date2 = 26 July 1581 , established_title3 = Peace of Münster , established_date3 = 30 January 1648 , established_title4 = Kingdom established , established_date4 = 16 March 1815 , established_title5 = Liberation Day (Netherlands), Liberation Day , established_date5 = 5 May 1945 , established_title6 = Charter for the Kingdom of the Netherlands, Kingdom Charter , established_date6 = 15 December 1954 , established_title7 = Dissolution of the Netherlands Antilles, Caribbean reorganisation , established_date7 = 10 October 2010 , official_languages = Dutch language, Dutch , languages_type = Regional languages , languages_sub = yes , languages = , languages2_type = Reco ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Restaurant
A restaurant is a business that prepares and serves food and drinks to customers. Meals are generally served and eaten on the premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of cuisines and service models ranging from inexpensive fast-food restaurants and cafeterias to mid-priced family restaurants, to high-priced luxury establishments. Etymology The word derives from early 19th century from French word 'provide food for', literally 'restore to a former state' and, being the present participle of the verb, The term ''restaurant'' may have been used in 1507 as a "restorative beverage", and in correspondence in 1521 to mean 'that which restores the strength, a fortifying food or remedy'. History A public eating establishment similar to a restaurant is mentioned in a 512 BC record from Ancient Egypt. It served only one dish, a plate of cereal, wild fowl, and o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Types Of Restaurant
Restaurants fall into several industry classifications, based upon menu style, preparation methods and pricing, as well as the means by which the food is served to the customer. This article mainly describes the situation in the USA, while categorisation differs widely around the world. Origin of categories Historically, ''restaurant'' referred only to places that provided tables where one ate while seated, typically served by a waiter. Following the rise of fast food and take-out restaurants, a retronym for the older "standard" restaurant was created, sit-down restaurant. Most commonly, "sit-down restaurant" refers to a casual-dining restaurant with table service, rather than a fast food restaurant or a diner, where one orders food at a counter. Sit-down restaurants are often further categorized, in North America, as "family-style" or " formal". In British English, the term ''restaurant'' almost always means an eating establishment with table service, so the "sit down" qualif ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Michelin Star
The Michelin Guides ( ) are a series of guide books that have been published by the French tyre company Michelin since 1900. The Guide awards up to three Michelin stars for excellence to a select few establishments. The acquisition or loss of a star or stars can have dramatic effects on the success of a restaurant. Michelin also publishes the Green Guides, a series of general guides to cities, regions, and countries. History In 1900, there were fewer than 3,000 cars on the roads of France. To increase the demand for cars and, accordingly, car tyres, car tyre manufacturers and brothers Édouard and André Michelin published a guide for French motorists, the Michelin Guide. Nearly 35,000 copies of this first, free edition of the guide were distributed. It provided information to motorists, such as maps, tyre repair and replacement instructions, car mechanics listings, hotels, and petrol stations throughout France. In 1904, the brothers published a guide for Belgium similar to the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
GaultMillau
Gault et Millau is a French restaurant guide. It was founded by two restaurant critics, Henri Gault and Christian Millau in 1965. Points system Gault Millau rates on a scale of 1 to 20, with 20 being the highest. Restaurants given below 10 points are rarely listed. The points are awarded based on the quality of the food, with comments about service, price or the atmosphere of the restaurant given separately. Based on this rating, high-ranking restaurants may display one to four toques. Gault Millau does not accept payment for listing restaurants. Under its original authors and for many years after they left, Gault Millau never awarded a score of 20 points, under the argument that perfection is beyond the limitations of a normal human being. In 2004, two restaurants, both of chef Marc Veyrat, the Maison de Marc Veyrat (or L'Auberge de l'Eridan) in Veyrier-du-Lac near Annecy and La Ferme de Mon Père ("My Father's Farm") in Megève, received this score. In 2010 and 2011, Sergio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chef
A chef is a trained professional cook and tradesman who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term ''chef de cuisine'' (), the director or head of a kitchen. Chefs can receive formal training from an institution, as well as by apprenticing with an experienced chef. There are different terms that use the word ''chef'' in their titles, and deal with specific areas of food preparation. Examples include the ''sous-chef'', who acts as the second-in-command in a kitchen, and the ''chef de partie'', who handles a specific area of production. The kitchen brigade system is a hierarchy found in restaurants and hotels employing extensive staff, many of which use the word "chef" in their titles. Underneath the chefs are the ''kitchen assistants''. A chef's standard uniform includes a hat (called a ''toque''), neckerchief, double-breasted jacket, apron and sturdy shoes (that may include steel or plasti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alliance Gastronomique Néerlandaise
Alliance Gastronomique Néerlandaise (popular: ''Alliance Gastronomique'') is a culinary association of quality restaurants in the Netherlands and Flanders. The partnership was established in 1967 as a response to the spreading taste flattening, lack of culinary products and inadequate training of chefs and other restaurant staff. By that time the Netherlands were not known for their culinary tradition, so the partnership of the 19 founding restaurateurs was a break with the past. At that time the "Alliance Gastronomique" stated the promotion of the culinary culture in the Netherlands as its mission. ''Alliance Gastronomique'' is by now the oldest culinary partnership in Europe. The status it has earned, makes that the name alone now serves as quality seal. Founding members Members of Alliance Gastronomique Néerlandaise in 1967 # De Witte, Amersfoort. Head chef: Ernst Hastrich # De Boerderij, Amsterdam. Head chef: Herman Wunneberg # Dikker & Thijs, Amsterdam. Head chef: ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Boeuf La Roche
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Boeuf or Bœuf may refer to: Place name * Boeuf River, Arkansas * Boeuf Township, Franklin County, Missouri * Boeuf Township, Gasconade County, Missouri Surname *Alexis Bœuf (born 1986), French biathlete * Dominique Boeuf (born 1968), French jockey * Georges Bœuf (1937–2020), French composer, musician, and saxophonist See also * LeBoeuf (other) *Beef Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ardennes
The Ardennes (french: Ardenne ; nl, Ardennen ; german: Ardennen; wa, Årdene ; lb, Ardennen ), also known as the Ardennes Forest or Forest of Ardennes, is a region of extensive forests, rough terrain, rolling hills and ridges primarily in Belgium and Luxembourg, extending into Germany and France. Geologically, the range is a western extension of the Eifel; both were raised during the Givetian age of the Devonian (382.7 to 387.7 million years ago), as were several other named ranges of the same greater range. The Ardennes proper stretches well into Germany and France (lending its name to the Ardennes department and the former Champagne-Ardenne region) and geologically into the Eifel (the eastern extension of the Ardennes Forest into Bitburg-Prüm, Germany); most of it is in the southeast of Wallonia, the southern and more rural part of Belgium (away from the coastal plain but encompassing more than half of the country's total area). The eastern part of the Ardennes forms the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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