Bart Ausems

Chef Bart Ausems' culinary philosophy is deeply rooted in an unwavering dedication to "love and attention" for the product, a principle he has upheld throughout his celebrated career. His ethos extends beyond mere cooking; it encompasses a rigorous, almost spiritual, search for producers who mirror his passion and commitment, fostering loyal partnerships that ensure access to the absolute finest ingredients, from pristine langoustines to exquisite seasonal game. He champions regional sourcing, exemplified by his work with local purveyors like Frank Radder for herbs, consciously eschewing generic wholesaler offerings to maintain distinctiveness and quality. While possessing a classical training — honed in revered establishments including Paul Bocuse — Chef Ausems masterfully integrates contemporary influences. He views his kitchen as an evolving space, openly embracing new techniques to refine, not reinvent, his French-oriented cuisine. This dynamic approach ensures his dishes are not purely classical but feature recognizable flavors and preparations, adhering to a "what you see is what you get" transparency. He strives for his "own signature," one that, while open to global inspirations, remains authentically his, avoiding wholesale adoption of styles like Asian or South American. His philosophy also embodies a relentless pursuit of excellence, viewing each day as a "competition" to extract the maximum potential from ingredients, a drive he instills in his team. This dedication is further underscored by his role as an SVH-meesterkok, committed to mentoring the next generation, and his personal commitment, symbolized by lighting a candle before each service, a testament to his profound respect for the craft. Chef Ausems' signature approach is characterized by a profound technical mastery, particularly evident in his renowned "cuissons" and the art of sauce making. His classical foundation, polished at institutions like Paul Bocuse, provides the bedrock for a cooking style that is both precise and intuitive. A distinctive element of his kitchen is the unique standing rotisserie, a nod to tradition from which he achieves unparalleled perfection in roasting, notably with pigeon. His ability to cook ingredients like venison saddle to a flawless medium rare is legendary, often elevating these primary components with rich, complementary flourishes. He masterfully constructs dishes where the quality of the product shines, enhancing rather than obscuring natural flavors. This is exemplified by his celebrated creation of slow-braised venison shoulder crowned with foie gras, all brought together by a deep, robust jus. While honoring tradition, Chef Ausems judiciously applies a modern touch, ensuring his sauces are refined and lighter, often incorporating zesty notes to achieve balance and vibrancy, departing from the heavier styles of yesteryear. His presentations are direct, embodying a "what you see is what you get" philosophy, where the inherent beauty and integrity of the ingredients are paramount. Other signature elements include his expert handling of langoustines, consistently delivering perfection from product to plate.

Career

• Patron-Cuisinier at Tout à Fait, Maastricht
• Chef (Training) at Paul Bocuse, Lyon
• Chef (Training) at De Bokkedoorns, Overveen

Mentored by Paul Bocuse, Lucas Rive.