Back to where it once started

Setting the bar high. That's what I’ve been doing all my life. Always wanting to get the best out of everything. I've come a long way, and achieved a lot. Perhaps a bit too much, these past few years. My love of food turned into a race against the clock. I've made a U-turn. 'Back to where it once started.' Wooden tables and simple dishes, but prepared with the best ingredients. Love and attention, that's what it’s all about. I give plenty of both, gladly. In my kitchen, but also in my search for producers who show the same dedication to their work as I do. Together with them, I want to get the best out of food. Allowing you to enjoy it to the fullest.

Every month, I look forward to what nature brings. Fresh, crunchy vegetables in spring, juicy asparagus in May. In late August, I look forward to the young wild ducks, followed quickly by meaty partridges in September. Such abundance on offer.

Nature is so beautiful. If you look closely, you never tire of it. I aim to show you its full glory on your plate. No more than five steps for every dish. No more than five ingredients on every plate. Making sure the focus is where it should be: good and honest food!

Bart Ausems