Bouchon d'en Façe is accessible to small dogs.
Smoking is not allowed.
Parties and events are available upon request.
Wheelchair access is available, though reaching the restroom is difficult due to a small staircase at the rear.
Like God in France at Bouchon d’en Façe
A French chanson plays from the speakers while red wine is poured. Guests chat about daily life and enjoy authentic French dishes. When the plates are empty and the conversations end, the hosts surprise their guests with a dessert of French cheeses, served from an authentic cheese trolley. This is the dream of host Yves Mullenders and chef Gyan Vliegen, who will open the doors of Bouchon d’en Façe on October 2nd.
The duo conceived a French concept with traditional and honest dishes at an affordable price. Bouchon d’en Façe is a blend of a bistro, a tavern, and gastronomy, where wit and daring come first. A hallmark of an original bouchon is the personal connection the staff builds with its guests. “We go a step beyond hospitality,” says Mullenders. Young and old are welcome for lunch, dinner, or drinks. A French wine is served with charcuterie, freshly sliced with the slicer that stands at the bar. The relaxed French atmosphere flows through the menu and the interior.
Product designer Françoise Oostwegel is responsible for the decor. She scoured antique markets in search of original furniture and accessories that fit the image. The result is a place where guests feel at home and can enjoy traditional French cuisine.
On the menu are dishes like bouillabaisse, steak tartare, escargots, and steak béarnaise. Chef Vliegen prepares everything with love. “I’m thinking about food every minute of the day,” says Vliegen enthusiastically. His passion for food was passed down to him by his parents.
After graduating from the Hotelschool in Maastricht, he gained experience in several kitchens in Maastricht, including café Lure. That’s where the two hosts met. As the owner of café Lure, Mullenders also gained extensive hospitality experience. He pours his knowledge and enthusiasm into the new bouchon, where he spoils his guests. Mullenders says, “The kitchen has to be good, but above all, we try to create a great atmosphere so our guests feel like they’re in heaven.”
