Spearheaded by critically acclaimed chef Jean Claude Garzia—he was awarded the “Meilleur Ouvrier de France” in 1998 (France’s highest honor for a chef)— Beau Rivage features an ever-changing menu of classic continental dishes. Favorites include fois gras with a sauternes sauce, nicoise salad with grilled Bermuda tuna, provencal-style lamb chops, and beef wellington with truffle sauce and tiger shrimp. Desserts are gloriously Gallic: crème brulee, apple tarte tatin and a soufflé of the day. For a special night, reserve the chef’s table, an eight- to 12- seat table inside the kitchen where patrons are treated to a five-, seven- or nine-course meal of the chef’s choosing. The dining room is quite handsome and features panoramic views.