Beau Rivage
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.
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.
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