Le Beau Rivage by Curtis

It was in Dave, in a beautiful building on the banks of the Meuse, that Curtis Maquet decided to strike out on his own.Before that, the 23-year-old chef was second-in-command at the two-starred ‘La Table de Maxime’ restaurant in Paliseul,The chef chooses the very best from local suppliers, but also from nature. For example, he picks wild garlic not far from his restaurant and buys his produce from local growers.From his open kitchen, he comes up with new and innovative combinations, all with a view to reducing waste.The menu - deliberately kept small to respect the seasons and the freshness of the produce - includes a lunch (weekday lunchtimes) and a three-course menu (from three to five courses).