in Dave – Belgium
Set along a quiet bend of the Meuse, in the village of Dave just south of Namur, Le Beau Rivage by Curtis occupies a long‑established riverside building where nature plays a central role in the dining experience. The constant presence of the river and surrounding greenery gives the restaurant an almost contemplative atmosphere. Dave itself has long been a discreet residential area rather than a gastronomic destination, but the existence of Le Beau Rivage places the village firmly on Wallonia’s culinary map. Its location offers a rare balance: secluded and rural in feeling, yet within easy reach of the city of Namur.
The setting is undoubtedly one of the restaurant’s strongest assets. We were seated at a table with direct views over the Meuse, which immediately added a sense of calm and intimacy to the lunch. The slow movement of the water, framed by greenery, creates an idyllic backdrop that naturally raises expectations for a measured, refined cuisine that is in dialogue with its surroundings.
At the centre of the restaurant stands chef Curtis Maquet, whose name now defines the house. Before taking over in Dave, Maquet developed his technical foundations at Table de Maxime in Paliseul, a demanding, high‑level kitchen known for its precision and modern approach. That experience clearly shaped his professional discipline and prepared him for a leadership role. Rather than opening a new restaurant, Maquet chose to take responsibility for an existing landmark, reinterpreting Beau Rivage through his own culinary lens while respecting the character of the location.
This transition marked a clear turning point for the restaurant. Formerly known as a local institution, Beau Rivage became a deeply personal project, closely associated with the chef’s name and career. The house operates as a tightly knit, chef‑driven establishment: there is no publicly visible co‑founder and no secondary chef shaping the concept. Le Beau Rivage by Curtis reflects a singular trajectory — that of a young chef taking ownership of a historic riverside restaurant and anchoring his cuisine firmly along the Meuse.
The meal itself, however, proved to be somewhat uneven The opening amuses did not fully convince. One preparation featured oyster, but the flavour was surprisingly muted, to the point where the oyster itself was barely recognisable. A tartare followed a similar pattern, lacking the depth and definition expected at this level. An onion soup amuse was pleasant and well executed, though also straightforward — enjoyable, but hardly memorable.
The first official course was generally successful, yet small details held it back. While the dish was balanced overall, a single asparagus element was served cold. Even a gentle warmth — or at least a lukewarm temperature — could have brought more cohesion and comfort to the plate. Such details matter in a fine‑dining context, particularly when compositions rely on subtlety.
The lobster dish presented as the restaurant’s signature course and offered at a supplement, was the clearest highlight of the meal. Here, flavour and execution aligned more convincingly. The lobster was well handled, with clean, precise taste and a sense of intention that justified its special status on the menu.
The main course, milk‑fed Pyrenees lamb (also with a supplement), impressed primarily on the quality and cooking of the meat itself. The lamb was well prepared and satisfying, though the surrounding garnishes felt rather simple and restrained, offering limited contrast or narrative. A similar observation applied to the dessert: flavours were correct and pleasant, but the plating remained quite minimal, lacking the visual refinement one might expect in a restaurant of this ambition.
The non‑alcoholic pairing was a notable disappointment. The drinks felt diluted and lacked intensity, contributing little to the overall experience. We shared this feedback with the sommelier, and to the restaurant’s credit, the pairing was ultimately not charged — a professional and appreciated gesture. Still, alcohol‑free pairings have become an essential part of contemporary fine dining, and this is an area where Le Beau Rivage has clear room for improvement.
Service throughout the meal was correct and courteous, but somewhat reserved. A greater level of interaction — more explanation, storytelling or engagement — could significantly enhance the experience, especially in such a serene and personal setting. Hospitality, when done well, can elevate even restrained cuisine.
After lunch, we ended our afternoon with a walk along the banks of the Meuse, followed by an engaging conversation with a local about the many small châteaux scattered throughout the region. It was a fitting conclusion to a day strongly shaped by place and landscape.
Overall, Le Beau Rivage by Curtis shows clear potential The location is exceptional, the chef’s background solid, and the foundations are in place. Refinement remains key: sharper opening bites, more expressive plating, stronger non‑alcoholic pairings and warmer hospitality could all contribute to a more cohesive experience. Should these elements come together, this riverside restaurant in Dave could develop into a destination fully worthy of its beautiful setting along the Meuse.
Chef: Curtis Maquet
Date of visit: May 1st 2026
Website: https://www.curtismaquet.be/
Michelin: 1 star
Gault & Millau: 14.5
