Curtis Maquet has breathed new life into the Beau Rivage. This landmark of Namur is idyllically located on the banks of the Meuse and its elegant interior commands a fine view of this picture postcard scene. The youthful chef learned the trade at La Table de Maxime, hence his delicate, expressive repertory, steeped in familiar and elegant, yet punchy flavours. His salmon trout cooked in its skin is a masterclass of culinary virtuosity, whose intense flavour is enhanced by a cream of white cabbage, savoury bouchot mussels and apricot jelly, and then further heightened by a beurre blanc and a vegetable oil. The sommelier’s insightful wine tips and the attentive service of the maitre d’ add the final touch.