Le Beau Rivage by Curtis

The story

Le Beau Rivage by Curtis – Modern French Michelin-Star Dining in Namur, Belgium

A Young Chef’s Dream, Realised on the Meuse

At just four years old, Curtis Maquet was already greeting guests at his family’s restaurant in Arlon, dreaming of one day creating small culinary happinesses table after table. That dream came true in April 2024, when he opened Le Beau Rivage by Curtis in Dave, on the banks of the Meuse. The path from childhood fantasy to Michelin-starred kitchen was rigorous: training at the hotel school in Libramont, evenings working the floor at a gastronomic restaurant in Arlon, and weekends learning pastry and cooking basics. The true revelation came during a final internship at La Table de Maxime in Our — a two-Michelin-star establishment where Maquet rose to sous-chef and right-hand man to chef Maxime Collard. When he finally set down his own knives in Dave, he brought that accumulated precision with him.

Modern French Cuisine with Conscience

The kitchen at Le Beau Rivage by Curtis is built on a philosophy of magnifying local produce, backed by a near-zero-waste concept that runs through the entire project. Chef Maquet’s Modern French cooking is refined and ingredient-driven, with an emphasis on seasonality and craft. The bakery skills he honed early on appear in house-made breads, and the wine program benefits from the expertise of Frédéric Cabus, named Best Sommelier of Belgium in 2023. A non-alcoholic pairing, created by the chef himself, is also available. The restaurant is the first ambassador of Riedel glassware in Wallonia, further underscoring a commitment to detail.

A Michelin Star on the River

Within its first year, Le Beau Rivage by Curtis earned a Michelin star for high-quality cooking — a swift recognition of Maquet’s talent and the careful, elegant work coming out of his kitchen. The dining room, with its air conditioning, bar, and outdoor seating, sits directly on the river, offering a serene setting for an evening of Modern French gastronomy. The wine list is interesting and well-curated, with pairings available, and a private room can be reserved for more intimate gatherings. It is a restaurant that feels both ambitious and grounded, driven by a chef who has been preparing for this moment since he was a child.