Beau Rivage

Expertly-crafted dishes, polished waiters, an impressive wine selection and an elegant ambiance are just a few of the best things about Beau Rivage, a gem of a French restaurant tucked away in the tranquil woods overlooking Lake Pine in Medford.

Upon our arrival, we were greeted with soft classical music as well as intoxicating aromas seeping from the kitchen. We were seated in the Country Inn, a popular dining area on the first floor of the restaurant. Soft hues of brown, tables dressed in white linen, beautiful artwork and a roaring fire all conspire to enhance the warm and rustic atmosphere of the room.

Almost immediately, fresh French bread was served and our water goblets were filled by gracious waiters who attended to our every need. We looked through a menu that included appetizers, soups, salads and a wide range of both traditional and more daring French entrees.

For appetizers, we decided on Lobster Bisque Flambe with Crabmeat ($6.75) and Petite Marmite ($5.50). The rich and hardy lobster bisque consisted of a lobster-based broth with generous portions of tender crabmeat, and it was flambeed right at our table. The very tasty Petite Marmite consisted of beef broth, vegetables, beef chunks, carrots, celery, bread crumbs and grated cheese. Passionfruit sorbet was then brought to our table to cleanse our palates for the wonderful things to come.

Our entree selections were L`Entrcote de Boeuf "Pine Barrens," a sirloin steak with a special sauce of cranberries, truffle and peppercorns for $24.50 and Lobster Thermidor (market price). The tender beef, soaked in a succulent sauce, was accompanied by carrots, broccoli, cauliflower and wild rice.

After washing with the warm towels that were brought to our table, we waited in anticipation for dessert: a hot Grand Marnier Souffle. The souffle, which takes an hour to rise in the oven, was deliciously decadent.

Beau Rivage, which has been a Distinguished Restaurants of North America Award-winner since 1992, is the place to visit for outstanding French fare and impeccable service. Owner and Executive Chef Gerard Gehin hails from Lorraine, France, and he takes great pride in creating each of his award-winning recipes.

The restaurant, which requires jackets for men, has accommodations for up to 160 guests. For a more refined dining experience, visitors may opt for The Louis XVI room upstairs, while the Wine Cellar on the lower level is available for private privates. Lunch is served 11:30 a.m. to 2:30 p.m. Monday through Friday and dinner is served 5:30 to 9:30 p.m. Monday through Saturday and 4 p.m. to 8 p.m. on Sunday.

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Author: Colleen Flanagan