If you haven’t been to French restaurant Beau Rivage lately, then maybe a new summer menu, recently refurbished dining room area and Chef’s Table concept will entice you.

“As you know we are the only French restaurant standing up in Bermuda,” said master chef Jean Claude Garzia.

“They all disappeared I guess because of the overturn of expenses maybe, but I’m not sure. I would say we have lasted because we stayed away from being a pretentious French bistro, we are family oriented and food oriented. Business is mainly locals.”

If guests don’t immediately spot the improvements to the decor, including new carpets, tiles, tables and chairs, then they should notice the changes to some of the dishes.

Mr Garzia said the summer menu — to be unveiled in March — would be filled with simple and classic French cuisine, with a modern twist.

“It’s based on what the people want and what they like,” he told The Royal Gazette.

“We could be a top-of-the-line Michelin star restaurant and create dishes that people have never seen before. I do that at my Chef’s Table in the kitchen, but try to keep the rest of the menu more traditional.”

Although many people have their ideas about frog legs, the chef said his pan seared version coated in garlic butter should be a hit with many guests.

Other starter options on the new menu include Sauteed Burgundy Escargots served in a golden puff pastry shell; or Potato Gnocchi topped with grape tomatoes, basil and Parmesan shavings.

“We also have soups and salads on the new menu like everyone else, different of course because of how we do them,” the chef said.

The Beau Rivage salad for instance features mixed greens topped with cranberries, avocado, cherry tomatoes and tossed with a mild lemon vinaigrette, which the chef describes as “fantastic”.

One of Mr Gazia’s favourite main course dishes, named after Juan Des Bermudes, utilises fresh local fish, glazed with a Champagne sauce and served with seasonal vegetables.

Another menu item typically found in the South of France is the Bouillabaisse Du Pecheur, a Fisherman’s Seafood Soup.

Served with a spicy sauce and topped with crotons and Parmesan cheese, the head chef believes it’s going to be one of their most popular items considering how many seafood lovers there are on the Island.

If you’re more of a meat fan, the Angus Beef Wellington comes highly recommended by the chef.

The Old Fashioned Veal Stew might also be fantastic option and is “a dish that tends to disappear”, according to the chef.

“People ask for it more and more. They say they had this magnificent veal stew while in this corner of France and I tell them I make that here. I try to make the people happy.”

Another “bittersweet” dish to try is the pan seared crispy duck breast cooked with honey and a cinnamon citrus sauce.

Born in the South of France, Mr Garzia said food was always an important part of his upbringing as a child.

Sundays were a big day for cooking in their house and while his mother was busy making dinner, he would often go to the market to get ingredients or be watching her behind the scenes.

“My sisters weren’t too interested in cooking, but it caught my attention,” he said.

Mr Garzia trained in culinary arts in a hotel school from the age of 18. He has been living and working in Bermuda for more than 30 years and is the author of two cookbooks, including the latest ‘Bon Apetit Bermuda’.

He gets to showcase some of his culinary arts skills at the Chef’s Table, a new concept where food lovers get a behind-the-scenes look at the kitchen and are served directly by the chef.

Mr Garzia said guests will call him up if they have a special occasion coming up, like a birthday or anniversary.

Then he will chat with them about what food items they like; or find out if there are any allergies or dietary requirements in the group.

“From there I create the menu,” he said. “You won’t know what you are eating until you get here so I create dishes that will be a surprise for our guests.

“It can be a five, seven or nine course meal, but I always give them an extra course,” he explained. “This is where I get to add my personal touch, so I always give something extra.”

For more information on the Chef’s Table or new summer menu at Beau Rivage, call 232-8686, or visit www.beaurivagebda.com