The elegant dining room of the Beau-Rivage is dressed in rich upholstery and tapestries, but is generally used only when the weather's cold. Between May and September, service is moved to the flower-filled terrace upstairs with its majestic harbor views. The menu also evolves with the seasons: chef Dominique Gauthier tweaks the details of his lineup every few months, and dishes may include such delights as zucchini blossom stuffed with mushrooms and topped with Parmesan
foam, duckling lacquered with spices and a caramelized peach with ginger, or the local lake perch. The vast wine cellar features 40,000 handpicked and often rare bottles.