About Bleu Blanc By David Myers
Michelin-starred American chef David Myers is the man behind Bleu Blanc, a restaurant which attempts to recreate the charm of a Southern French farmhouse on the sun-soaked shores of Dubai.
The dining room certainly has a rustic feel, but one that’s certainly refined. The restaurant is kitted out beech wood tables and flooring, while an open kitchen and circular tables designed for small groups of four add to Bleu Blanc’s welcoming atmosphere. In fact, it would be easy to think you’ve been transported to the South of France, were it not for the views of the Dubai waterfront provided by floor-to-ceiling glass windows.
While the restaurant’s look conjures up Gallic images, the menu here is a little more international, tapping into Myers’ American roots. Start out with the likes of a Maine lobster roll served with a saffron aioli, or half a dozen oysters slick with a jalapeno dressing.
Mains arrive at the table courtesy of a wood-fired grill, which means you can expect dishes such as charred king prawns in chilli herb oil, buttermilk brined lamb shoulder, and a Wagyu beef burger paired with skinny fries. There are hearty steaks too, while vegetarian diners can feast on the likes of roasted cauliflower or mac ‘n’ cheese topped with black truffle shavings.
If you’ve got any room left for dessert, highlights from the menu of sweet treats include poached pear in a spiced red wine and served with blood orange granite, or baked chocolate ganache with macadamia nut ice cream.
Like much of Dubai’s restaurant scene, Bleu Blanc also offers a luxurious brunch menu, with three styles of brunch available: The Innocent (food and free-flowing soft drinks), The Not-So-Innocent (which adds select bottomless alcoholic beverages) and the Make It Champagne (which includes free-flowing fizz). At brunch, tuck into the likes of egg and avocado on sourdough toast, while those with a sweet tooth can indulge with a pot of vanilla cream that’s topped with salted caramel and raspberry crisp.