Fine French Fare at the beautiful Bleu Blanc

There have been an array of new openings in Dubai of late and one of the more notable has to be David Myers’ Bleu Blanc in the Renaissance Downtown. I’ve been eager to check it out and was not disappointed when the husband and I visited for dinner last week.

The interiors are everything I want my future home to be. French-Farmhouse inspired, it manages to be cosy and chic at the same time. With beautiful wooden furniture, dim modern lighting, candles flickering away and a huge open-plan kitchen, it may be one of my favourite restaurant fit-outs in Dubai. Big call I know.

We begin our evening with a drink at the bar. I opted for a “Lifetime Ban” martini as recommended by the mixologist (which was absolutely delicious) and the husband goes for a beer – as he does. The bar is beautifully designed with low lighting and plenty of high stools, making it the perfect spot to begin (or end) a fantastic dinner at Bleu Blanc. Before too long Chef Alex comes to greet us personally with a couple of nibbles to get us started. The famous Sturia Caviar Flatbread that I’ve heard so much about was simply divine. This comes topped with crème fraiche and a gorgeous soft cooked quail’s egg. We are also treated to a new dish not yet on the menu; toast topped with foie gras ganache, kumquat jam and jalapenos. Sounds like a random mix but trust me, IT WORKS. It was such a delight to meet Chef after hearing such glowing reviews about him from other foodies, he really is every bit as bubbly and friendly as his reputation precedes.

After the lovely tasters at the bar, our already-enamoured selves were shown to our table in the restaurant and the feast began…..

The Wagyu Steak Tartare, topped with lemon and Parmesan was the first to hit the table. The meat was tender and beautifully seasoned, with the lemon adding a lovely zing. As delicious as this was, and would arguably be my go-to a la carte option, the other genius dishes progressively bettered. The Maine Lobster Roll, in a trendy charcoal bun with saffron aioli was sublime and I could have quite easily devoured 10 of them! The King Crab Beignet is another one not to be missed. It was as it should be, crispy on the outside with succulent crab meat on the inside. The addition of the chillies took this dish to a whole other level. And the horseradish cocktail sauce? Amazing!

Moving on to mains, and we began with the basil pesto ravioli.  A simple dish with a strong focus on ingredients. The pasta was al dente, as I like it, and the pesto super fresh and bursting with flavour. Next up the Lamb Shoulder with celeriac remoulade, herbs and lashings of garlic, it was every red-meat lover’s dream, perfectly pink and deliciously tender. The real star of the show however had to be the Norwegian King Crab Leg. This came simply garnished with capers and beurre noisette. Ordinarily I wouldn’t have ordered this as I’m sure you’ve noticed by now, the husband isn’t a huge fan of shellfish but this dish has completely changed his opinion on crab which I’m ecstatic about! For starters the leg was huge, like something out of alien huge! This meant plenty of meat, which literally melted like butter in your mouth it was so fresh. If you have one dish at Bleu Blanc, you have to try this.

As if we hadn’t eaten enough, for dessert we tried the Ember Roasted Berries, topped with yogurt ice cream and meringue. Again, it’s simple and healthy. Chef explains that the berries are slow roasted over a long period which means all the sweetness is released and there is no need to add any extra sugar which I just love. Can more restaurants in Dubai use techniques like this please?!


Throughout dinner the sommelier, Rafael, was on hand and made some fantastically spot-on recommendations for us. In fact every single member of staff’s passion and knowledge (Daniel and Noele get a shoutout here!) shone through at Bleu Blanc and just added to the whole dining experience.

The keen focus on quality ingredients, unique cooking techniques and beautifully simple dishes is what it’s all about. Chef Alex, the fantastic manager, Juan, and the entire team at Bleu Blanc have absolutely nailed it and I’m already planning a trip back for their brunch (which I’ve been advised includes a number of the above showstoppers!). Helloooooooo!!!


Nicole x

For more information visit or call + 971 4 512 5533

Bleu Blanc By David Myers - Renaissance Downtown Hotel Menu, Reviews, Photos, Location and Info - Zomato

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