Front of house
Four years after it was first conceptualised by David Myers, Bleu Blanc opened in the heart of Downtown Dubai and Business Bay at the Renaissance Downtown Hotel, Dubai in November 2017. The venue is Myers’ interpretation of a southern French farmhouse, with a large wood-fired grill area taking centre stage. The homely heartbeat of the restaurant, this is where 80% of the menu is prepared.
Communal dining is the order of the day, explains Bleu Blanc’s general manager Juan van Huyssteen: “We often have larger groups in during our ‘Menu Du Jour’ daytime lunch offering, or perhaps Fridays, when we host the Comme Ça Friday Brunch. Of course, as we are still in our early days, numbers pick up day to day, but on average we look after between 70 and 100 guests per day.”
With its own entrance through a distinctive turquoise door, the restaurant operates with an air of independence, taking pride in its team and brand of service. Van Huyssteen says: “Bleu Blanc is part of a mix of freestanding and boutique hotel experiences. The aim is for Bleu Blanc to bring true hospitality to the market. Each member of the team is exceptionally knowledgeable, and has been handpicked for his or her passion for hospitality.”
Every detail in Bleu Blanc has been carefully crafted and sourced to create the artisan aesthetic of the restaurant. Talking about the tableware, van Huyssteen says: “The mismatched cutlery is vintage silverware from East London. We have several Match pewter items, which are handmade in family-owned workshops in northern Italy.”
The space was designed by WA Interiors with décor comprising refined rustic elements reminiscent of the south of France. The main restaurant has a capacity of 68, and the semi-private dining room can cater to 18. There’s also an additional bar, lounge seating and an intimate terrace area.
Three months in, the menu and the offerings are still evolving. An after-work apéro beverage experience will be launched imminently but, according to van Huyssteen, no additional outlets are on the cards: “David Myers is well known for developing unique concepts, each with a culinary direction different form the other. So with Bleu Blanc being a one-of-a-kind concept, we won’t see another anytime soon.”
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