Outlet 360: Bleu Blanc by David Myers
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.”
Back of house
Globetrotting chef David Myers landed in the Middle East, namely Dubai, at the end of last year to open three distinct concepts at the Renaissance Downtown Hotel. Set in Dubai’s Business Bay district and perched on the Dubai Water Canal, it’s an area rife with new openings. Speaking about his impressions of the emirate, Myers says: “Dubai is such a hub. It’s a melting pot of cultures and it’s such a cosmopolitan city. If you’re going to be considered a global restaurateur and you’re not in Dubai, then you’re not a global restaurateur.”
The chef is deeply inspired by the local culture and the food. He explains: “For me it’s a real honour and a pleasure to be able to go to another country and be a part of it for a bit and to learn and be a guest here. I really appreciate it. In fact, I’m starting to learn some Arabic words. I’m at my peak when I’m in a new country and learning.”
At Bleu Blanc the focus is on French cuisine and is reminiscent of a Provençal–style farmhouse. Myers says: “I‘ve always envisioned it in my mind as this beautiful white old farmhouse that’s been modernised inside so you have a mix of old and new. And you’ve got all the new things on the kitchen but you’ve got the mirrors from the 1800s and silverware from the 1900s.”
In terms of cuisine, the chef affirms that the concept is also a blend of modern and traditional. Most dishes will be prepared on a mammoth, state-of the-art grill that dominates the dining room. Myers says: “It’s all about cooking over a live fire. Everything in Bleu Blanc is about our grill. Ember roasting everything from the meats to the seafood and the vegetables, even some of the desserts. There’s something so beautiful and satisfying and pure about cooking over a live fire and there’s really no room for error. It’s the original way to cook.”
The ambiance at Bleu Blanc is lived-in and rustic. Myers says: “It’s meant to feel like you’re at my house. This rug is an exact replica of what I have in my home. It’s really a home setting; that’s what I wanted to capture. The food here is meant to be shared and it’s meant to be a relaxed environment.”
Reflecting the bistronomy trend that has been building momentum in recent years, the chef explains: “The cuisine we’re going to be doing is fine dining but the ambiance, the way we deliver it is going to be very casual. To me this is the new modern fine dining. You won’t see white tablecloths, you won’t see anyone very stiff walking around. It’s very casual, very relaxed but ‘on’ in the style of plating and cooking that we do.”
This is reflective of how Myers wants guests to feel in the spaces that he’s conceived: “I want them to feel relaxed here. They’re going to have an epic experience but they’re not coming in and having any preconceived thoughts about having to act or look a certain way. It’s not about that. Look at me. I am Bleu Blanc with my white T-shirt, blue jeans and tennis shoes.”