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.”
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