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Bleu Blanc by David Myers
Renaissance Downtown Hotel, Dubai



Bleu Blanc is the epitome of relaxed Mediterranean fine dining, combining authentic French flavours with a laid-back continental style. 

“If I were to have a house in Provençe, this is what it would be like,” says chef David Myers, who led the creative vision for this restaurant. He has, of course, impeccable taste: take a seat beneath the flickering candelabras, soak up those sparking Downtown views, and enjoy one of Dubai’s most accomplished – and inventive – French menus.

Top Reviews

  • BLEU BLANC REVIEW - DXB FOOD DIARIES

    The first thing you notice when approaching Bleu Blanc isn’t the wooden whitewashed bench with its blue and white grain sack cushions, nor the st...

    READ MORE

  • MAINE LOBSTER ROLL

    charcoal bread, saffron aioli

  • STURIA CAVIAR

    fried potato, crème fraiche, herbs

  • SALMON ROE

    taramasalata toast

  • SEA URCHIN

    crab crisps

  • CRAB TOAST

    lemon aioli

  • FOIE GRAS

    kumquat, jalapeno

  • WAGY TARTARE

    potato galette, paprika aioli

  • CURED WAGYU

    sourdough

  • PETIT PLATEAU

    diver scallops, king parwns, kelly oysters

  • GRAND PLATEAU

    diver scallops, king crab king parwns, kelly oysters, maine lobster

  • KELLY OYSTERS

    On the half shell, mignonette, lemon

  • KELLY OYSTERS

    On the half shell, mignonette, lemon

  • KELLY OYSTERS

    On the half shell, mignonette, lemon

  • PERSIMMON & RADICCHIO TARDIVE

    sweet chili, sherry vinegar

  • BUTTERMILK SNAP PEA SALAD

    homemade ricotta, horseradish

  • HEIRLOOM TOMATO SALAD

    radish with preserved lemon

  • CELERY & APPLE SALAD

    walnuts, champagne vinegar

  • BUTTER POACHED LOBSTER

    risotto, kaffir lime emulsion

  • CHARRED OCTOPUS

    pistou, smoked aioli

  • BASIL PESTO RAVIOLI

    sundried tomato, lemon zest

  • CHARRED KING PRAWNS

    chili, herb oil

  • CHARRED KING PRAWNS

    chili, herb oil

  • KING CRAB LEG

    capers, beurre noisette

  • SEA BASS

    garlic chives, dashi butter, jalapeno

  • JOHN DORY

    chermoula & burnt lime

  • BOUILLABAISSE

    fire-roasted fish, rouille sauce

  • LAMB LOIN

    bell peppers, onion, herbes de provence

  • VADOUVAN CHICKEN

    charred shallots

  • BUTTERMILK BRINED LAMB SHOULDER

    harissa

  • WAGYU CHEESEBURGER

    jalapeno, gruyere, tomato jam, fries

  • BONELESS SHORT RIB

    gentleman relish, petite salad

  • HANGING TENDER

    Petite salad, garlic aioli

  • SKIRT STEAK

    Petite salad, garlic aioli

  • USA STRIPLOIN

    Petite salad, garlic aioli

  • WAGYU STRIPLOIN

    Petite salad, garlic aioli

  • TENDERLOIN

    Petite salad, garlic aioli

  • IRISH DRY AGED BONE-IN RIBEYE

    Petite salad, garlic aioli

  • ROASTED CAULIFLOWER

    almond sauce

  • ASPARAGUS

    goat curd, honey vinegar

  • FOREST MUSHROOMS

    sugar snap peas, café de paris butter

  • SWEET POTATO

    salted plum crème fraiche, speck d'autore

  • MAC & CHEESE

    Black truffles, comte, cheddar

  • LEEKS

    red wine brown butter

  • POACHED PEAR

    spiced red wine, blood orange granite

  • VANILLA POT DE CRèME

    salted caramel, raspberry crisp

  • EARL GREY ICE CREAM

    chocolate and honey, sherry prunes

  • CHOCOLATE BAKED GANACHE

    macadamia ice cream

  • BUTTERMILK ICE CREAM

    crushed berries, meringue

  • BAKED ALASKA

    cassis sorbet, tonka ice crea,

  • BAKED ALASKA

    flambee with Grand Marnier

  • PIT ROATED PINEAPPLE

    savarin cake, vanilla ice cream

  • PIT ROATED PINEAPPLE

    with Sailor Jerry Rum

  • PIT ROATED PINEAPPLE

    with Zacapa Rum



BOOK NOW - OR CALL -
+ 971 4 512 5533

To modify your reservation, refer to the confirmation email in your inbox

Contact Details:
+ 971 4 512 5533
Website
Business Bay

Hours of Operation:
Dinner
6:00pm - 12:00am
Fridays & Saturdays, Brunch or Lunch
12:30pm - 4:00pm



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