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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...

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  • 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


CURRENT OFFERS


Bisou Bisou

Meet me at Bleu Blanc for our new ladies night including 3 complimentary drinks and 40% off select menu crafted especially for us. Sundays, 8 pm-Midnight.


Le Weekend

Bleu Blanc by David Myers! Starting this 8th of March we are open for lunch or brunch,

Fridays and Saturdays because experiencing southern France through your eyes and palate is never enough. Fridays and Saturdays, 12 pm – 4 pm.


Uncork

Every Wednesday from 6-10PM enjoy 2 hours free-flowing wine, house spirits and signature cocktails for AED 149 per person. Your 2 hours begin from your first pour!


Bleu Blanc Friday Brunch

Embark on a journey to the south of France at the Bleu Blanc Friday Brunch! Sit back and relax as plate after plate is served at your table, accompanied by signature drinks, designed by internationally acclaimed bar guru Sam Ross, and French bubbles. Savour celebrity chef David Myers’ signature dishes including charred tiger prawns, avocado & egg tartine, black Angus brisket, roasted cauliflower, and mac & cheese.”

Fridays 12.30-4pm
AED 299 with soft drinks
AED 399 with house drinks, including mixed drinks
AED 649 with French bubbles




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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