Bleu Blanc By David Myers Bleu Blanc By David Myers Bleu Blanc By David Myers
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Bleu Blanc By David Myers

at , Business Bay

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local_phone +971 4 512 5533
access_time Bar Opening Hours: 17:00-02:00
Lunch: 12:00-15:00
Dinner: 18:00-00:00

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The UAE introduced VAT on 1 Jan 2018. We are in the process of updating prices. All prices displayed are INCLUSIVE of VAT
Dress Code

Smart Casual


Please call +971 4 512 5533 or email [email protected]

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Page Last Updated: Mon, 1st Oct 2018

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Bleu Blanc By David Myers, refined French farmhouse flair by Chef David Myers in the heart of Dubai.

“Welcome to my Southern French farmhouse in Dubai. If I were to have a house in Provençe, this is what it would be like.” – David Myers

It all begins from the moment you step through the rustic blue doors.

A blue so vivid it evokes memories of endless stretches of azure skies and mesmerizing backdrops associated with the alluring French countryside.

The focal point of the restaurant and its menu is the wood-fired grill, representing the fire that often is reminiscent of the heart of a French farmhouse - a source of warmth that brings loved ones together.

Our refined bar is a meeting point that invites guests to socialize and enjoy an aperitif, accompanied by eclectic beats.

The cocktail menu showcases elegantly handcrafted cocktails conceived by renowned mixologist Sam Ross.

About David Myers
Gypsy Chef, global citizen and wandering soul, David Myers is based in Los Angeles, but is most often found in his restaurants in Tokyo, Singapore, Hong Kong, and Dubai. 

David has trained under several for the world's most renowned chefs, including Charlie Trotter, Gerard Boyer and Daniel Boulud.

In each of David’s restaurants, he draws upon the unique flavours and ingredients discovered in his travels around the world to create an exclusive collection of dining and drinking experiences.

Each of his concepts offer a varied taste of his unique culinary and personal style. 

His commitment to creativity, harmony and perfection in the kitchen has garnered remarkable success.

David was named Best New Chef by Food & Wine magazine in 2003.

His former LA flagship restaurant, Sona, was awarded one Michelin star in 2007, 2008, and 2009.

Other past projects include Pizzeria Ortica, Sola, Comme ca and hinoki & the bird.


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