Another celebrity chef debuts in Dubai, but can he make his mark?

Every top chef in the world seems to want a piece of the action in Dubai. Now it’s the turn of the acclaimed David Myers, known as the gypsy chef, aiming to make his mark on the region with not one but two restaurants in the same hotel.

The first to open its doors is Bleu Blanc, a refined, French farmhouse-inspired restaurant. Large blue wooden doors will greet you at the entrance – it’s a warm space with an open plan kitchen that allows diners to watch the chefs at work.

It’s also one of the prettiest spaces we’ve ever seen with whitewashed walls, wooden beams, candlelit tables and comfy chairs draped in cushions. We can’t help but think that if Myers were to invite us to his home in the south of France, this is exactly how it would look.

The menu is simple, and split into bread, raw, starters, wood-fired, mains and vegetables. We’re advised to order a couple of breads and raw dishes to share, then a starter and main each. Chef Alex (who’s at the helm when Myers is away) was keen to organise us a selection, which sounded good to us.

The sturia caviar flatbread (Dhs65) is a unique blend of flavours and a tablewide hit, as is the wagyu steak tartare with lemon and parmesan (Dhs75) and Maine lobster roll (Dhs70) served in charcoal bread, a nod to the blackened food trend that swept through Dubai this year.

On to the main meal, and the basil pesto ravioli (Dhs68) is an absolute must. It melts in the mouth, and we sheepishly ask for a second portion – it tastes so good.

For mains, the king crab leg (Dhs240) is served simply with capers and a beurre noisette (brown butter) while the lamb kebab (Dhs150) combines the meaty lamb flavours with light herbs de provence.

As we left, it dawned on us that we’d spend well over three hours at dinner, and we’re guessing that’s exactly how Myers would want it. We’ll definitely be back, we’ll just have to plan our day better.

Renaissance Downtown, Business Bay, Dubai, daily noon to 3pm, 6pm to midnight. Tel: (04) 512 553.

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