Bleu Blanc by David Myers
When you walk into Bleu Blanc, you will be taking few seconds to wholly soak up this stunning restaurant. What they have tried to capture here is a a feel of a farmhouse in a quiet French village. The color these goes all around, wooden, white, blue, all taking its own place in this elegant outfit.
Further you walk the Businee Bay creek invites you with the sun slowly setting in the background..embraces the whole vibes. The long wooden tables and the bar, counter tops, the live cooking station, the hustling and bustling of the chefs moving around, all playing a melody so harmoniously and all seems quiet but movement seamless. The gypsy Chef David Meyers has surely done a number on this one. So fine is this restaurant.
I had visited the restaurant for a masrerclass, into fine French cooking by two talented Chefs, one being a French and the other a British. Both were operating at ease showing off their skills, preparing a Salad, two mains and a dessert. These was cheese croquette, tarragon and apple chutney, Shredded duck, apple and cinnamon jelly and apple stuffed with roasted almonds
It was a special menu they made for us and these chefs made it grand. It was such an honour to be treated by these world class chefs in a restaurant named after a world famous Chef. The experience here was priceless.
When you walk into Bleu Blanc, you will be taking few seconds to wholly soak up this stunning restaurant. What they have tried to capture here is a a feel of a farmhouse in a quiet French village. The color these goes all around, wooden, white, blue, all taking its own place in this elegant outfit.
Further you walk the Businee Bay creek invites you with the sun slowly setting in the background..embraces the whole vibes. The long wooden tables and the bar, counter tops, the live cooking station, the hustling and bustling of the chefs moving around, all playing a melody so harmoniously and all seems quiet but movement seamless. The gypsy Chef David Meyers has surely done a number on this one. So fine is this restaurant.
I had visited the restaurant for a masrerclass, into fine French cooking by two talented Chefs, one being a French and the other a British. Both were operating at ease showing off their skills, preparing a Salad, two mains and a dessert. These was cheese croquette, tarragon and apple chutney, Shredded duck, apple and cinnamon jelly and apple stuffed with roasted almonds
It was a special menu they made for us and these chefs made it grand. It was such an honour to be treated by these world class chefs in a restaurant named after a world famous Chef. The experience here was priceless.
Comments
Post a Comment