Veganism, whilst the newest trend in the foodie world, is slowly starting to become more recognized as a menu must-have. Whether you’re drawn in by the sentiment or simply intolerant to the ingredients it forgoes, vegetables are slowly starting to take center place on a plate. I ventured down to Bleu Blanc at the Renaissance hotel in Business Bay for the first time. French, and as such, is somewhere that I’m assured lives up to its stereotype… i.e. not normally vegetable friendly. I was invited down to discover their entirely new meat & dairy free menu.
I’m always dubious of menu tastings as first and foremost, I’m not a natural foodie. I’m intolerant/allergic and downright fussy to boot, so challenging the chef was my main appeal I’ll admit. What followed a quick introduction to the accompanying wine offerings (which were deliciously curated) was an entirely engaging journey to a world of flavour I never knew vegetables had.
Salads to start, light and crisp, with a fair bit of crunch thrown in, whetted the appetite for my favourite dish… the fire cured cauliflower. I will never underestimate this vegetable again. Boil it and it’s useless in my eyes but cook it over a wood burning fire in a sieve and you’ve got a sensationally smoky alternative to say chicken wings. The almond cream sauce too was a winner.
Moving on to what we thought was the ‘main course’ equivalent, we spotted the blackened remains of a whole pumpkin that had been slowly cooking in its own juices for the past 12 hours, sitting in the fire. As Chef slowly tore through the skin, its true orange hue shone through. A ‘meatier’ meal, the pumpkin slice was soft and juicy, with a smoky base and coupled with a porcini sauce.
Not the main course however, the homemade potato gnocchi with shelled peas and pesto that was ‘Grandma’s recipe’ filled the tiny gap we had left. It was without doubt, a menu that would excite even the most carnivorous of my friends, because if veganism tastes this good, I’m sold.
