For updated breakfast, brunch, and dinner menus visit our website!
Courtyard by Marriott Burlington Harbor
BLEU NORTHEAST KITCHEN
At Bleu Northeast Kitchen we use the highest quality ingredients sourced from the farms, forests, and waters of the Northeast. We combine time honored traditions with creativity and new techniques to bring you lively cuisine in a refined and sophisticated setting. With a nod to the French heritage of Lake Champlain's namesake we draw influence from the New England coast and Canadian Maritimes by providing the finest quality regional seafood. As a part of the fresh food network we use the highest quality ingredients sourced from the small purveyors, farms, forests, and waters of the Northeast, using the most sustainable practices possible. In true Vermont style we work closely with area farmers and food producers to deliver, to your plate, the highest quality meat, produce, cheese, and baked goods that we can offer.
TOP-TIER DINING IN BURLINGTON
Join Us!
Reservations Welcome!
Reservations can be made through Resy, or give us a call at 802-864-8600.
EXECUTIVE CHEF
Douglas Paine
Doug is a seventh generation Vermonter hailing from the Northeast Kingdom. His approach to food is deeply connected to the land, paying homage to his strong Vermont roots.
As Executive Chef of Westport Hospitality, Doug Paine has overseen the development of Bleu Northeast Kitchen, Hotel Vermont, Juniper Bar and Restaurant and Brick on Cherry Street.
He is also leading the culinary development of Nordic Farms in Charlotte, a partnership between Westport Hospitality and Peterson Quality Malts to revitalize an old 500 acre dairy farm. All of these places compliment each other to bring a wide range of local food and beverage offerings.
CHEF DE CUISINE
Christopher Lataille
Chris Lataille began his formal culinary training at Johnson and Wales in Providence, RI before moving to the Boston area in 2007 to work with one of the most inspirational, creative and supportive mentors, Chef Joseph Margate, at the Liberty Hotel. Over his nine-year tenure at the hotel, he transitioned from cook, to Sous Chef and then Head Banquet Chef. His most recent Massachusetts-based position was as the Executive Chef of Brewer's Tap and Table in Waltham, MA.
His family's transition to Vermont stemmed from their love of the Green Mountain State. Chris was thrilled to connect with Doug and have the opportunity to work alongside him as the head Chef at Bleu Northeast Kitchen. Chris leads an amazing culinary team at Bleu who are dedicated to supporting Vermont's local and regional partners to create an unparalleled dining experience.
GENERAL MANAGER
Neal Johnston
Neal first fell in love with food at the age of 11 in Maidenhead England when his grandfather took him to a restaurant that served chateaubriand table-side - the rest was history.
Neal has spent 30+ years in hospitality across the world: from London to Vancouver, Los Angeles and Vermont. He earned his chops at Michelin Star Melisse in LA; The Lobster in Santa Monica, CA; and Kitchen Table in Richmond, VT before joining the team at Bleu. He brings a wealth of knowledge and deep kindness and approachability to the team.
When he's not working the floor, he's at home in Jericho, usually eating blue cheese.
Breakfast & Brunch
Serving breakfast 7 days a week. Join us Saturday and Sunday mornings for Brunch at Bleu!
CHEERS!
The Bar at Bleu
A sophisticated and welcoming bar atmosphere complimented by high quality & local aperatifs.