L'Escargot Blanc Restaurant & Wine Bar
- Telephone 0131 226 1890
- Bar open Mon–Sat 12.30pm–1am.
- Food served Mon–Thu noon–2.30pm, 5.30–10pm; Fri/Sat noon–3pm, 5.30–10pm. Closed Sun.
- Pre-theatre times Mon–Sat 5.30–7pm
- Average price £12.90 (set lunch); £21 (evening meal)
- Pre-theatre price £12.90
- Website www.lescargotblanc.co.uk
West End favourite that celebrates the Auld Alliance with Scottish produce shining in French bistro classics.
At street level of this West End favourite is the pleasant Bar à Vin. With a fine drinks list, it’s a good place to sit back and enjoy a glass of something special, perhaps with cheese fondue or some foie gras and pâtés. Meanwhile, upstairs is the bustling L'Escargot Blanc restaurant, where you're greeted by friendly, cheery staff. Dive into steamed mussels in blue cheese, crème fraîche and parsley – thank goodness for the bread basket, because you’ll definitely want to dunk into that sauce. The promising start continues with goat's cheese in filo pastry served with tapenade, olives and a salad dressed with basil vinaigrette. A good omelette can be tricky to master, but the duck egg variety presented here is large, fluffy, full of sautéed potato and quite delicious, as is a roasted cod fillet with prawns, mussels and saffron. Wrap things up with one of their pudding treats like the chocolate tarte with salted caramel, or macerated Morello cherries in Kirsch. Yum.
- High point: Fine French home cooking and lovely staff
- Low point: Book ahead for lunch as it gets busy
- Notable dish: Mussels with blue cheese
- Private dining: Up to 20 covers
- Provides: Vegetarian options (at least ¼ main courses), Gluten-free options, Children's portions, Children's high chairs, Pre-theatre menu, Free wi-fi
- Music on stereo: various French
- Capacity: 40
- Largest group: 20
- Open since: 2009
- Number of wines sold by the glass: 17
- House wine: £19.90 per bottle
- BYOB: (£7 Mon–Thu only)
Reviews & features
Best ways to celebrate Scottish food and drink during the festivities16 Nov 2017
Fred Berkmiller, Scott Smith, Paul Kitching and others share their tips on celebrating local produce
With such a rich larder right on our doorstep, we've asked nine local chefs how we can make the most of Scottish food and drink over the festive period. From whisky to salmon, here's what they recommend. Fred Berkmiller, l'escargot bleu and…
Breakfast ideas for New Year's Day16 Nov 2017
Smoked salmon, french toast, haggis and Bloody Marys to help a sore head
If you've seen it through to the bells and partied until the wee hours, you'll be in need of a hearty breakfast for your first meal of 2018. Or if you've planned a quiet one, then even more reason to get up sharp and celebrate New Year's Day with a…
Christmas dinner: to turkey or not to turkey?16 Nov 2017
Rib roasts, haggis and 'tofurkey' are great alternatives to Christmas Turkey, say these Scottish chefs
For some of us, Turkey will always be the centrepiece to our Christmas table. But, if tradition's never really been your thing then these tips from chefs across Edinburgh and Glasgow should help you find a tasty alternative to try out this year.
Christmas Food Q&A: Fred Berkmiller – L’escargot Bleu & Blanc17 Nov 2015
Edinburgh chef divulges his top festive tips
Christmas should be fun and stress-free when it comes to cooking. A slowly cooked casserole is great, there’s no reason for not cooking a leg of lamb and a nice shoulder of beef on the corner of the AGA.
Q&A: Fred Berkmiller – L’escargot Bleu & Blanc27 Oct 2014
Owner talks festive food as Christmas approaches
How does your restaurant change in look and atmosphere in December? What effect are you hoping for? Both of our restaurants have put on our Christmas fur so we're extremely warm and winter friendly for the wintry season. What are the challenges in…
Festive Food - Griottines Clafoutis16 Nov 2012
The L'escargot Blanc owner shares his recipe for an ideal festive dessert
Ingredients 50ml milk 2 vanilla pods 3 eggs 80g caster sugar 30g crème fraîche 50g Maizena 100g ground almonds 50g melted butter 6-10 griottines (cherries) 50g flour pinch of salt Preparation ‘Split the vanilla pods in two. Bring the milk…
Fred Berkmiller on Gartmorn Farm chicken17 Sep 2010
The Larder: Chef's Choice
It’s not everyday a Frenchman will admit that non-Gallic produce rivals their own. Fred Berkmiller, of Edinburgh’s L’Escargot chain, on why Scottish Gartmorn chicken cuts it as an alternative to the famous authenticated Poularde de Bresse.