L'Escargot Blanc Restaurant & Wine Bar

L'Escargot Blanc Restaurant & Wine Bar
17 Queensferry Street, Edinburgh, EH2 4QW
  • 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
  • Email
  • Website www.lescargotblanc.co.uk
Photo of L'Escargot Blanc Restaurant & Wine Bar
in association with
Birra Moretti
L'Escargot Blanc Restaurant & Wine Bar

West End favourite that celebrates the Auld Alliance with Scottish produce shining in French bistro classics.

Eating & Drinking Guide

The 2017 edition of The List's Eating & Drinking Guide is out now – only £5.95 (+p&p).

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 festivities

16 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 Day

16 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 & Blanc

17 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 & Blanc

27 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 Clafoutis

16 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 chicken

17 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.