L'Escargot Blanc Restaurant & Wine Bar
- Telephone 0131 226 1890
- Bar open Mon–Sat noon–late.
- Food served Mon–Thu noon–2.30pm, 5.30–10pm; Fri/Sat noon–3pm, 5.30–10.30pm. Closed Sun.
- Pre-theatre times Mon–Sat 5.30–6.45pm
- Pre-theatre price £14.90
- Website www.lescargotblanc.co.uk
The Auld Alliance is strong at this classic Edinburgh French restaurant marrying fine Scottish sourcing and French culinary philosophy.
There are a few things that make a restaurant feel truly French. Excellent service, Toulouse Lautrec pictures, bread on the table, and attention to provenance. This isn’t a food trend or rising environmental consciousness for the French – it’s normal. And at L’Escargot Blanc it means owner Fred Berkmiller is out every day meeting producers (they’re all listed on the menu) and buying what’s good – the whole animal or bird – and wasting nothing, turning it lovingly into duck-blood black pudding, for example, to go with Orkney scallops as a starter, and into duck confit with gratin dauphinois for a main, while the rest might become the basis of a terrine or casserole of the day. The à la carte menu is seasonal and the excellent-value set lunch changes daily. 'Finir en beauté’ (it literally says that on the dessert menu) with a chocolate nemesis, a crème brûlée or a sorbet (made by Lucy at Over Langshaw farmhouse). This is traditional French cooking at its best, right here in Edinburgh.
- Private dining: Up to 20 covers
- Provides: Gluten-free options, Children's portions, Children's high chairs, Pre-theatre menu, Free wi-fi
- Music on stereo: Funky French jazz
- Capacity: 60
- Largest group: 40
- Open since: 2009
- Number of wines sold by the glass: 22
- House wine: £21 per bottle
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.
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