- Telephone 0131 557 1600
- Seasonal times Open seven days during the Edinburgh Festival.
- 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 5.30–7pm
- Pre-theatre price £14.90
- Website www.lescargotbleu.co.uk
Scotland's abundant larder combines with classic French cooking in a much-loved central bistro.
The owners of L’Escargot Bleu have a good eye and excellent taste, in more ways than one. Great vintage pieces and artwork create an atmosphere that reeks of authenticity. There’s a strong wine list, too, though starting with a Ricard or kir is just the ticket. And then there’s the food. Tuck into a starter of chicory salad, studded with artisan goat's cheese, poached pear, hazelnuts and balsamic vinegar, or a special of dressed crab with mayonnaise and blue potatoes. Into the mains, a brilliant oh-so-smokey sea bass fillet is served with a lovingly seasoned salad on potato and Jerusalem artichoke. A classic chou farci (stuffed and braised cabbage) is made using local pork, and sits in a tasty jus, a hearty example of great Gallic home cooking. The iced nougat studded with delicious pieces of glazed fruit and chestnut, and the year-old Agen prunes soaked in Armagnac syrup, both make a terrific finale to an all-round stunning meal.
- Private dining: Up to 16 covers
- Provides: Children's portions, Children's high chairs, Wheelchair access, Pre-theatre menu, Free wi-fi
- Music on stereo: French radio
- Capacity: 58
- Largest group: 58 / 16
- Open since: 2009
- Number of wines sold by the glass: 16
- House wine: £19.90 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…
Neighbourhood Watch: Broughton Street, Edinburgh9 Jan 2012
A guide to Edinburgh's hip gay hub
What’s it like? A street full of bars, restaurants and delightful eateries nestled underneath old tenement flats. Ideal for stuffing your face full of food and hitting a pub with friends just a stone’s throw from the centre of the city. Where’s it…
A guide to some of the best restaurants in Edinburgh16 Feb 2011
The Scottish capital has some of the best restaurants for Scottish cuisine
Some visitors may come to Scotland with a sense of dread that they’ll be force-fed salty porridge or be obliged to eat everything deep fried in fat. It’s true that the more adventurous may well encounter food here they’re unlikely to find elsewhere…
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.