Fred’s Latest Mouthwatering Menu online from L’escargot!

Bonjour le monde,

That’s another fast week just gone by… it’s wonderful so many of you continue to order.

This week, I can’t guarantee more of our Armagnac-smoked salmon, so we’re offering a very simple seafood platter: just a kilo of langoustines with homemade mayo. I think langoustines should be a real treat, and there should be plenty when you decide to eat them. Personally, I really hate it when a platter arrives and there are only one or two lost-looking prawns in the middle of the plate. Plenty or nothing is my rule. Seafood lovers wanting more than just langos, can also order the fresh crab meat and mayo starter we’ve added this week.

I have managed to source some good rabbit, but not much, so if you would like the slow-braised rabbit casserole this week, be quick as there will only be 15 portions.

The Mangalitza pig is on the menu again this week. It’s a nose to tail dish: the stew is made with shoulder and ham, Toulouse sausage style; and the black pudding is made with the blood and the fat. Quite special and bursting with natural flavour.

I’m also making a duck leg civet cooked in red wine with poached pears and seasonal cherries. It will be a success, especially if served with a nice glass of wine.

The couscous royal is a real treat. For this North African dish I’m using chicken from Linda Dick, spring lamb from Nigel at McCaskies, and grass-fed Aberdeen Angus beef from Willie Purdon. And for the merguez sausages, I am using mutton from Jack at Ardoch Hebridean Sheep. It doesn’t come much better than this. The best of the Scottish larder on one plate. It’s all cooked in a spicy broth and served with semolina couscous. This will come to you in 3 different containers, with the meats and vegetables, the couscous, and the spicy harissa and coriander sauce.  

View this week’s menu

ORDERS, COLLECTIONS, DELIVERIES

This week, Betty will be taking your orders on Tuesday and Wednesday from 10am to 1pm, then 2pm to 4pm (both days).

Collections are on Thursday and Friday between 3pm and 5pm.

Deliveries will go out on Friday between 2pm and 6pm. 

We are wondering if we are going to continue the take-away once restaurants are open again. We would very much like some feedback please. Should we keep ‘l’escargot at home’ going in the future? Would you mind sharing your thoughts with us?

Betty and I have decided to keep both restaurants closed for the month of July as the information and guidelines are so vague we want to be extremely cautious in our decisions. So we will carry on with l’escargot at home for the time being, at least until the end of July. We will make announcements as we go.

As with every other week, I would like to thank you for your ongoing support. We welcome all feedback and will try our best to satisfy specific requirements. Please, if you can, leave a wee review for us, it will be very much appreciated.

And of course keep writing to us and sending us your pictures. 

Merci, Fred – pictured here with Carlo Petrini (photo not mine..happy to credit someone)