l’escargot bleu

This bistro has the delightful tagline ‘French Twist Using The Best of Scotland’ and it truly does. These delightful bistros are French in style yet proud of their use of Scottish produce. Meats, usually named by breed, are often slow cooked for full flavour; fish and shellfish are skilfully cooked with a lightness of touch.

The Auld Alliance is alive here and Fred & Betty have their own version of “entente-cordiale”. Fred seeks out others that share his passion for excellence. He famously serves wild Scottish snails sourced from the Isle of Barra, heritage breeds of beef and ethically sourced poultry – nothing but the finest provenance here. The cod pictured was cooked to perfection.

Finalist, Catering in Scotland Excellence Award Chef of the Year 2016

Scottish Food & Drink Excellence Awards in association with RHASS Food Pioneer Award 2016

Fred is a Member of the Slow Food Chefs’ Alliance.

They also have the lovely l’escargot blanc & bar à vin, 17 Queensferry Street