The award-winning offering at the French restaurant L’escargot Blanc is now accentuated by an elegant wine bar, which is situated directly below the restaurant in the West End of Edinburgh.

Seeing an opportunity to bring life to the old barber shop beside L’escargot Blanc, the team put plans into motion at the beginning of the year to knock through from L’escargot Blanc, creating a phenomenal space to work with.

Renovations began this summer, with special attention being paid to the skilled carpentry that resonates throughout the venue in the beautiful feature bar, characterful tables and chairs, and wooden platters, which have been hand-crafted from oak barrels.

“As a Frenchman it is a given that I love my cheese and wine, so it’s safe to say I’ve poured my heart and soul into this venture.”

The wine bar is a great place to relax, unwind with friends and to indulge. The team works directly with traditional French/Scottish producers to create a seasonal, artisan offering, ensuring they’re behind each step of its hand-reared production. With each mouthful of charcuterie and cheese you’ll taste a burst of heritage, which is guaranteed to suit each palette.

Bar d'vin, Edinburgh.

Bar á Vin. Picture: TC

The vast offering is complemented by a wealth of wine, which has been carefully sourced, tasted and selected from many regions in France and Scotland.

Fred Berkmiller, Chef Proprietor of L’escargot Blanc said: “As a Frenchman it is a given that I love my cheese and wine, so it’s safe to say I’ve poured my heart and soul into this venture. Inspired by the celebrations of Scotland’s Year of Food and Drink, and as a huge advocate of Scotland’s prime, quality larder, it seemed the perfect time to bring the best of France and Scotland together in the form of L’escargot’s first wine bar.”

Fred and his wife Betty opened the centrally located L’escargot Blanc in 2001, with sister restaurant L’escargot Bleu launching eight years later. The L’escargot restaurants offer a welcoming, authentic atmosphere, tempting even the shyest of customers to try out their broken French on the friendly staff.

Regularly visiting the Scottish Highlands and Islands in search of the best produce, Chef Berkmiller creates French dishes with a Scottish twist.

Picture: TC

Picture: TC

Living by a ‘nose to tail’ philosophy, the restaurants source sustainably and ethically, making sure that no part of the animal goes to waste.

This ‘good food’ ethos displayed in both L’escargot restaurants, and to be carried on to the wine bar, has led to indisputable success. L’escargot Blanc was recognised this year by VisitScotland’s ‘Taste Our Best’ accreditation, a scheme which celebrates restaurants who use high quality ingredients of Scottish provenance and the freshest seasonal produce.

• The L’escargot Blanc Wine Bar is open 12pm to late, Monday through to Saturday

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