French cuisine has always been a benchmark for classic cooking, and it is now set to get a Six By Nico makeover.

The restaurant’s in Glasgow and Edinburgh will soon by serving up dishes inspired by the French capital.

As a world culinary capital, Paris is renowned for celebrating its food traditions and from Tuesday 5th March – Sunday 14th April guests will enjoy French flavours, including: French onion – braised onion with compte espuma and brown butter croutons; Bouillabaisse – sole, confit fennel, roasted pepper and rouille and Creme Brûlée – raspberry, rose and lychee, pink peppercorn meringue and brown sugar.

Six by Nico

Beef Bourguignon. Picture: SBN

Chef Nico Simeone said: “For millions of people around the globe, there’s simply nothing better than French cuisine. Paris is a shrine to fine-dining restaurants and its culinary scene is a famed institution. Food trends rise and fall, but classic French cooking technique remain and the city offers something for every budget, taste, and appetite.”

Diners can book a table now for ‘Paris’. Open from midday, Tuesday through to Sunday on Hanover Street in Edinburgh and in Finnieston in Glasgow each six-course menu will be available from noon to night.

Six by Nico

Coq Au Vin. Picture: SBN

The menu is priced at £28 per person with the option to enjoy an expertly selected wine and specialist drinks pairing for an additional £25 at each restaurant. As ever, there is a vegetarian alternative available for every course, as well as Parisian theme inspired snack sides.

Six by Nico

crème brûlée. Picture: SBN

Nico added: “With our latest themed menu we aim to take our guests on a gastronomic whirlwind through Paris’s finest markets and street cafés and embrace both its French roots and international influences.”

‘Paris’ will run from Tuesday 5th March until Sunday 14th April 2019 at Glasgow and Edinburgh Six by Nico restaurant sites only.

About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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