Latest Reviews
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Been meaning to come here for a good while and was nudged along. Excellent service, casual atmosphere and delicious food. The set menu is a bargain an…
Foodie Explorers
L’Escargot Bleu
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Im very fond of this restaurant. Not only does it share my ethos on food, the team here also deliver cooking of exceptional standard with polished ser…
Phil Cook
L’Escargot Bleu
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I absolutely love this restaurant on Broughton St. The service is fantastic, most of the staff are French or speak French! It gives that feel of being…
Tee Miah
L’Escargot Bleu
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L'Escargot Bleu is open for Casual Dining. L'Escargot Bleu serves French dishes. Incorrect or missing information? Make a report, or claim the restaurant if you own it!Details
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5 Reviews on “L’Escargot Bleu”
Been meaning to come here for a good while and was nudged along. Excellent service, casual atmosphere and delicious food. The set menu is a bargain and worth the visit – as are the snails! foodanddrinkglasgow.co.uk
Im very fond of this restaurant. Not only does it share my ethos on food, the team here also deliver cooking of exceptional standard with polished service to match. At just shy of 50 per head (including wine), you certainly wont leave feeling short changed or underfed. One of the best restaurants in this part of town. philsfoodworld.co.uk
I absolutely love this restaurant on Broughton St. The service is fantastic, most of the staff are French or speak French! It gives that feel of being in France! This is my third time here we normally go lunch with my good friend Benjamin. They do a plat de jour for 12.90 2 course which amazing for the food served! I would highly recommend the restaurant, lovely food and great service. A little step into France without leaving Edinburgh! Magnifique 🙂
Two years ago, friends took me to LEscagot Bleu for a birthday dinner. It was a wonderful birthday present for someone like me. The restaurant used to be a favourite with me when I worked off Broughton Street. It was close by, the food was superb and the ambiance was relaxed and charming. The service is friendly and professional. Now that I work in Gorgie, LEscargot Bleu is not quite so convenient but it is still where my mind turns whenever I want something authentically French, like choucroute garni.Readers of this blog will know that I have a thing for French food. My first real food memory is about French food and most of my favourite dishes are or have strong French influences. I was therefore quite excited about going back to LEscargot Bleu last week to review it.LEscagot Bleu is off the street, up the stairs on Broughton Street. The room is warm and cozy and we had a rather delightful table with a view of the street. Three white candles in a silver candelabra lit our romantic table and I had a good view of the bar.Spectacle and steakThere are certain things that I cannot turn away from if I see them on a menu. Crme brle used to be one of those things, but I have managed to break the habit and now go all out for cheese instead. Steak tartare is one of those dishes that I absolutely love and dont see on a menu often enough to dare turn it down when I do. Luckily, its having a moment rights now and in the last year its appeared more often than in previous years. Nowhere have I seen it served the way it was at LEscargot Bleu where it is prepared at the table.Its quite a spectacle when a large board of ingredients is brought out and combined, to your specifications, in a shiny metal bowl. It starts with hand-cut Buccleuch beef steak to which egg yolk, mustard and olive oil is added and quickly incorporated to make a kind of steak mayo. Then texture and flavour is added through the addition of finely chopped gherkins, capers, parsley and shallots. When that is all incorporated a few more flavour enhancers are added: Worcester sauce, Tabasco, ketchup, salt and pepper. A final, gentle mix and the steak is ready to be served. I enjoyed mine tremendously. The flavour of the steak was still there, under the flavourings, and the whole was very tasty indeed. it was served with a green salad, which worked well with the fairly spicy steak, and more crostini than I needed.C. had a goats cheese pithivier (a covered, flaky pastry pie). It broke a pattern of when in Glasgow, have a pithivier that started last year. It was flaky, had the right amount of goats cheese and was really good.I go for capers. Again.For the main course I had the fish of the day: ling with caper beurre blanc and blue potato pure. Oh, yes, and mussels for decoration. Lovely. The beurre blanc was very nicely balanced and the capers were not allowed to over-power the sauce but only give it depth. The fish was perfectly cooked and the blue pure worked really well both in texture and colour on the plate.C. has a compte cheese risotto crosquis (a breaded risotto cake) with mushrooms and green salad. The risotto was richly cheesy and the mushrooms were a great. For the joy of it we shared a side of honey-glazed carrots and celeriac. We didnt need a side: there was plenty of food on our plates, but it sounded really good. And it was.A worthy cheese boardI sometimes wonder why restaurants bother having cheese boards. At LEscargot Bleu its obvious: they love cheese. The cheeseboard meets you as you come in the door and teases you all through dinner. I had a blue, a soft goat and Langres, a washed rind cheese, each full of flavour. The goats cheese was fresh and zingy; the blue full of tingly umami and the Langres had that creamy texture and a gentle version of the big aroma that makes me such a fan of the class. I also tasted a treat: a truffle stuffed brie.I remember seeing a picture of truffle stuffed brie on Twitter last autumn. One of the several restaurants or chefs that I follow posted a picture. (Sorry, I cant find it.) As far as I understand, the process is deceptively simple. You take a good brie, before its completely mature, slice it in half as if it were a birthday sponge, and fill it with a heady mixture of truffle and mascarpone. The brie is then wrapped up and returned to a cool environment to finish maturing. The result is a brie plus: more mushroom, more flavour, more creaminess. Yes. I liked it.C. had a selection of macaroons for dessert. The vanilla one was particularly pretty a pale cream with candy coloured speckles but they were all good. The green tea and caramel macaroon was the only green tea flavoured sweet that C. has ever enjoyed.It was cold outside but we were happy and comfortable when we left. I would warmly recommend a visit. The food is great and the atmosphere is relaxed. You know youre in a French restaurant: the lights are made from wine boxes and there are nostalgic French prints on the wall. Its classy rather than kitsch, though. The sister restaurant, LEscargot Blanc, in the West End, is a little bigger and feels a little busier. (I had my first duck egg there. Then I lost a scarf. Good times.)If Januarys having you pinching your wallet shut to keep the pennies from rolling away, pop in to LEscargot Epicerie, the shop below LEscargot Bleu for a treat or two. Theres more than one way to enjoy good French food. The LEscargot chain gives you three. edinburghfoody.com
Hearty French food in Broughton Street. Some unusual combinations of food which end up being very tasty. Nice buzz about the place (actually, come to think of it, it’s pretty noisy as all hard surfaces like so many modern restaurants!) so don’t go with anyone hard of hearing