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i v e Q & A ’ s F e s t
FREDERIC BERKMILLER L’ESCARGOT BLEU & L’ESCARGOT BLANC
What’s the best way to celebrate Scotland’s food and drink during the festivities?
Lots of meat, lots of drink, lots of i sh, all the freshest and the best quality and, of course, lots of great quality time at the table with best friends and family.
To turkey or not to turkey? What else could work as a centrepiece?
Turkey is very traditional and is a great meal. What matters is to get the best ingredient around – goose, duck, whatever. It is also a good idea to have a mix of great roasts, have a few different poultries, stick in a rack of pork, pick the best farm to buy from, and avoid supermarkets at any cost.
We’ve been eating that fl aming Christmas pudding for centuries, can you give us an alternative big fi nale? As a French man, a rich chocolate Christmas log is a must.
What edible (or drinkable) present will
be in your letter to Santa? A great bottle of Burgundy wine.
Any tips for those Boxing Day leftovers? No tips, make it a lazy day. No leftover should be stored in the fridge but left overnight in the oven instead. A great homemade mayonnaise, bread and butter, and go through all the leftovers
as they are, without warming up.
What’s the best breakfast on New Year’s Day? Hangover cures welcome
The leftover as a brekkie is always the best then a glass of wine
to help it go down.
L’Escargot Bleu, 56 Broughton Street, Edinburgh, EH1 3SA, lescargotbleu.co.uk & L’Escargot Blanc, 17 Queensferry
Street, Edinburgh, EH2 4QW, lescargotblanc.co.uk
64 THE LIST 1 Nov 2017–31 Jan 2018 64 THE LIST 1 Nov 2017–31 Jan 2018