Right in the middle of all the chaos of Soho, stands L’Escargot a French restaurant that's been around from the 1920’s. The moment you walk into the old townhouse, you feel transported straight to Paris with their bistro style menu full of all the French classics. I had the Coquilles St. Jacques – three tender wobbly scallops baked with bacon, garlic and majoram and some sides of haricot beans and dauphinoise potatoes. And oh my god, beans have never tasted so good garlicky and crunchy, I couldn't get enough of them. And those dauphinoise potatoes – divine. Well, truth be told, any food cooked with loads of butter and garlic is going to taste great. We also had a unique...read more
l’escargot is a real tasty bite and a soho institution. Once they enter the restaurant, they know that they are at a place that means business. it cries the club of the herrn (in the did there is a club above) and has the solicitous service that they would expect from such a place. the eating is classic wine with a sniff of dekadenz risotto with truffle, grilled lobster, lockbriand. It goes without saying that they should try the escargot. I had never had snails so it made sense that my first experience should be at a place named after them. they were so delicious, rich in garlic butter and petersilie. it is not particularly favorable, but they offer...read more
it seems that “Alte Soho” has something of an excitement at the moment. have the foods of london finally tired to remain silent for burger? I have the feeling that trends in the restaurant world are following trends in the fashion – and both are influenced by the state of the economy. the lengths of the röcks should rise, as we get more from an economic “good” factor. I wonder if maybe our taste changes when eating – from no-booking, informal eating to something more refined? the last time I was on l’Escargot was at the height of the economic upturn of the late 1980s, the Thatcher era. I went to the birthday of a friend – it was and still...read more
The food we ate L’Escargot was really delicious – the only thing that wasn’t so faultless was the service. Although it exuded friendliness, it was a bit clumsy at times, and the dining room was often left unattended for long periods. A restaurant like that needs a maître d/manager as flamboyant as its history making sure everything’s in order. Once that’s sorted, it looks like L’Escargot will be back on the map.
Reserva una mesa ahora
since my first visit to L’Escargot, a few months ago, my business partner is member of the unit in the upper floor. So, we keep meeting there regularly and I had luck enough to eat in the restaurant a few times. for those who are eating about and the level of the service on a continuous basis, I thought it is worth posting a quick updating.
L’Escargot is the ultimate in classic yet contemporary food so if you haven’t already – definitely give it a try, my prediction is that this will be around for years to come unlike the few different Soho burger joints Estelle and I tried to get a table at beforehand and weren't willing to wait 2 hours for.
I remember when I visited L’Escargot in the marco pierre white days and it was stuffy, fussy and a bit of ****. it was then taken over by a beautiful chap called brian clivaz (which soon opened a new swaying member club in devonshire square) and a club prive was added over the ground floor restaurant.
First of all, it was a bit pretentious in terms of the paintings and stuff. Anyway, ignore that. Then it was very warm, I was sweating like an overexcited snail. Food was ok I am afraid. The starter was a pate then a fish dish followed by a cherry+chocolate pudding. Not impressed.
Reserva una mesa ahora
I am sure there are a lot of you who know the name Marco Pierre White or at least read his books. L’Escargo with its own Michelin Star, you know it will be great so how about some history of the restaurant – yeah – really history…
Actually really not that expensive. And excellent French cuisine very impressed but not bowled over.
Tournedos 'Rossini ' Fillet Of Beef With Foie Gras Truffle
Stuffed Breast Of Pheasant, Celeriac, Salsify Truffle Jus
Entrecôte Steak With Bearnaise Or Green Peppercorn Sauce
Roast Breast Of Chicken, Leeks Tarragon
Endive, Roquefort, Pear Walnut Salad*
Braised Lamb Shank With Parsnip Purée
Fillet Of Sea Bream, Samphire Mussels
Grand Tokaj 5, Puttony 2013 (500Ml)
Risotto De Alcachofas De Jerusalén
Feuilleté Of Snails Wild Mushrooms
