The story
Delicatessen Place in Edinburgh serves thoughtful French cooking inside a building that once repaired shoes. Mireille Langlois and her son Gabriel transformed the rough stone walls into a quiet retreat for their curated wine shop. Old paintings still hang above the counter while natural light filters through the windows. This unpretentious space sets the stage for straightforward preparation without any theatrical flair.
Chef Hugh Corcoran brings his background from Pères Pop’ to this compact kitchenette. He prepares seasonal small plates that highlight clean technique over complex presentations. Guests often start with crisp radishes paired with rich churned butter before moving to brothy vegetables. The kitchen also turns out plump escargot resting on a Bescayenne sauce infused with red onions and choricero chili. These dishes show how French cooking respects traditional ingredients while keeping portions manageable.
The menu deliberately skips dessert to make room for exceptional local cheeses. Visitors frequently select the creamy bleu d’Auvergne sourced directly from Taka & Vermo. This simple choice proves that finishing a meal does not require heavy pastries when quality dairy is available. The restaurant recently earned a listing in Le Fooding for its steady approach to French bistro dining. Critics praised the lack of unnecessary fuss and the consistent execution of each plate.
Recognition
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