The 'OH' That's L'Artichaut.....

When Karen and I were asked to review L’Artichaut, newly opened baby brother to the fabulous La Garrigue, we were delighted.  When we heard it was vegetarian, like many doggedly determined carnivores we were slightly less delighted.    What we weren’t expecting though was to be utterly blown away by the sheer inventiveness and quality of baby brother’s meat-free fare!

The bright, welcoming restaurant feels special without being fussy or overly- formal.  Quirky, signature Tim Stead oak furniture fits perfectly with the ethos of authenticity, genuine warmth and individuality owner Jean Michel (below centre) brings to both La Garrigue and its new sibling.

We were met by Catriona (right), charming maitre d’ whose knowledge of and passion for good food and wine is refreshing and impressive.  Says Catriona:

'I love being part of such a highly creative, harmonious and professional team. There’s such transparency here, no temper tantrums and genuine excitement when Belinda our chef weaves her own brand of magic with that season’s freshest ingredients.  We’re proud to serve up the wonderful dishes she creates and get particular satisfaction when customers who’d never have considered vegetarian food discover a whole new world of flavour combinations and come back again and again’. 

And the menu – created from locally sourced, top quality, organic food at the peak of its freshness – is indeed uniquely creative.  Modest, but hugely talented Australian chef Belinda (left) is excited by the cosmopolitan vibrancy and dynamism of Edinburgh and lovingly creates menus that are an impassioned tribute to her adopted city.

Carnivores will scarcely notice the lack of meat as they indulge their taste buds with multiple layers of inventive taste sensations.  And vegans, vegetarians and those on restricted diets will revel in an exciting, ever -changing menu that doesn’t leave them feeling like short-changed second class citizens.

Says fellow maitre d’ Julie (above left)  ‘A chef with the kind of skills Belinda has doesn’t need meat or even dairy to create a dazzling menu.  We use the highest quality, seasonal ingredients which is – of course – the best possible start.  But Belinda adds that extra je ne sais quoi that’s all her own.  We can’t wait to see what she comes up with next!’

So what did Karen and I eat?  The butternut squash, pear and ginger soup was truly sensational, as was the flavoursome courgette soup with a delicious crunchy hazelnut garnish.  

Our second choice was from the  ‘Ripe Time’ section of the menu where a single item at the very pinnacle of its season – e.g. this month’s fabulous wild chanterelle mushroom -  is used to create ever-changing, innovative  odes to the season.  Our crunchy, creamy cassoulet of seasonal vegetables, home-made gnocchi  and chanterelles had a delicate, sensual depth of flavour that had us smacking our lips in anticipation of a mind-blowing dessert.

And we weren’t disappointed.  I had the dainty lime and pink peppercorn meringues with an accompaniment of lemon curd sorbet and a devilishly decadent chocolate sauce.  Karen hit the jackpot with one of L’Artichaut’s signature puds – a divinely creamy, textureful and thoroughly unique squash and vanilla bean brulee.    As you’d expect, all of the above was washed down with top-quality, carefully sourced, completely appropriate organic wines.

Needless to say, we will return.  And soon.

We’ll leave the last word to Julie:

‘For me, L’Artichaut is not a job.  It’s a passion’.
 

*Informed Women Special Offer* - Mention Informed Women when booking to receive a 10% discount on the Market Menu, Mon-Fri !!!

Click here to view L’Artichaut’s innovative menus

Click here to visit L’Artichaut’s website