You would have gathered by now that Fred is passionate about using Scottish suppliers, still we all know growing wine in Scotland just isn’t feasible.
Therefore, thanks to our friend Philippe from l'Art Du Vin we turn to France to import the best wines to your table.

Regionalism plays an important part of the meal and Fred balances French wines and Scottish ingredients with talent.

Sauvignon Blanc, fresh and zesty, is particularly good with salads and chicken terrines. Flinty Chablis, citrus and mineral, is perfect with fish, fantastic with sea bass.
Try a glass of Monbazillac, tanguy marmalade flavour, with foie gras.
Try a glass of French cider with camembert.
Fruity reds from Bordeaux and Languedoc are perfect with game, beef and rich stews.
A biodynamic Pinot Noir, duet of red fruit and oak aromas is a perfect combination with coq au vin.
The wine list offers a wide choice of white, red and rosé by the glass, so mix and match to your heart content. If in doubt, Olivier, manager at Blanc, is here to help with your selection.

France doesn’t produce just wine.
Try l’Apéritif Gratte Cul that translates as ‘scratch bottom’ (don’t ask why!) a distillation of fermented rosehips.
Try l’Apéritif Casse Noix made from cassis and green walnut while you mull over the menu.
There’s Perigaut cider that goes wonderfully with chicken or pork dishes.
As a palate cleanser between courses, have a wee snifter of ‘Trou Gascon’: Armagnac Blanche de Millet, AOC 2005.

There are 8 Calvados and 6 Armagnacs to choose from when the time comes, whether you " macaron" or you "Créme brulée"....