THIS summer, Le Petit Beefbar – part of the global collection of Beefbar restaurants – will open in the historic InterContinental Edinburgh The George.
Housed in the hotel’s grand dining room, Le Petit Beefbar Edinburgh will offer a modern-day approach to a traditional steak house and an elegant brasserie style dining spot to enjoy ethically sourced produce in the heart of the city.
Riccardo Giraudi opened the original Beefbar in Monte Carlo back in 2005, and the brand has since become successful worldwide. Building on this, Giraudi has introduced ‘Le Petit Beefbar’, an ‘approachable yet elegant’ way to enjoy some of the best cuts in the world, with the first restaurant opening in Chelsea, London in November 2021.
The menu in Edinburgh will continue to draw on global cuisine to influence its menu, finding inspiration in traditional steakhouses, and comforting street food dishes from Japan, Mexico and Europe. Sourcing the finest cuts of meat and produce from Scotland, the wider UK and further afield, the global menu reflects the diversity of Edinburgh’s culinary scene.
Executive Chef Matthew Parker has worked with the group executive chef Thierry Paludetto and Giraudi himself on the Edinburgh menu, which will pay homage to Beefbar classics whilst also introducing some new creations, starting with a number of sharing plates including Kobe Beef Jamón, and the Croque Sando, filled with dry-aged beef rib-eye prosciutto and mozzarella and served with Le Petit Beefbar’s signature sauce.
Mains will showcase the best quality beef, with Scottish Dry Aged T-bone, the Miso Black Beef, a take on the famous black cod or the Veal & Wagyu Bolognese. Dessert options will include Le Petit’s cheesecake, a homemade vanilla cheesecake with hazelnut crust and their much-loved French toast with caramelised brioche, yoghurt ice cream and a generous serving of salted caramel sauce.
Le Petit Beefbar Edinburgh will also offer an eclectic drinks menu curated by General Manager Jean Francois Greyer. Diners can choose from a list of global wines available by the glass and bottle, alongside a cocktail menu with signature serves including the San Sebastian with Havana Club 3-year-old rum, crème de banane, lemon juice, passion fruit and cinnamon syrup, and the Mon Amie, with Maker’s Mark 46 bourbon, crème de cacao brown and maraschino cherry syrup.
Giraudi commented: “This opening is very special to me as it marks our first venture into Scotland and gives us the opportunity to highlight the bountiful produce the country has to offer. Edinburgh is such a beautiful and vibrant city, and InterContinental Edinburgh The George is at its heart, so we’re thrilled to be opening up in the hotel’s beautiful restaurant space, giving it a Le Petit Beefbar makeover whilst still retaining the incredible Georgian architecture from the 18th century.”
