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Hebridean seawater for culinary use harvested from pure, clear Atlantic waters.
FREDERIC BERKMILLER L'escargot Bleu, Edinburgh. Frédéric Berkmiller, chef-patron established in the UK since 1988, hasn’t lost anything of his French culture ...
But owners Frédéric Berkmiller and Betty Jourjon are still here, and the wine-dark coq au vin still comes to the table in those beguiling copper cooking pots.
Owners Betty Jourjon and Frederic Berkmiller have reinvigorated the brasserie concept by combining their passion for food with their knowledge of French cuisine.
Frederic Berkmiller & Damien Rolaine(L'escargot Bleu) Saturday Session 2. 18.00 - 18.40. Frederic Berkmiller & Damien Rolaine (L'escargot Bleu) 19.10 - 19.50
Hebridean seawater for culinary use harvested from pure, clear Atlantic waters.
FREDERIC BERKMILLER L'escargot Bleu, Edinburgh. Frédéric Berkmiller, chef-patron established in the UK since 1988, hasn't lost anything of his French culture ...
But owners Frédéric Berkmiller and Betty Jourjon are still here, and the wine-dark coq au vin still comes to the table in those beguiling copper cooking pots.
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