Brian Maule at Chardon d'Or
- Box office 0141 248 3801
- General enquiries 0141 248 3801
- Food served Tue–Sat noon–2.30pm, 5–9.30pm. Closed Sun/Mon.
- Pre-theatre times Mon–Fri 5–7pm; Sat 5–6.30pm
- Pre-theatre price £21.50
- Website www.brianmaule.com
Upmarket fine-dining restaurant with Chef Maule and his team serving classic French food in suitably formal environs.
Once head chef at Le Gavroche – London’s famous two Michelin-starred restaurant, originally opened by the Roux brothers in 1967 – Brian Maule has kept Le Chardon d’Or at the very front of Glasgow’s fine-dining scene for the last 16 years. His training is evident while browsing the small, simple menu where French techniques are combined with the best of Scottish produce, a match that is surely hard to beat. A starter of duck trio, is presented well and executed with precision – slices of cured fillet with a crisp fat layer sit beside a rich square of buttery foie gras and a coarse, flavoursome terrine using confit leg meat, pistachios add a splash of colour while a grape chutney and tiny shards of toasted sourdough accompany for sweetness and crunch. For main, try the sea bream – crisp skin gives way to firm white flesh, a French soubise accompanies, sweet with onion and red pepper while courgette tempura and a tasty slab of polenta add interesting textures to the well-dressed plate. Service is formal yet relaxed and surroundings are suitably plush. All round, you will struggle to find a better dining experience in the city.
Every foodie in Glasgow knows about Le Chardon D’Or. Brian Maule’s converted townhouse in the financial district still sits firmly at the top-end of places to dine in this fair city. His classical French training – a decade under Michel Roux Jr – and well-established relationships with local suppliers ensure Scotland’s natural larder is used as sensitively as anywhere else in town. Inevitably it’s pricey – but these are dishes of complexity and accomplishment (with generous portions too). Starters like a trio of duck show the thought involved: delicate strips of cured breast beside the fatty-roughness of confit terrine and the smooth-richness of foie gras, with the sweet crunch of pistachios livening things up. Elsewhere, a luxurious raviolo is packed with flavours – ham hough giving way to chicken, the dish bound in a truffle veloute that Michel would call ‘unctuous’. Technical ability is evident throughout. An assiette of pork gets the most from various different cuts to achieve a plate of refined meaty comfort, while seldom-served gurnard – as meaty a fish as you’ll find – is sliced, flashed and confidently set against a fennel marmalade. Big flavours, marvellously balanced. With Glaswegian eateries increasingly tending towards a less formal approach, the ‘Golden Thistle’ is now one of only a handful of restaurants in town that give the full white linen/suited waiters service that’s more easily found in places like Edinburgh and London. Dining here is a treat. And the early-evening menu makes it a pretty affordable one, too.
Classy, inventive French cooking amidst smart and cosmopolitan surroundings immediately marks out Brian Maule at Chardon d'Or as the work of a Roux protégé. Situated within the elegant confines of a Victorian townhouse, this understated Glasgow restaurant is chic yet unstuffy, equally at home with business lunches and informal dinners. An eclectic wine list, a mellow bar area and extensive private dining facilities round off a superlative dining experience.
Text supplied by third party.
- Private dining: Up to 60 covers
- Provides: Children's high chairs, Pre-theatre menu, Free wi-fi
- Music on stereo: Jazz
- Live entertainment: Band at weddings and other special occasions
- Capacity: 85
- Largest group: 100
- Open since: 2001
- Number of wines sold by the glass: 15
- House wine: £21.75 per bottle
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