Brian Maule at Chardon d'Or

Brian Maule at Chardon d'Or
Brian Maule at Chardon d'Or
176 West Regent Street, Glasgow, G2 4RL
  • Box office 0141 248 3801
  • General enquiries 0141 248 3801
  • Food served Mon–Sat noon–2.30pm, 5–9.30pm. Closed Sun. Closed Sun
  • Pre-theatre times Mon–Fri 5–7pm; Sat 5–6.30pm
  • Average price £20.50 (set lunch); £33 (evening meal)
  • Pre-theatre price £20.50
  • Email
  • Website www.brianmaule.com

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in association with
Birra Moretti

Upmarket fine-dining restaurant with Chef Maule and his team serving classic French food in suitably formal environs.

Eating & Drinking Guide

The 2016 edition of The List's Eating & Drinking Guide is out now – only £5.95 (+p&p).

This review is taken from the current (2016) edition.

For a taste of exquisite French food, it’s hard to find somewhere with a better reputation – or a more established fan base – than Brian Maule at Chardon d’Or. Chef-proprietor Maule, who trained under the watchful eye of Michel Roux Jr at La Gavroche before becoming the head chef there, has arguably served up Glasgow’s closest thing to Michelin-starred food for 20 years – so it remains a mystery to many that this fine-dining destination has not yet secured the industry’s top accolade. Dishes take their lead from Paris’s top restaurants, combining confident and simple cooking with punchy flavours and classic presentation. A starter of fried squid, with a perfect ball of fettucine pasta and crisp pork belly slab, works brilliantly thanks to its medley of crunch and tenderness, while a main of sea bream with prawn and crab dumplings floating in a shellfish jus provides a startling contrast. Chardon d’Or’s interiors are fittingly formal, making it an especially good place to visit for a special celebratory occasion. Perhaps 2016 will be the year Maule – and Glasgow – finally ascends to the Michelin stars.

  • High point: Seriously skilful cooking
  • Low point: Not the place for a casual bite in your jeans
  • Notable dish: Fried squid with fettucine pasta, crisp pork belly, garlic butter
Glasgow Larder

Listed in the Glasgow Larderorder a print copy (free + p&p).

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.

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  • Private dining: Up to 60 covers
  • Provides: Vegetarian options (at least ¼ main courses), Children's portions, Children's high chairs, Pre-theatre menu, Free wi-fi
  • Music on stereo: Mixed
  • 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: £19 per bottle

Event times

Stylish Saturdays with Cocktails and Lunch

Enjoy a welcome cocktail, followed by a tasting of five further cocktails, before a two-course lunch from chef Brian Maule.

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