Barra Gin - Gin of April 2018 at Brian Maule at Chardon d'Or

Barra Gin - Gin of April 2018 at Brian Maule at Chardon d'Or

Brian Maule takes food very seriously. He spends his time in the kitchen, working with his team, overseeing the cooking of every dish as it leaves his kitchen. The result is a consistency and attention to detail which are unparalleled.

But don’t think the closest you’ll get to Brian is sampling his food. His hands-on approach continues when kitchen service ends and Brian appear on the floor to meet and chat to his guests. You’ll soon find that although he takes his food very seriously, he doesn’t take himself seriously at all. In fact, your conversation with the chef patron is more likely to be comedy than culinary.

From the moment you enter the restaurant you will be made to feel most welcome and very much a part of the whole fine dining experience.

Brian Maule, chef and owner of Le Chardon d’Or, is one of Scotland’s most prominent and accomplished chefs. He refined his craft as head chef of the two Michelin Starred Le Gavroche in London working alongside culinary legends Michel Roux Jrn and Albert Roux. Brian returned to Scotland in 2001 to open Le Chardon d'Or and offer an unrivalled fine dining experience to Glasgow residents and visitors alike. Le Chardon d’Or has regularly been acclaimed as the finest restaurant in Glasgow. Brian’s name isn’t just above the door. He works in the restaurant every day and his passion for detail means that no dish leaves the kitchen without him being completely satisfied. The quiet elegance of Le Chardon d’Or provides the perfect backdrop to lunches and dinners prepared with the finest Scottish produce using traditional French technique.

Paying homage to the bounty of the Scottish larder. Brian and his team experiment with flavours and imaginative combinations to create exquisite recipes which change with the season.

As the restaurant celebrated its sixteenth anniversary in May 2017, Brian knows that he has made a significant contribution to the UK industry. He is a staunch supporter of getting young people into the catering industry and is actively involved in the Culinary Excellence programme, helping youngsters from disadvantaged backgrounds to experience life in a professional kitchen and dining room.

Simply surviving 16 years in a very competitive restaurant scene is an achievement but helping build and improve the reputation, people and experience of Glasgow is worth being recognised for

Book now at

https://www.brianmaule.com/restaurant/

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