Brian Maule at Chardon D'Or

This is fine dining from the top of its linen covered tables to the bottom of its fine wine glasses. Polished floors, high-backed leather chairs and splashes of modern art complete the picture. Ayrshire-born chef Brian Mule has an impeccable gastronomic CV behind him, including a stint as head chef of the London's Le Gavroche. Dishes tend towards the modern European idiom as evidenced by starters of pressed chicken, ham and foie gras terrine with roast beetroot and shallot salsa or Tian of crab with guacamole, sauce gazpacho. Main courses allow quality ingredients to speak for themselves; chump of lamb with asparagus tips, puy green lentils flavored with sherry vinegar or pan fried cod fillet with morels and creamed celeriac.

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Brian Maule at Chardon D'Or,
176 West Regent Street,
Glasgow
G2 4RL

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