Restaurant Awards
Toptable Gold 2008
Set in a renovated Victorian building just off handsome Blythswood Square, the decor is slightly unbuttoned formal in bone and neutrals, with well-spaced tables.
toptable.co.uk
AA Rosette winner
AA inspectors annually award Rosettes to restaurants for the quality of their food and Brian Maules has been identified as an excellent local restaurant that is a stand out in the area. The food is prepared with care, understanding and skill, using good-quality ingredients.
Auchentoshan Award
Winner of the “Spirit Of Glasgow” formal dining restaurant of the year award.
Restaurant Reviews
The Guardian newspaper’s UK food critic, Matthew Norman, visited the restaurant at the beginning of November and published a review on his visit and experience in The Guardian on 10 November. The review is glowing and with a score of 9/10, all of us at the restaurant are delighted. It is always very encouraging to have our efforts appreciated this way.
Matthew Norman was very impressed with what he discovered saying Brian Maule at Le Chardon d’Or is "a startlingly good restaurant"! He describes the set-price lunch/pre-theatre menu at £18.50 for three courses as the best he’s come across in years and his companion who had gone a la carte "raved about everything".
In his closing paragraph he says "we left with that smug glow of contentment that only the finest lunches leave in their wake".
If you would like to read more on this article, please click here.
The Scotsman says "Perfectly judged…….beguiling…….extraordinary value."
Business A M says "He is no stranger to the pressures of running a kitchen which produces meals over which the rich and famous routinely drool"
The Sunday Herald says "As you would expect from a Roux protégé Maule`s sauces are intensely delicious but discreet and not over rich"
"There is one outstanding chef in Glasgow at the moment and that is Brian Maule. There are some really good restaurants in Glasgow but I think Brian’s is in a different league." says Martin Wishart
While the The Herald observes "Style: classy with a tiny, entirely justified swagger. Food: The dishes sound like good old-fashioned classics and they are (poached salmon, roast pork) but there’s always a little twist that makes them memorable. Consistently great!"
