• Once again this year we have been featured on the 'HITLIST' by the good people at THE LIST

    This review is below, 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

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