Monthly column

The height of summer in Glasgow is never going to have the same romance or appeal of long summer nights in the Mediterranean, but Brian Maule at Chardon d’Or has created a new summer menu to evoke the flavours of the sun drenched destinations, guaranteed to get your taste buds sizzling.

The menu takes in the very best seasonal food available which is fundamental to Brian’s cooking and one of the reasons his menu changes every six weeks.

Summer starters include asparagus tips with Pate Negra ham, parmesan and truffle vinaigrette as well as scallops and langoustine ceviche flavoured with lime, chilli, avocado and rocket.

The main course dishes feature beef, lamb, pork and fresh catch complemented by seasonal vegetables. For fish lovers there’s grilled seabass with yellow and broadbeans, cherry tomatoes, peppers and olive oil, while the pan fried Scotch sirloin with pomme fondant, shallot confit and a rich red wine sauce might suit those with a larger appetite.

As always, Brian likes to ensure the meal is rounded off with a deliciously creamy dessert such as hazelnut chocolate mousse with hazelnut ice cream – reminiscent of those long nights ice cream walking in Italy, or for those more concerned about their waistline a seasonal gratin of red fruit with a light sabayon.

Brian said: “I always try to make the best use of seasonal produce and I like to create new menus which will appeal to my customers and will keep my chefs and waiting staff inspired.

“Summer dishes are usually fairly light but they should also be full of flavour. We have an abundance of great produce available to us at this time of year, including lamb and ripe Scottish berries, which allows us to create really tasty dishes.

“The restaurant also has a huge selection of wines available and our staff are always on hand to recommend wines to complement each dish.”