Brian Maule at Chardon D'Or Restaurant

With a CV tilted towards classical haute cuisine, it should come as no surprise that Brian Maule continues to draw heavily on French traditions. Since opening almost a decade ago he has established himself as one of Glasgow's big hitters, serving dishes such as fillet of lamb with a compote of shoulder, aubergine caviar & rosemary jus or sea bass with cauliflower florets, shallot purée & white butter sauce. You might begin with a roulade of rabbit, foie gras & pistachio nuts, or a tasty ragoût of crevettes, morteau sausage, Jerusalem artichoke & mushroom-scented jus, & close proceedings with textbook vanilla crème brûlée or tarte Tatin with ice cream & butterscotch sauce. Maule is also true to his Scottish roots & deploys as much native regional produce as possible in his cooking.

Wine List Of The Year

This is a list that (typos notwithstanding) is trying really hard to engage with the diner. With focus wines on every page, special seasonal selections, and an open invitation for customers to request bottles be opened for sampling, this list is far from short on energy and innovation.