Chardon d’Or translates as ‘golden thistle’ – a reminder that the auld alliance is alive and well at Scottish-born Brian Maule’s elegant Glasgow destination. With a CV tilted towards classical haute cuisine and a liking for regional produce, he has established himself as one of the city’s big hitters since opening this Georgian townhouse back in 2001. Guests are drawn to the split-level dining room for thoughtfully rendered dishes with a strong Gallic bias, from fillet of cod with truffle purée and cauliflower cheese beignet to spiced fillet of lamb with roast parsnips and saffron jus. You might begin with a roulade of rabbit, foie gras and green peppercorns with quince jelly, and close with textbook crème brûlée or milk chocolate and coffee parfait with orange gel. Veggies have their own menu and the wine list is a classy, intelligent compendium packed with French grandees, organic upstarts and more besides.