Roast Scotch Beef Sirloin with Roquefort by Brian Maule
Restaurant Brian Maule at Le Chardon d'Or announces its closure
Poached Scotch Beef, Savoy Cabbage, Pickled Carrots by Brian Maule
Pastilla Spiced Scotch Beef, Pak choi, Sesame by Brian Maule
Medallion of Scotch Beef Rib-eye, wild mushroom persillade by Brian Maule
Braised Scotch Beef Cheek, Roast Jerusalem Artichokes by Brian Maule
Serves 4
4x Scotch Beef Cheeks
1x carrot
2x Onion
1x Garlic head
1 stick of celery
1 Sprig of Thyme
Butter
2L Beef Stock
Red wine reduction
6-8 Jerusalem Artichokes
50g Parsley
50g Rock Salt
100ml White wine vinegar
4 Banana Shallots
Duck Fat
1x Tablespoon sugar
1 packet wild mushrooms Read more Read more
Glasgow restaurant, Brian Maule at Le Chardon d'Or, has announced on social media that it has closed after its final service.
The restaurant opened in 2001, when Brian Maule, former head chef at Le Gavroche, returned to Glasgow.
In a statement the team posted: “We have tried so hard to fight against the financial burden of the ‘new normal’ world we live in, but it has forced our hand - for now - with immediate effect.
“Surviving through Covid, then spiralling into a cost-of-living crisis, increased home working, plunging property values, lack of support for the Hospitality sector. All these damaging factors, plus many more have weighed heavily on us, we have tried so hard to see it through - for our fantastic team, whom we feel so sorry, but also for the City that we have been part of for the last 22 years, our business simply can no longer be sustained under all these pressures.
“We leave behind something that has been very special, and are so thankful to all our customers, many whom we now consider friends. Your support will never be forgotten - we could never have done it without you, we are grateful for everything and once the devastation has subsided, we will take great comfort from the friendships created along the way and cherish the memories.”
About Brian Maule
Brian left his Ayrshire hometown to travel to Lyon in France where he worked and trained with some of the country’s most respected chefs. His potential was spotted by Michel Roux Jr and Albert Roux at Le Gavroche restaurant in London. At the age of only 24, he was appointed Head Chef at this prestigious venue. Brian led a select brigade of 18 kitchen staff for eleven years.
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Restaurant Brian Maule at Le Chardon d'Or announces its closure
Roast Scotch Beef Sirloin with Roquefort by Brian Maule
Poached Scotch Beef, Savoy Cabbage, Pickled Carrots by Brian Maule
Pastilla Spiced Scotch Beef, Pak choi, Sesame by Brian Maule
Medallion of Scotch Beef Rib-eye, wild mushroom persillade by Brian Maule
Braised Scotch Beef Cheek, Roast Jerusalem Artichokes by Brian Maule
Serves 4
4x Scotch Beef Cheeks
1x carrot
2x Onion
1x Garlic head
1 stick of celery
1 Sprig of Thyme
Butter
2L Beef Stock
Red wine reduction
6-8 Jerusalem Artichokes
50g Parsley
50g Rock Salt
100ml White wine vinegar
4 Banana Shallots
Duck Fat
1x Tablespoon sugar
1 packet wild mushrooms Read more Read more
