Chef Watch – Brian Maule, Chardon d’Or, Glasgow
Featuring Brian Maule of Chardon d’Or, Glasgow
How long have you been a chef?
Why did you become a chef?
Went to a work experience in the Skean Dhu, Irvine (probably to give my teachers peace and quiet).
Without a doubt, salt.
Favourite or signature dish
I don't really have a signature dish as such, but my Apple Tarte Tatin and Creme Brûlée have always been on the menu since opening.
Favourite kitchen tool or equipment (apart from sharp knives)
Albert Roux & son Michel Roux Jr. I have a very special bond with the Roux Family.
Any food you can’t/won’t eat
Comfort food/guilty secret
French cheese, with a fresh baguette (accompanied of course with a nice bottle of red).
Stupidest customer or kitchen experience
Have had a few over the years, none of which I could or would repeat - all about learning !!
After time in France and London, Brian returned to Scotland 20 years ago to set up his own restaurant, Brian Maule at Chardon D’Or at 176 West Regent Street, Glasgow. I ask everyone who is featured in this column to let me have some biographical details. He is far too modest for his own good, with a shrugging reference to his website. I wonder how many know that the Roux family appointed him head chef at the two Michelin star Le Gavroche when he was just 24, a post he held for 11 years.
After this Friday (30 April) Tom's Food! will be taking a break. Back in about a month.
Hi Tom, I’ve admired Brian’s work over the years, he is a true professional in the business, with success in his restaurant in Glasgow, we were brought up in the same town, And went to the same school, I take my hat off to him for his achievements, a good call Tom, 👌
How interesting. Lots of stuff I didn’t know. Thanks
Very interesting as always, Tom. Enjoy a very well-earned break away!
Not away much, Irene, just recharging batteries. It’s a hard life keeping my reader amused three times a week.