Glasgow’s best French restaurants

Côte Brasserie has a French restaurant in Glasgow located on West Nile Street. The modern, sleek brasserie specialises in dining inspired by Paris. The restaurant offers a breakfast menu, which is available Monday to Friday until 12pm. There are plenty of traditional French breakfast classics to choose from ranging from pain au raisins, to a cooked French breakfast priced at £9.50, which includes two scrambled eggs, French streaky bacon, toasted brioche, and field mushroom. Why not channel your inner Parisian by indulging in a Champagne Breakfast for £17.95?

There are some firm French favourites to choose from on the a la carte menu, which include French Onion Soup and the famous Côte Burger, which is handmade in the restaurant’s own butchery and comes with 7oz of beef, melted Reblochon cheese, truffle mayonnaise, caramelised red onion, topped with a brioche bun and served with frites. Finish with a light dessert such as Tarte Au Citron or an ice cream sorbet.

When you first arrive at Wee Paree you will instantly feel as though you have been transported to France. Located on the corner of Crow Road you will first be greeted by a bike with a cute basket before noticing the maroon paintwork. If you fancy a delicious brunch at the weekend with friends, then you can expect dishes to range in price from £6 to £11.95. Why not indulge in a seasonal berries and cream croissant or enjoy ‘The Paree Plat’ for £11.95, which includes French toast, croissant, conference pear, seasonal berries, and French cheese, served with honey, cream and jam.

If you prefer a classy French evening meal, then start with the Moules Mariniere, steamed mussels in a shallot, garlic, white wine, cream, and parsley sauce served with sourdough bread. For mains there are a range of steaks to choose from, which are all served with hand cut fries, rocket and shallot salad and the option of sauce. Loin of venison is another popular dish on the main menu, which is served with a red wine and blackberry sauce. If you still have room left for pudding, desserts include a poached plum and frangipane tart or a Plat aux Fromages priced at £8.

Chez Mal is an ambient French restaurant and specialises in delicious laid back French dishes. The brasserie has beautiful domed ceilings and offers a range of menus for breakfast, lunch and dinner. Chez Mal offers a few staple French dishes such as cream of haricot blanc soup and a main of Cote de Bouf – a 28-day Himalayan salt aged steak with central eye of marbled fat served with cherry tomatoes and green salad. Add truffle and parmesan fries to your steak before enjoying a classic crème brulee for dessert.

This place is a classic French bar and brasserie right in Glasgow city centre, serving everything from light bites to rotisserie chicken, alongside classic seafood and steak dishes, using Scotland’s best ingredients. The Atlantic was a French restaurant that The Anchor Line Shipping Company created for the 1938 Empire Exhibition held in Bellahouston Park here in Glasgow. Today, Atlantic Brasserie showcases the best of French food plus a full rotisserie and robata grill in the open kitchen.

The rotisserie, so popular in France, serves marinated and roasted chicken, and stuffed ham hock joints turned on the spit right in front of you, and can be ordered for one or to share with friends and family; a great option for that perfect Sunday lunch out.

As Brian Maule’s restaurant, Le Chardon d’Or enters its 18th year of operation in Glasgow, rather than ‘rest on its laurels’ of a serious collection of accolades, Brian and his team strive to remain at the forefront of the hospitality industry. This is achieved by offering their Glasgow clientele a stunning venue, intuitive and knowledgeable service, and consistent, pride-worthy food. Brian Maule, owner and Chef of Le Chardon d’Or, has a prestigious background, laced with the finest French training, garnished with an impressive 11-year stint of command at the Michelin starred Le Gavroche in London. Fast forward 16 years, through a myriad of awards, a dedication to mentoring and educating young chefs, an aptitude for staying on top of trends in the industry and an enviable core staff retention rate and you have Brian and his restaurant today.