Glasgow’s Maison by Glaschu is launching a bottomless steak frites deal opening a handmade ice cream cart to celebrate Bastille Day from 14-18 June.

In celebration of Bastille Day, Maison by Glaschu have created specialty ice cream and launched a steak frites deal.

Transcript

00:00You can still have that sort of alfresco feel and and then you're just looking to

00:04cook things that you want to cook, cook things you're proud of. Bastille Day is like sort of

00:09the national day of France and it's always on the 14th of June and it just sort of celebrates

00:16France as we know it today as a republic. I think it was in the 1700s it's sort of unified

00:21and they always have big massive celebrations in France so we're just looking to do a sort of

00:25mini celebration of Maison by Glashieu just to sort of pick up and that and have some fun.

00:30So to celebrate we've decided to do loads of different ice creams, the weather's nice, it's

00:34sunny and so we're doing a few different ones. We're doing an old-fashioned ice cream and we're

00:38doing a croissant ice cream and we have really good croissants from Freedom Bakery so we're just

00:43sort of cooking them on a wee bit getting the toasty flavour then infusing that into some milk

00:47and then making a nice ice cream from that. We've got a nice classic mint chocolate chip

00:52and we've got a few other kinds as well that we're going to put out and see what people think.

00:56The steak fruits deal we're doing just now is great. We use a nice bivette steak which is a cut that you

01:02see a lot more in France more than here and it's quite a lean cut and it's cut just from the bottom

01:07of the rib. It's got loads of flavour and we cook it really slowly to pink and then we just sear it up,

01:13serve that with a really nice cafe de puri butter or a bordley sauce or a classic peppercorn sauce for people

01:18like that and we do that for 15 pounds with a glass of red wine or you can have a glass of white wine

01:24and a glass of rosier or soft drink but we would always go with the red because it goes really well.

01:29Then we also do on a Thursday we do an unlimited steak fruits deal as well so pretty much as many

01:35plates of steak fruits as you can put away we're happy to keep sending them up and we do that for 25

01:41pounds all day on a Thursday. Good cooking these days has like a basis in the sort of French classic

01:47technique a lot of chefs that you get are classically trained in what's known as French cuisine that

01:53gets used in many different ways and those dishes that are maybe like don't really seem like they

02:01would be French but the stocks the sauces that you make that make up these dishes even though they

02:05might look like they're either Scottish or Nordic or anything it's like usually the heart of it is

02:10like French technique so a lot of the chefs that you do find are trained in that and it's what they like

02:16cooking and it also is probably even though people don't understand or realize it probably the most

02:22exposed cuisine they like people are like exposed to and so it's at its heart just really really good

02:29cooking so we thought it'd be good to open a slightly more relaxed non-fine dining version of like

02:36French classics for people to enjoy. We're like a French restaurant so I think it's important to pay

02:42some sort of respect to like France and like take a little part of their day as well and bring it here

02:48and celebrate it because we're using a lot of the sort of culinary techniques that they've developed

02:53over centuries in France so I think it's just nice to pick up on that and have a little bit of fun with it as well