L'ESCALE
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Restaurant with a cuisine oriented towards the sea and Languedoc traditions
"Bistronomy facing the sea" is what the chef de cuisine at l'Escale claims. This restaurant, which has been on the road for more than 25 years, offers a cuisine that is obviously oriented towards the sea, but also towards the traditions of the Languedoc region. You can enjoy a roasted bone marrow, truffle butter and Camargue flower, as well as a cassolette of fresh scallops, chanterelles and beans, with champagne sauce. The monkfish bourride at the escalaise is also one of the best sellers: accompanied by a small Languedoc white wine, a delight. And you should know that there is the wine list, but also the cellar... And many unregistered products, for those who love to discover new things, to get off the beaten track. The team will be able to show you their passion for both the table and the cellar as well as their art of instilling their skills in a young but enthusiastic team that will welcome you and serve you with kindness and courtesy.
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Members' reviews on L'ESCALE
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
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ne sont pas adaptées à une ambiance cosy qu'on attends pour ce genre d'établissement.
Nous avions pris des coquilles St Jacques et nous ne nous sommes pas étouffés par la quantité.
Le gustatif n'était pas au rendez-vous. Ce restaurant avait à une époque une solide réputation qui n'est plus d'actualité. Nous avons été très déçus.
Seul bémol : la carte annonçait “Huitres Marennes d’Oleron” , alors qu’on a finalement su qu’elles étaient de Bouzigues .
A noter aussi que le site , pour la reservation , indiquait “menus” pour le seul Mardi, d’où réservation (obligatoire) de 5 menus . Or sur place , la carte ( certes limitée) était pourtant disponible .