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Inventive cuisine in a restaurant on the banks of the Sioule.
Chef Emmanuel Estival is a professional fishing guide. He cut his teeth here and there before setting up his restaurant on the banks of the Sioule. His passion is evident in his dishes. Trout gravelax, Auvergne tome salad for starters, seafood trio, minced beef for main course, cheeses, and for dessert, iced nougat, chocolate coulant... An appetizing menu, not forgetting the house specialty: all-you-can-eat frogs' legs! L'Escale also serves sandwiches and ice creams during the summer months. Summer is punctuated by dancing and gourmet evenings.
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