Brasserie l'Escale

A composed salad topped with candied poultry gizzards and smoked bacon bits. The mix offers a rich, savory flavor, with warm, tender gizzards on fresh salad.

An egg cooked without its shell in boiling water, served with a sauce made from regional cheeses (Bleu and Cantal). Creamy texture and pronounced cheesy flavor.

Rustic pork pâté, seasoned with herbs and spices. Served cold, usually with bread and pickles.

Marinated fish fillets in oil, served with warm cooked potatoes. A classic mix of savory, smoky, and sweet flavors.

Soup prepared daily with seasonal vegetables. Served hot, ideal for starting the meal.

Duck leg slow-cooked in its own fat until very tender with crispy skin. Served with sautéed potatoes.

Tender chicken breast coated in a creamy mushroom sauce. Served with fresh pasta tossed in a basil, garlic, and olive oil sauce.

Homemade burger topped with melted Cantal cheese, a local specialty. Served in a soft bun with juicy ground meat.

Raw minced and seasoned beef. Tender and fresh texture, served cold.

A juicy, marbled cut of grilled beef. Served with maître d'hôtel butter (parsley and lemon butter) that melts over the hot meat.

A thick, tender cut of beef, grilled to your liking. Topped with a creamy, peppery sauce.

Traditional French sausage made from pork tripe. It has a very strong smell and taste, served with a spicy mustard sauce.

Pasta served with a rich sauce made from eggs, cheese, and bacon bits. A comforting and creamy dish.

Sticks of potato, fried. Crispy on the outside and fluffy on the inside.

Mix of fresh lettuce leaves, served cold with vinaigrette.

Pasta cooked in water, served hot as a side dish.

Selection of seasonal vegetables prepared by the chef.

Steamed or boiled rice grains. A simple and light accompaniment.

Large composed salad with fresh vegetables, a runny yolk egg, and warm meats (gizzards, bacon bits). A complete and flavorful meal.

Rustic salad highlighting Auvergne ingredients like Cantal cheese and dry-cured ham. Rich and hearty.

Classic salad with cooked ham, cheese, and vegetables. Fresh and light.

Salad served with melted goat cheese on toasted bread slices. Creamy and crunchy hot-and-cold mix.

A portion of aged cheese of your choice.

Assortment of two cheese portions.

Assortment of three cheese portions.

Rich vanilla custard topped with a thin layer of crunchy caramelized sugar. To be broken with a spoon to reach the creamy custard underneath.

Fresh, creamy dairy product, similar to yogurt but milder, topped with sweet honey. Simple and fresh.

Classic Italian dessert made of layers of coffee-soaked biscuits and mascarpone cream. Dusted with cocoa.

An espresso coffee served with a selection of several small miniature desserts. Ideal for tasting everything.

Refreshing ice cream or sorbet.

Assortment of various cheeses served on a wooden board. Ideal for an aperitif.

Selection of charcuterie (saucisson, ham, terrine) served on a board. Perfect for sharing.

Combination of cheeses and charcuterie on the same board. The best of both worlds for an aperitif.

Simple omelette made with beaten eggs cooked in a pan. Fluffy and golden texture.

Omelette with melted cheese inside.

Omelette with diced cooked ham.

Omelette with ham and cheese.

Hot sandwich on white bread, ham and cheese, gratinated in the oven. Crispy and melting.

Identical to the croque-monsieur but topped with a fried egg.

Sandwich filled with a thick slice of rustic country pâté.

Classic French cheese sandwich.

Sandwich filled with slices of local dry sausage.

Sandwich with air-dried raw ham.

The quintessential classic French sandwich: cooked ham, cheese, and sometimes butter, in a baguette.

Regional sandwich combining dry-cured ham and strong Auvergne cheeses.

A hearty meal served on Saturdays, combining sweet (toast, fromage blanc) and savory (eggs, potatoes) elements. Ideal for a late, relaxed meal.