L'Hippocampe

L'Hippocampe is a seafood-focused gastronomic restaurant in Vichy near the Parc des Sources and the Bellerive‑sur‑Allier bridge. It privileges freshness, simple preparations and precise cooking to highlight fish, shellfish and crustaceans delivered daily from Breton ports and live viviers. The kitchen sources Viviers d’Audierne for live crustaceans, Somaco (Boulogne‑sur‑Mer) for fish and regional producers for duck, cheeses and eggs, reflecting proximity and traceability. The house was selected by the Michelin Guide for its focus on fish and seafood. The refined dining room frames an open kitchen in transparent conviviality. Seating is arranged for traditional service in a warm, product‑focused atmosphere. The mer/terre cuisine combines Breton marine produce with Auvergne land products, balancing fish, shellfish and occasional meat; menus are offered as set prix‑fixe and tasting options, including fish‑ and scallop‑focused menus, with seasonal specials and take‑away formulas. Gilles Ruyet (Chef) is a Breton native from the Lorient area and a former Maître Restaurateur for 21 years in Thiers, bringing a restrained, product‑led approach; his daughter Marianne trained alongside him and gained experience at local restaurants before joining the family operation. Specialties include live lobsters and crustaceans, oysters (special selections), plateau de fruits de mer on order, turbot and other noble fish, langoustines rôties and Risotto de la mer.