L'Hippocampe
Seafood restaurant · Vichy ·
Modern creative seafood cuisine: lobster, sole meunière, soufflé
Modern creative seafood cuisine: lobster, sole meunière, soufflé
"In his restaurant near the Parc des Sources, chef Gilles Ruyet prepares seafood dishes in a traditional vein: sole meunière, seared halibut with a beurre blanc sauce, not forgetting the crystallised orange soufflé with Grand Marnier – prepared by his daughter Marianne, who is also to be seen on the restaurant floor. Attractive contemporary decor, plus a view of the kitchen and the lobster tank." - Michelin Inspector
Salut G.
Maz I.
nadine F.
Maktoum
Michel W.
Vikram S.
David R.
jean mary B.
