The story
Sept à Huître stands on Place du Mazet in Clermont-Ferrand, a seafood restaurant that Le Fooding listed in 2026. Romain Le Jéhan, a former Breton oyster farmer, runs the kitchen, so the menu centres on shellfish that feels far from the Auvergne's inland landscape.
The Le Fooding review singled out a bowl of pink shrimp and plump whelks, along with palourde clams cooked generously in butter. Cupped oysters from the Baie de Quiberon round out the raw selection. A Breton lobster roll is also on the list, although it was unavailable on the reviewer's visit.
Ropes, old buoys and a Breton flag give the dining room its nautical character. Tables also spill onto the small square when the weather allows. Hénaff pâté arrives with seeded bread, and dessert is a Fondant Baulois, the original chocolate and salted caramel cake.
Recognition
Ambience
Location
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