Hippopotamus

A platter of assorted French charcuterie and cheese, including a warm fondue. Ideal for sharing. Mix of savory, creamy, and smoky flavors.

Assortment of fried appetizers, either cheese-based or mixed with chicken and calamari. Crispy and tasty, served with sauces.

Marinated and grilled chicken wings, American style with barbecue sauce. Sweet and savory, slightly spicy flavor. Eaten with fingers.

Rustic pork pâté served cold. Rich and meaty flavor. Enjoy spread on toast with pickles.

Small pasta stuffed with cheese, served in a creamy Comté sauce (French cheese). Melting texture and very cheesy flavor.

Duck foie gras served cold. Buttery texture and delicate, rich flavor. Eaten on toast, often accompanied by a sweet wine.

Warm goat cheese and honey toast. Classic sweet and savory mix with crispy bread and melting cheese.

Soft-boiled egg with a runny yolk, served with mushroom sauce. Rich and earthy. Dip the bread in the egg yolk.

Mini version of a cheese fondue, served with cured ham. Warm, stringy, and comforting. Dip the bread in the cheese.

Large salad with breaded chicken, parmesan cheese, and croutons. Fresh and generous with a creamy garlic and anchovy dressing.

Meal salad with cold beef and a poached egg. Peppery flavors and varied textures (tender meat, crispy fried onions).

Vegetarian dish of baked stuffed pasta with cream and melted cheese. Rich, warm, and very filling.

Large slice of bread baked with plenty of cheese and dried beef (Bresaola). Similar to a luxurious open-faced croque-monsieur.

Winter dish with potatoes and melted cheese (raclette). Very rich and hearty, served with cured ham.

Traditional shepherd's pie: layer of minced beef topped with gratinated mashed potatoes.

Tender pieces of chicken breast served with a creamy mushroom sauce.

Beef patty with Saint-Nectaire cheese sauce. Simple and tasty.

Flaked fish gratin (cod) topped with mashed potatoes.

Full menu with a selection of the restaurant's favorite dishes. Includes a drink.

Weekday lunch special menu, lighter and faster. Includes a main course and a dessert.

Kid-friendly menu with smaller portions and popular dishes (burger, nuggets). Includes a surprise.

Long-fibered beef cut, known for its pronounced flavor. Served with a mild shallot sauce.

Sirloin steak. Tender with a bit of fat for flavor. A steakhouse classic.

Beef steak topped with a creamy and spicy crushed black pepper sauce.

Grilled beef patty topped with a fried egg. The runny yolk acts as a natural sauce.

Beef cut served with hot melted cheese. A rich combination of meat and cheese.

Raw beef, hand-cut (not machine-ground), seasoned with capers, onions, and sauces. Fresh and tender texture.

Very thin slices of raw beef, served with oil, lemon, and Parmesan shavings. Light and fresh dish.

Selection of sauces to accompany the meat.

Choice of sides (starch or vegetables).

Ribeye steak. Highly prized cut for its intramuscular fat (marbling) which gives it a lot of flavor and juiciness.

Butcher's beef cut, fibrous and dark, but extremely flavorful and tender if cooked rare.

The most tender cut of beef, very lean and melts in your mouth. Thick cut.

Huge steak with a T-shaped bone. Combines two textures: tender fillet on one side and flavorful sirloin on the other.

Classic beef burger with bacon and melted cheese. Rich and flavorful.

Fried breaded chicken burger, replacing beef. Crispy.

Gourmet burger with a black bun (squid ink) and Saint-Nectaire French cheese. Sophisticated taste and unique appearance.

Hearty 'ski' style burger with a potato pancake (rösti) and raclette cheese in the burger.

Half chicken cooked on a rotisserie or in the oven. Golden skin and tender meat.

Marinated and grilled pork chops. The meat falls off the bone. Sweet and smoky flavor.

Traditional French sausage made from pork intestines. Very strong and distinctive smell and taste. For experienced connoisseurs only.

Fatty duck breast fillet, grilled like a steak (pink inside). Rich flavor, red meat.

Breaded and fried white fish, served with fries. Classic British dish.

Grilled salmon fillet served with creamy green vegetables.

Light and airy dark chocolate dessert. Mousse-like texture.

Layered Italian dessert with coffee-soaked biscuits and mascarpone cream.

Whipped egg white, poached and floating on a liquid vanilla crème anglaise. Very smooth and airy.

Vanilla custard dessert topped with a thin layer of hard, brittle caramelized sugar.

Slice of brioche dipped in milk and egg then pan-fried in butter. Served warm and soft with ice cream.

Large choux pastry filled with vanilla ice cream and topped with hot chocolate sauce.

Carbonated and sweetened cola soda (or sugar-free/cherry version).

Selection of French wines served by the glass.

Beers served directly from the tap. 1664 is a classic French lager.

Classic alcoholic mixes.