Hippopotamus

An assortment of French charcuterie and cheeses served on a board. Ideal for sharing before a meal. Eaten with fingers and bread.

Fried appetizer baskets to share. Choice between a melting cheese version or a classic version with chicken and calamari. Crispy and tasty.

Chicken wings marinated in spices and barbecue sauce. Sweet and savory, smoky flavor. Best eaten with fingers.

Rustic meat pâté served cold. Gritty texture and meaty taste enhanced by spices. Best spread on toast with pickles.

Small cheese-filled pasta served in a creamy Comté cheese sauce. Rich, melting, and very flavorful dish. Specialty of the Dauphiné region.

Duck foie gras served cold with toast. Smooth texture and rich, delicate flavor. A traditional French festive dish.

Toasted focaccia bread topped with goat cheese and honey. Warm and crispy sweet and savory mix. Served with a green salad.

Soft-boiled egg with a runny yolk, served with mushroom sauce. Silky texture and forest flavor. Dip breadsticks (mouillettes) into the yolk.

Melted Saint-Nectaire cheese served hot like a dip. Accompanied by cured ham and bread. A convivial and comforting dish.

Winter dish made with potatoes and melted raclette cheese. Served with cured ham. Rich, hot, and very filling.

Traditional hachis parmentier consisting of a layer of minced beef covered with gratinated mashed potatoes. Moist texture.

Tender chicken pieces served with a creamy lemon-mushroom sauce. Served with fries. Delicate flavor and tender texture.

Beef mince topped with Saint-Nectaire cheese sauce. Garnished with crispy fried onions. A simple and gourmet dish.

Haddock gratin topped with mashed potatoes. A seafood version of hachis parmentier. Mild and creamy.

Classic burger with beef steak, bacon, and melted cheese. Served in a soft brioche bun. Traditional American flavors.

Crispy breaded chicken burger with cheddar sauce. Alternative to beef, crunchy texture.

Signature burger with black bun (squid ink). Topped with Saint-Nectaire cheese and black garlic mayonnaise. Umami flavor and unique appearance.

The classic cheeseburger with beef, cheddar, pickles, ketchup, and mustard. Simple and effective.

Very hearty mountain-style burger. Contains a potato pancake and raclette cheese. Rich and comforting.

Half a chicken roasted in the oven, golden skin and juicy flesh. Served simply with potatoes and cooking juices.

Large skewer of chicken pieces marinated in Cajun spices. Slightly spicy and lemony taste. Grilled over charcoal.

Pork ribs cooked slowly and coated in barbecue sauce. The meat easily falls off the bone. Sweet and smoky flavor.

Traditional French sausage made from pork tripe. AAAAA label guarantees superior quality. Very pronounced taste and unique texture, for connoisseurs.

Grilled duck breast, served pink. The skin is crispy and the meat is rich and red like beef. Served with potatoes.

Large grilled pork chop on the bone. Juicy and flavorful meat. Served with potatoes.

Large minced steak served without a bun but with all the burger toppings: egg, bacon, cheese, and onions. High in protein.

Plate version of the mountain burger. Minced steak, potato pancake, and melted cheeses. Very filling.

Crispy battered white fish fillet. Served with fries and tartar sauce. Classic dish of British origin.

Grilled salmon fillet served with creamed spinach. Lemon sauce to enhance the fish's flavor. Balanced and tasty.

Light and airy dark chocolate mousse. Served all you can eat. A French dessert classic.

Italian dessert made with mascarpone cream and coffee-soaked biscuits. Sprinkled with cocoa.

Light and airy poached egg whites floating on vanilla custard. Drizzled with caramel. Very light, cloud-like texture.

Vanilla custard topped with a layer of crunchy caramelized sugar. Contrast of hot/cold and hard/soft textures.

Brioche slice dipped and pan-fried in butter, served warm. Topped with chocolate and a scoop of ice cream. Very decadent.

Chocolate cake with a warm molten center. Served with vanilla ice cream for temperature contrast. Intense chocolate flavor.

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

Stack of fluffy pancakes with cooked apples and caramel. Fruity and sweet brunch-style dessert.

Roasted tropical fruits (pineapple, mango) and hot. Served with coconut ice cream and cookie crumbs. Fresh and fragrant.

A variation of Banana Split. Banana, three scoops of ice cream, whipped cream, and chocolate. Very hearty frozen dessert.

Classic vanilla ice cream sundae topped with hot chocolate sauce and whipped cream. Simple and timeless.

Ice cream sundae inspired by peanut and caramel flavors. Crunchy and creamy sweet and savory mix.

Ice cream of your choice (coffee, chocolate, or caramel) served in a large glass with plenty of whipped cream. A frozen drink-dessert.

Ice cream sundae for chocolate and hazelnut lovers. Crunchy texture with meringue and hazelnuts.

Create your own ice cream sundae by choosing from a variety of sorbets and ice creams, as well as toppings.

Hot drink served with an assortment of three miniature desserts.

More generous version with five mini-desserts accompanying your coffee or tea.

Small strong black coffee or decaffeinated.

Large latte.

Selection of teas or herbal teas.