Hippopotamus Steakhouse

A convivial platter including Saint-Nectaire cheese fondue, assorted charcuterie (salami, ham), and cheese. Rich and savory flavors. To share as an appetizer with toast.

Assortment of fried appetizers served in a basket. Crispy and tasty. Ideal for finger food.

Marinated chicken wings grilled with barbecue sauce. Smoky and sweet-savory taste, tender texture. Eaten with fingers.

Rustic meat pâté served cold. Gritty texture and pronounced meaty flavor. Enjoy spread on toast with gherkins.

Small pasta stuffed with cheese and parsley, served in a creamy Comté sauce. Rich, creamy, and comforting. A traditional hot dish from Dauphiné.

Semi-cooked duck foie gras, delicate and melting delicacy. Rich and buttery flavor. Eaten on toast, often accompanied by a sweet wine.

Grilled focaccia bread topped with warm goat cheese and honey. Sweet and savory mix with a crispy and melting texture.

Egg cooked in simmering water with a runny yolk, served with mushrooms and a creamy sauce. Earthy and mild flavor. Dip soldiers (bread) into the yolk.

Hot melted Saint-Nectaire cheese served with cured ham. Rich and stringy. Dip bread into the cheese.

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

Hearty composed salad with beef, egg, and fried cheese cubes. Varied flavors and crispy textures. A light but complete meal.

Pasta stuffed with cheese, baked with mushrooms and spinach in a Comté cheese sauce. Rich and gratinated vegetarian dish.

Large slice of toasted bread covered with cheese sauce and dried beef (Bresaola). Crispy and melting. Served as a main course.

Winter dish made of baked potatoes with melted cheese and cold cuts. Very filling and comforting.

Traditional shepherd's pie: layer of minced beef topped with gratinated mashed potatoes. Smooth texture and family taste.

Thin slices of chicken served with a mushroom sauce. Tender and flavorful. Served with fries.

Grilled minced beef steak topped with Saint-Nectaire cheese sauce. Juicy and flavorful.

Version of shepherd's pie with fish (hake) instead of meat, under mashed potatoes. Mild and light.

A complete menu offering a choice between a starter and a main, or a main and a dessert, with a drink. Ideal for discovering the restaurant's classics.

Quick weekday lunch formula, including a main course and a dessert.

Special menu for children with adapted portions and dishes they love (burger, nuggets). Includes a drink and a toy.

The classic burger with beef, bacon, and melted cheese. Rich and flavorful in a soft brioche bun.

Breaded chicken burger. Crispy on the outside, tender on the inside, with a creamy sauce.

Original burger with black bread (squid ink) and Saint-Nectaire cheese. Unique taste and striking visual presentation.

Simple and effective burger with beef, cheese, ketchup, and mustard. The traditional American taste.

Very hearty 'winter' style burger with raclette cheese and potato pancake. Very rich and melting.

Half a roasted chicken, golden skin and tender meat. Served simply with its cooking juices and potatoes.

Grilled and caramelized pork ribs with barbecue sauce. The meat falls off the bone. To be eaten with your fingers.

Traditional French sausage made from pork intestines. Very strong and characteristic flavor. AAAAA label (superior quality).

Fatty duck breast fillet, served pink. Tender texture with a crispy layer of fat on top.

Pork chop on the bone, grilled. White meat, juicy and flavorful.

Large minced steak served without a bun, topped like a burger with egg, cheese, and bacon. High in protein and flavor.

Generous minced steak topped with melted cheese and served with a potato pancake. A comforting mountain dish without a burger bun.

White fish (hake) fried in a crispy batter. Classically served with fries and tartar sauce (herb mayonnaise).

Grilled salmon fillet, pink and fatty flesh rich in omega-3. Served with creamy spinach.

Airy and rich chocolate dessert. Light and melting texture.

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

Meringue (whipped egg whites) poached, floating on vanilla custard. Drizzled with caramel. Very smooth and light.

Baked vanilla custard dessert, topped with a thin layer of crunchy caramelized sugar to break with a spoon.

Slice of brioche dipped in a milk-egg mixture and pan-fried in butter. Served hot with chocolate and ice cream. Very indulgent.

Small chocolate cake with a warm molten center. Served with a scoop of vanilla ice cream for a hot-cold contrast.

Large cream puff filled with vanilla ice cream and covered with melted hot chocolate.

Original dessert combining pancakes and cooked apples. Sweet fruit and caramel flavors.

Roasted warm tropical fruits (pineapple, mango) served with coconut ice cream. Fresh and fruity.

Version of the Banana Split: banana with three scoops of ice cream, whipped cream, and chocolate sauce.

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

Gourmet ice cream sundae combining the saltiness of peanuts and caramel with the sweetness of vanilla.

Large glass of flavored ice cream (coffee, chocolate, or caramel) topped with plenty of whipped cream.

Gourmet ice cream sundae combining the saltiness of peanuts and caramel with the sweetness of vanilla.

Create your sundae with your favorite ice cream flavors (vanilla, chocolate, fruit...) and a sauce.

Hot drink accompanied by three mini-desserts. Ideal for tasting a bit of everything.

Larger version of the "Café Douceur" with five mini-desserts.

Small, strong, and concentrated coffee.

Large coffee with milk.

Hot tea or herbal infusion.