Hippopotamus

A large sharing board featuring a warm Saint-Nectaire cheese fondue, rustic country pâté, camembert cheese, rosette salami, cured ham, pickles, and toasted bread. Perfect for tasting a variety of French appetizers.

Spiced chicken wings glazed with barbecue sauce. Savory, sweet, and sticky.

Traditional French coarse country pâté made from pork. Served cold with pickles, mixed salad, and toasted bread.

Tiny pasta pockets filled with cheese, a specialty of the Dauphiné region. Served in a rich, creamy sauce made with Comté cheese.

A smooth block of duck foie gras (liver pâté). Served with high-quality sea salt and toast. Rich, buttery, and delicate.

Toasted focaccia bread topped with goat cheese cream and honey-glazed goat cheese. Finished with toasted seeds, green pesto, and salad.

A free-range poached egg served with braised mushrooms and a mushroom cream sauce. Comes with bread fingers for dipping into the yolk.

A miniature cheese fondue made with Saint-Nectaire cheese. Served with thin slices of cured ham, pickles, and toast.

Classic Caesar salad with crispy chicken fillets, parmesan cheese, romaine lettuce, red onions, and olive oil toast. Dressed with creamy Caesar sauce.

A hearty salad featuring pepper-marinated beef slices and a poached egg. Includes mixed greens, red onions, fried emmental cheese bites, and crispy onions with a creamy pepper dressing.

Seeded country bread topped with a three-cheese béchamel and grain mustard, gratinated with Comté cheese and bresaola (cured beef). Served with salad and fries.

Baked ravioli filled with ricotta, mushrooms, and spinach. Served in a gratinated creamy Comté cheese sauce.

Monday Special: Mountain-style potato gratin with smoked raclette cheese and cured ham.

Tuesday Special: Beef Parmentier (similar to Shepherd's Pie) with minced beef topped with mashed potatoes.

Wednesday Special: Tender chicken strips served in a creamy mushroom sauce with fries.

Thursday Special: Butcher-style ground beef patty topped with Saint-Nectaire cheese cream and crispy onions.

Friday Special: Cod fish topped with mashed potatoes and baked.

Selection of sauces available to accompany dishes.

Side dishes including fries, baked potato, chorizo rice, potato gratin, green beans, or salad.

A plate of just a side dish.

Classic burger with beef patty, grilled bacon, cheddar sauce, confit onions, romaine lettuce, and cocktail sauce in a brioche bun.

Chicken burger with crispy chicken fillets, cheddar sauce, red onions, romaine lettuce, and cocktail sauce.

Gourmet burger in a black squid-ink bun. Features beef patty, grilled bacon, Saint-Nectaire cheese cream, confit onions, and black garlic mayonnaise.

Classic cheeseburger with beef patty, cheddar sauce, pickles, ketchup, and yellow mustard.

Mountain burger with beef patty, smoked raclette cheese, hash brown patty, grilled bacon, onions, and black garlic mayo.

Half roast chicken served with sautéed potatoes and gravy.

Marinated pork ribs glazed with BBQ sauce, served with fries.

Traditional French tripe sausage (AAAAA certified quality). Has a strong, distinctive flavor and texture. Served with fries.

Duck breast fillet, served pink, with sautéed potatoes.

Pork chop (approx 350g) served with sautéed potatoes and a choice of sauce.

A large gourmet beef patty served without a bun. Topped with a fried egg, cheddar sauce, confit onions, grilled bacon, and crispy onions.

A large gourmet beef patty (bunless) topped with smoked raclette cheese, hash brown patty, grilled bacon, black garlic mayo, and Comté cream.

Crispy battered hake fillet served with tartare sauce.

Salmon fillet served with creamed spinach.

A set menu offering a choice between Starter+Main+Drink or Main+Dessert+Drink.

Lunch set menu including a Main Dish and a Dessert.

Kids' menu for ages up to 10. Includes a main, dessert, drink, and a surprise.

Classic chocolate mousse. Listed as 'at will' (likely all-you-can-eat).

Italian dessert with coffee-soaked ladyfingers and mascarpone cream, dusted with cocoa.

'Floating Island': Soft poached meringue floating on crème anglaise (vanilla custard), topped with salted caramel sauce.

Rich vanilla custard base topped with a layer of hardened caramelized sugar.

French toast made with brioche. Served with chocolate-hazelnut spread and vanilla ice cream.

Molten chocolate cake with a runny center, served with vanilla ice cream.

A large choux pastry puff filled with vanilla ice cream, covered in hot chocolate sauce and whipped cream.

Pancakes served with caramelized roasted apples, light apple cream, and salted caramel sauce.

Roasted pineapple and mango served with crumbled shortbread, grated coconut, and coconut ice cream.

A sundae with caramelized banana, chocolate and vanilla ice cream, strawberry sorbet, chocolate sauce, whipped cream, and almonds.

Classic sundae with vanilla ice cream, hot chocolate sauce, shortbread crumbs, and whipped cream.

Vanilla ice cream sundae with peanut butter shortbread crumbs and salted caramel sauce.

Liégeois-style sundae. Choice of ice cream flavor (caramel, coffee, or chocolate) with matching sauce, biscuit crumbs, and whipped cream.

Nutty ice cream sundae with meringue, chocolate sauce, roasted hazelnuts, and whipped cream.

Build your own ice cream bowl with choice of scoops and toppings.

Coffee or Tea served with three mini desserts: chocolate mousse, crème brûlée, and apple crumble.

Coffee or Tea served with a selection of five mini desserts.

Espresso or Decaffeinated coffee.

Large coffee with milk (Latte).

Tea or Herbal tea.