Hippopotamus

A complete assortment of French charcuterie and cheeses. Ideal for sharing in groups with varied flavors, from creamy to savory. · Enjoy with toast, alternating cheeses and charcuterie.

A selection of breaded bites with a melting cheese center. Crispy on the outside and gooey on the inside. · To dip in cocktail sauce for extra indulgence.

A mix of snacking classics: chicken, ham, calamari, and onion. Variety of textures and flavors. · To be eaten with your hands, accompanied by BBQ sauce.

Marinated and grilled chicken wings, coated in a smoky and spicy barbecue sauce. Tender and flavorful. · Classic American cuisine.

Traditional rustic meat pâté served with classic accompaniments. Firm texture and meaty taste. · To be enjoyed spread on toast.

Small square stuffed pasta, gratinated with a Comté cheese sauce. Rich, creamy, and comforting. · French regional specialty.

Duck foie gras served cold, melting texture and delicate taste. Accompanied by salt and toast. · An essential French festive dish.

Toasted Italian bread with goat cheese and honey. Sweet and savory mix with an herbaceous touch. · Light and fragrant starter.

Egg cooked in simmering water, runny yolk, served on a mushroom preparation. Forest flavors and silky texture. · Dip the toast soldiers into the egg.

Melted Saint-Nectaire cheese served hot with charcuterie. Rich and convivial. · Dip the bread or charcuterie into the melted cheese.

Comforting winter dish based on potatoes and melted cheese. Distinct smoky flavor. · Monday's special dish.

Minced beef topped with gratinated mashed potatoes. Traditional and family-friendly. · Tuesday's special dish.

Thin pieces of chicken served with a creamy lemon sauce. Served with fries. · Wednesday's special dish.

Minced beef topped with Saint-Nectaire cheese sauce. Flavorful and crispy thanks to the onions. · Thursday's special dish.

Seafood version of shepherd's pie, with white fish (hake). Lighter than the beef version. · Friday's special dish.

Classic burger with bacon and cheese. Balanced and indulgent. · The XL version includes a crispy potato pancake.

Breaded chicken burger. Alternative to red meat, crispy and tender.

Signature burger with a distinctive black bun. Powerful flavors of black garlic and Saint-Nectaire cheese. · Visually original and rich in flavor.

The traditional American recipe with ketchup, mustard, and pickles. · Simple and timeless.

Savoyard-inspired burger with raclette cheese and potato pancake. Very hearty and filling. · Perfect for big appetites.

Half roasted chicken with golden skin. Served simply with potatoes and cooking juices. · Family-friendly and tasty.

Large skewer of meat marinated in mild spices. Smoky and lemony taste. · Served with fries.

Melting pork ribs glazed with barbecue sauce. The meat falls off the bone. · Eating with your hands is recommended.

Traditional pork tripe sausage, AAAAA label (guarantee of superior quality). Very pronounced taste. · Dish for discerning amateurs.

Grilled duck breast, served pink. Red meat with a rich and distinctive taste. · Specialty from the Southwest of France.

Thick, bone-in grilled pork chop. Juicy and generous. · A flavorful white meat.

Large minced beef served without a bun, but with all the burger toppings (egg, bacon, cheese). · Alternative to the burger for those who want to avoid bread.

Plate version of the Mountain Burger. Steak, melted cheese, and potato pancake. · Rich winter dish.

Breaded and fried white fish, served with fries and tartar sauce. Crispy and tender. · Popular British dish.

Grilled salmon fillet served with creamy green vegetables. Rich in omega-3. · Lighter and healthier option.

Intense dark chocolate mousse. All-you-can-eat option for the greedy. · Timeless classic.

Italian dessert with coffee and fresh mascarpone cheese. Mousse-like texture and coffee flavor. · Served chilled.

Poached meringue whites floating on liquid vanilla cream (crème anglaise). Drizzled with caramel. · Very light and sweet dessert.

Rich vanilla cream topped with a thin layer of crunchy caramelized sugar. · Hot/cold and soft/crunchy contrast.

Brioche slice dipped and pan-fried in butter, served warm with chocolate and ice cream. Very indulgent. · Nostalgic dessert.

Individual chocolate cake with a warm molten center. Served with a scoop of ice cream for contrast. · The favorite of chocolate lovers.

A very large choux pastry filled with vanilla ice cream and covered in hot chocolate. · Giant version of a classic.

Hybrid dessert between pancake and apple cake. Caramelized autumn flavors. · Moist and fruity.

Warm roasted tropical fruits served with coconut ice cream. Fresh and fragrant. · A touch of exoticism at the end of the meal.

The homemade version of Banana Split. Banana, three generous scoops of ice cream and toppings.

Classic ice cream sundae: vanilla ice cream and hot chocolate. · Simple and elegant.

Ice cream sundae inspired by American flavors (peanut, caramel). · Crunchy and creamy.

Ice cream drowned in sauce (coffee or chocolate) and topped with whipped cream. Almost a drink at the end. · Refreshing.

Ice cream sundae with spreadable chocolate-hazelnut flavors. Crunch of hazelnuts and meringue.

Selection of Carte D'Or ice creams and sorbets. Choose your favorite flavors.

Additional toppings to personalize your ice cream.

Hot drink served with an assortment of three small desserts. · To finish on a sweet but light note.

Hot drink accompanied by five assorted mini-desserts. Allows you to taste everything. · The ideal choice for indecisive gourmands.

Strong black coffee.

Large latte.

Selection of teas or herbal teas.