Hippopotamus

A convivial assortment of French charcuterie and cheeses. Includes varied textures, from hot melted cheese to dry-cured meats. Ideal for sharing as an aperitif with toasted bread.

A basket of crispy fried snacks filled with melted cheese. Variety of popular cheese flavors. To dip in sauce for a gourmet aperitif.

A mix of fried snacks including chicken, ham, calamari, and onions. Offers a variety of crispy and savory textures. Perfect for sharing.

Marinated and grilled chicken wings, coated in barbecue sauce. Sweet and savory, slightly smoky flavor. Eaten with fingers.

A traditional charcuterie made from coarsely ground pork and baked. Firm texture and rustic taste. Enjoyed on toasted bread with gherkins for acidity.

Small square pasta stuffed with cheese, served in a creamy Comté sauce. Rich, creamy, and gratinated dish. Comforting regional specialty.

Duck foie gras with a melting texture and rich, buttery taste. Served with fleur de sel to enhance the flavors. To be spread delicately on toasted bread.

A slice of focaccia bread topped with goat cheese and a sweet and savory honey mixture. Enhanced with pesto and seeds for crunch. A fresh and flavorful starter.

An egg cooked with a runny yolk, served on a mushroom preparation. Accompanied by breadsticks for dipping. Autumnal flavors and velvety texture.

An individual portion of melted cheese (Saint-Nectaire), hot and stringy. Served with cured ham and bread for dipping. A comforting dish typical of the mountains.

A large mixed salad of crisp romaine lettuce, breaded chicken, and parmesan shavings. Dressed with a creamy anchovy and garlic sauce. A complete international classic.

Hearty salad combining tender beef slices and a poached egg. Enhanced by crispy fried onions and cheese cubes. Dressed with a zesty pepper sauce.

Vegetarian dish of small stuffed pasta, baked with vegetables and a cheese sauce. The top is golden and crispy. Melting and flavorful.

A large slice of rustic bread gratinated with a rich three-cheese sauce. Topped with bresaola after cooking. Served hot as a main course.

Winter dish of potatoes covered with melted, smoked raclette cheese. Accompanied by cured ham. Rich, salty, and very filling.

Traditional shepherd's pie with a layer of minced beef covered with gratinated mashed potatoes. Moist texture and family taste.

Thin slices of pan-fried chicken, coated in a creamy mushroom and lemon sauce. Tender and slightly tangy.

A minced beef steak topped with Saint-Nectaire cheese sauce. Garnished with fried onions for crunch. A simple and gourmet dish.

Revisited version of shepherd's pie made with flaked hake and mashed potatoes. Delicate white fish taste and melting texture.

Classic burger with a juicy beef patty, crispy bacon, and melted cheese. Served in a soft brioche bun with cocktail sauce.

Golden and crispy breaded chicken burger. Topped with melted cheddar cheese and fresh vegetables. A gourmet poultry alternative.

A distinctive burger with a black squid ink bun. It contains Saint-Nectaire cheese and a mayonnaise flavored with black garlic for a pronounced umami taste.

The traditional American recipe with ketchup and mild mustard. Simple and effective, highlighting the taste of beef and cheese.

Very hearty burger inspired by the Alps, with raclette cheese and a potato pancake inside. Rich, smoky, and crispy.

Half a chicken roasted slowly to keep the meat tender. Served with its flavorful cooking juices and golden potatoes.

Large skewer of chicken pieces marinated in mild, lemony spices. Grilled over charcoal for a smoky flavor. Served with fries.

Marinated and grilled pork ribs, coated in sticky, sweet barbecue sauce. The meat falls easily off the bone.

Traditional French sausage made from coarsely ground pork tripe. Very strong taste and unique texture. AAAAA quality label guarantees authenticity.

Fat duck breast fillet, grilled skin-side down. Served pink to maintain tenderness. Rich flavor typical of southwestern France.

Thick pork chop on the bone, grilled over charcoal. Juicy and flavorful meat. Generous portion for big appetites.

A large minced steak served without a bun, topped with a fried egg and burger garnishes (bacon, cheese). High in protein and flavor.

Minced steak prepared like a mountain dish with melted cheeses and potato pancake. Very rich, creamy, and comforting.

White fish coated in batter and served with fries. Tender flesh inside, crispy outside. To be dipped in tartar sauce.

Grilled salmon steak, pink and melting flesh. Accompanied by creamed spinach. A balanced and refined dish.

Airy and intensely chocolate dessert. Light and foamy texture. Served à volonté for chocolate lovers.

Classic Italian dessert alternating mascarpone cream and coffee-soaked biscuits. Dusted with bitter cocoa. Sweet and creamy.

Poached meringue whites floating on vanilla crème anglaise. Drizzled with salted butter caramel. Very light and sweet dessert.

Vanilla custard dessert covered with a thin layer of sugar caramelized with a blowtorch. Contrast between hot/crunchy and cold/creamy.

Thick brioche slice dipped and pan-fried in butter. Served warm with ice cream and chocolate. Very gourmet and comforting.

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

A very large chou pastry filled with vanilla ice cream. Generously topped with hot chocolate sauce. A brasserie dessert classic.

Stack of fluffy pancakes filled with cooked apples. Drizzled with caramel. A dessert inspired by American breakfast.

Tropical fruits (pineapple, mango) roasted to concentrate their sugars. Served with coconut ice cream. Fresh, fruity, and slightly warm.

Revisited version of Banana Split. Cooked banana, three ice cream flavors, and lots of whipped cream and chocolate sauce. Very hearty frozen dessert.

Classic ice cream sundae made solely with vanilla ice cream and hot chocolate sauce. Simple and elegant.

Ice cream sundae playing on peanut and caramel flavors. Sweet and savory mix with crunch.

Traditional frozen drink-dessert. Flavored ice cream mixed with a little coffee or sauce, topped with a dome of whipped cream.

Ice cream sundae for spread lovers. Intense hazelnut and chocolate flavors with crunch.

Customizable ice cream composition. Choose your favorite flavors from a selection of ice creams and sorbets.

Extra topping to enhance your ice cream. Add crunch or sauce.

Hot drink accompanied by three miniature versions of the desserts on the menu. Ideal for tasting a bit of everything.

More generous version of the sweet coffee with five mini-desserts. A true pastry assortment with your coffee.

Short, strong black coffee, intense aroma. Available in decaffeinated version.

Large, elongated coffee with frothy hot milk. Sweet and comforting.

Selection of teas or herbal teas served in hot water. Choice of flavor.