Hippopotamus Steakhouse

An assortment of traditional French cured meats and cheeses. Ideal for snacking together as an aperitif. Varied flavors, from salty to creamy.

Breaded and fried cheese bites. Crispy on the outside and melting on the inside. To be dipped in sauce.

A mix of American and Spanish fried snacks: chicken, ham, calamari, and onion rings. Crispy texture and varied flavors. Perfect for sharing.

Fresh Italian cheese with a creamy center served with tomatoes. Fresh, mild, and creamy. Simply seasoned with pesto and salt.

Toasted Italian bread topped with goat cheese and a touch of honey. A crispy and melting sweet and savory mix. Served warm over a salad.

French festive dish made from duck foie gras. Rich, buttery, and melt-in-your-mouth texture. Enjoy spread on toast.

A small salad made with fresh and cooked vegetables and feta cheese. Light and vegetarian. Dressed with balsamic vinegar.

Egg cooked without a shell with a runny yolk, served on a compote of sun-ripened vegetables. Flavorful and Mediterranean. To be enjoyed with toast.

Traditional rustic meat pâté. Coarse texture and pronounced meat flavor. Classically served with sour gherkins and bread.

The famous American salad with breaded chicken, Italian cheese, and croutons. Rich and creamy thanks to its iconic dressing. A complete and indulgent dish.

A hearty meal salad with slices of cold beef and a soft-boiled egg. Flavors enhanced by pepper. Varied texture with crunchy vegetables.

Large vegetarian salad with a mix of grains, vegetables, and cheese. Nutritious and full of different textures. Fresh and flavored with pesto.

Southern vegetables baked with cheese. Melting and gratinated. A warm vegetarian dish with Provençal flavors.

Small pasta stuffed with cheese and spinach. Creamy and tender vegetarian dish. Served Monday lunch only.

Gratin of mashed potatoes and ground beef. A comforting French family classic. Served Tuesday lunch only.

Ground beef steak topped with cheese, bacon, and onions. Rich and flavorful like a burger without the bun. Served Wednesday lunch only.

Thin slices of chicken cooked in a tomato sauce with southern vegetables. Tender and fragrant. Served Thursday lunch only.

Salad with grilled fish and raw vegetables. Fresh and light with a citrus dressing. Served Friday lunch only.

Airy and rich chocolate dessert. Mousse-like and light texture. A great French classic.

Whipped egg whites poached, floating on vanilla crème anglaise. Drizzled with caramel. Very smooth and light.

Vanilla cream dessert topped with a thin layer of crunchy caramelized sugar. Hot/cold and soft/crunchy contrast.

Slice of brioche dipped in milk and egg then pan-fried. Served warm with ice cream and chocolate. Very indulgent and soft.

Crispy tartlet filled with cooked apricots. Mix of textures and fruity flavors. Served with a scoop of ice cream.

A large chou pastry filled with vanilla ice cream and covered with hot chocolate. A spectacular and very chocolatey dessert.

Individual chocolate cake with a warm molten center. Served with vanilla ice cream. Intense chocolate flavor.

Crispy meringue base topped with fruit and cream. Fresh, sweet, and elegant dessert.

Very fresh dessert based on blended or whole strawberries. Accompanied by a tart sorbet. Light, ideal after a hearty meal.

Famous Italian dessert with coffee and mascarpone cheese. Creamy and fragrant. Dusted with bitter cocoa.

A revisited version of the Banana Split. Warm banana with three scoops of ice cream and chocolate sauce. Very hearty ice cream dessert.

Very refreshing citrus ice cream sundae. Tart and sweet with pieces of crunchy meringue.

A classic ice cream sundae: vanilla ice cream and hot chocolate sauce. Simple and delicious.

Indulgent ice cream sundae inspired by American flavors: peanut and caramel. Rich and crunchy.

Ice cream drowned in sauce (coffee or chocolate) and topped with lots of whipped cream. Can be drunk and eaten with a spoon.

Create your own sundae with the available ice cream and sorbet flavors.

Hot drink accompanied by three small miniature desserts. To finish on a light sweet note.

Hot drink accompanied by a selection of five mini desserts. Ideal for the undecided who want to try everything.

Short, strong black coffee. Intense aroma.

Large latte.

Selection of teas (black, green) or infusions (herbal, caffeine-free).

Sweet and fizzy cola soda. Available in classic, sugar-free, or cherry versions.

Sparkling orange soda with pulp. Shake before drinking.

Still tropical fruit drink. Very sweet and popular with children.

Sparkling lemon and lime soda. Clear and fizzy.

Sparkling orange soda. Bright orange color and fruity taste.

Flavored iced tea. Non-carbonated and refreshing.

Tonic soda with the characteristic bitterness of quinine. Often drunk as a cocktail or on its own with lemon.

French natural sparkling mineral water. Very fizzy.

Sweet sparkling lemon soda, a classic in France.

Lemonade mixed with fruit syrup (strawberry, mint, etc.). Sweet and colorful drink.

Thick and sweet fruit nectar. Intense fruit flavor.

Fruit juice (apple) or vegetable juice (tomato). Still.

French aperitif cocktail. White wine (Kir) or Champagne (Kir Royal) mixed with a fruit cream.

Italian vermouth. Wine flavored with herbs, sweet or bitter depending on the variety.

Classic bitter and sweet cocktail based on vermouth and Campari.

Marseille Pastis. Aniseed liqueur served with fresh water. Very popular in the south of France.

Still French mineral water.

Natural sparkling mineral water.

Italian sparkling mineral water, finely carbonated.