Hippopotamus

A generous assortment of traditional French charcuterie and cheeses. Includes varied textures, from melting to crunchy. Ideal for sharing at the start of a meal with toasted bread.

Marinated and grilled chicken wings, coated in a smoky and spicy barbecue sauce. The meat is tender and falls off the bone easily. Eaten with your fingers.

A traditional rustic charcuterie made from coarsely chopped and seasoned pork. Firm and granular texture. Eaten cold on toasted bread with gherkins.

Small square pasta stuffed with cheese, served in a creamy Comté sauce. Rich, creamy, and flavorful dish. Typical of the Dauphiné region.

Creamy duck foie gras served with toasted bread and fleur de sel. Rich, buttery, and delicate flavor. A classic of French gastronomy.

A focaccia toast topped with warm goat cheese and honey. Sweet and savory mix with a herbaceous touch from the pesto. Served hot and crispy.

A poached egg with a runny yolk, served with a mushroom sauce. Silky texture and forest flavor. Ideal for dipping bread soldiers.

Plate version of the Saint-Nectaire cheese fondue. Rich and stringy, served with charcuterie. To be eaten by dipping bread into the cheese.

Classic mixed salad with breaded chicken, parmesan, and croutons. The Caesar dressing is creamy and tangy. A fresh and crunchy dish.

Gourmet salad topped with marinated cold beef and a poached egg. Mix of textures with fried onions and cheese cubes. Dressed with pepper sauce.

Vegetarian gratin dish made of small pasta stuffed with vegetables and cheese. Baked until the top is golden brown. Melting and comforting.

Large gratinated toast rich in cheese and topped with dried beef (Bresaola). Served hot with fries. A hearty and flavorful dish.

Hearty winter dish based on potatoes and melted raclette cheese. Served with dry ham. Rich and nourishing.

Traditional shepherd's pie made with a layer of minced beef covered with gratinated mashed potatoes. Soft texture and familiar taste.

Thin strips of chicken cooked in a creamy lemon and mushroom sauce. Served with fries. Tender and slightly tangy dish.

Beef patty topped with Saint-Nectaire cheese sauce and crispy fried onions. Served with fries.

A variation of shepherd's pie made with hake instead of meat. Topped with mashed potatoes and gratinated. Mild and light.

Classic burger with beef patty, bacon, and melted cheese. Served in a soft brioche bun. Traditional American flavors.

Crispy breaded chicken burger. Fresh toppings with lettuce and red onions. Alternative to red meat.

Gourmet burger with an original black bun made with squid ink. Contains Saint-Nectaire cheese and a flavored mayonnaise. Visually unique.

The simple and effective recipe for a cheeseburger: meat, cheese, pickles, ketchup, and mustard. Familiar and appreciated taste.

Hearty 'mountain' style burger with raclette cheese and potato pancake. Rich and filling.

Half roasted chicken with golden skin. Simply served with its cooking juices and potatoes. Family-style and traditional.

Large skewer of marinated chicken with slightly spicy Cajun spices. Grilled and served with fries. Exotic flavor.

Pork ribs cooked slowly and topped with barbecue sauce. The meat is eaten with your fingers. Smoky sweet and savory taste.

Traditional French sausage made from pork tripe. AAAAA label guaranteeing superior quality. Very pronounced taste and unique texture.

Filet of fatty duck meat, served pink or rare. The skin is grilled and crispy. Red meat with a rich and distinctive flavor.

Thick grilled pork chop, served with the bone. Tender and juicy white meat. Rustic and generous dish.

Large butcher-style beef patty served without a bun but with all the burger toppings: egg, cheese, bacon. Rich in protein and flavor.

Plate version of the mountain burger. Beef patty with melted cheese and potato pancake. Very filling.

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

Grilled salmon fillet served with creamy spinach. Accompanied by a lemon sauce. A balanced dish rich in omega-3.

Classic French chocolate dessert, airy and foamy texture. Served all you can eat for gourmands.

Italian dessert composed of layers of coffee-soaked biscuits and mascarpone cream. Dusted with cocoa. Sweet and creamy.

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

Vanilla custard dessert topped with a layer of crunchy caramelized sugar. Hot/cold contrast and smooth texture.

Slice of brioche dipped and pan-fried, served warm with ice cream and chocolate. A very gourmet and comforting dessert.

Individual chocolate cake with a molten liquid center. Served warm with a scoop of vanilla ice cream.

Large choux pastry filled with vanilla ice cream and topped with hot chocolate sauce. An timeless classic.

Original dessert combining fluffy pancakes and caramelized apples. Topped with caramel sauce. Warm and sweet.

Roasted tropical fruits (pineapple, mango) served warm. Accompanied by coconut ice cream for a refreshing touch.

Elaborate version of the banana split with caramelized banana and three ice cream flavors. Very hearty and colorful.

Classic ice cream sundae made with only vanilla ice cream, hot chocolate, and whipped cream. Simple and effective.

Gourmet ice cream sundae with peanut and caramel flavors. Crunchy sweet and salty mix.

Traditional iced drink-dessert served in a large glass. Ice cream drowned in coffee or chocolate, topped with whipped cream.

Ice cream sundae for chocolate and hazelnut lovers. Crunchy thanks to the hazelnuts and meringue.

Two scoops of ice cream or sorbet of your choice in a sundae.

Three scoops of ice cream or sorbet of your choice in a sundae.

Coffee or tea accompanied by an assortment of three mini-desserts. Ideal for tasting a bit of everything.

Heartier version of the gourmet coffee with five assorted mini-desserts. Perfect for finishing the meal on a sweet but varied note.

Small, strong black coffee or decaf.

Large, creamy latte.

Selection of teas or herbal teas with hot water.