Hippopotamus

Name: Hippopotamus
Address: Paris

Hippopotamus Steakhouse

Menu from the Hippopotamus restaurant, offering grilled meats, burgers, and French dishes.

★ 4.0 (4,518)

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FRIENDS' PLATTER

PLANCHE DES COPAINS

Saint-Nectaire cheese fondue, country terrine, camembert, rosette de Lyon, dry ham shavings, gherkins, toasted bread

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.

BBQ CHICKEN WINGS

WINGS DE POULET BBQ

Spices, BBQ sauce. (6 PIECES) / (12 PIECES)

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.

SNACKING BASKETS

CHEESE

FROMAGER

Goat cheese, emmental, camembert, and cheddar bites, cocktail sauce. (10 PIECES) / (20 PIECES)

A basket of breaded and fried cheese bites with a molten cheese center. Crispy on the outside and gooey on the inside. To be dipped in cocktail sauce.

CLASSIC

CLASSIQUE

Chicken wings, Iberian ham croquettes, calamari fritters, onion rings, BBQ sauce. (8 PIECES) / (16 PIECES)

A mix of fried snacks including chicken, ham, calamari, and onions. Offers a variety of flavors and textures for an appetizer. Served with BBQ sauce.

STARTERS

COUNTRY TERRINE

TERRINE DE CAMPAGNE

Gherkins, mixed salad, toasted bread

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

COMTE RAVIOLI

RAVIOLES AU COMTÉ

Label Rouge ravioli from the Dauphiné region, comté cream

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

DUCK FOIE GRAS BLOCK

BLOC DE FOIE GRAS DE CANARD

Camargue fleur de sel, toasted bread. SUGGESTION: MONBAZILLAC AOP - Château de Vari

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

GOAT CHEESE TOAST

TARTINE DE CHÈVRE

Toasted focaccia, goat cheese cream, goat-honey, toasted seeds, green pesto, mixed salad

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.

POACHED EGG WITH MUSHROOMS

OEUF POCHÉ AUX CHAMPIGNONS

Free-range poached egg, braised mushroom, mushroom cream, and soldiers

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

SMALL FONDUE

PETITE FONDUE

Saint-Nectaire cheese fondue, dry ham shavings, gherkins, toasted bread

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

SALADS

CAESAR SALAD

SALADE CAESAR

Crispy chicken fillets, AOP parmesan, romaine lettuce, red onions, olive oil toasted bread, caesar sauce

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

STEAKHOUSE SALAD

SALADE STEAKHOUSE

Free-range poached egg, thin slices of pepper-marinated beef, mixed salad, red onions, emmental bites, creamy pepper sauce, crispy onions

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

VEGGIE

RAVIOLI GRATIN

GRATIN DE RAVIOLES

Ricotta, mushroom, and spinach ravioli, gratinated comté cream

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

TOAST

TOASTY CHEESY BRESAOLA

Seeded country bread, 3-cheese béchamel and old-fashioned mustard, gratinated with comté, bresaola. Served with a mixed salad and fries

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

DISH OF THE DAY

Valid every lunchtime Monday to Friday

MOUNTAIN GRATIN (MONDAY)

GRATIN MONTAGNARD (LUNDI)

Potatoes, smoked raclette cheese, dry ham shavings, mixed salad

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

BEEF SHEPHERD'S PIE (TUESDAY)

PARMENTIER DE BOEUF (MARDI)

Mixed salad

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

CHICKEN STRIPS (WEDNESDAY)

AIGUILLETTES DE POULET (MERCREDI)

Creamy lemon and mushroom sauce, fries

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

ST-NECTAIRE BURGER (THURSDAY)

P'TIT HACHÉ ST-NECTAIRE (JEUDI)

Butcher-style beef patty, Saint-Nectaire cream, crispy onions, fries

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

HAKE SHEPHERD'S PIE (FRIDAY)

PARMENTIER DE COLIN (VENDREDI)

Mixed salad

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

OUR MEATS

THE MUST-HAVES

FLANK STEAK WITH SHALLOTS

BAVETTE D'ALOYAU À L'ÉCHALOTE

Piece of meat with long fibers, truly flavorful, topped with shallot sauce

Beef cut with long fibers, known for its intense flavor. Served with a classic shallot sauce. Chewy and juicy texture.

SIRLOIN

FAUX-FILET

Slightly marbled, revealing the fineness of the grain and its tenderness

Tender beef cut (sirloin) with a slight marbling of fat. Offers a good balance between tenderness and flavor. Grilled to your preferred doneness.

PEPPER STEAK

STEAK AU POIVRE

Now a classic, a cut enhanced by its generous pepper sauce

Beef steak topped with a creamy, spicy crushed peppercorn sauce. A classic of French brasseries. Spicy and rich flavor.

STEAK AND EGGS

STEAK À CHEVAL

Butcher-style beef patty, free-range fried egg

Grilled beef patty topped with a fried egg. The runny yolk mixes with the meat. Simple and protein-rich dish.

STEAK HIPPO

Maître d'hôtel style: garlic, parsley. All the meltiness of a revisited classic

Steak served with maître d'hôtel butter with garlic and parsley. The butter melts over the hot meat, making it very flavorful. A taste of herbs and garlic.

IRISH BEEF RIBEYE

PAVÉ DE BOEUF IRLANDAIS

Tender cut with marbling that reveals all its flavors

Thick Irish beef cut, known for its quality and marbling. Very tender and flavorful after cooking. For meat lovers.

BEEF DIFFERENTLY

FRENCH-STYLE STEAKHOUSE FONDUE

FONDUE STEAKHOUSE À LA FRANÇAISE

Beef surprise, Saint-Nectaire cheese fondue, baked apple, mixed salad

Original dish combining beef and melted cheese. Served with a baked potato. Rich and convivial.

RAW

KNIFE-CUT CHAROLAIS STEAK TARTARE

TARTARE AUX COUTEAUX CHAROLAIS

Tartare seasoned by us to be enjoyed raw

Raw beef cut with a knife (not minced), seasoned with condiments. Firm and fresh texture. For raw meat lovers.

BEEF CARPACCIO & PARMESAN

CARPACCIO DE BOEUF & PARMESAN

Thin slices of beef, AOP parmesan, mixed salad, pesto

Very thin slices of marinated raw beef, served cold with parmesan and pesto. Light and refined. Ideal in summer or as a light meal.

SAUCES

Choice of sauces to accompany the meats.

PEPPER

POIVRE

Creamy and spicy sauce with peppercorns.

BÉARNAISE

Warm creamy sauce with butter and tarragon. Rich and smooth.

CHIMICHURRI

Argentinian herb sauce

Cold green sauce made from oil, vinegar, and fresh herbs. Tangy and fragrant.

ROQUEFORT

Creamy Roquefort blue cheese sauce. Strong and salty taste.

SHALLOTS

ÉCHALOTES

Brown sauce with candied shallots. Mild and flavorful.

BBQ

Smoky and sweet barbecue sauce.

HIPPO SAUCE

SAUCE HIPPO

A gourmet and addictive sauce, try it, you'll definitely come back for more!

Signature restaurant sauce, secret recipe. Gourmet and unique.

TOPPINGS

Accompaniments of your choice.

FRIES

FRITES

Fried potato sticks, golden and crispy.

BAKED POTATO

POMME DE TERRE AU FOUR

Whole potato baked in its skin. Floury and soft texture.

CHORIZO RICE

RIZ CHORIZO

Rice cooked with spicy chorizo pieces.

GRATIN DAUPHINOIS

Sliced potatoes cooked in cream and garlic, gratinated in the oven.

GREEN BEANS

HARICOTS VERTS

Steamed or sautéed green vegetables. Light and healthy.

MIXED SALAD

SALADE MÉLANGÉE

Mix of fresh salad leaves with vinaigrette.

SIDE DISH ONLY

ASSIETTE DE GARNITURE SEULE

Order of a side dish only, without a main course.

BURGERS

Served with fries or salad. Replace the meat in your burger with our plant-based patty.

THE ORIGINAL BURGER

BURGER L'ORIGINAL

Butcher-style beef patty, grilled bacon, cheddar sauce, candied onions, romaine lettuce, cocktail sauce, brioche bun

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

CHICKEN BURGER

BURGER CHICKEN

Crispy chicken fillets, cheddar sauce, red onions, romaine lettuce, cocktail sauce, brioche bun

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

€2~ ≈ $2.00

STEAKHOUSE BURGER

Butcher-style beef patty, grilled bacon, Saint-Nectaire cream, candied onions, black garlic aioli, black squid ink brioche bun

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

CHEESEBURGER

Butcher-style beef patty, cheddar sauce, pickles, ketchup and yellow mustard sauce, brioche bun

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

MOUNTAIN BURGER

BURGER MONTAGNARD

Butcher-style beef patty, smoked raclette cheese, potato pancake, grilled bacon, candied onions, black garlic aioli, crispy onions, brioche bun

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

CHICKEN RIBS & CO

Charcoal grilling

ROASTED HALF CHICKEN

DEMI-POULET RÔTI

Sautéed potatoes and their juice

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

XL CHICKEN SKEWER APPROX. 300 G

BROCHETTE DE POULET XL ENV. 300 G

Marinated chicken thighs, Cajun spices and lime, fries and choice of sauce

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

BBQ RIBS

RIBS BBQ

Marinated pork ribs, BBQ sauce, fries

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

ANDOUILLETTE AAAAA

Fries

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

DUCK BREAST

MAGRET DE CANARD

Sautéed potatoes

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

PORK CHOP APPROX. 350 G

CÔTE DE COCHON ENV. 350 G

Sautéed potatoes, choice of sauce

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

GOURMET PATTIES

THE ORIGINAL PATTY

HACHÉ L'ORIGINAL

XL butcher-style beef patty, free-range fried egg, cheddar sauce, candied onions, grilled bacon, crispy onions

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

GOURMET BURGER

HACHÉ MONTAGNARD

XL butcher-style beef patty, smoked raclette cheese, potato pancake, grilled bacon, black garlic aioli, comté cream, crispy onions, candied onions

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

FISH

Charcoal grilling

FISH & CHIPS

Crispy hake fillet, tartar sauce. Sustainable fishing.

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

SALMON FILLET

PAVÉ DE SAUMON

Creamy spinach, creamy lemon sauce

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

DESSERTS

CHOCOLATE MOUSSE

MOUSSE AU CHOCOLAT

ALL YOU CAN EAT

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

TIRAMISU

Coffee mascarpone cream, ladyfingers, cocoa

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

FLOATING ISLAND

ÎLE FLOTTANTE

Crème anglaise, salted butter caramel sauce

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

CRÈME BRÛLÉE

Bourbon Vanilla

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

BRIOCHE FRENCH TOAST

BRIOCHE PAIN PERDU

French toast-style brioche, chocolate-hazelnut spread, vanilla ice cream

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

CHOCOLATE FONDANT

MI-CUIT AU CHOCOLAT

Vanilla ice cream

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

XL PROFITEROLE

PROFITEROLE XL

Giant choux pastry, vanilla ice cream, hot chocolate sauce, whipped cream

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

POMCAKE

Pancakes, caramelized roasted apples, light apple cream, salted butter caramel sauce

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

THE ROASTED EXOTIC

L'EXOTIQUE RÔTI

Roasted pineapple and mango, shortbread crumbles, grated coconut, coconut ice cream

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

SUNDAES & ICE CREAM DESSERTS

HIPPO BANANA

Caramelized banana, chocolate and vanilla ice creams, strawberry sorbet, chocolate sauce, whipped cream, toasted almonds

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

DAME BLANCHE

Vanilla ice cream, chocolate sauce, shortbread crumbles, whipped cream

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

CARA'HUÈTE SUNDAE

COUPE CARA'HUÈTE

Vanilla ice cream, peanut butter shortbread crumbles, salted butter caramel sauce, whipped cream

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

LIÉGEOIS

Ice cream and sauce of your choice, shortbread crumbles, whipped cream

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

CHOCO-HAZELNUT SUNDAE

COUPE CHOCO-NOISETTES

Nutty ice cream (chocolate-hazelnut), meringue, chocolate sauce, toasted hazelnuts, whipped cream

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

YOUR CUSTOM ICE CREAM

Create your own ice cream sundae by choosing from a variety of flavors (vanilla, chocolate, fruit...) and toppings.

2 SCOOPS

2 BOULES

Choice of flavors and toppings

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

3 SCOOPS

3 BOULES

Choice of flavors and toppings

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

COFFEES & SWEET TREATS

COFFEE / TEA TREAT

CAFÉ / THÉ DOUCEUR

Chocolate mousse, crème brûlée, apple crumble

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

COFFEE / GOURMET TEA

CAFÉ / THÉ GOURMAND

Chocolate mousse, crème brûlée, apple crumble, peanut mousse, peanut caramel mousse

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

EXPRESSO / DECAF

EXPRESSO / DÉCA

Small, strong black coffee or decaf.

LARGE LATTE

GRAND CRÈME

Large, creamy latte.

TEA / INFUSION

THÉ / INFUSION

Selection of teas or herbal teas with hot water.

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