Hippopotamus

Name: Hippopotamus
Address: Paris

Hippopotamus Steakhouse

Restaurant specializing in beef, offering French cuts and generous recipes.

★ 4.1 (5,431)

To Share

Platters and snacks to share for aperitif.

Friends' Platter

Planche des Copains

Saint-Nectaire cheese fondue, country terrine, camembert, Lyon rosette sausage, dry ham chiffonade, pickles, toast.

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.

Snack Basket - Cheese Lover

Panier de Grignotage - Fromager

Goat cheese, emmental, camembert, and cheddar bites, cocktail sauce.

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.

Snack Basket - Classic

Panier de Grignotage - Classique

Chicken wings, Iberian ham croquettes, calamari fritters, onion rings, BBQ sauce.

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.

BBQ Chicken Wings

Wings de Poulet BBQ

Spices, BBQ sauce.

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

Starters

Country Terrine

Terrine de Campagne

Pickles, mixed salad, toast.

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

Comté Ravioli

Ravioles au Comté

Label Rouge Ravioli from the Dauphiné region, Comté cheese cream.

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

Duck Foie Gras Block

Bloc de Foie Gras de Canard

Camargue fleur de sel, toast. Suggestion: Monbazillac AOP - Château de Vari.

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

Goat Cheese Tartine

Tartine de Chèvre

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

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

Poached Egg with Mushrooms

Œuf Poché aux Champignons

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

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

Small Fondue

Petite Fondue

Saint-Nectaire cheese fondue, dry ham chiffonade, pickles, toast.

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

Craving for...

Salads

Caesar Salad

Salade Caesar

Crispy chicken fillets, AOP parmesan, romaine lettuce, red onions, olive oil croutons, caesar dressing.

Hearty meal salad with breaded chicken, parmesan, and croutons. Dressed with a creamy garlic and anchovy sauce. · An international classic, fresh and nourishing.

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.

Hearty meal salad with marinated beef and a poached egg. Peppery flavors and varied textures (crunchy, melting). · Ideal for meat lovers wanting a fresh option.

Veggie

Ravioli Gratin

Gratin de Ravioles

Ricotta, mushroom, and spinach ravioli, gratinated Comté cheese cream.

Pasta stuffed with vegetables and cheese, baked in a creamy sauce. Rich and gratinated vegetarian dish. · Served piping hot.

Tartine

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 gratinéed cheese tartine topped with cured beef (Bresaola). Served with fries and salad. · A complete dish, an improved croque-monsieur.

Dish of the day

Valid every lunchtime from Monday to Friday.

Monday: Mountain Gratin

Lundi : Gratin Montagnard

Potatoes, smoked raclette cheese, dry ham chiffonade, mixed salad.

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

Tuesday: Beef Shepherd's Pie

Mardi : Parmentier de Bœuf

Mixed salad.

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

Wednesday: Chicken Strips

Mercredi : Aiguillettes de Poulet

Creamy lemon and mushroom sauce, fries.

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

Thursday: Little Saint-Nectaire Minced Beef

Jeudi : P'tit Haché St-Nectaire

Butcher-style minced beef, Saint-Nectaire cheese cream, crispy onions, fries.

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

Friday: Hake Shepherd's Pie

Vendredi : Parmentier de Colin

Mixed salad.

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

Our Meats

100% French meat.

The Must-Haves

Flank Steak with Shallots

Bavette d'Aloyau à l'Échalote

Tender cut with long fibers, truly flavorful, topped with shallot sauce.

Beef cut with a characteristic stringy texture, very juicy and flavorful. Served with a classic shallot sauce. · A very popular bistro cut in France.

Sirloin Steak

Faux-Filet

Slightly marbled, reveals the fineness of the grain and its tenderness.

Noble cut from the back of the beef (striploin). Tender with a slight intramuscular fat for flavor. · To be enjoyed rare or medium to appreciate its texture.

Pepper Steak

Steak au Poivre

Has become a must-have, a cut enhanced by its generous pepper sauce.

Steak served with a creamy crushed pepper sauce. The spiciness of the pepper enhances the meat's flavor. · A great brasserie classic.

Steak and Egg

Steak à Cheval

Butcher-style minced beef, free-range fried egg.

Grilled minced beef topped with a fried egg. The runny yolk acts as a natural sauce. · Simple and effective.

Steak Hippo

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

Steak served with maître d'hôtel butter (parsley and garlic butter) that melts on the hot meat. · Fragrant and melting.

Irish Beef Steak

Pavé de Bœuf Irlandais

Tender cut with marbling that reveals all its flavors.

Thick Irish beef cut, renowned for its tenderness and herbaceous taste. · Rare cooking recommended.

Beef Differently

French-style Steakhouse Fondue

Fondue Steakhouse à la Française

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

Dish combining beef and melted cheese. Served with a baked potato. · A gourmet alternative to the classic steak.

The Raw

Charolais Beef Tartare

Tartare aux Couteaux Charolais

Tartare seasoned by us to be enjoyed raw.

Raw beef cut with a knife (not minced), seasoned with capers, onions, and condiments. · Firm texture and fresh taste.

Beef Carpaccio & Parmesan

Carpaccio de Bœuf & Parmesan

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

Very thin slices of marinated raw beef, served cold with Italian cheese and basil. · Light and refreshing, often served in summer.

Sauces and Garnishes

Choice of side dishes available.

Sauces

Pepper, Béarnaise, Chimichurri, Roquefort, Shallots, BBQ, Hippo Sauce.

Variety of cold and hot sauces to accompany the meats.

Toppings

Garnitures

Fries, Baked Potato, Chorizo Rice, Gratin Dauphinois, Green Beans, Mixed Salad.

Choice of side dishes served with the main courses.

Garnish Plate Only

Assiette de Garniture Seule

A portion of a side dish served as a main course or as a supplement.

Burgers

Served with fries or salad. Replace your burger's meat with our plant-based mince.

The Original Burger

Burger L'Original

Butcher-style minced beef, grilled bacon, cheddar sauce, confit onions, romaine lettuce, cocktail sauce, brioche bun.

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

Chicken Burger

Burger Chicken

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

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

€2~ ≈ $2.00

Steakhouse Burger

Butcher-style minced beef, grilled bacon, Saint-Nectaire cheese cream, confit onions, black garlic mayonnaise, black squid ink bun.

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

Cheeseburger

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

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

Mountain Burger

Burger Montagnard

Butcher-style minced beef, smoked raclette cheese, potato pancake, grilled bacon, confit onions, black garlic mayonnaise, crispy onions, brioche bun.

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

Chicken Ribs & Co

Charcoal grilled.

Half Roasted Chicken

Demi-Poulet Rôti

Sautéed potatoes and their jus.

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

XL Chicken Skewer Approx. 300g

Brochette de Poulet XL Env. 300g

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

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

BBQ Ribs

Ribs BBQ

Marinated pork ribs, BBQ sauce, fries.

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

AAAAA Andouillette

Andouillette AAAAA

Fries.

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

Duck Breast

Magret de Canard

Sautéed potatoes.

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

Pork Chop Approx. 350g

Côte de Cochon Env. 350g

Sautéed potatoes, choice of sauce.

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

Gourmet Minced Beef

The Original Minced Beef

Haché L'Original

XL butcher-style minced beef, free-range fried egg, cheddar sauce, confit onions, grilled bacon, crispy onions.

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.

Mountain Minced Beef

Haché Montagnard

XL butcher-style minced beef, smoked raclette cheese, potato pancake, grilled bacon, black garlic mayonnaise, comté cream, crispy onions, confit onions.

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

Fish

Charcoal grilled.

Fish & Chips

Sustainably caught hake. Crispy hake fillet, tartar sauce.

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

Salmon Fillet

Pavé de Saumon

Creamed spinach, creamy lemon sauce.

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

Desserts

Chocolate Mousse

Mousse au Chocolat

All you can eat.

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

Tiramisu

Coffee mascarpone cream, ladyfingers, cocoa.

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

Floating Island

Île Flottante

Crème anglaise, salted butter caramel sauce.

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

Crème Brûlée

Bourbon Vanilla.

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

Brioche French Toast

Brioche Pain Perdu

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

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

Molten Chocolate Cake

Mi-Cuit au Chocolat

Vanilla ice cream.

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

XL Profiterole

Profiterole XL

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

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

Pomcake

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

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

The Roasted Exotic

L'Exotique Rôti

Roasted pineapple and mango, shortbread crumbs, grated coconut, coconut ice cream.

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

Sundaes & Ice Cream Desserts

Hippo Banana

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

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

Dame Blanche

Vanilla ice cream, chocolate sauce, shortbread crumbs, whipped cream.

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

Caramel-Peanut Sundae

Coupe Cara'Huète

Vanilla ice cream, peanut butter shortbread crumbs, salted butter caramel sauce, whipped cream.

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

Caramel, Coffee, or Chocolate Liégeois

Liégeois Caramel, Café ou Chocolat

Choice of ice cream and sauce, shortbread crumbs, whipped cream.

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

Choco-Hazelnut Sundae

Coupe Choco-Noisettes

Nutty ice cream, meringue, chocolate sauce, toasted hazelnuts, whipped cream.

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

Your Custom Ice Cream

Create your ice cream.

Flavors of Your Choice

Parfums au Choix

Sorbets: Lime, strawberry, raspberry, passion fruit. Ice creams: Vanilla, dark chocolate, coffee, caramel, coconut, Nutty.

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

Topping of Your Choice

Topping au Choix

Whipped cream, chocolate sauce, salted butter caramel sauce, shortbread crumbs.

Additional toppings to personalize your ice cream.

Coffees & Treats

Coffee / Sweet Tea

Café / Thé Douceur

Chocolate mousse, crème brûlée, apple crumble.

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

Gourmet Coffee / Tea

Café / Thé Gourmand

Chocolate mousse, crème brûlée, tiramisu, apple crumble, peanut mousse.

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

Espresso / Decaf

Expresso / Déca

Strong black coffee.

Large Latte

Grand Crème

Large latte.

Tea / Infusion

Thé / Infusion

Selection of teas or herbal teas.

End of menu

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Place Information

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4.1

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