Hippopotamus

Name: Hippopotamus
Address: Paris

Hippopotamus Steakhouse

Restaurant specializing in beef and French brasserie cuisine. Offers grilled dishes, burgers, and traditional dishes.

★ 4.1 (5,798)

TO SHARE

FRIENDS' BOARD

PLANCHE DES COPAINS

Saint-Nectaire cheese fondue, country pâté, camembert, Lyonnaise sausage, thinly sliced cured ham, pickles, toasted bread

An assortment of French charcuterie and cheeses served on a board. Ideal for sharing before a meal. Eaten with fingers and bread.

SNACKING BASKETS

PANIERS DE GRIGNOTAGE

Fried appetizer baskets to share. Choice between a melting cheese version or a classic version with chicken and calamari. Crispy and tasty.

BBQ CHICKEN WINGS

WINGS DE POULET BBQ

Spices, BBQ sauce

Chicken wings marinated in spices and barbecue sauce. Sweet and savory, smoky flavor. Best eaten with fingers.

STARTERS

COUNTRY STYLE PATE

TERRINE DE CAMPAGNE

Pickles, mixed salad, toasted bread

Rustic meat pâté served cold. Gritty texture and meaty taste enhanced by spices. Best spread on toast with pickles.

COMTE RAVIOLI

RAVIOLES AU COMTÉ

Label Rouge Dauphiné ravioli, creamy Comté cheese

Small cheese-filled pasta served in a creamy Comté cheese sauce. Rich, melting, and very flavorful dish. Specialty of the Dauphiné region.

DUCK FOIE GRAS BLOCK

BLOC DE FOIE GRAS DE CANARD

Camargue sea salt, toasted bread. SUGGESTION: MONBAZILLAC AOP - Château de Vari

Duck foie gras served cold with toast. Smooth texture and rich, delicate flavor. A traditional French festive dish.

GOAT CHEESE TOAST

TARTINE DE CHÈVRE

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

Toasted focaccia bread topped with goat cheese and honey. Warm and crispy sweet and savory mix. Served with a green salad.

POACHED EGG WITH MUSHROOMS

ŒUF POCHÉ AUX CHAMPIGNONS

Free-range poached egg, braised mushroom, mushroom cream, and toast sticks

Soft-boiled egg with a runny yolk, served with mushroom sauce. Silky texture and forest flavor. Dip breadsticks (mouillettes) into the yolk.

SMALL FONDUE

PETITE FONDUE

Saint-Nectaire cheese fondue, thinly sliced cured ham, pickles, toasted bread

Melted Saint-Nectaire cheese served hot like a dip. Accompanied by cured ham and bread. A convivial and comforting dish.

Feeling like...

Salads

CAESAR SALAD

SALADE CAESAR

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

Large meal salad with romaine lettuce, breaded chicken, parmesan, and croutons. Dressed with a creamy anchovy and garlic sauce. Fresh and filling.

STEAKHOUSE SALAD

SALADE STEAKHOUSE

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

Large meal salad with marinated beef and a poached egg. Garnished with cheese and fried onions. A fresh but protein-rich option.

Veggie

RAVIOLI GRATIN

GRATIN DE RAVIOLES

Ravioli with ricotta, mushrooms, and spinach, gratinated creamy Comté cheese

Pasta filled with vegetables, baked in a cheese sauce. The top is golden and crispy. Rich and hot vegetarian dish.

Tartine

TOASTY CHEESY BRESAOLA

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

Large slice of bread gratinated in the oven with a cheese sauce and bresaola (cured beef). Crispy and melting. Served with fries and salad.

Dish of the day

Valid every weekday lunch

MONDAY: MOUNTAIN GRATIN

LUNDI : GRATIN MONTAGNARD

Potatoes, smoked raclette cheese, thinly sliced cured ham, mixed salad

Winter dish made with potatoes and melted raclette cheese. Served with cured ham. Rich, hot, and very filling.

TUESDAY: BEEF PARMENTIER

MARDI : PARMENTIER DE BŒUF

Mixed salad

Traditional hachis parmentier consisting of a layer of minced beef covered with gratinated mashed potatoes. Moist texture.

WEDNESDAY: CHICKEN STRIPS

MERCREDI : AIGUILLETTES DE POULET

Creamy lemon and mushroom sauce, fries

Tender chicken pieces served with a creamy lemon-mushroom sauce. Served with fries. Delicate flavor and tender texture.

THURSDAY: ST-NECTAIRE HACHÉ

JEUDI : P'TIT HACHÉ ST-NECTAIRE

Butcher-style minced steak, Saint-Nectaire creamy cheese, crispy onions, fries

Beef mince topped with Saint-Nectaire cheese sauce. Garnished with crispy fried onions. A simple and gourmet dish.

FRIDAY: HADDOCK PARMENTIER

VENDREDI : PARMENTIER DE COLIN

Mixed salad

Haddock gratin topped with mashed potatoes. A seafood version of hachis parmentier. Mild and creamy.

OUR MEATS

Some of the finest and noblest cuts. From French origins.

THE MUST-HAVES

FLANK STEAK WITH SHALLOTS

BAVETTE D'ALOYAU À L'ÉCHALOTE

Meat cut with long fibers, truly flavorful, topped with shallot sauce

Beef cut with a characteristic fibrous texture, very juicy and flavorful. Served with a classic sauce with caramelized shallots.

SIRLOIN

FAUX-FILET

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

Beef steak (sirloin) with a little fat for flavor. Tender and tasty. A grilling classic.

STEAK AU POIVRE

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

Beef steak served with a creamy sauce of crushed black pepper. The spiciness of the pepper complements the richness of the meat.

STEAK AND EGGS

STEAK À CHEVAL

Butcher-style minced steak, free-range fried egg

Grilled minced steak topped with a fried egg. The runny yolk serves as a natural sauce for the meat.

HIPPO STEAK

STEAK HIPPO

Maître d'hôtel style: garlic, parsley. All the melt-in-your-mouth goodness of a revisited classic

Steak served with maître d'hôtel butter (butter, garlic, parsley) that melts on the hot steak. Very fragrant and classic.

IRISH BEEF STEAK

PAVÉ DE BŒUF IRLANDAIS

Tender cut with marbling that reveals all its flavors

Thick cut of Irish beef, known for its tenderness and herbaceous flavor. Quality marbled meat.

BEEF DIFFERENTLY

FRENCH STYLE STEAKHOUSE FONDUE

FONDUE STEAKHOUSE À LA FRANÇAISE

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

Beef pieces to dip in a Saint-Nectaire cheese fondue. Served with a baked potato. A fun and rich way to eat beef.

RAW

CHAROLAIS BEEF TARTARE

TARTARE AUX COUTEAUX CHAROLAIS

Tartare seasoned by us to be eaten raw

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

BEEF CARPACCIO & PARMESAN

CARPACCIO DE BŒUF & PARMESAN

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

Very thin slices of marinated raw beef. Served with parmesan shavings and pesto. Light and refined dish.

SAUCES & SIDES

Choice of side

SAUCES

PEPPER, BÉARNAISE, CHIMICHURRI (Argentinian herb sauce), ROQUEFORT, SHALLOTS, BBQ, HIPPO SAUCE

Selection of hot and cold sauces to accompany the meats.

SIDES

GARNITURES

FRIES, BAKED POTATO, CHORIZO RICE, GRATIN DAUPHINOIS, GREEN BEANS, MIXED SALAD

Choice of sides. Includes classic fries, green vegetables, or gratins.

SIDE DISH ONLY PLATE

ASSIETTE DE GARNITURE SEULE

An extra portion of a side dish served alone.

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 steak, grilled bacon, cheddar sauce, caramelized onions, romaine lettuce, cocktail sauce, brioche bun

Classic burger with beef steak, 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. Extra grilled bacon +€2.00

Crispy breaded chicken burger with cheddar sauce. Alternative to beef, crunchy texture.

€2~ ≈ $2.00

STEAKHOUSE BURGER

Butcher-style minced steak, grilled bacon, Saint-Nectaire creamy cheese, caramelized onions, black garlic mayonnaise, black squid ink bun

Signature burger with black bun (squid ink). Topped with Saint-Nectaire cheese and black garlic mayonnaise. Umami flavor and unique appearance.

CHEESEBURGER

Butcher-style minced steak, cheddar sauce, pickles, ketchup and yellow mustard sauce, brioche bun. Extra grilled bacon

The classic cheeseburger with beef, cheddar, pickles, ketchup, and mustard. Simple and effective.

MOUNTAIN BURGER

BURGER MONTAGNARD

Butcher-style minced steak, smoked raclette cheese, potato pancake, grilled bacon, caramelized onions, black garlic mayonnaise, crispy onions, brioche bun

Very hearty mountain-style burger. Contains a potato pancake and raclette cheese. Rich and comforting.

CHICKEN RIBS & CO

HALF ROAST CHICKEN

DEMI-POULET RÔTI

Sautéed potatoes and their juices

Half a chicken roasted in the oven, golden skin and juicy flesh. Served simply with potatoes and cooking juices.

XL CHICKEN SKEWER APPROX. 300 G

BROCHETTE DE POULET XL ENV. 300 G

Marinated chicken thigh portions, Cajun spices and lime, fries and choice of sauce

Large skewer of chicken pieces marinated in Cajun spices. Slightly spicy and lemony taste. Grilled over charcoal.

BBQ RIBS

RIBS BBQ

Marinated pork ribs, BBQ sauce, fries

Pork ribs cooked slowly and coated in barbecue sauce. The meat easily falls off the bone. Sweet and smoky flavor.

AAAAA ANDOUILLETTE

ANDOUILLETTE AAAAA

Fries

Traditional French sausage made from pork tripe. AAAAA label guarantees superior quality. Very pronounced taste and unique texture, for connoisseurs.

DUCK BREAST

MAGRET DE CANARD

Sautéed potatoes

Grilled duck breast, served pink. The skin is crispy and the meat is rich and red like beef. Served with potatoes.

PORK CHOP APPROX. 350 G

CÔTE DE COCHON ENV. 350 G

Sautéed potatoes, choice of sauce

Large grilled pork chop on the bone. Juicy and flavorful meat. Served with potatoes.

GOURMET HACHÉS

THE ORIGINAL HACHÉ

HACHÉ L'ORIGINAL

XL butcher-style minced steak, free-range fried egg, cheddar sauce, caramelized onions, grilled bacon, crispy onions

Large minced steak served without a bun but with all the burger toppings: egg, bacon, cheese, and onions. High in protein.

GOURMET HACHÉ

HACHÉ MONTAGNARD

XL butcher-style minced steak, smoked raclette cheese, potato pancake, grilled bacon, black garlic mayonnaise, creamy Comté cheese, crispy onions, caramelized onions

Plate version of the mountain burger. Minced steak, potato pancake, and melted cheeses. Very filling.

FISH

FISH & CHIPS

Crispy hake fillet, tartar sauce. Sustainable fishing.

Crispy battered white fish fillet. Served with fries and tartar sauce. Classic dish of British origin.

SALMON FILLET

PAVÉ DE SAUMON

Creamed spinach, creamy lemon sauce

Grilled salmon fillet served with creamed spinach. Lemon sauce to enhance the fish's flavor. Balanced and tasty.

DESSERTS

CHOCOLATE MOUSSE

MOUSSE AU CHOCOLAT

ALL YOU CAN EAT

Light and airy dark chocolate mousse. Served all you can eat. A French dessert classic.

TIRAMISU

Coffee mascarpone cream, ladyfingers, cocoa

Italian dessert made with mascarpone cream and coffee-soaked biscuits. Sprinkled with cocoa.

FLOATING ISLAND

ÎLE FLOTTANTE

Crème anglaise, salted butter caramel sauce

Light and airy poached egg whites floating on vanilla custard. Drizzled with caramel. Very light, cloud-like texture.

CRÈME BRÛLÉE

Bourbon Vanilla

Vanilla custard topped with a layer of crunchy caramelized sugar. Contrast of hot/cold and hard/soft textures.

BRIOCHE FRENCH TOAST

BRIOCHE PAIN PERDU

Brioche French toast, chocolate-hazelnut spread, vanilla ice cream

Brioche slice dipped and pan-fried in butter, served warm. Topped with chocolate and a scoop of ice cream. Very decadent.

CHOCOLATE FONDANT

MI-CUIT AU CHOCOLAT

Vanilla ice cream

Chocolate cake with a warm molten center. Served with vanilla ice cream for temperature contrast. Intense chocolate flavor.

XL PROFITEROLES

PROFITEROLE XL

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

Large choux pastry filled with vanilla ice cream and topped with hot chocolate sauce. Served with whipped cream.

POTATO PANCAKE

POMCAKE

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

Stack of fluffy pancakes with cooked apples and caramel. Fruity and sweet brunch-style dessert.

THE ROASTED EXOTIC

L'EXOTIQUE RÔTI

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

Roasted tropical fruits (pineapple, mango) and hot. Served with coconut ice cream and cookie crumbs. Fresh and fragrant.

SUNDAES & FROZEN DESSERTS

HIPPO BANANA

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

A variation of Banana Split. Banana, three scoops of ice cream, whipped cream, and chocolate. Very hearty frozen dessert.

FLOATING ISLAND

DAME BLANCHE

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

Classic vanilla ice cream sundae topped with hot chocolate sauce and whipped cream. Simple and timeless.

PEANUT BUTTER SUNDAE

COUPE CARA'HUÈTE

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

Ice cream sundae inspired by peanut and caramel flavors. Crunchy and creamy sweet and savory mix.

CARAMEL, COFFEE, OR CHOCOLATE LIÉGEOIS

LIÉGEOIS CARAMEL, CAFÉ OU CHOCOLAT

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

Ice cream of your choice (coffee, chocolate, or caramel) served in a large glass with plenty of whipped cream. A frozen drink-dessert.

CHOCOLATE-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 texture with meringue and hazelnuts.

YOUR CUSTOM ICE CREAM

FLAVORS OF YOUR CHOICE

PARFUMS AU CHOIX

Fruit sorbet: Lime, strawberry, raspberry, passion fruit. Ice cream: Bourbon Vanilla, dark chocolate, arabica coffee, salted caramel, coconut, Nutty. Topping of your choice: Whipped cream, chocolate sauce, caramel sauce, shortbread crumbs.

Create your own ice cream sundae by choosing from a variety of sorbets and ice creams, as well as toppings.