Hippopotamus

A convivial platter composed of charcuterie and cheeses. It includes a Saint-Nectaire fondue, pâté, camembert, rosette sausage, and cured ham. Served with gherkins and toast, ideal for an aperitif.

Chicken thigh portions marinated in spices and coated in barbecue sauce. Grilled for flavor and a slightly smoky taste. Eaten with fingers.

Rustic country pâté made from coarsely ground pork. Served cold with gherkins, salad, and toast. A traditional French starter.

Small square pasta stuffed with cheese and parsley, typical of the Dauphiné region. Served in a creamy Comté cheese sauce. A rich and comforting dish.

Slice of duck foie gras, a delicate dish with a melt-in-your-mouth texture. Seasoned with fleur de sel and served with toast. Often accompanied by a sweet wine.

Grilled focaccia bread topped with creamy goat cheese and a touch of honey. Garnished with roasted seeds and pesto. Served with a salad for freshness.

Poached egg with a runny yolk, served with braised mushrooms and a creamy mushroom sauce. Accompanied by breadsticks (mouillettes) for dipping.

Individual portion of melted Saint-Nectaire cheese. Served hot with cured ham, gherkins, and bread for dipping.

Monday's special. Smoked raclette cheese potato gratin, served with cured ham. A rich and flavorful winter dish.

Tuesday's special. Traditional shepherd's pie consisting of a layer of ground beef covered with gratinéed mashed potatoes.

Wednesday's special. Thin slices of chicken served with a cream, lemon, and mushroom sauce. Accompanied by fries.

Thursday's special. Ground beef patty topped with Saint-Nectaire cheese sauce and sprinkled with fried onions. Served with fries.

Friday's special. Fish version of shepherd's pie, made with hake (white fish) and mashed potatoes.

Classic burger with beef patty, crispy bacon, and cheddar cheese sauce. Topped with lettuce and candied onions in a soft brioche bun.

Crispy breaded chicken burger with cheddar sauce and fresh vegetables. Served in a brioche bun.

Signature burger with a black bun (squid ink). Topped with beef, bacon, Saint-Nectaire cheese, and black garlic mayonnaise for a unique taste.

The traditional cheeseburger with a patty, lots of cheddar, pickles, ketchup, and American mustard.

Very hearty mountain burger with steak, raclette cheese, potato pancake, and bacon. Rich and flavorful.

Half roasted chicken, simply baked or spit-roasted, served with its cooking juices and sautéed potatoes.

Large skewer of chicken marinated in Cajun spices and lime. Grilled and served with fries.

Pork ribs cooked slowly and coated in caramelized barbecue sauce. Tender meat that falls off the bone.

Traditional French sausage made from pork tripe. AAAAA label guaranteeing superior quality. Very pronounced flavor.

Fatty duck breast fillet, served grilled. The meat is red and tender, with a crispy layer of fat on top.

Large grilled pork chop, juicy and flavorful. Served with sautéed potatoes.

Large ground beef patty served without a bun, garnished like a burger with egg, bacon, cheddar, and onions.

Large mountain-style ground beef patty with raclette cheese, potato pancake, bacon, and creamy sauce.

White fish fillet coated in a crispy batter. Served with fries and tartar sauce.

Grilled salmon steak served with creamed spinach and a lemon sauce.

A light dark chocolate dessert. Served all-you-can-eat for those with a sweet tooth.

Italian dessert composed of layers of coffee-soaked biscuits and mascarpone cream, sprinkled with cocoa.

Poached meringue whites floating on vanilla crème anglaise, drizzled with salted butter caramel.

Vanilla cream dessert topped with a thin layer of crunchy caramelized sugar.

Slice of brioche dipped and pan-fried, served warm with vanilla ice cream and spread.

Chocolate cake with a molten center. Served warm with a scoop of vanilla ice cream for contrast.

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

Stack of pancakes with caramelized apples and salted butter caramel.

Roasted exotic fruits (pineapple, mango) served with coconut ice cream and crumble. Fresh and fruity.

Reimagined banana split with caramelized banana, three scoops of ice cream, chocolate sauce, and whipped cream.

Classic ice cream sundae with vanilla ice cream, hot chocolate sauce, and whipped cream.

Gourmet ice cream sundae combining vanilla, salted butter caramel, and peanut butter cookie crumbles.

Classic ice cream sundae: choice of ice cream (coffee, chocolate, or caramel) topped with whipped cream.

Nutty and chocolate flavored ice cream sundae, with crunch from meringue and toasted hazelnuts.

Coffee or tea accompanied by an assortment of three petit fours (small desserts).

Coffee or tea accompanied by a large assortment of five mini desserts to try everything.

Short black or decaf coffee.

Large latte.

Selection of teas or herbal teas.

Customizable ice cream sundae. Choose the number of scoops, your favorite flavors from a wide selection, and add a topping or whipped cream.