Hippopotamus Meudon gets a makeover !

“All new, all beautiful: the Hippopotamus in Meudon has had a makeover.”

The first franchised Hippopotamus establishment – back in 1998, driven by Michel Corbière, President of the Forest Hill Group – the restaurant is celebrating its reopening after several weeks of renovations. The Steakhouse atmosphere is present both in the decor and on the plate, with an unbeatable selection of meats and a reinvented know-how.

The Unmissable Steakhouse in the South of Hauts-de-Seine

Boasting 200 covers a day and continuous service – from 11:30 AM to midnight, 7 days a week – the Hippopotamus Meudon Vélizy restaurant, the 76th Steakhouse of the brand, is celebrating its grand reopening.

“Our loyal customers have always developed special relationships with the staff,” explains Bernard Lo Monaco, the restaurant’s director since its opening 25 years ago. “We are thrilled to offer them new, modern, and high-quality services at every level.”

Whether for family meals or business gatherings, since the start of the school year, the restaurant has provided a special welcome, with attention to decor, bistro-style ambiance, and lively entertainment – key features of the establishment: “high chairs, menus specially designed for children, table activities to keep busy, entertainment for sporting events, or celebrations like Halloween, Christmas, and New Year’s Eve… We know our customers love it!” Bernard Lo Monaco happily shares.

In the Kitchen…

Since 1968, Hippopotamus has established itself as the specialist in beef. While the revamped menu offers a wide range of dishes (duck, chicken, and even fish), meat lovers will still find the quality and variety of cuts the brand is known for.

A large selection of beef cuts from French farms or internationally renowned sources is featured, including 100% French ribeye, 100% French Chateaubriand fillet, Irish Angus flank steak, Argentine ribeye, XXL skewers, and 100% French côte de bœuf to share, all complementing the specially redesigned menu for this occasion.

“In Meudon, we play with embers”

Behind the grills and ovens, the chefs add the finishing touch by guaranteeing cooking according to the customers’ preferences (rare, medium-rare, medium, well-done), certified by a cooking thermometer. “But the big novelty of this reopening is the way we cook our meats,” proudly announces Bernard Lo Monaco.

Always looking for innovative solutions, the new cooking method over embers, thanks to a next-generation oven, is the cherry on the cake. Made from carefully selected wood types, this technique imparts to the dishes the noble and unique flavor of the wood fire of the past. The result is a striking contrast in textures, with rare tenderness on the inside and a delightfully charred exterior.

The best way to experience it is probably to come and try it yourself !