Hippopotamus settles in Seclin with a new restaurant concept

Hippopotamus settles in Seclin with a new restaurant concept

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There is something new in Seclin, in the metropolis of Lille (North)! The Hippopotamus brand will indeed open a new establishment this Wednesday, October 23, 2019. And not just any since it is a new concept: the French steakhouse.

After the renovation of 28 restaurants in new concept, Hippopotamus will open, after several months of construction, its real first new restaurant in French Steakhouse. At the entrance to the So Green shopping area, it will open on Wednesday October 23, 2019 with more than 140 seats, a large terrace with 80 seats. & Nbsp;

Also note: the creation of 30 new local jobs. Frédéric Marliere, director of the establishment, is delighted with this openness, synonymous with hiring and challenges:

Opening a new establishment in a new French Steakhouse concept is a real challenge and a great pride for me restaurateur. This opening is a bit special because it is not a renovation but a global creation with the formation of a complete team in just 6 weeks to accompany us on this adventure! & Nbsp; "

With a contemporary decoration giving pride of place to raw materials, meat hooks, cowhide chairs, leather and bricks ... the new Hippopotamus honors the culture of Steakhouse and especially that of French Steakhouse, in a coherent whole. and harmonious.

At the same time, background work on the plate and on the menu was implemented by innovating with a new method of cooking over the coals, revealing the brand's know-how on meat. This new Hippopotamus restaurant in Seclin aims to respond, throughout the day, to different times of consumption, to rediscover a beautiful piece of meat or to taste the new autumn-winter 2019 menu: poached egg cream with porcini mushrooms, pavé Charolais rump steak, charcoal charcoal platter, Charolais tartare with a knife, whole grilled sea bream…

We have the will to become the Steakhouse reference of the region, thanks to our know-how and our new culinary identity: cooking with embers. In this highly competitive catchment area, we will be able to delight customers of the brand already present in Lille, Noyelles-Godault in new concept and Villeneuve d'Ascq, but also recruit new followers in this area where the Hippopotamus n brand 'was not yet present & nbsp; ”, says the director.

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