The story
Pebble brings a dedicated approach to smash burger cooking in Annecy, born from a partnership between brothers-in-law James Bloomer and Pierre Marcolin alongside executive chef Paul Belison. Their shared background in neo-bistro kitchens translates directly to how they handle everyday ingredients. Every day starts with hand-mincing 100 percent Aubrac beef from the Aveyron region right inside the restaurant. Artisanal buns arrive fresh each morning from a local baker, setting the foundation for what earned them a listing in Le Fooding’s 2026 guide.
The kitchen focuses on precise smash burger preparation, pressing cold beef into hot grills until caramelized edges form around juicy centers. The classic cheeseburger layers double smashed patties with American cheese, diced onions, yellow mustard, ketchup, and house-pickled cucumbers. Guests can swap proteins for a certified organic vegetarian patty or request a low-gluten bun without extra cost. Crispy rösti sticks and homemade chicken nuggets appear alongside secret house sauces, while seasonal salads provide a sharp counterpoint to rich flavors.
Bright daylight fills the rectangular room through large windows facing the Nouvelles Galeries lifestyle center. Ochre cinder block walls contrast with a custom wooden dining platform and deep upholstered sofas arranged for quick meals or relaxed gatherings. The layout sits directly beside an indoor climbing wall, yet the acoustic design keeps conversation comfortable during peak lunch hours. This deliberate mix of casual textures and practical seating reinforces the straightforward philosophy behind every smash burger served here.
Recognition
Ambience
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