Anne & Moty

A thin slice of chicken breast grilled to perfection. The meat is tender and juicy. Enjoy with your choice of side and sauce.

A cut of long-fibered beef, known for its juiciness and rich flavor. Slightly firm but very tasty texture. Ideally served rare.

A thick and tender, boneless cut of beef. Intense flavor and melt-in-your-mouth texture. A classic for red meat lovers.

Also called sirloin, this is a tender and marbled cut of beef. Soft texture with a lot of flavor. Grilled to your preferred doneness.

The classic burger with a juicy beef patty in an organic brioche bun. Garnished with fresh vegetables (tomato, lettuce, onions, pickles). Served with fries and salad.

A hamburger topped with a slice of melted cheese on the patty. Organic brioche bun and crisp vegetables. A savory and comforting combination.

Beef burger topped with crispy grilled bacon slices. The smoky flavor of the bacon perfectly complements the meat. Served in an organic brioche bun.

A mountain-style burger with Tomme de Savoie, a French cheese with a fruity and rustic flavor. The melted cheese adds a unique creaminess to the steak.

The most complete burger with beef, bacon, Tomme cheese, and a fried egg (sunny-side up). Rich, hearty, and indulgent with its runny yolk.

Short tubular pasta served with a classic Neapolitan tomato sauce. Flavored with fresh basil and black olives. A simple and tasty vegetarian dish.

Pasta in a spicy tomato sauce. Piquant and hot flavor ('arrabbiata' means 'angry'). For those who like spicy dishes.

Long, flat pasta coated in a creamy pesto sauce (basil, garlic, pine nuts, cheese). Herbal and rich flavor.

Pasta served with a rich sauce made from cream, smoked bacon, and egg yolk. Creamy texture and comforting salty taste.

Fresh salad made with tomatoes and real buffalo milk mozzarella. Simply seasoned with olive oil and basil to enhance the flavors.

Composed salad with gratinéed Poilâne bread toasts with goat cheese (Chavignol). Served with egg and sautéed potatoes. A delicious hot-cold combination.

Rustic salad inspired by the Auvergne region. Contains Cantal cheese, cured ham, and potatoes. A complete and generous dish.

A hearty version of Caesar salad with chicken, egg, avocado, and croutons. Enhanced with sautéed apples for more substance.

Gratinéed Poilâne bread toast with tomatoes and melted mozzarella. Flavored with basil. Served with fries and salad.

Gratinéed toast for cheese lovers, combining goat cheese, emmental, and mozzarella. Rich and stringy. Served with fries and salad.

Toast with country flavors featuring cured ham, tomatoes, and parmesan shavings. Served with fries and salad.

Gourmet toast with smoked salmon and cream, enhanced with a touch of pesto and gratinéed with emmental. Served with fries and salad.

Classic hot ham and cheese sandwich, made with whole wheat bread for extra flavor and texture. Gratinéed and served golden brown.

Like the croque-monsieur (ham and cheese on whole wheat bread), but topped with a fried egg. The runny yolk adds creaminess.

Warm chocolate cake with a molten center. Rich and intense cocoa flavor. A must-have dessert for chocolate lovers.

Egg custard topped with a golden liquid caramel. Smooth and silky texture, sweet flavor of vanilla and cooked sugar.

Vanilla cream dessert topped with a thin layer of crunchy caramelized sugar. The contrast between the hot/crunchy top and the cold/creamy bottom is delicious.

A variation of the classic Italian dessert where ladyfingers are replaced by speculoos (cinnamon biscuits). Creamy mascarpone cream and spicy flavor.

Airy and light chocolate dessert. Mousse-like and bubbly texture, made with whipped egg whites.

Tart made daily according to the chef's inspiration or seasonal fruits. Ask for today's flavor.

A coffee (usually an espresso) served with an assortment of small miniature desserts (mignardises). Ideal for tasting everything without choosing.