Brasserie Partage

Greek mezze made with yogurt, cucumber, and garlic. Creamy texture and very fresh taste. Usually enjoyed with bread or vegetable sticks.

Fresh Italian cheese with a creamy center served on a tomato purée and sprinkled with old Rodez cheese. Rich and creamy. To share or as a starter.

Selection of cheeses that have reached maturity. Variety of textures and intensities. Enjoyed with bread and sometimes wine.

Classic French bistro dish of hard-boiled eggs topped with mayonnaise and parsley. Simple and comforting taste. An essential starter.

Small fried Spanish green peppers seasoned with salt. Mild flavor with an occasional surprising hint of spice. Eaten with fingers as an appetizer.

Hot ham and cheese sandwich, flavored with truffle. Crispy on the outside and melting on the inside. A luxurious version of the coffee shop classic.

Rich and creamy foie gras accompanied by black cherries for a sweet and savory touch. Silky texture. Spread on toast.

Rustic country pâté made from duck meat. Meaty and seasoned flavor. Served cold with bread and pickles.

Pieces of pork ear, often grilled or fried for crispiness. Characteristic crunchy texture. A traditional dish for offal lovers.

Spicy Spanish sausage with paprika, served grilled. Smoky and slightly spicy flavor. Ideal for snacking.

Dry pork sausage sliced thinly. Salty and tasty. The quintessential French aperitif.

Snails cooked in their shells with garlic and parsley butter. Intense herbaceous and garlicky flavor. Eaten hot by extracting the meat from the shell.

Fresh oysters from the Marennes-Oléron region, served raw on ice. Iodine flavor and delicate texture. Enjoyed with a squeeze of lemon or shallot vinegar.

Small whole fried fish served with a creamy sauce. Crispy and salty, they are eaten whole. Perfect for an aperitif.

Elongated mollusks seared on a hot plate with garlic and parsley. Tender flesh and marine flavor. To be enjoyed hot.

Small pan-fried or fried squid. Tender texture and subtle sea flavor. Specialty of the Southwest and Basque Country.

Extra topping of your choice. Classic options like fries or lighter options like vegetables.

Imposing bone-in beef cut (EU Origin), ideal for sharing. Grilled red meat, tender and juicy. Served rare or medium.

Beef from the Aubrac breed, renowned for its marbled flavor and authenticity. From Monts Lagast in Aveyron. Very tender and flavorful.

Large veal chop to share, with pink and delicate flesh. Tender meat and less fatty than beef. Fine flavor.

Imposing bone-in pork cut. Juicy and flavorful meat, often with crispy rind. Convivial and rustic.

Tender piece of chicken served with piperade (Basque stew of peppers, tomatoes, and onions). Sunny and flavorful dish.

Marbled pork chop (neck) served with a tomato jus. Flavorful and tender meat.

Pan-seared duck foie gras fillet, served pink with a sweet and sour red berry sauce and a pear. Classic and elegant pairing.

Gourmet burger with a ground beef patty, tomme cheese, bacon, and fried onions. Hearty and tasty.

Grilled or pan-seared salmon fillet, topped with a lemon butter sauce. Oily fish with tender flesh.

Regressive and luxurious pasta dish with a creamy cheese and truffle sauce. Very rich and comforting.

Mixed salad inspired by Caesar salad, with crispy chicken, cheese, and soft-boiled egg. Fresh and complete.

Salad with warm goat cheese toasts and honey. Sweet and savory mix with crunch from walnuts and bacon.

Fresh salad with an Asian inspiration, featuring semi-cooked tuna (tataki) and crunchy raw vegetables. Fragrant sesame dressing.

Complete menu for children including a main course, a drink (syrup) and a dessert (ice cream). Adapted to the tastes of the youngest.

Chocolate lava cake served warm with a scoop of cold vanilla ice cream. The hot-cold contrast is delicious.

Rich and caramelized brioche inspired by the Breton butter cake (Kouign-amann). Served with ice cream. Very indulgent and sweet.

Shortcrust pastry filled with fresh seasonal fruits. Classic, fresh, and fruity dessert.

Vanilla cream dessert covered with a layer of crunchy caramelized sugar. Break the crust to eat the cream.

Coffee or tea served with an assortment of mini-desserts. Ideal for tasting several sweets.

Creamy lemon cream served with strawberries. A balanced dessert between the acidity of the lemon and the sweetness of the fruit.

Ice creams and sorbets in various flavors. Refreshing at the end of the meal.