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Brasserie proposing to spend a greedy and convivial moment around dishes displayed on the slate.
As the house says, "it's often around a shared plate or bottle that it all begins". At Partage, we don't want to take the lead. The young and relaxed team of this brasserie just wants the customers to spend a greedy and friendly moment around dishes, to share, like this veal chop, or not. The products are carefully sourced, like the duck from a Landes breeder or the cheeses, selected by a cheese maker from Saint-Jean-de-Luz. Yes, we are very South-Western here... Every lunchtime, a dish of the day. Seen on the slate one summer: a Toulouse sausage with mashed potatoes, a veal mitre with ratatouille and a filet of sea bream with vegetables
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