Partage | Modern French Dining in Las Vegas

When I first heard of Partage and was told that an upscale French Wine Restaurant had just opened several doors down from The Golden Tiki in Chinatown, I had my hesitations. I should have known better than to doubt the intentions of this restaurant because a year or so prior, Chef Brian Howard opened up the sumptuous Sparrow + Wolf up the street. For decades, Spring Mountain Road had been predominantly Asian restaurants, but from what I am hearing things are shaking up a bit.

Partage, located in Las Vegas’s Chinatown

I have dined at Partage twice over the last year, and both experiences have been extraordinary. The first time I decided on the Five Course Tasting Menu with wine pairing which included-two appetizers, one fish course, one meat course and dessert for $85.00 (2020 price). Each course was executed magnificently and we all enjoyed the surprise of each creative dish.

On our most recent visit, we elevated our experience to the Seven Course Tasting Menu which included- three appetizers, one fish course, one meat course, a cheese course and dessert for $105 (2020 price).

Once again, each course was delivered with outstanding flavors and appealing presentation. What more would one expect from the esteemed crew of Partage.

After working for 10 years in Michelin-starred restaurants in Paris, les Baux-de-Provence and Courchevel, Chef Yuri, Pastry Chef Vincent, and Nicolas, our Manager, moved to Las Vegas in December 2015, looking to build their own American dream. They arrived with nothing but their backpacks and savings, sharing everything from a house, to their recipes, doubts, hopes and joy.

– Partage Website

—– On the Table ——

A food journal of the well executed and sophisticated flavors of Partage.

Aviation Cocktail

Gin Aviation, Crème de Violette, Maraschino Liqueur, Lemon Juice


Amuse – Bouche

Croquette with Mashed Potato, Ham, Parmesan Cheese and Béchamel sauce.


— Amuse Bouche —

Squid Samosas


— A Personal Scallop Course —

*This scallop dish was created special for me, since I do not eat raw egg yolk or frog legs, which were options for one of their courses


Duck Confit

Halfway Deconstructed Duck Confit: In-house Made Gingerbread Brioche Topped with Smoked Duck Breast and Tangerines, Which Were Boiled and Soaked in Simple Syrup for Two Days. Then topped with seared Foie Gras.

Small Mason Jar Filled with Whipped Mashed Potatoes, Au Jus and Simmered Duck Leg Meat.


— Lobster Mac and Cheese —

Chef’s take on Lobster Mac and Cheese- Housemade Cannelloni Noodles Stuffed with Maine Lobster and Celery. Topped with Extra Medallion of Lobster and Melted Parmesan. The Orange Foam is an Emulsion of Lobster Bisque and Garnished with Edible Sea Grass and Flowers.


— Seared Sea Bream —

Served with Poached Quince


— Pan Seared Hamachi Fish —

White Carbonara Foam on Top of a Deconstructed Leek Carbonara, and Sprinkled with Bacon Crisps and Leek Chips.


— Angus Steak and Bone Marrow —

Seared Domestic Angus steak Topped with Parsley, Sautéed Shallots and Housemade Devil Sauce. Bone is Filled with Sweeet Potato Puree, Bone Marrow and Sautéed Porcini Mushrooms.


— Butternut Squash Veloute —

Housemade Chestnut Foam, Housemade Croutons, Freshly Shelved Burgundy Truffles from Italy.


— Cheese Course —

Tripple Cream Parisian Brie, Marmolette Cheese from Lille, France and Raw Cows Milk Cheese.


Chocolate and Macadamia Dessert

Served with Praline Macadamia Ice Cream


— Happy Birthday Dessert —

Partage’s Version of Apple Pie, Apple Puree, Caramel and Silver Leafing.


— After Dinner Sweets —

Chocolate Truffles and Mango Jellies with Toasted Coconut.



For restaurant information and reservations, please visit their website- PARTAGE

For my Gold Elite Yelp Review- Read Trixie N.‘s review of Partage on Yelp

Good food is the basis of true happiness…

– Auguste Escoffier
Yours Truly, Trixie

🌎 Thank you for visiting my website and NEVER STOP EXPLORING!

📸 All photos are taken by me and are my intellectual property – Trixie Navarre

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s