Bistro Partagé

This is an assortment of four types of recommended meat appetizers from our shop, and it is a combination that we definitely want you to taste as an appetizer.

An assortment of 6 types of meat appetizers, fish appetizers, and vegetable appetizers, totaling 8 varieties. A dish that is full of volume.

Based on shoulder loin, this is a pâté de campagne made by combining all the edible parts of the pig, resulting in an outstandingly satisfying dish.

It has a rich flavor using foie gras as a binding agent.

This includes liver pâté made from freshly slaughtered chicken liver and smoked liver.

This dish is made with a base of braised lamb shank in tomato sauce, finished with shoulder and leg meat in a terrine.

This salad features homemade corned beef made from domestic beef round, paired with endive, and is well-suited for wine.

This is a soup that you can eat, made by adding beef tendon to French onion gratin soup.

This is a hot dish made with stewed lamb and mashed potatoes finished as a gratin.

Bistro classic skirt steak with red wine sauce

The bone-in loin of Iwachu pork from Iwate Prefecture is cooked sous-vide at low temperature, resulting in a moist and juicy finish.

This is our recommended cassoulet, featuring duck leg, Iberico pork spare ribs, and lamb sausage all on one plate.