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Partage

Partage Partage is a modern French fine dining restaurant located on Spring Mountain Road. Led by the team behind Eatt Gourmet Bistro, Chef Yuri Szarzewski offers unique 5, 7 and 9 course surprise tasting menus made with seasonal ingredients, as well as a core menu of creative gourmet dishes. Partage also boasts a private room, full bar with unique cocktails, semi-private room and Chef table for an unforgettable dining experience.
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06/02/2026

Not your typical scallop dish.

A Scottish-inspired combination of delicate scallops and comforting flavors, reimagined by

05/27/2026

Chef presents the Loch Duart Salmon Trilogy — a dish inspired by his recent journey through Scotland and the incredible products and people behind Loch Duart salmon.

Three expressions of salmon.
Three interpretations of zucchini.

• Salmon gravlax stuffed squash blossom with furikake squash blossom tempura
• Seared salmon belly with zucchini purée, salmon skin crisp, pink peppercorn, dill, and citrus seasoning
• Salmon croquette with light goat cheese foam

Available on our current tasting menu at Partage
(5, 7, and 9 course experience)

fine dining Las Vegas • tasting menu • Scottish inspired cuisine • Loch Duart salmon • chef tasting • French technique • hospitality Las Vegas • luxury dining • seasonal menu

From the Scottish Highlands to Partage. ✨After visiting Scotland and meeting the team behind , returned inspired by th...
05/23/2026

From the Scottish Highlands to Partage. ✨

After visiting Scotland and meeting the team behind , returned inspired by the landscapes, ingredients, and traditions of the trip — transforming the experience into a new seasonal tasting menu.

This menu is a journey through Scotland reimagined with Partage’s contemporary style.

Featured dishes include:

• Loch Duart Salmon Trilogy
• Seared Scallop Pudding
• Lamb Duo
• Seared Foie Gras “Haggy Style”
• Cullen Skink Inspired Haddock
• Signature Wagyu Oxtail Croque-Monsieur
• Venison Chop with Scotch whisky sauce au poivre
• Le Fromage de Chèvre
• La Tarte Carnachan

05/21/2026

just returned from Scotland with new inspiration, great memories, and a deeper connection to the incredible people behind

From the Scottish Highlands to the kitchens of Partage, this journey brought new ideas, new emotions, and a renewed passion for creating.

Our new menu starts today inspired by this experience, the landscapes, the products, and the people who made it special.

A huge thank you to Adam, Keith, Robert and the entire team for the warm hospitality and unforgettable experience in the Highlands.

Thank you as well to Todd White from , Michael Romine from , and for sharing this amazing journey together.

A souvenir for life ✨

05/17/2026

Step inside the Partage kitchen and see how every detail comes together behind the tasting menu experience — from final touches to chef techniques and the rhythm of service.

Las Vegas restaurant | tasting menu Las Vegas | hidden gem Las Vegas

05/17/2026

Step inside the Partage kitchen and see how every detail comes together behind the tasting menu experience — from final touches to chef techniques and the rhythm of service.

Las Vegas restaurant | tasting menu Las Vegas

05/14/2026

Sharing. Connecting. Learning.

Our French Wine Club is built for people who appreciate great wine, meaningful conversations, and new experiences.

Discover the benefits on our website. Santé!

05/08/2026

Our talented team at Partage prepared Pork Duo: braised pork cheek wrapped in charred chard with foie gras and mushroom, tempura chard chips, honey and soy caramelized pork belly, pork jus, and chard coulis.

Available exclusively on our 7- and 9-course tasting menus. Have you tried this dish yet?

05/05/2026

You don’t come here for one dish — you come for the full experience.

Inside the Partage kitchen:
Australian Striploin, wild asparagus, morels stuffed with mashed potato, finished with morel sauce and beef jus.

Every element has a purpose. Every step is intentional.

05/03/2026

The kind of finish you don’t expect.

Cerdon — delicate bubbles, wild strawberry, just enough sweetness to linger.

Tender octopus. Bright escabèche.Citrus, herbs, a sharp, clean finish.
05/03/2026

Tender octopus. Bright escabèche.
Citrus, herbs, a sharp, clean finish.

05/01/2026

Sea bass, delicate and buttery.
Ravioles du Royan layered on top.

A warm jus d’arrête poured table-side — melting Café de Paris butter into a silky, beurre blanc-style sauce.

Rich, bright, deeply comforting.

04/30/2026

Chocolate & Pea
Unexpected. Precise. Seasonal.

Chef builds contrast with intention:
mint mousse and gel, fresh pea purée, chocolate biscuit, crumble, and cream.

04/28/2026

Ice cream for an appetizer?
Not quite.
A composed carrot experience—cold, bright, layered.

April menu has arrived at Partage.A seasonal progression built on contrast, texture, and precision.— Carrot Variation: c...
04/17/2026

April menu has arrived at Partage.
A seasonal progression built on contrast, texture, and precision.

— Carrot Variation: chilled carrot soup, brick pastry, carrot–ginger–turmeric sorbet, kumquat–coconut siphon, confit carrot, buckwheat crumble, green sponge, carrot tops
(5, 7, 9)

— Octopus Escabèche: braised octopus, blue masa foam, pickled carrot and onion, fresh herbs, lemon confit jelly
(5, 7, 9)

— Pork Duo: braised pork cheek wrapped in charred chard with foie gras and mushroom, tempura chard chips, honey–soy caramelized pork belly, pork jus, chard coulis
(7, 9)

— Foie Gras: strawberry, rhubarb, black balsamic meringue
(9)

— Sea Bass: Ravioles du Royan, Café de Paris butter, jus d’arête
(5, 7, 9)

— Signature Wagyu Oxtail Croque-Monsieur
(9)

— Australian Striploin: wild asparagus, morels stuffed with mashed potato, morel sauce, beef jus
(5, 7, 9)

— Brillat-Savarin: honey, caramelized pistachio, grilled sourdough, French salted butter
(7, 9)

— La Menthe et le Chocolat: mint mousse and gel, sweet peas, pea purée, chocolate biscuit, crumble, cream
(5, 7, 9)

A menu designed to evolve course by course.
Available for a limited time.

Make a reservation: partage.vegas.com

One day a year, all about you.Thank you to our Wine Club members for filling it with energy, conversation, and unforgett...
04/17/2026

One day a year, all about you.
Thank you to our Wine Club members for filling it with energy, conversation, and unforgettable moments.

The current tasting menu is nearing its finale — a new menu is on the horizon.Make your reservation: partage.vegas.com ...
04/15/2026

The current tasting menu is nearing its finale — a new menu is on the horizon.

Make your reservation: partage.vegas.com

The current tasting menu is nearing its finale — a new menu is on the horizon.Make your reservations: partage.vegas.com ...
04/15/2026

The current tasting menu is nearing its finale — a new menu is on the horizon.

Make your reservations: partage.vegas.com

Lobster ravioli in bisque.Crispy asparagus, airy foam, lemon for lift.Clean, rich, and precise.
04/04/2026

Lobster ravioli in bisque.
Crispy asparagus, airy foam, lemon for lift.
Clean, rich, and precise.

A singular interpretation by Wagyu beef and Maine lobster —presented through six courses, where structure, technique, a...
03/30/2026

A singular interpretation by

Wagyu beef and Maine lobster —
presented through six courses, where structure, technique, and balance guide each composition.

From carpaccio to Wellington, each dish is paired with selections from our cellar,
including Cuvée Partage, Hospices de Beaune 2019, released for this evening.

Wednesday, April 1
Two seatings: 5:30–6:00 PM • 8:00–8:30 PM

$200 per guest
Prestige wine pairing +$180

Limited seating.

things to do in Las Vegas | hidden gem restaurant Las Vegas | romantic restaurant Las Vegas | anniversary dinner Las Vegas | best restaurants in Las Vegas

03/28/2026

Chef Yuri Szarzewski presents a six-course tasting built on contrast:
Japanese & domestic Wagyu alongside Maine lobster.

Richness against precision — carried through every course.

Paired with selections from our cellar, including Cuvée Partage, Hospices de Beaune 2019, released for this night.

April 1
Two seatings: 5:30–6:00 PM • 8:00–8:30 PM

$200 per guest
Prestige wine pairing +$180

One night. Limited seats. No repeats.

Premium white fish • béarnaise siphon • braised artichoke • crispy chips • butter MelbaLight, layered, and precise — eve...
03/24/2026

Premium white fish • béarnaise siphon • braised artichoke • crispy chips • butter Melba

Light, layered, and precise — every element built for balance.

Las Vegas restaurant | Vegas foodie | restaurants

A new menu by — built on contrast, precision, and the sharpness of the season.Sweet pea & Saint-Germain, huckleberry, t...
03/21/2026

A new menu by — built on contrast, precision, and the sharpness of the season.

Sweet pea & Saint-Germain, huckleberry, tuna carpaccio, Espelette pepper;

Lobster ravioli, lobster bisque, asparagus, citrus;

Lamb chop, mint yogurt, pickled cucumber, layered jus;

Foie gras, pineapple, passion fruit, cocoa nibs, chili;

Premium white fish, béarnaise, artichoke, Melba bread;

Signature Wagyu oxtail Croque-Monsieur;

Ostrich filet, rainbow beet, chimichurri;

Fourme d’Ambert, frisée, walnut vinaigrette, coffee, burnt bread mousse;

Le Vacherin — meringue, strawberry, matcha, lemon Chantilly.

5 / 7 / 9 course tasting menus
With curated wine pairings.

Reserve your table.

Pork Secreto at Partage.Glazed with shoyu koji soy sauce, this cut reveals deep umami and natural sweetness as it carame...
03/09/2026

Pork Secreto at Partage.
Glazed with shoyu koji soy sauce, this cut reveals deep umami and natural sweetness as it caramelizes.
Served with broccoli rabe, crispy kabocha squash slices, and a smooth squash purée that balances richness with subtle bitterness.

A composition where Japanese fermentation meets refined French technique.

Foie Gras Pithivier.Foie gras and duck leg confit wrapped in golden puff pastry, layered with apple cider vinegar–braise...
03/03/2026

Foie Gras Pithivier.

Foie gras and duck leg confit wrapped in golden puff pastry, layered with apple cider vinegar–braised cabbage and roasted apple, finished with a deep duck demi-glace.

Available exclusively on the 9-course tasting menu.

Address

3839 Spring Mountain Road
Las Vegas, NV
89102

To reach the French restaurant located on Spring Mountain Road in Las Vegas, you can take public transport by using the bus line that stops at the intersection of Spring Mountain Road and Decatur Boulevard. From there, walk eastbound along Spring Mountain Road until you see the restaurant.

If driving, take the I-15 to Spring Mountain Road exit and head westbound towards Decatur Boulevard. Look for parking options near the restaurant or park at Chinatown Plaza and walk a few blocks eastbound along Spring Mountain Road to reach your destination.

Opening Hours

Tuesday 5:30pm - 9:30pm
Wednesday 5:30pm - 9:30pm
Thursday 5:30pm - 9:30pm
Friday 5:30pm - 9:30pm
Saturday 5:30pm - 9:30pm

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What people say

French restaurants are known for their exquisite cuisine, elegant ambiance, and impeccable service. Partage, located on Spring Mountain Road in Las Vegas, is a prime example of a modern French fine dining experience that offers all of these qualities and more.

Led by Chef Yuri Szarzewski, Pastry Chef Vincent Pellerin, and Manager Nicolas Kalpokdjian - the same team behind Eatt Gourmet Bistro - Partage offers a unique 5, 7 or 9 course surprise tasting menu made only with seasonal ingredients. In addition to this, they also have a core menu with creative gourmet recipes that will leave your taste buds wanting more.

The restaurant has recently undergone a remodel and now boasts a private room, semi-private room, full bar with unique cocktails and even a Chef table. The ambiance is elegant yet comfortable making it perfect for any occasion.

Partage's commitment to using only the freshest seasonal ingredients ensures that every dish is bursting with flavor. The presentation of each dish is also impeccable and adds to the overall dining experience.

If you're looking for an unforgettable French fine dining experience in Las Vegas, look no further than Partage on Spring Mountain Road.

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