The story
Partage, at Rue des Fossés Fleuris 18 in Namur, is a modern cuisine bistro that earned a Michelin Recommended distinction in 2026. Chef Charles Jeandrain runs it as a more relaxed sibling to his fine-dining restaurant Attablez-vous, and the menu is built around plates meant to be passed.
Jeandrain designed Partage so guests share several dishes rather than ordering one plate each. The kitchen works with local produce and keeps its cooking simple and sincere. The decor is understated, in beige, white and black, and the room fills up quickly once the first dishes arrive.
Le Fooding's visit describes housemade pork rillettes with lemon-rubbed toast, crispy fish fritters with a tzatziki-style sauce, and duck samosas brushed with smoky hoisin. Open ravioli filled with slow-cooked lamb shoulder, asparagus and wild garlic follows, finished with a lamb jus. Dessert is a minty pineapple carpaccio arranged like a flower.
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Namur chef Charles Jeandrain is taking a more communal approach at his bistro, offering a menu that’s far more accessible than his fine-dining alter-ego, Attablez-vous. Despite its understated beige-white-black decor, the evening we went the space quickly came alive as the first in a series of bistro-style bangers landed on our table: a generous helping of housemade pork rillettes served with lemon-rubbed toast; crispy fish fritters, pillowy soft inside and served with creamy tzatziki-style sauce; and duck samosas brushed with a smoky hoisin sauce. Next up: open ravioli packed with ultra-tender, slow-cooked lamb shoulder, paired with asparagus and wild garlic, finished with a rich, mind-blowing lamb jus. And for dessert, minty pineapple carpaccio, delicately fresh and arranged like a flower with hundreds of petals, which decisively put an end to any lingering hunger. Because here, sharing really is caring! · Giana Parmi
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