A Guide to French Sharing Cuisine: How to Order at Amourette

What is cuisine de partage?

In many Parisian restaurants, each person orders a starter, then a main, then a dessert. Everything arrives on individual plates. You eat your food. Your neighbour eats theirs. If theirs looks better, you quietly regret your choice.

Cuisine de partage — sharing cuisine — works differently. The starters go to the centre of the table. Everyone reaches in, takes a piece, passes the plate. Conversation starts around the food, not next to it. Then each person orders their own main course, because at some point you want something that is just yours.

It is not tapas. It is not family-style American dining. It is a French approach to eating together: structured enough to keep the kitchen organised, relaxed enough to make a Tuesday dinner feel like a celebration.

How a table works at Amourette

Here is the rhythm of a typical meal.

Step 1 — Sharing starters. The table orders two to four starters depending on group size. For two people, two starters is plenty. For four, three or four. They arrive together, in the centre. You share.

Step 2 — Individual mains. Each person picks a main course. These arrive on individual plates, properly plated, at the same time. No one waits while someone else eats.

Step 3 — Dessert. Optional, but recommended. The pavlova (22€) is generous enough for two people. Some tables order one dessert to share; others go all in.

What to order as a first-timer

If you have never been to Amourette and you want a confident first order, here is what we would put on the table for two people:

Starters to share:

• •Tarama blanc — 14€. A white fish roe cream, smooth and mild, served with warm bread. Good anchor for the table.
• •Fritures de calamars, spicy mayo — 18€. Fried squid, crispy coating, a mayonnaise with a slow chili heat. Gone in minutes.

Mains (one each):

• •Saumon laque miso — 32€. The miso glaze caramelises under the grill. The flesh underneath stays soft, almost silky. This is the dish people come back for.
• •Steak tartare tradition — 26€. Hand-cut beef, seasoned at the table. Served with fries that are thin, crispy, and salted properly.

Dessert to share:

• •Pavlova fruits rouges — 22€. A cloud of meringue, whipped cream, and seasonal berries. Light enough after a full meal, sweet enough to feel like a proper ending.

Total for two: roughly 55€ to 70€ per person, including a glass of wine.

For a larger group, add the nems poulet (15€) and the foie gras chutney mangue (28€) to the starters. The entrecote argentine (47€) is a thick Argentinian rib-eye with bearnaise — a good pick if you want red meat.

The wine list

Over 80 French references. Burgundy, Bordeaux, Champagne, and selections from the Rhone and Loire valleys. The list is built for pairing with sharing plates — lighter whites and roses for starters, structured reds for mains.

If you are unsure, ask the staff. They taste the wines, they know what pairs with what, and they will not push the most expensive bottle.

Cocktails

The bar runs from 11:30 to 02:00. A few highlights:

• •Aperol Spritz — 15€. Classic, reliable, good for the terrace in warm weather.
• •Mojito — 15€. Fresh mint, proper rum, not too sweet.
• •Miss Amourette — 18€. The house cocktail. Vodka base, floral and citrus notes. Light, drinkable, designed for aperitif hour.
• •TNT Tequila Patron — 20€. For when you want something with more edge.

How much does a full dinner cost?

Depends on what you order, but here are realistic numbers per person:

• •Light dinner (1 shared starter + 1 main + 1 glass of wine): 40-50€
• •Standard dinner (2 shared starters + 1 main + shared dessert + wine): 55-75€
• •Full evening (cocktail + starters + main + dessert + wine): 80-100€

Starters range from 12€ to 28€. Mains from 22€ to 47€. Desserts from 8€ to 22€. Cocktails from 15€ to 20€.

See the full menu — Book a table