French Food Terminology | What To Look For In A French Menu (2024)

Having a basic grasp of French food terminology goes a long way when it comes to deciphering the French menu at your chosen eaterie. In some of the more touristy parts of the country, you might find an English translation of French cooking vocabulary. But more often than not, you’ll be faced with French only or an English version that does little justice to the French cuisine on offer.

To help you understand what’s available and more importantly, what to expect on your plate when it arrives, read on for our guide to what to look for in a French menu. We’ve also included some fun French foodie expressions and some ‘false friends’ plus some recommendations on where to eat while you’re on a luxury barge cruise or self-drive boating holiday.

>>> Discover 20 iconic dishes on French menus

A French menu – la carte

First and foremost, the menu itself. This is known as la carte in French and comes in many shapes and forms: from a humble hand-written piece of paper to a leather-bound ledger. Or la carte may be chalked up on the wall or a board (see our vocab tip below). Or possibly have no written record at all leaving the waiter to ‘sing’ the dishes of the day instead.

À la carte refers to a non-set meal where you choose your dishes from the menu.

Know your French menu terminology – the ardoise is the French word for slate or blackboard with the daily specials chalked on it.

The different courses

A typical French menu includes some or all of the following courses:

• Apértif – literally something to whet your appetite, also known as an amuse-bouche or amuse-gueule (taster).
• Entrées – starters that are also called hors d’oeuvre in some restaurants.
• Plats principaux – main dishes, usually including fish or meat.
• Plat du jour – today’s special, literally: ‘plate of the day’
• Fromage – the cheese board.
  Note that if you order dessert as well, the cheese will come first and usually with bread not biscuits.
• Desserts – desserts.
• Digestif – a little something to help all the delicious food go down, perhaps cognac

Know your French menu terminology – if an item (e.g. pommes frites) comes à volonté, you can have as many as you can eat.

Avoir du pain sur la planche – translates literally as ‘to have your bread on the board,’ but is actually used to mean ‘to have your work cut out for you’

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French restaurant recommendation – a pop-up venue

Not all French restaurants are fixed; some are seasonal and known as guinguettes, pop-ups. One of our favourites is Les Voiles right on the sands at Portiragnes on the Mediterranean. This seafood restaurant pops up around mid-May and serves fresh local seafood, salads and tapas in the sunshine or under the stars.

>>> Don’t miss this ultimate French foodie treat when you’re in the area

A set French menu

Many establishments in France including some of the finest restaurants in the country offer a set menu. This is known as a le menu du jour or la formule. It usually consists of a starter, main dish and dessert with perhaps a drink as well.

Choice is limited to a few items per course (there may just be two main dishes) and the menu du jour is generally only available at lunchtime. Some restaurants offer a pared-down menu du jour e.g. entrée + plat or plat + dessert. Bread and tap water are standard accompaniments.

Know your French menu terminology – an assiette is a plate of something such as cheese. An assiette anglaise is a plate of cold cuts.

Mettre du beurre dans les épinards – literally to put butter on your spinach, actually to improve your financial situation

French restaurant recommendation – an impressive menu du jour

One of the best 3-course set menus we know of in France is served at Restaurant de La Tour at Montady. Enjoy a menu du jour that never fails to impress while you gaze out over one of the most spectacular views near the Canal du Midi.

A fancy French menu

The best restaurants in France and the majority of those with a Michelin starserve a tasting menu, known as le menu de degustation. There are no rules for the number of courses in this type of menu, which might include ‘just’ 6 or as many as 15.

But although there might be lots of courses, a menu de degustation is always about quality rather than quantity – each course may be little more than a soupçon.

Know your French menu terminology – relevé is the French term to mean a dish comes spicy or well seasoned.

French restaurant recommendation – local and seasonal menus

In the heart of the Côte d’Or lies the Bistrot des Moines where Chef Guillaume Royer serves fresh and seasonal dishes in the former monastic kitchen. Choose from several menu options or go for the Bistro’s famous Sunday brunch.

This experience of French cooking is something we’d definitely suggest as part and parcel of a Burgundy waterways experience.

Un repas sans vin, repas chagrin – literally (and actually), a meal without wine is a poor meal.

Ordering meat in a French restaurant

If you go for a steak, duck breast or burger, expect the waiter to ask you how you would like it done:

• • bleu (blue)
  • saignant (rare)
  • à point (medium rare)
  • demi anglaise (medium)
  • cuit (medium well)
  • bien cuit (well done)

Know your French menu terminology – biologique or bio means organic.

French restaurant recommendation – fresh market fayre

You’ll need the above vocabulary at Chez Bebelle in Narbonne market where ex-rugby player Gilles Belzons and family offer a simple menu of meat. Just ask for your cut of beef, duck or horse and watch the butchers on neighbouring stalls throw your order over to Gilles who deftly catches it and pops it on the grill. Voilà!

4 French food terms used frequently in English recipes

1. bouquet garni – a bundle of herbs tied together and immersed in a slow cooking dish or in stock making (typically thyme, bay leaf and parsley stalks)

2. au gratin – sprinkled with breadcrumbs or grated cheese and browned

3. en croute – ‘in a crust’ or more delicately put: wrapped and cooked in pastry
4. beurre noisette – an unctuous browned butter oozing flavours (not to be confused with ‘noisette’ of lamb or a hazelnut flavoured ‘noisette’ chocolate)

And to finish

Our last section of what to look for in a French menu brings us to the end of your meal, to l’addition, A.K.A. the bill. Some will say service compris meaning that the service charge is included. But if you want to tip your waiter as well, leave some small change or 5 to 10% of the bill if it’s an up-market restaurant.

Couper la poire en deux – literally, to cut the pear in half, actually to split the bill or reach a compromise.

French restaurant recommendation – the best desserts

Fleurey-sur-Ouche is a picturesque village, tucked away on the Canal du Bourgogne and home to Ô P’tit Repère Du Goût. Typical Burgundian dishes await you with the best coming at the end – subtle and playful desserts (think pineapple carpaccio with coconut ice cream, praline croissant…) all made with fresh local produce.

French food terminology for the best French menus

Take your French food terminology to the next level when you sail the waterways. Our luxury barge and river cruises include gourmet wining and dining plus side trips to some of the best eateries in France. They’re the perfect place to add to your collection of French recipes.

>>> Discover where you’ll go and what you’ll eat

And if you’ve chosen a self-drive holiday, we provide local recommendations to ensure you can try out your knowledge of French menu vocabulary and try the best French culinary experiences.

>>> Discover where to cruise to and what might be on the menu

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