40 Common Words You'll See on Every Menu

French Restaurant Terms Explained: 40 Menu Words You'll See on Every Menu

Planning a trip to France? Dreaming about dining in a cozy Parisian bistro or a seaside restaurant on the French Riviera? Or perhaps simply looking forward to your next meal at a French Bistro. One of the quickest ways to feel confident at the table is to understand the language on the menu.

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French restaurant menus are full of words and expressions that describe not only the food, but also the style of service, the courses, and the traditions behind the meal. While they may seem intimidating at first, once you know a handful of common terms, dining in France becomes much more enjoyable.

TL;DR

What is it? A comprehensive guide explaining 40 common French restaurant and menu terms, helping travelers and food lovers confidently navigate French menus and better understand French dining culture.
How you'll make it? Use the guide to learn key French restaurant vocabulary, from menu structures and meal courses to cooking techniques, restaurant types, and dining etiquette.
Why you will love it?
- Makes ordering in French restaurants much less intimidating.
- Helps you understand authentic French food culture.
- Explains commonly misunderstood terms like entrée, menu, and formule.
- Useful for travelers, home cooks, and anyone interested in French cuisine.
- Provides practical phrases and dining tips you'll actually use in France.

After living in France for nearly a decade and being married to a French chef with a restaurant, I've learned that understanding these expressions is about much more than translating words, it's about understanding French food culture.

Whether you're planning your first trip to France, recreating a French meal at home, or simply curious about French cuisine, this guide explains the restaurant vocabulary you'll encounter most often.

Quick Reference: Most Common French Restaurant Terms

French Term	English Meaning
La Carte	The menu (dishes to order individually)
Menu	Fixed-price meal
Formule	Set lunch combination
Plat du jour	Daily special (dish of the day)
Entrée	First course
Plat principal	Main course
Dessert	Dessert
Café gourmand	Espresso with mini desserts
Apéritif	Pre-dinner drink
Digestif	After-dinner spirit

Before You Order

À la carte

Meaning: Ordering each dish individually instead of choosing a set menu or "formule".

You'll often hear diners say they are ordering à la carte when they prefer to choose each course separately.

La carte

Literally, "the menu."

If your server asks whether you'd like to see la carte, they're simply offering you the menu.

Le menu

One of the biggest surprises for North American travelers is that "menu" doesn't simply mean the list of food.

In France, un menu usually refers to a fixed-price meal that includes multiple courses.

Example:

Starter
Main course
Dessert

Formule

A formule is a simplified fixed-price combination, commonly offered at lunch.

Examples include:

Entrée + Plat
Plat + Dessert
Entrée + Plat + Dessert

These are often among the best values in French restaurants.

Menu du Jour

The menu of the day.

Restaurants often create a daily menu based on seasonal ingredients and what is freshest at the market.

Plat du Jour

The dish of the day.

If you're unsure what to order, this is almost always a wonderful choice.

Suggestion du Chef

The chef's recommendation.

Unlike the plat du jour, there may be several chef's suggestions available.

Service Compris

This means service is already included in the price.

While many visitors still leave a few extra euros for exceptional service, large tips are generally not expected in France.

Types of French Restaurants

Bistrot

A neighborhood restaurant serving traditional French comfort food in a relaxed atmosphere.

Expect classics like steak frites, onion soup, quiche, or duck confit.

Brasserie

Originally breweries, modern brasseries serve food continuously throughout the day.

Their menus are often larger than those of a bistrot.

Restaurant Gastronomique

France's highest level of fine dining.

These restaurants emphasize technique, exceptional ingredients, artistry, and impeccable service.

Bistronomie

One of the most exciting movements in modern French cuisine.

Bistronomie combines the creativity and precision of fine dining with the relaxed atmosphere and approachable pricing of a neighborhood bistro.

Many of today's best young French chefs embrace this style of cooking.

Café

More than just coffee.

French cafés serve coffee, wine, light lunches, sandwiches, pastries, and simple meals throughout the day.

Salon de Thé

A tea room specializing in pastries, desserts, tea, and light lunches.

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French Meal Courses

Apéritif

A drink enjoyed before the meal to stimulate the appetite.

Popular choices include Champagne, Kir, Pastis, or a glass of rosé.

Mise en Bouche

A complimentary bite offered by the chef before the meal begins.

Unlike an appetizer, it is never ordered.

Entrée

One of the most misunderstood French words.

In France, an entrée is the first course-not the main course.

Plat Principal

The main course.

Accompagnement

The side dish served alongside the main course.

Fromage

Anina Belle and Sebastien Giannini with a French Cheese board

The cheese course.

Many traditional French meals include cheese before dessert.

Dessert

The sweet final course.

Mignardises

Tiny bite-sized sweets served alongside coffee after dessert. These can also be served in lieu of dessert in some "formules"

Wine & Drinks

Vin de la Maison

House wine (the quality can surprise you - especially in wine regions!)

Pichet

Wine served in a small pitcher rather than by the bottle.

Carafe d'Eau

Tap water.

Perfectly acceptable to request in France.

Digestif

A spirit served after the meal to aid digestion.

Examples include Cognac, Armagnac, Calvados, or Chartreuse.

Café Gourmand

One espresso accompanied by several miniature desserts.

It's one of my favorite ways to finish a meal in France because you get to sample several desserts instead of choosing just one.

French Cooking Terms You'll See on Menus

Confit

Slow-cooked in fat until incredibly tender.

Gratin

Baked until golden and crisp on top.

Provençal

Prepared with ingredients typical of Provence, such as tomatoes, garlic, olive oil, herbs, olives, and capers.

Meunière

Lightly floured and cooked in butter with lemon.

Often used for fish.

À la Plancha

Cooked on a very hot flat-top grill.

Common throughout Southern France.

Tartare

Finely chopped raw meat or fish seasoned and served uncooked.

Carpaccio

Paper-thin slices of raw meat or fish.

Velouté

A smooth, silky soup or sauce.

Coulis

A smooth purée made from vegetables or fruit.

Sauce Vierge

A fresh Provençal sauce made with olive oil, tomatoes, herbs, lemon, garlic, and capers.

Authentic Provençal Sauce Vierge Recipe

Helpful French Restaurant Phrases

Bon appétit! - Enjoy your meal!
L'addition, s'il vous plaît. - The bill, please.
Merci beaucoup. - Thank you very much.
C'est délicieux. - This is delicious.
Santé! - Cheers!

Frequently Asked Questions

What does entrée mean in France?

Unlike in North America, an entrée in France is the first course served before the main dish (plat principal).

What is the difference between a menu and a formule?

A menu is generally a multi-course fixed-price meal, while a formule is a smaller lunch combination that usually includes two or three courses.

Is tipping expected in France?

Service is included in restaurant prices. While it's common to leave a few euros for exceptional service, large tips are not expected.

What is café gourmand?

A café gourmand is an espresso served with several miniature desserts, allowing you to sample multiple sweets in one course.

What is bistronomie?

Bistronomie combines the techniques of fine dining with the relaxed atmosphere and approachable prices of a neighborhood bistro.

Final Thoughts

Learning a few French restaurant terms does more than help you read a menu-it opens the door to understanding French food culture. Once you know the difference between a plat du jour and a formule, or why an entrée isn't the main course, you'll feel more confident dining anywhere from a bustling Parisian brasserie to a quiet seaside café on the French Riviera.

French cuisine is about more than recipes; it's about tradition, hospitality, and savoring each meal. I hope this guide helps you feel a little more at home the next time you sit down at a table in France, or when you're bringing a little French flair into your own kitchen.

French Restaurant in DC

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