How to Read a French Menu: A Guide for Travelers

Published on January 14, 2024 • 6 min read

Walking into a Parisian bistro can be a dream come true, but staring at a chalkboard menu filled with unfamiliar terms can quickly turn that dream into a stressful guessing game. Don't panic! Here is your essential guide to navigating a French menu like a pro.

1. The Structure of the Meal

French dining follows a rhythm. Unlike the "appetizer/entree" distinction in the US, French courses are named differently:

Entrée: This is the starter or appetizer, not the main course. It's often lighter, like a salad, soup, or pâté.
Plat (or Plat Principal): This is the main course. It's usually meat or fish served with a side (garniture) like potatoes or vegetables.
Dessert / Fromage: The sweet finish or a cheese course. In France, cheese is typically served before dessert or in place of it.

2. Key Terms to Know

Keep an eye out for these cooking styles and descriptions:

À la canard: Duck style (often implies cooked in duck fat).
Haché: Minced or chopped (like a steak haché, which is a hamburger patty without the bun).
Fait Maison: A crucial term meaning "Home Made". It guarantees the dish was cooked on-site from raw ingredients. Key for quality!
Formule / Menu: A set-price meal including 2 or 3 courses. It offers great value compared to ordering à la carte (individually).

3. Ordering Your Steak

If you order beef (bœuf), the waiter will ask for the cooking temperature (cuisson). Be warned: French standards are rarer than American ones.

Bleu: Very rare, barely seared.
Saignant: Rare (literally "bloody"). The standard for French steak lovers.
À point: Medium-rare to Medium.
Bien cuit: Well done (often met with a slight frown by the chef!).

Feeling Overwhelmed?

You don't need to memorize a dictionary. Use menuEasyyy to snap a photo of the menu. Our AI doesn't just translate words; it explains what the dish actually is, helping you avoid accidental surprises like Andouillette (tripe sausage) when you wanted a simple sausage!

4. Water and Tipping

Water: If you want free tap water, ask for "une carafe d'eau". If you just ask for "water" (de l'eau), you might get expensive bottled water.
Tipping: Service is always included by law (service compris). A small tip (a few coins) is appreciated for great service but not mandatory.

Bon Appétit!

Understanding the menu is the first step to enjoying the rich heritage of French cuisine. Be adventurous, trust the "Fait Maison" label, and enjoy your meal!