French Menu Terms Every Food Lover Should Master

Sitting down at a Parisian cafe or a countryside bistro can be intimidating when the menu is a wall of flowery cursive. But once you decode the jargon, you'll find that French menus follow a strict logic. Here is your essential guide to mastering the French menu.

1. The Cooking Method Glossary

Understanding how your food is prepared is often more important than the ingredient itself:

• Confit: Cooked slowly in its own fat. Most common with duck (Canard).
• À la...: Prepared in the style of. E.g., À la Bordelaise (with red wine and marrow sauce) or À la Meunière (dusted in flour and sautéed in butter).
• En Croûte: Wrapped in a pastry crust and baked.
• Flambé: Topped with alcohol and set alight at the table.
• Velouté: A smooth, creamy soup made using a light stock and thickened with roux.

2. Decoding the Wine List (La Carte des Vins)

In France, wine is categorized by region, not grape variety. Look for these keywords:

• AOC (Appellation d'Origine Contrôlée): A certification that the wine meets strict regional quality standards.
• Sec / Demi-Sec / Douce: Dry / Half-dry / Sweet.
• Pichet: A small pitcher, often the most cost-effective way to enjoy decent house wine.
• Cru: Indicates a high-quality vineyard (e.g., Grand Cru).

3. Bistro vs. Brasserie vs. Michelin

4. Budget vs. Splurge Indicators

• Formule: A set price for a two or three-course meal (the best value).
• Prix Fixe: Similar to a formule, often found at dinner.
• À la Carte: Ordering individual items, which is almost always the more expensive route.
• Supplément: An extra charge for a high-end ingredient (like truffle or foie gras) within a set menu.

5. Classic Dishes Explained

• Soupe à l'Oignon: Beef broth, caramelized onions, topped with croutons and melted Gruyère.
• Coq au Vin: Chicken braised with wine, lardons, and mushrooms.
• Steak Tartare: Finely chopped raw beef seasoned with capers, onions, and raw egg yolk.
• Bouillabaisse: A complex Provençal fish stew originating from Marseille.