French Restaurant Menu Decoded for Travelers

The Structure of a French Restaurant Menu

A French menu typically offers a "formule" or "menu du jour" — a fixed-price set meal with limited choices per course. This is almost always better value than ordering a la carte. A typical formule includes an entree (starter), plat (main), and dessert or cheese.

Do not confuse the French "entree" with the American usage. In France, entree means starter, not main course. The main course is the "plat" or "plat principal."

Key French Menu Terms

• Entree — Starter course. Soups, salads, terrines, and charcuterie.

• Plat principal — Main course. Meat, fish, or poultry with accompaniments.

• Fromage — Cheese course, served before or instead of dessert.

• Confit — Slow-cooked in fat. Duck confit (confit de canard) is a classic.

• Gratin — Baked with a browned cheese or breadcrumb topping.

• Tartare — Raw. Steak tartare is raw beef; tartare de saumon is raw salmon.

Hidden Ingredients to Watch For

French cooking uses butter and cream extensively — even dishes that sound light may be finished with butter. Stocks and sauces often contain shellfish or fish. Mustard appears in vinaigrettes and sauces. Nuts are common in desserts and salads.

If you have allergies, tell your server "J'ai une allergie alimentaire" (I have a food allergy) and specify the ingredient. French waitstaff take allergies seriously.

Using Lucy in French Restaurants

Lucy translates French menus with full culinary context. She knows that "veloute" is a creamy soup, that "lardons" are bacon pieces, and that "noisette" can mean hazelnut or a cut of lamb. Photograph the menu and Lucy gives you the meaning, not just the words.