Useful French words and phrases for the restaurant
| At the restaurant |
|
| Je voudrais réserver une table pour deux personnes |
I would like to reserve a table for two people |
| Peut-on s'asseoir dehors ? |
Can we sit outside ? |
| Pourrions-nous voir la carte ? |
Could we see the menu ? |
| Qu'est-ce que vous recommandez ? |
What do you recommend ? |
| Avez-vous une spécialité maison ? |
Do you have a house special ? |
| Santé ! |
Cheers ! |
| Est-ce que ce plat est végétarien ? |
Is this dish vegetarian ? |
| Je suis végétarien(ne) |
I am a vegetarian |
| L'addition, s'il vous plait ! |
The bill, please! |
| Ca vous a plu ? |
Did you enjoy your meal ? |
| C'était délicieux |
That was delicious |
| On the table |
|
| Bouteille |
Bottle |
| Verre |
Glass |
| Assiette |
Plate |
| Fourchette |
Fork |
| Couteau |
Knife |
| Cuillère |
Spoon |
| On the menu |
|
| Apéritif |
Pre-dinner drink |
| Vin |
Wine |
| Jus |
Juice |
| Entrée |
Starter |
| Plat principal |
Main course |
| Dessert |
Dessert |
| Menu |
Set menu |
| Menu du jour |
Today's menu |
| Ordering |
|
| Je voudrais... |
I would like... |
| ...une bouteille d'eau plate/gazeuse |
...a bottle of still/sparkling (mineral) water |
| ...un verre de vin rouge/blanc |
...a glass of red/white wine |
| Cooking styles |
|
| A point |
Medium |
| Au four |
Baked |
| Bien cuit |
Well-done |
| Bleu |
Very rare |
| Frit/Poêlé |
Fried |
| Grillé |
Grilled |
| Rôti |
Roasted |
| Saignant |
Rare |
| Meat |
|
| Agneau |
Lamb |
| Biche/Chervreuil |
Venison |
| Boeuf |
Beef |
| Caille |
Quail |
| Canard |
Duck |
| Dinde/Dindoneau |
Turkey/Young turkey |
| Escargots |
Snails |
| Faisan |
Pheasant |
| (Cuisses de) grenouilles |
Frog (legs) |
| Lapin/Lièvre |
Rabbit/Wild hare |
| Oie |
Goose |
| Pintade/Pintadeau |
Guineafowl/Young guineafowl |
| Sanglier/Marcassin |
Wild boar/Young wild boar |
| Poulet/Poussin |
Chicken/Spring chicken |
| Porc |
Pork |
| Veau |
Veal |
| Meat parts |
|
| Blancs de poulet/volaille |
Chicken breast |
| Chateaubriand |
Porterhouse/double fillet steak |
| Côtelettes |
Chops |
| Côtes |
Ribs |
| Entrecôtes |
Rib-eye steak |
| Epaule |
Shoulder |
| Escalope |
Cutlet |
| Filet (mignon) |
Tenderloin, medallion, fillet steak |
| Foie |
Liver |
| Gigot |
Leg |
| Langue |
Tongue |
| Ris de veau |
Veal sweetbreads |
| Rognons |
Kidneys |
| Saucisses |
Sausages |
| Fish |
|
| Anguille |
Eel |
| Bar/Loup de mer |
Bass |
| Cabillaud |
Cod |
| Congre |
European conger |
| Dorade |
Sea bream |
| Flétan |
Halibut |
| Grondin |
Sea robin/gurnard |
| Hareng |
Herring |
| Lotte/baudroie |
Angler fish/monkfish |
| Maquereau |
Mackerel |
| Merlu |
Hake |
| Rascasse |
Scorpionfish |
| Requin |
Shark |
| Saumon |
Salmon |
| Sole |
Flatfish/turbot |
| Thon |
Tuna |
| Truite |
Trout |
| Seafood |
|
| Calamar |
Squid |
| Coquille saint-Jacques |
Scallop |
| Crevette |
Shrimp |
| Ecrevisse |
Freshwater crayfish |
| Homard |
Lobster |
| Huitre |
Oyster |
| Langouste |
Rock lobster |
| Moule |
Mussel |
| Palourde |
Clam |
| Pieuvre |
Octopus |
| Vegetables |
|
| Aïl |
Garlic |
| Aspèrge |
Asparagus |
| Aubergine |
Aubergine/Eggplant |
| Betterave |
Beetroot |
| Champignon |
Mushroom |
| Chou |
Cabbage |
| Concombre |
Cucumber |
| Cornichon |
Gherkin (pickle) |
| Courgette |
Courgette/Zucchini |
| Epinards |
Spinach |
| Haricots |
Beans |
| Laitue |
Lettuce |
| Poireau |
Leek |
| Poivron |
Paprika |
| Pomme de terre |
Potato |
| Potiron |
Pumpkin |
| Other foods |
|
| Pain |
Bread |
| Beurre |
Butter |
| Fromage |
Cheese |
| Sel |
Salt |
| Poivre |
Pepper |
| Vinaigre |
Vinegar |
| Huile |
Oil |
| Oeuf |
Egg |
| Pâtes |
Pasta |
| Nouilles |
Noodles |
| Confiture |
Jam |
| Miel |
Honey |
| 
