French Restaurant Vocabulary: Restaurant Words in French

French Restaurant Vocabulary

Start with the most common words, then expand your knowledge with intermediate and advanced vocabulary.

Beginner (A1)

bill l'addition
plate l'assiette
water l'eau
beverage la boisson
chair la chaise
spoon la cuillère
kitchen la cuisine
fork la fourchette
ice la glace
salad la salade
sauce la sauce
napkin la serviette
soup la soupe
table la table
butter le beurre
coffee le café
customer le client/la cliente
knife le couteau
dessert le dessert
cheese le fromage
juice le jus
menu le menu
bread le pain
dish le plat
pepper le poivre
meal le repas
restaurant le restaurant
rice le riz
salt le sel
waiter/waitress le serveur/la serveuse
sugar le sucre
tea le thé
glass le verre
wine le vin
cutlery les couverts
pasta les pâtes
restroom les toilettes

Elementary (A2)

side dish l'accompagnement
sparkling water l'eau gazeuse
mineral water l'eau minérale
still water l'eau plate
appetizer l'entrée
herb l'herbe
oil l'huile
spice l'épice
sink l'évier
cafeteria la cafétéria
high chair la chaise haute
stove la cuisinière
delivery la livraison
mustard la moutarde
tablecloth la nappe
straw la paille
portion la portion
recipe la recette
reservation la réservation
specialty la spécialité
buffet le buffet
chef le chef
cook le cuisinier/la cuisinière
oven le four
party (group) le groupe
main course le plat principal
takeout le plat à emporter
tray le plateau
tip le pourboire
vinegar le vinaigre
noodles les nouilles

Intermediate & Advanced (B1-C1)

starter l'amuse-bouche
aperitif l'apéritif
snail l'escargot
oyster l'huître
ingredient l'ingrédient
carryout container la barquette
candle la bougie
brasserie la brasserie
charcuterie la charcuterie
garnish la garniture
waiting list la liste d'attente
terrace la terrasse
bartender le barman/la barmaid
bistro le bistrot
stock le bouillon
ashtray le cendrier
toothpick le cure-dent
lobster le homard
coat rack le porte-manteau
booster seat le rehausseur
refrigerator le réfrigérateur
private room le salon privé
checkroom le vestiaire
shellfish les fruits de mer
vegetable cook l'entremetier/l'entremetière
truffle la truffe
banquet le banquet
line cook le commis de cuisine
busboy/busgirl le commis/la commise de salle
digestif le digestif
foie gras le foie gras
grill cook le grillardin/la grillardine
host/hostess le maître d'hôtel/la maîtresse d'hôtel
fish cook le poissonnier/la poissonnière
host stand le pupitre d'accueil
pastry chef le pâtissier/la pâtissière
sauce chef le saucier/la saucière
sommelier le sommelier/la sommeliere

Example Sentences

In proper context. With highlighted verbs and adjectives.

Beginner & Elementary (A1-A2)

Essential sentences for ordering food, describing basic dishes, and interacting in a dining environment.

Le serveur apporte le menu. The waiter brings the menu.
Je mange une salade au restaurant. I eat a salad at the restaurant.
Nous commandons de l'eau minérale. We order mineral water.
Tu payes l'addition avec une carte. You pay the bill with a card.
Le cuisinier prépare la soupe du jour. The cook prepares the soup of the day.
La soupe du jour est bien chaude. The soup of the day is very hot.
Le vin blanc est très froid. The white wine is very cold.
L'assiette en céramique est propre. The ceramic plate is clean.
Ce dessert au chocolat est délicieux. This chocolate dessert is delicious.
La table près de la fenêtre est petite. The table near the window is small.

Intermediate & Advanced (B1-C1)

More complex phrasing for discussing food pairing, restaurant ambiance, and gastronomy.

Le sommelier conseille un vin rouge d'exception. The sommelier recommends an exceptional red wine.
Nous réservons une table en terrasse. We reserve a table on the terrace.
Le chef déguste la sauce avant de la servir. The chef tastes the sauce before serving it.
Le client recommande ce bistrot parisien. The customer recommends this Parisian bistro.
Vous savourez des huîtres fraîches. You savor fresh oysters.
Le menu gastronomique propose des plats raffinés. The tasting menu offers refined dishes.
La terrasse de la brasserie est très accueillante. The brasserie terrace is very welcoming.
Ce repas contient des épices rares. This meal contains rare spices.
L'atmosphère de ce salon privé demeure intime. The atmosphere of this private room remains intimate.
La garniture du plat est particulièrement savoureuse. The dish's garnish is particularly flavorful.

Frequently Asked Questions

Essential tips and cultural context for dining out in French-speaking regions.

When you are ready to pay at a restaurant in France, it is customary to catch the waiter's eye and ask politely:

L'addition, s'il vous plaît. (The bill, please.)
Est-ce que je peux avoir l'addition ? (May I have the bill?)
Note: Waiters in France rarely bring the bill automatically. You must request it when you are finished.

Water is a crucial part of dining out in France, and knowing what to ask for saves money:

Une carafe d'eau refers to a pitcher of free tap water, which restaurants are legally required to supply upon request.
De l'eau minérale or de l'eau plate usually implies paid bottled still water.
De l'eau gazeuse refers to paid sparkling water.

Tipping etiquette in French restaurants differs significantly from North America:

By French law, service is always included in the bill (service compris), calculated at 15%.
Leaving a small tip (un pourboire) of 1 to 2 euros for good service is common but entirely optional.
For fine dining, leaving 5% to 10% in cash on the table is considered generous.

When ordering steak or red meat, the waiter will ask Quelle cuisson ? (How would you like that cooked?). Your options are:

Bleu: Very rare (seared on the outside, cool/raw inside)
Saignant: Rare (bloody/red center)
À point: Medium (pink center, cooked slightly more than standard medium-rare)
Bien cuit: Well done

France offers several types of dining establishments, each with distinct features:

Le bistrot: A small, cozy neighborhood spot serving classic, hearty home-style meals.
La brasserie: A bustling, traditional restaurant with a large menu, open all day serving meals, beer, and coffee.
Le bouillon: A historic, fast-paced French restaurant serving traditional cuisine at very affordable prices.

French Restaurant Vocabulary