A restaurant in French sounds like Le restaurant - this is a place where people go not only to eat, but also to relax, spend time in the company of friends or loved ones. Vocabulary on this topic is very important, especially if you are planning to visit France or a nearby French restaurant.
Everything you need to know in a restaurant
Common words
- Le restaurant, le resto – restaurant
- La buvette – snack bar
- Le bistro – bistro
- La brasserie - beer hall
- Le café – cafe
- L’auberge – hotel with restaurant
- La cantine – dining room
- Le restaurant universitaire – student restaurant
- Prendre le repas – to eat
- En terrasse - on the terrace
- En salle - in the hall
- La commande – order
- Commender, faire la commande – order, place an order
- Le serveur, la serveuse – waiter, waitress
- Le garçon, le garçon de café – waiter
- Le plat – dish
- La boisson – drink
- Le compte – score
- Le pourboire – tips
How to make an order
- Entrer dans un restaurant – enter a restaurant
- Demander une table - ask for a table
- Apporter la menu - bring a menu
- Apportez le menu, s’il vous plaî - Bring the menu, please.
- Puis-je voir le menu? – Can I see the menu?
- Voulez-vous faire la commande tout de suite? – Do you want to place an order right away?
- Qu'est-ce que vous pouvez proposer? - What can you offer?
- Je pourrais vous proposer... - I can propose to you...
- Prendre - take
- Choisir – choose
- Choisir une entrée (chaude ou froide) pour commencer le repas – choose the first course (warm or cold) to start eating
- Un plat garni – a dish with a side dish
- Choisir une boisson – choose a drink
- Un verre ou une bouteille de vin – a glass or bottle of wine
- de la bière - beer
- de l'eau minérale – mineral water
- de l’eau plate – still water
- de l’eau gazeuse – sparkling water
- commander du fromage (quand les repas sont finis) – order cheese (at the end of dinner or lunch)
- un dessert – dessert
- du café – coffee
- du thé – tea
- demander l'addition (le compte) - ask for the bill.
Example of dialogue in a restaurant in French Pay attention to phrases and expressions that will help you ask about the ingredients of a dish:
- Demander la composition d’un plat - ask for the composition of the dish
- Qu'est-ce que c'est un bœuf bourguignon? What is this - beef bourguignon?
- Qu'est-ce qu'il y a dans ce plat, s'il vous plaît? – Tell me, please, what’s in this dish?
- Faire les commentaires à propos des plats - make comments about a dish.
- C'est du bœuf avec une sauce au vin rouge et des oignons, des carottes et des champignons. This is beef with red wine sauce and onions, carrots and mushrooms.
- Le saumon est servi avec quoi? – What is salmon served with?
- Avec des pommes (de terre) vapeur et de la salade verte. – With steamed potatoes and green salad.
- Est-ce savoreux, délicieux? - It is delicious?
- Vous recommendez? – Do you recommend it?
How to tell about your impression
- Commentaires positifs - positive comments
- C'est bon - it's delicious, good
- C'est magnifique - it's wonderful
- C'est très délicieux - it's delicious
- J'aime ça - I like it, I love it
- Cela me plaît beaucoup – I really like this
- Commentaires negatives - negative comments
- Ça ne va pas de tout - this is no good
- C'est dégoûtant - it's disgusting
- Je n'aime pas cela - I don't like it
- Le plat est bizzare – a strange dish
Additionally:
- J'ai faim - I'm hungry
- Allons au restaurant le soir – let's go to a restaurant in the evening
- Je t’invite au restaurant - I invite you to a restaurant
- Où peut-on manger pas trop cher? – where can you eat not very expensive?
- Où peut-on boire du café? – where can I drink coffee?
- Puis-je réserver la table pour demain – you can reserve a table for tomorrow
- Où se trouve le bar? – where is the bar?
- Je voudrais prendre place près de la fenêtre – I would like to sit by the window
- Je voudrais prendre place dans un coin – I would like to sit in the corner
Words to evaluate the taste of a dish
French cuisine It’s not unambiguous: you may or may not like it, but it will not leave anyone indifferent. The main thing is to know the words to express all the emotions from the dish that was served to you. Bon appetit!
| fresh / fresh | frais / fraîche (f) |
| stale | défraîchi (devoid of freshness; faded; stale (about a product) |
| spoiled; rotten | Gâté, raté - unsuccessful, unsuccessful (about a dish) |
| crisp | Croustillant |
| stale (about bread) | rassis |
| dry / dry | sec / seche |
| juicy / juicy | juteux / juteuse |
| delicious | bon/délicieux (delicious)/savoureux (delicious, juicy; savory) |
| appetizing | appétissant (in appearance)/savoureux (in taste) |
| tasteless | mal préparé/mal cuisiné/d’un goût peu agréable/mauvais (before noun) (bad)/désagréable (unpleasant, disgusting) |
| tasteless | fade |
| salty | sales |
| sour | acide/aigre (sour; tart; spicy)/sur (sourish) |
| sweet | sucré/doux (f – douce) – sweet, tender, soft |
| soft / soft | moelleux/moelleuse |
| sweet and sour | aigre-deux |
| spicy | aigre (sour; tart; spicy) / piquant (prickly; pungent) |
| Bitter | amer |
| warm | tiède (warm, lukewarm) / chaud (warm, hot) |
| hot | chaud (warm, hot) / brûlant (hot, burning) |
| cold | froid |
| fatty | gras |
| oil | onctueux |
| thick | gros |
| thin | mince |
| thick, thick | épais |
| dietary | dietetic |
| useful | utile |
| raw (not cooked) | cru |
| boiled | bouilli (boiled; boiled) |
| fried | rôti (1 – roast, 2 – fried); grillé (toasted, burnt); frit |
| baked | cute au four |
| grill | un gril |
| burnt | brule |
Now you can definitely pronounce the word “Restaurant” in French and properly order the waiter! You may also find useful material about
- Poivrer pepper Le poivre pepper
- Huiler lubricate with oil L'huile oil
- Sucrer put sugar Le sucre sugar
- Épicer spice Les épices spices
- Beurrer butter Le beurre butter
- Les sandwiches sont en bas à droite. Sandwiches are bottom right.
Les croque-monsieur sont en bas à gauche. Sandwiches bottom left.
Entre les sandwiches et les croque-monsieur, vous avez les quiches et les pizzas. Quiche and pizza between sandwiches and sandwiches.
Au-dessus des sandwiches, les gâteaux. Cakes over sandwiches.
Au-dessus des croque-monsieur, les tartes.Cakes over sandwiches.
Qu'est-ce que vous avez de chaud? What do you have for hot dishes?
Nous avons des quiches, très chaudes. We have a very hot quiche.
Mini-dialogues
Bonjour, Monsieur, je voudrais un sandwich, s’il vous plaît. Good afternoon monsieur, I would like a sandwich please.
Oui, à quoi? Yes, with what?
Au pâté. With pate.
Je voudrais un croque-monsieur avec un œuf, s’il vous plaît. I'd like a croque monsieur with an egg, please.
Mais, ça s’appelle un croque-madame, ça, Monsieur. Monsieur it's called a croque madame (a sandwich with cheese, ham, topped with a fried egg).
Et pour moi, une pizza. Vous pouvez rajouter un peu d'huile d'olive, s'il vous plaît ? And pizza for me. You can add a little olive oil, Please?
Et pour vous, Mademoiselle? And for you, Mademoiselle?
Un gâteau au chocolat, s’il vous plaît. Chocolate brownie, please.
Ah... je suis désolé, il ne me reste qu’une une tarte aux pommes! Oh, I'm sorry, there's only apple pie!
Voulez-vous un café? Would you like to get coffee?
Non merci, je n'en bois jamais le soir. No thanks, I never drink coffee at night.
Vous avez choisi? Have you already chosen?
Pass encore. Not yet.
Vous prenez un apéritif? Will you have an aperitif?
Non, nous commandons tout de suite. No, we are ready to place an order right away.
Vous le voulez comment, votre steak? What kind of steak would you like?
Saignant, s'il vous plaît. With blood please.
Vous prenez un dessert? Will you have dessert?
Oui, vous avez quoi comme glaces? Yes, what kind of ice cream do you have?
Et pour Madame, ce sera? Madam, what will happen?
Pour moi, un croque-monsieur. I'll have a sandwich.
Le serveur
Avec le poulet, nous vous proposons des pâtes ou des champignons. With chicken, we recommend pasta or mushrooms.
Avec le poisson, nous pouvons vous servir du riz ou des petits pois. With fish, we recommend rice or green peas.
Avec la viande, vous avez des frites ou des haricots verts. The meat is served with fried potatoes or green beans.
L'entrée (pour commencer) first course; dish served after appetizer
Œufs mayonnaise eggs with mayonnaise
Salade de tomates salad with tomatoes
Le plat principal (pour continuer) main course
Poisson fish
Frites fried potatoes
Haricots verts green beans
Steak steak
Le fromage cheese
Camembert Camembert
Le dessert(pour finir)Dessert
Glace à la crème Chantilly ice cream with Chantilly cream
Tarte aux poires pear pie
Yogurt
Decrire
C'est très, très chaud, c'est brûlant. Very hot, too hot.
Je ne peux pas couper ce steak, il est trop dur. I can't cut this steak, it's too tough.
Les crudités sont des légumes crus. Crudite is raw vegetables.
Il y a beaucoup de beurre et d'huile dedans, c'est gras. A lot of butter And vegetable oil It's very greasy inside.
C'est vraiment très bon, c'est délicieux. It's really very tasty, it's amazing.
C'est facile à couper, c'est tendre. Easy to cut, very tender.
Il y a beaucoup de poivre et de piment, c’est fort. Too much pepper, very peppery.
Antonyms:
Délicieux – immangeable tasty - inedible
Froid – brûlant cold - hot
Salé – sucré salty-sweet
Dur-tendre hard - tender
Doux – fort soft - tart
Cuit-cru cooked - raw
Menu:
- Le confit d'oie - fried meat in fat; canned meat in its own fat
- La Bouillabaisse - fish soup with garlic and spices, common in the south of France
- Le pruneau - prunes; dried plums
- Le Cassoulet – stew of beans with poultry or meat, baked in a clay bowl
- Le Brandade de moure - Provençal cod (chopped cod with butter or garlic cream)
- Le calisson - macaroons
- Ratatouille niçoise - vegetable stew (from eggplant, zucchini and tomatoes)
- Des Cotes de Provence – ribs
- Soupe de pistou - soup with basil
- Le pistou - boiled vegetables; vegetable stew
- Reblochon (Savoy cheese)
- Bleu d'Auvergne - moldy Auvergne cheese
- Le fois gras – liver
- Le piperade - scrambled eggs with tomatoes, onions and peppers (Basque dish)
- Truite au bleu - boiled trout in red wine
- La potée - stew with vegetables
- Pain d'épice - gingerbread
- La quiche lorraine - pie, casserole (with finely chopped pieces of lard)
- La choucroute - sauerkraut
- Choucroute garnie - pork with potatoes and sauerkraut
- Soupe à la choucroute - sour cabbage soup
- L' andouillette – sausage
- Les tripes à la mode de Caen - tripe in Caen
- Les rillettes - pork and goose pate
- Crustace - edible crustaceans
- Les pithiviers 1) meat pie 2) layer cake with almond cream
- La fondue bourguignonne - Burgundian fondue (a dish of pieces of meat that are dipped in boiling oil
- Fondue (savoyarde) - fondue (a dish of processed cheese with white wine, into which pieces of bread are dipped)
In the 18th century there were several dozen restaurants in Paris, in the 19th century there were already about a thousand, and today this number has exceeded several thousand. French cuisine is included in the UNESCO World Heritage List, and the wines are world famous and are a standard of quality. This would never have happened if the French themselves had not had such a weakness for food. After all, for them, eating is not a process of satisfying hunger. This is a ritual, a reason for communication, heated and interesting discussions, an opportunity to demonstrate your culinary talents and exquisite taste and, of course, a way to have fun and enjoy life. Our instructions will help you choose the right cafe and get maximum gastronomic pleasure.
The French are unsurpassed masters of subtle flavor combinations. They learn this literally from the cradle. Moms with early years they let children try a variety of flavors and their combinations, observe what the child likes and what they don’t, invent different ways of serving: if you didn’t like boiled broccoli, then perhaps you’ll like it pureed, etc. There is a whole council that develops menus for kindergartens, which cares not only about nutritional balance, but also about gastronomic education.
“French cafes were originally centers of social life, where everything was discussed last news, acquaintances were made, ideas were born"
A French meal is a whole event, and being a part of it is an unforgettable experience, which Peter Mayle beautifully wrote about in his book “Provence Forever.” Confirmation of the special relationship the French have with food can be seen even just sitting in a cafe. Try to imagine the picture. An elegant French woman sits down at the table. She is alone and, apparently, is waiting for no one at all. After exchanging a few phrases with the waiter, she places an order. After a while, a dish with a dozen excellent oysters and a decanter of white wine appears on her table. The woman, taking her time and savoring every bite, simply enjoys her food. At the same time, she does not leaf through a magazine or newspaper, does not look at her smartphone, or chats on the phone. She just eats. She came to the cafe specifically to eat oysters alone. Having finished her meal, she sits a little longer, watching people pass by, pays and leaves. For the French, this scene is not surprising. This is the norm.
Story
To understand where today's norms of French attitudes towards food come from, you need to look into history. French cafes were originally centers of social life, where all the latest news was discussed, acquaintances were made, and ideas were born. Already in the 19th century, Parisian cafes were distinguished by small menus and strict operating rules. From 8 a.m., townspeople could drink a cup of coffee, and they could order breakfast starting at 9 a.m. Breakfast consisted of the same cup of coffee and a bun with butter, which they had time to bake and deliver to the cafe.
Being politically conscious, Parisians always enthusiastically followed the work of the Constituent Assembly, whose working day lasted until 14.00. By lunchtime the French were pretty hungry. It was then that “breakfast with a fork” appeared, which, in addition to the standard set, also included an omelet or scrambled eggs. In the menu of modern Parisian cafes, such a breakfast is called European or continental.
“There is a whole council that develops menus for kindergartens, which cares not only about nutritional balance, but also about gastronomic education”
In the Latin Quarter there were many student cafes, which were then called taverns. You could have a very cheap and satisfying meal there. It was there that the first “formule” appeared - menus consisting of several dishes at a fixed price. And even then a principle emerged that is still in effect today in all cafes and restaurants in France without exception: bread is served with any order free of charge and without restrictions.
In the 19th century, the profession of a waiter appeared, which required enormous professionalism. In restaurants, two waiters without recording orders accurately served about 30 customers. In France, this profession is still treated with seriousness and respect. All this gradually formed rules and principles that still work today.
How to choose a cafe?
Location matters. Although food is good almost everywhere in France, going to cafes on large busy streets near popular tourist attractions is not worth it: the quality will be lower, and the prices will be the opposite. The exception is the famous cafes with history, which always keep their mark. These are Le Couple, Le Procope, Café de la Paix, Café de Flore, etc. If your plans do not include visiting legendary restaurants, and you just want to eat deliciously, then turn into the nearest alley and choose a cafe there.
“In restaurants, two waiters without recording orders accurately served about 30 customers.”
Pay attention to the insignia stickers at the entrance. The most common are the marks of the Red Michelin Guide (Guide Rouge Michelin), which has already become a familiar Trip Advisor, the French Gault&Millau, Le Fooding. All these icons indicate really good quality, especially if there are several of them at once.
Almost all cafes and restaurants have a menu counter at the entrance. Study the offer and price level, and in the meantime, estimate how many people are in the restaurant. For the French, a cafe filled to capacity and a queue at the entrance is a good sign. It's worth listening if the tables are mostly French - this is another argument in favor of this place.
When to go?
The French eat according to a schedule. This is a fact that will have to be accepted.
Breakfasts usually start at 7:30-8:00 and last until 10:00 (sometimes 11:00). A traditional French breakfast is always sweet and consists of coffee, a glass of orange juice, a quarter of a baguette with butter and jam, and a croissant. Of course, it’s not every day that the French eat just such a set. But no self-respecting Frenchman will eat anything meaty, smoked or salted in the morning. No sausage and cheese sandwiches. By the way, cheese is traditionally indicated on the menu in the dessert section and is served just after the main courses and before dessert.
“The French are convinced: the more dishes on the menu, the worse their quality”
Most gastronomic cafes and restaurants open only for lunch and dinner, which means you can eat there between 12:00 and 14:30 and approximately from 19:30 to 23:00. The rest of the time, establishments are often simply closed or only offer drinks. If you don't have lunch before 3 p.m., you'll most likely have to settle for a sandwich from a nearby boulangerie. This rule is especially strictly observed in small towns.
From 16:00 to 18:00 l’heure de l’apero (happy hours) begins. During this time, you will be offered aperitifs and special prices for light alcoholic drinks.
Questions at the entrance
Right at the entrance, the waiter will ask you two standard questions: “How many of you are there?” (“Vous etes combien?”) and “Are you here to drink or eat?” (“Boire ou mange?”).
In France, it is not customary for two people to sit at a large table for four. IN best case scenario They will look at you strangely, or at worst, they will ask you to change seats. The second question is related to the fact that tables for lunch and dinner in cafes are prepared in advance. And if you just came to have a drink, you will never be seated at a table set for lunch. Almost always, the waiter himself escorts you to the table he has chosen.
What to order?
So, the cafe has been chosen, the waiter took you to the table and handed you a menu. What to do next?
If the establishment is decent, most likely the menu will be in one language - French (and maybe English). If they offer a menu for ten different languages, then you shouldn’t expect anything good from the food here. And if this menu is also several dozen pages long and looks more like a book, you can safely get up and leave. The French are convinced: the more dishes on the menu, the worse their quality (logical, agree!). In some establishments, instead of a menu, they will even bring you a chalk board with today’s list of dishes written on it. You'll have to decipher the handwriting and use an online translator to understand the content, but you'll be rewarded with a wonderful lunch or dinner.
“No self-respecting Frenchman will eat anything meaty, smoked or salted in the morning”
As a rule, you have two alternatives: choose “a la carte” (that is, from the menu) or order a “formule” or “menu”. There are two varieties of the latter: “Entrée ou Dessert + Plat” (snack or dessert + main course) and “Entrée + Plat + Dessert” (all three positions). Dishes can be selected from a list. Sometimes a cafe offers several formulas of different prices, which differ in the list of dishes. The more expensive the menu, the more refined and complex the dishes offered. But ordering according to the formula in almost 100% of cases turns out to be more profitable than choosing “a la carte”.
“In any cafe, with absolutely any order they will bring you a basket of aromatic, crispy French baguette and a carafe of water.”
Typically, a French restaurant menu does not have a “side dishes” section. A side dish is offered with every dish and, in fact, is an integral part of it. This means that the chef has already thought and decided for you which side dish would be ideal for this dish. If the offered side dish is something that you don’t eat at all, then it’s better to just choose another dish rather than ask to replace the side dish. Such a request may be perceived as doubting the professionalism of the cook, especially in gastronomic and fine dining restaurants.
The rule of serving free bread in unlimited quantities is now enshrined in law. In any cafe, with absolutely any order they will bring you a basket of aromatic, crispy French baguette and a carafe of water. To get a carafe of regular water, and not bottled Evian or Vittel, you need to ask “Une carafe d"eau s"il vous plait." There is no need to worry about the quality of the water. The French strictly monitor the purification of tap water and keep it at a high level.
Wine
Wine is an indispensable attribute of any meal. The wine list is a special pride of many establishments. If you are not sure about the choice of wine to accompany the ordered dishes, you can always ask the waiter for help, who will be happy to advise you. If wine is the main purpose of going to a restaurant, then you should choose a place that specializes in this. There are restaurants where they will create a cheese plate for the chosen wine, ideally suited to the drink and helping it to reveal itself in all its glory.
Each region of France has its own gastronomic characteristics and “specialties”, prepared from local products and having a centuries-old history, closely intertwined with the history of the region. Local drinks are also served with these dishes. For example, the largest producer of foie gras in France - the Aquitaine region - also produces the famous sweet dessert sauternes, which are considered classic companions to this dish. And the Provence-Alpes-Côte d'Azur region is famous for its excellent rosé, which goes perfectly with the local Mediterranean cuisine. For example, ratatouille with Provençal herbs.
If you order wine simply as an accompaniment to dinner and do not expect any frills from it, then you can always order a “pichet” - a jug with a volume of 250 to 500 ml. This is a plain table wine or IGP (Protected Geographical Indication wine) produced in a given region.
Tips
In French, tipping is called “pour boire” (“to drink”). They are rarely left here and, as a rule, only for a long dinner with a noisy large group - no more than € 1-2, even with a very impressive amount on the bill. Service is already included in the bill, and waiters in France usually have quite decent salaries.
Bon courage! Et... bon appétit!
More about France - in Instagram author.
Photo - palasatka,Diana Malinovskaya, Denis Vasilkov
Server: Bonjour. Une table pour deux personnes?
— Table for two?
Client 1: Oui, nous sommes deux. Vous avez un espace non-fumeur?
- Yes, there are two of us. Is there a place in the non-smoking room?
Serveur: Bien sûr. Vous préférez cette table, ou celle-ci, près de la fenêtre?
- Certainly. Do you prefer this table or the one by the window?
Client 1: Plutôt celle-ci.
- Rather (better) that one.
Serveur: Très bien. Installez-vous. Voici le menu.
- Great. Have a seat. Here's the menu
Un peu plus tard...
Server: Vous avez choisi? Désirez-vous prendre un apéritif?
You choosed? Will you take an aperitif?
Client 1: Oui, on voudrait 2 kirs s’il vous plaît.
Yes, we would like 2 picks.
Serveur: Et comme entrée?
How about a snack?
Client 1: Je prendrai une terrine campagnarde.
I'll take the country pate.
Client 2: Pour moi, une salade de chèvre chaud.
I'll have a salad with hot goat cheese.
Serveur: Très bien. Et en plat principal?
Great, but what about the main course?
Client 1: Pour moi, un steak-frites, s’il vous plaît.
I'd like a grilled steak, please.
Serveur: Quelle cuisson pour la viande?
What kind of meat do you prefer?
Client 1: Bien suite.
Well done.
Client 2: Moi, je voudrais un pavé de saumon avec des légumes.
I would like salmon and vegetable masedouane.
Serveur: Voulez-vous un peu de vin pour accompagner le repas?
Would you like some wine with lunch?
Client 1:Bonne idea. Qu'est-ce que vous nous conseillez?
Great idea. What advice do you have for us?
Serveur: Je vous conseille un vin blanc: un Sauvignon par exemple.
I recommend white wine. For example, Sauvignon.
Client 1: D'accord, alors je vais prendre une demi-bouteille de Sauvignon.
Okay, then I'll take half a bottle of Sauvignon.
Client 2: Et une bouteille d’eau minérale s’il vous plaît.
And a bottle of mineral water, please.
Serveur: Avez-vous choisi votre dessert?
Have you chosen dessert?
Client 1: Oui, je vais prendre une salade de fruits.
Yes I'll take the fruit salad
Client 2: Et moi, une tartelette au citron, s’il vous plaît.
And I am a sweet pie with lemon.
Serveur: Merci, c’est noté!
ATP recorded
Menu:
Jambon sec de pays – local dry ham
terrine campagnarde – country pate
salade de chèvre chaud - warm salad with goat cheese
melon au porto – melon in port wine
plat de résistance (plat [or pièce] de résistance) 1) main course
faux filet et pommes frites - thin edge (fillet) with fried potatoes
pavé de saumon et macédoine des légumes – salmon and vegetable macédoine;
vegetable mixture, stew,
une côte de veau (d’agneau, de porc) - veal (lamb, pork) chop with
fried vegetables
magret duck fillet, orange sauce
une mousse au chocolat - chocolate mousse
tartelette sweet pie with lemon
kir kir (aperitif made from white wine and blackcurrant liqueur)
porto port wine
pastis 1. anise liqueur
plateau 1. tray
Comment dire?
Commander:
Je voudrais... / J'aimerais...
Je vais prendre… / Je prendrai…
Pour moi, … s’il vous plaît. / Pour moi, ça sera…
