The restaurant can have two rooms:

  • Une salle intérieure: You can eat inside / in the "salle intérieure".
  • And une salle extérieure : You can eat outside / on the restaurant terrace / "en terrasse".

Caffe restaurant interior
Une salle intérieure


Outdoors restaurant
Une salle extérieure



On the table, one can find:

  • Une serviette (paper or cloth) to wipe one's mouth.
  • Un set de table to protect the table and sometimes the menu is written on it.
  • La carte des vins in which different alcohols are listed.
  • Une nappe made of cloth or plastic that covers the table.
  • Le menu or la carte where I can find the list of dishes.
  • Les sauces such as ketchup, mustard, and mayonnaise.
  • Les couverts (from left to right) the fork, the knife, and the spoon.
  • Un verre in which I'll be served water.
  • Une corbeille de pain to accompany my meals.
  • Une carafe d’eau which is free in France.
  • Le poivre to pepper my dishes and le sel to salt my dishes.

Wiping mouth
Une serviette


Un set de table


Woman in Restaurant Choosing Food in Menu
La carte des vins


Red white checkered tablecloth background
Une nappe


Woman Hand Touching Italian Restaurant Menu
Le menu / La carte


Les sauces


Fork, Knife and Spoon
Les couverts


Clear Drinking Glass Filled With Water
Un verre


bread basket
Une corbeille de pain


pouring water from pitcher
Une carafe d'eau


Salt & Pepper
Le poivre et le sel



In the restaurant, I can see:

  • Le serveur or la serveuse who will serve me throughout this meal.
    We call them by saying "S'il vous plait". We don't say "Garçon!" nowadays.
  • You can also spot in the kitchen le chef or la cheffe.


Waiter and Waitress
La serveuse / Le serveur

Le chef / La cheffe



Depending on what I order, I might be brought:

  • Une assiette plate which is the most common type of plate.
  • Une assiette creuse for soups or dishes with sauce.
  • Un verre à vin which is the empty object, without the wine.
  • Un verre de vin which is the object filled with wine.
  • Une bouteille de vin or de champagne available on the wine list.
  • Un bol in which salad or soup will be served.
  • Une tasse in which tea or coffee will be served.
  • Une soucoupe that will be under my cup.


Empty plate
Une assiette plate


Gazpacho in a Bowl
Une assiette creuse


Empty wine glasses
Un verre à vin


Two glasses of wine, red wine and white wine outdoor
Un verre de vin


Bottle of wine
Une bouteille de vin


Un bol


Mug With Smiling Face on Wooden Table
Une tasse


White Ceramic Coffee Cup With White Ceramic Saucer
Une soucoupe



The different types of cutlery:

  • A knife or a steak fork if you order meat (viande).
  • A knife or a fish fork if you order fish (poisson).
  • A spreader or a butter knife to spread butter (beurre) on bread (pain).
  • A cheese knife to cut cheese (fromage).
  • A teaspoon to drink your coffee or tea (thé).
  • A tablespoon or a soup spoon to eat soup or pasta (pâtes).




Let's look in detail at the menu:

This booklet, we can call it the menu. Inside, we can find the list of menus or formulas (formules).

A menu or a formula typically consists of a starter (entrée), a main course (plat), cheese (fromages) or dessert.

Healthy Mixed Salad
A starter (Une entrée)

A main course (Un plat)

Cheese (Du fromage)

Different tasty desserts on tray
A dessert (Un dessert)


At the restaurant, you can choose to order a menu, à la carte, or the daily menu (le menu du jour).


A menu

À la carte

The daily menu (Le menu du jour)



Let's see now, the different types of meat (types de viande):

We have beef (le bœuf) and here are the different types of beef cuts we can find at the restaurant:

  • A rib steak (Une côte de boeuf)
  • A ribeye steak (Une entrecôte)
  • A sirloin (Un faux-filet)
  • A rump steak (Un rumsteak)
  • A flank steak (Une bavette)
  • A hanger steak (Un onglet)



The cooking of meat (La cuisson de la viande):

Blue (Une cuisson bleue)

Rare (Une cuisson saignante)

Medium (Une cuisson à point)

Cooked (Une cuisson cuite)

Well-done (Une cuisson bien cuite)



We have veau (veal) and here are the different types of veau cuts you can find in a restaurant:

Brown Calf in a Meadow
Le veau


  • Une côte de veau
  • Un filet de veau
  • Une noix de veau
  • Un osso buco



We have agneau (lamb) and here are the different types of agneau cuts you can find in a restaurant:

Easter Lamb

  • Une côte ou côtelette
  • Un filet de veau



We have canard (duck) and here are the different types of canard cuts you can find in a restaurant:

Le canard


  • Du magret de canard



We have poulet (chicken) and here are the different types of poulet cuts you can find in a restaurant:

Du poulet


  • Un filet
  • Des aiguillettes
  • Une escalope
  • Des nuggets
  • Un suprême
  • Un poulet rôti
  • Une cuisse de poulet




We have porc (pork) and here are the different types of porc cuts you can find in a restaurant:

White Pig
Le porc


  • De la charcuterie
  • Un filet mignon
  • Un jarret de porc




We have fish and here are the main types of fish that can be found in restaurants:

  • Du bar
  • Des anchois
  • Du brochet
  • Du cabillaud
  • Du colin
  • De la daurade
  • De la lotte
  • Du merlan
  • Du saumon
  • De la truite




With meat or fish, you can choose a side dish. Here are the main ones that can be offered:

  • De la salade
  • Des frites
  • Des pâtes
  • Du riz
  • Du gratin dauphinois
  • Des légumes
  • Des crudités
  • De la ratatouille




In restaurants, it is sometimes specified how the food is prepared, or you can ask for its cooking method. Here are the different methods:

  • À la poêle
  • Vapeur ou à l’étouffée
  • À l'eau
  • Au wok
  • Au four
  • À l’huile ou frite
  • Au grill




In restaurants, it is very common to eat cheese after our dish. Before dessert or as dessert. We also find many dishes with a cheese sauce. Let's see the main cheeses:

Brie Cheese
Du brie


Du camembert


Du morbier


saint nectaire
Du saint-nectaire


Roquefort cheese composition
Du roquefort


Cheese County with raw cow's milk Cheese from France
Du conté


Goat Cheese
Du chèvre


Cheddar cheese
Du cheddar


Parmesan Cheese
Du parmesan


Du Saint-Félicien


Du mont d’or


Du Beaufort


saint nectaire
Du tomme


Fromage de reblochon
Du reblochon


Emmental Cheese
De l’emmental


Feta cheese
De la feta


Mimolette cheese
De la mimolette


Du gruyère





One can experience intolérances, when the digestive tract has difficulty assimilating a food.

And one can be allergic, have allergies that are directly linked to the immune system.

One can be intolérant(e) or allergique to:

  • arachide
  • oeufs
  • fruits à coque
  • lactose
  • gluten
  • blé
  • fruits de mer
  • soja
  • sulfites



Here are the different diets:

  • Omnivore = who eats everything
  • Flexitarien = who occasionally eats meat and fish
  • Végétarien = who doesn't eat animal flesh (no meat or fish)
  • Végétalien or végan = who doesn't eat or use anything derived from an animal

It is sometimes indicated on the menu if a dish is végétarien, végétalien and also spicy.



Various drinks are offered on le menu or la carte, but there is also la carte des vins where you can find the different wines available.

  • Du vin
  • De la bière
  • Du cidre
  • Du sirop
  • Du jus de fruit
  • Des sodas
  • De l’eau plate
  • De l'eau gazeuse
  • Un café
  • Un thé
  • Une tisane


Beer quantity is specified in cl:

  • 12.5 cl,
  • 25 cl or un demi,
  • 50 cl or une pinte

In a restaurant, you can have un apéritif, which is an alcoholic or non-alcoholic drink consumed before the meal to stimulate the appetite.

There's also the digestif which is an alcoholic drink consumed after the meal to aid digestion.



Let's conclude with the vocabulary related to payment at the restaurant:

When we've finished our meal, we can ask for la note or l’addition. We can pay at our table or au comptoir of the restaurant. We can pay en espèces, by carte bancaire or by chèque.

One can also leave a pourboire. It's not mandatory, but if you really enjoyed the restaurant's service, it's possible. You can leave a tip in cash or by card, and ask to add a few euros to the total bill.