French menu decoder

A French menu uses cuisine-coded shorthand that confuses most travellers: arête means bones, filet means fillet, confit means preserved, tartare means raw. Some items are expensive but look modest (homard, gibier); others are cheap but elegant (oeuf mayo, terrine). This tool translates and flags.

The dish name

Or pick from the list

What this tool actually solves

Restaurants in France are required by law (Article L.121-20-2 of the Code de la consommation) to indicate allergen presence, but the rule is patchily enforced: the top-tier restaurants comply (Michelin guides it), brasseries usually don't. This tool tells you what's in it and whether to ask.

How to read the result

Three sections: translation (what the dish is in plain English), allergens (the 14 EU-allergen list items present), price band (typical € on a brasserie menu).

Limitations

Restaurant-specific recipes vary — "salade niçoise" in Nice is very different from "salade niçoise" in Strasbourg (some add potatoes, some don't). When in doubt, ask the server.

FAQ

What does « maison » mean?

"Maison" means "house-style" — usually house-made from scratch. "Fait maison" is the formal label, regulated by a 2015 decree. By law, "fait maison" must be cooked from raw ingredients on-site; pre-frozen or pre-cooked items cannot carry the label.

And « du chef »?

"Du chef" is the chef's signature dish — typically the most creative item on the menu. Usually mid-to-upper price tier. Order it if you trust the kitchen.

About

1 of 38 tools in France Trip Toolkit. Independent. Allergen rules per EU FIC regulation 1169/2011.

Privacy

No tracking.

Disclaimer

Estimate only. Always confirm allergens with the server for severe allergies.