ALEXANDRA PHILLIPS

PRESENTS
FRENCH RESTAURANT
INTRODUCTION
This presentation is a combination of French eat
outs and some terms and dishes used in French
cuisine.
This would shed some light on some of the term
that are used in the culinary world and help use
to have more understanding
ON THE RUN
Un Snack bar A snack bar is usually found at
the sea side . Like must bars this one was not
arranged for sitting and liming , so you would
only find finger foods like chips, hot dog, fries,
hamburgers ect and some drinks and juices .

Un buffet - This is a type of service were the

food is lade out to the public to sever themselves ,
you may find this at weddings and restaurants .
The meal can either be one flat price or priced
individually .
 Une buvette this is a small place that sells
beverages both alcoholic and non alcoholic.

Une cafeteria this is a types of food service where

the food that is being sold can be eaten while
standing or it is served on a tray , examples hotdog ,
potato chips , mash potatoes ect . These
establishment would be found in schools or business
places .

Une libre - service this is a self service where you

can choose what every you want to have and then
pay for it later . You would not find food here but
rather snacks like lickerish ,corn curls, water soft
drink ect. An examples of this is some gas stations .
CASUAL
Un salon de the - this is known is a tearoom
where the primarily reason for visiting is to have
tea and finger foods like sandwiches .

Une brasserie - This is an informal restaurant

which services a lot of drinks and heavy Food .
FAMILY STYLE DINING
Un taverne this is known as a pub or a public
house where beverage and alcoholic drinks are sold
with some food and entertainment .

Une hostellerie this is known as an inn or a road

house where you and sleep for the night and still
have something to eat or drink .

Une ferme auberge a famer house inn is like a

road house where you can go and stay one or more
days and have food and drinks which in this case is
made by the owners , this is just more high class
than the road house.
 Un auberge du terroir a country inn is a mid
scale hotel which is designed for both leisure and
business travelers .
FORMAL
Un restaurant this is a place were people go to
dine , they are given menus were they pick from
various dishes that are prepare, drinks like wines
and champagne is also served . Most people go
there to celebrate or just to try something new .
DRINK ONLY
Un estaminet this is a small caf that sells only
alcoholic drinks.
FOR TOURISTS
Une crperie this is a type of restaurant which
sell crepes this is a French pastry .
FRENCH TERMS
A la carte this is a type of menu in which every
items on the menu is priced differently .

Une dgustation - This is the French word for

tasting .

Le plat du jour - the phase le plat du jour

means the dish of the day , this can be anything
the chef choice it to be .
COURSES OF A MEAL
Un apritif- An apritif is alcoholic drink that is
given before the courses although it is not food it
is considered as a first course in some cases.

Un amuse-bouche or amuse -gueule A amuse

bouche is a small size snack that can be eaten
with one bite , the difference between and amuse
bouche and a appetizer is, that the appitizer is
ordered by the guest where by the amuse bouche
is given by the chef and is usually give with a
complimenting wine .
 Une entre- the word entre means in english
means main course but the word bu in french its
means the opposite appetizer/ starter which is
usually the first course use to open your appetite if
you do not get an apritif or a amuse bouche. Two
examples of this would be champagne and gin

Le plat principal A le plat principal in french is

called the main course like in anyother country
both the cooked vegetables and raw vegetables are
found on this plat.

Le fromage le fromage which in english means

cheese is sometimes given as a course in some
french restaurants.
 Le dessert dessert on must menus are usually
the last item and contain all sweets.

Le caf coffee a beverage that must people take to

keep them up in the morning is also used as a
course some french resturants.

Un digestif digestif which means after dinner

drink is usually an alocholic drink. Two examples
of this would be brandy and vermouth.