French menus follow a structured progression: amuse-bouche (small chef's bite), entrée (starter — note: not the American 'main course' meaning), plat principal (main course), fromage (cheese), dessert, and digestif. An AI French menu translator like Menu Buddy explains each dish and flags the dairy and gluten that hide in nearly every classical sauce.
Key Takeaways:
- In French, 'entrée' means starter — not main course. The main is 'plat principal' or simply 'plat.'
- Butter is the foundation of most French sauces (béchamel, hollandaise, beurre blanc) — dairy is widespread.
- Flour thickens most sauces — gluten is also widespread.
- Regional cuisines vary: Lyon (offal-heavy), Provence (olive oil, herbs), Normandy (cream, apples), Alsatian (German-influenced).
- Most desserts contain dairy, eggs, and gluten — verify each.
Understanding French Menu Structure
A formal French menu progresses: amuse-bouche (a small bite from the chef, complimentary), entrée (starter — note the false-friend translation), plat principal (main course), fromage (cheese course, optional), dessert, and café/digestif (coffee and post-meal liqueur). A casual menu may compress this into just entrée + plat + dessert.Entrées (Starters)
Soupe à l'oignon — French onion soup with gruyère gratin (dairy, gluten in croutons). Salade niçoise — tuna, eggs, olives, anchovies, green beans, potatoes (contains fish, eggs). Pâté — meat paste, often with butter. Escargots — snails in garlic butter (dairy). Foie gras — duck or goose liver (often controversial). Crudités — raw vegetables, usually safe.Plats Principaux (Mains)
Coq au vin — chicken braised in wine, bacon, mushrooms, onions. Boeuf bourguignon — beef stew in red wine. Steak frites — steak with fries (usually fried in shared fryer). Confit de canard — duck preserved in its own fat. Bouillabaisse — Provençal fish stew. Cassoulet — Languedoc bean stew with duck/sausage. Quiche — savory tart (eggs, dairy, gluten). Ratatouille — vegetable stew (often vegan).Sauces — Where Dairy & Gluten Hide
Béchamel — milk, butter, flour. Hollandaise — egg yolks, butter, lemon. Beurre blanc — butter, shallots, wine. Velouté — stock, butter, flour. Beurre noisette — browned butter. The traditional French 'mother sauces' nearly all contain dairy and gluten. Vinaigrettes and olive-oil-based sauces are the main dairy-free alternatives.Fromage Course
If you order cheese, expect a selection plate with a few varieties: a hard cheese (comté, gruyère), a soft cheese (brie, camembert), a blue (roquefort), and a goat cheese (chèvre). All contain dairy obviously. Some 'blue' cheeses also contain trace mold cultures grown on bread, so very strict gluten avoidance may need verification.Desserts
Crème brûlée — custard with caramelized sugar top (dairy, eggs). Tarte tatin — upside-down apple tart (dairy, gluten). Profiteroles — choux pastry with ice cream (dairy, eggs, gluten). Mousse au chocolat — chocolate mousse (dairy, eggs). Île flottante — meringue floating on crème anglaise (dairy, eggs). Sorbet — usually dairy-free.Regional French Cuisines
Provence:
Olive oil base (less dairy), herbs de Provence, ratatouille, bouillabaisse. The most allergy-friendly French region.
Lyon:
Offal-heavy (andouillette, tripe), bouchon culture, hearty butter-based.
Normandy:
Cream and apple-heavy (camembert, cidre, apple-based sauces). Hardest for dairy-free.
Alsace:
German-influenced — choucroute (sauerkraut), flammekueche (Alsatian flatbread), beer culture.
How Menu Buddy Handles French Menus
Menu Buddy reads French menus and flags the dairy, gluten, and other allergens hiding in classical sauces. The AI also explains less-familiar dishes (andouillette is offal sausage; tarte tatin is upside-down apple tart) so you order with full understanding. See the workflow in our menu translator guide.Frequently Asked Questions
What does 'entrée' mean on a French menu?
Starter, not main course. In French, 'entrée' means the entry course; the main is 'plat principal' or 'plat.' This is a common source of confusion for English-speaking diners.
Is French food always heavy in butter?
Traditional French cuisine, yes. Modern bistros and Provençal cuisine use more olive oil. Dairy-free is hardest in northern France (Normandy especially) and easier in the south.
Can I eat gluten-free in France?
Yes, but it requires careful ordering. Most sauces contain flour. Naturally gluten-free options include grilled meats, salads, charcuterie (verify), cheese (mostly), and naturally gluten-free desserts (sorbet, crème brûlée — but verify no flour in caramel).
Does Menu Buddy translate French menus accurately?
Yes. The AI recognizes French menu vocabulary, regional dishes, and classical sauces — translating each dish with cuisine context rather than word-by-word.