Practical guide
How should a restaurant menu be translated into English?
To put a restaurant menu in English reliably, first stabilise the French menu, then translate sections and the information guests need to choose, and review culinary terms and allergens. Keep dish names in their original language: a house name often has no equivalent. Review French and English together after every change.
What should be prepared before translation?
- A reviewed French menu with approved prices.
- A list of recurring sections and culinary terms.
- Verified allergen information.
- A named person responsible for the English review.
What should be translated first?
| French content | English approach | Reason |
|---|---|---|
| Entrées / Plats / Desserts | Starters / Main courses / Desserts | Immediately recognisable sections |
| Cooking level or method | Describe the actual level or process | Avoid an out-of-context literal term |
| Dish names | Keep the original name | A house name often has no equivalent |
| Formule | Describe exactly what is included | ‘Formula’ is misleading on a menu |
| Allergens | Use reviewed, consistent terminology | This is sensitive information |
French-to-English glossary of menu terms
The same words come back on almost every menu. Fixing them once avoids a section called 'Starters' on one page and 'Entries' on another. The equivalents below are common usage, to be adapted to the venue and then reviewed by a native English speaker.
| On the French menu | In English | Worth knowing |
|---|---|---|
| Entrées | Starters (British) · Appetizers (American) | In American English, 'entrée' means the main course: avoid it for a starter. |
| Plats | Main courses · Mains | 'Main course' is understood everywhere. |
| Plat du jour | Dish of the day · Today's special | Use the same wording on the menu, the chalkboard and social media. |
| Suggestion du chef | Chef's special | Keep it for a genuine suggestion, not a permanent dish. |
| Formule, menu à prix fixe | Set menu · Fixed-price menu | Spell out what is included, for example 'starter and main course'. |
| Menu enfant | Children's menu · Kids' menu | State the age limit if there is one. |
| Fait maison | Homemade · Home-made (British) | Only use it where the French claim is justified. |
| Accompagnement, garniture | Side · Side dish | 'Served with…' introduces the side within a dish line. |
| Au choix | Choice of… · Your choice of… | Then list the options on offer. |
| Supplément | Extra charge · Supplement | Show the amount in the same place as on the French menu. |
| Selon arrivage | Subject to availability | Short and understood everywhere. |
| Vins au verre | Wines by the glass | Keep the same serving sizes as on the French menu. |
| Service compris | Service included | The price shown remains the price paid, in both languages. |
| Végétarien · Végétalien | Vegetarian · Vegan | Only use them where the recipe genuinely qualifies. |
How should meat doneness levels be translated?
French doneness levels do not map exactly onto English-speaking habits: a word-for-word translation creates a gap between what the guest imagines and what arrives. The safest approach is to use the closest English term and, where in doubt, to describe the result.
| French term | Usual English term | Useful detail |
|---|---|---|
| Bleu | Very rare · Blue | Seared outside, almost raw in the middle. |
| Saignant | Rare | Red in the middle. |
| À point | Medium | Often slightly less cooked than an expected 'medium': add 'pink in the middle'. |
| Bien cuit | Well done | Cooked through, with no pink left. |
How should the 14 allergens be written in English?
Regulation (EU) No 1169/2011 exists in every EU language, English included. Using the wording of its English version is safer than a free translation, particularly for nuts and sulphites, where an approximation changes the meaning.
| French menu wording | English wording of the regulation |
|---|---|
| Céréales contenant du gluten | Cereals containing gluten |
| Crustacés | Crustaceans |
| Œufs | Eggs |
| Poissons | Fish |
| Arachides | Peanuts |
| Soja | Soybeans |
| Lait | Milk |
| Fruits à coque | Nuts |
| Céleri | Celery |
| Moutarde | Mustard |
| Graines de sésame | Sesame seeds |
| Anhydride sulfureux et sulfites | Sulphur dioxide and sulphites |
| Lupin | Lupin |
| Mollusques | Molluscs |
Which translation process works?
- Export or review every French text that needs translating.
- Translate the shared glossary first.
- Then work through sections, set menus and supplements in context.
- Review culinary and sensitive wording.
- Publish a complete set rather than isolated fragments.
- Compare the menu in French and English on mobile.
What does SimplyRestau translate, and what is left to you?
A digital menu does not translate everything, and it should not: a house name often loses its meaning once translated. The table below separates what SimplyRestau shows in English when the guest picks that language from what remains your responsibility.
English is available from the Essential plan; the Free plan publishes the menu in French. Plan details are on the pricing page and the features page.
| Part of the menu | In English | Who handles it |
|---|---|---|
| Public menu interface (buttons, notices, language selector) | Shown in English when the guest picks English | SimplyRestau |
| Menu name and section titles | Automatic translation, to review against the glossary | SimplyRestau, reviewed by you |
| Allergens, reference ingredients and serving sizes | Reference labels shown in English | SimplyRestau |
| Dish and set-menu names | Stay in their original language, by design | Nobody: this is deliberate |
| Chalkboard, outdoor display, printed materials | Outside the digital menu | You, using the glossary above |
Which pitfalls should be avoided?
- Translating a culinary name literally when its meaning changes.
- Leaving an old price in one language.
- Mixing British and American English without a clear convention.
- Presenting unreviewed machine output as guaranteed.
- Using ‘allergen-free’ or another absolute claim without a suitable process.
- Forgetting drinks, supplements and side dishes.
How should the English version be maintained?
Make translation part of the normal update workflow: a product is not complete until every active language has been checked. Keep the glossary as the reference for new dishes.
A seasonal review before busy tourist periods is useful, but it does not replace an immediate correction after a recipe, price or allergen change.
Frequently asked questions
Should ‘croque-monsieur’ be translated?
No. A dish name stays in its original language: ‘croque-monsieur’ reads better as it is than as a literal translation, and SimplyRestau does not translate dish names.
What is 'entrées' in English on a menu?
'Starters' in British English, 'appetizers' in American English. Avoid 'entrée': in the United States, the word means the main course.
How do you say 'plat du jour' in English?
'Dish of the day' or 'today's special'. Pick one and keep it on the menu, the chalkboard and social media.
Does SimplyRestau translate my menu into English automatically?
Partly, and deliberately so. From the Essential plan, the menu name and section titles are translated into English automatically, and the interface and allergen labels appear in English. Dish names stay in their original language.
Sources and review
Try SimplyRestau with your own menu
Start with a free menu and check the mobile result before choosing a plan.