French Menu Terms in Montreal: A Diner’s Glossary

Most Montreal servers switch to English the moment you need it, but knowing a handful of French menu terms in Montreal makes eating out smoother, faster and a lot more fun. Menus in Quebec are written in French first, and some words don’t mean what visitors expect. This glossary walks you through the vocabulary you’ll actually meet, from the table d’hôte to the bill, so you can order with confidence anywhere in the city.

If you’re new to the city’s food scene, start with our Montreal food guide for the bigger picture, then come back here before your next reservation.

Why French Menu Terms Matter in Montreal

Quebec’s language rules mean French has to be prominent on menus and signage, so even bilingual restaurants lead with French. Many places add English translations, but neighbourhood bistros, casse-croûtes and market stalls often don’t. A few words also have a distinctly Québécois meaning that differs from France or from English, which is where most confusion happens.

The good news: you don’t need to speak French. A short list of terms covers almost every situation, and a simple bonjour when you walk in goes a long way.

The Structure of a Montreal Menu

Menus usually follow the order of the meal. Here are the section headings you’ll see most often.

• Entrées: in Quebec, an entrée is a starter or appetizer, not a main course. This is the number one source of mix-ups for visitors from the US.
• Plats principaux (or simply plats): main courses.
• Accompagnements: sides, such as fries, salad or vegetables.
• Desserts: the same word in both languages.
• Boissons: drinks. You may also see vins (wines), bières (beers) and cocktails.
• Pour emporter: takeout. Pour manger ici or sur place means eating in.

Table d’hôte and Menu du Jour

A table d’hôte is a set menu at a fixed price, usually a starter or soup, a main course and sometimes dessert and coffee. It’s one of the best-value ways to eat in Montreal, especially at lunch. The price shown is often tied to the main course you choose. A menu du jour or spécial du jour is the daily special, frequently written on a chalkboard.

Menu Dégustation

A menu dégustation is a tasting menu: several smaller courses chosen by the chef. Some restaurants offer an optional accord mets et vins, a wine pairing for each course.

Cooking Terms: How Do You Want It?

When you order meat or fish, your server may ask about cuisson, meaning how you want it cooked. The vocabulary is handy to know.

Québécois Dishes You’ll See on Menus

Some words describe local specialties rather than techniques. Our list of iconic Montreal dishes goes deeper, but these are the names worth recognizing.

• Poutine: fries, fresh cheese curds and gravy.
• Tourtière: a spiced meat pie, especially popular around the holidays.
• Pâté chinois: Quebec’s version of shepherd’s pie, with ground beef, corn and mashed potatoes.
• Cretons: a spiced pork spread, often served at breakfast with toast.
• Fèves au lard: baked beans, a classic of sugar shack and breakfast menus.
• Pouding chômeur: a simple cake baked in a maple or brown sugar syrup.
• Tarte au sucre: sugar pie, rich and very sweet.

Drinks Vocabulary

A few drink words help at cafés and bars:

• Allongé: an espresso lengthened with hot water.
• Verre de vin / bouteille: a glass of wine / a bottle.
• Pression or fût: draught beer.
• Eau du robinet: tap water, which is free; eau pétillante is sparkling water.
• Apportez votre vin: bring your own wine. Our guide to BYOB restaurants in Montreal explains how it works, including corkage habits.

Ordering and Paying: Useful Phrases

You’ll rarely need full sentences, but these are polite and practical:

• Une table pour deux, s’il vous plaît: a table for two, please.
• J’ai une réservation au nom de…: I have a reservation under the name…
• Je vais prendre…: I’ll have…
• Est-ce que c’est végétarien?: is it vegetarian?
• Je suis allergique à…: I’m allergic to…
• L’addition, s’il vous plaît: the bill, please. Locals also say la facture.
• Séparé or ensemble: separate bills or one bill.

Taxes and Tips on the Bill

On your receipt you’ll see TPS (the federal GST) and TVQ (Quebec’s QST) added to the menu prices. The pourboire is the tip, normally entered on the card terminal the server brings to your table. For customs and typical percentages, read our guide to tipping in Montreal restaurants.

Tips for Ordering Like a Local

• Greet staff with bonjour or the bilingual bonjour-hi; they’ll follow your lead on language.
• Ask about the table d’hôte at lunch: it’s often the best deal on the menu.
• Don’t be shy about asking for a translation. Servers are used to it.
• Check whether a restaurant is cash-only or BYOB before you go, especially in the Plateau and Mile End.

Planning a meal off the island? Many of the same terms apply across the South Shore, and our sister site has a helpful local guide to Brossard if you’re exploring restaurants and neighbourhoods just across the bridge.

FAQ

Does entrée mean main course in Montreal?

No. In Quebec, an entrée is a starter or appetizer. Main courses are listed as plats principaux.

What is a table d’hôte?

It’s a fixed-price set menu, usually including a starter or soup, a main course, and sometimes dessert and coffee.

Do I need to speak French to eat out in Montreal?

No. Most servers are bilingual, especially downtown, but recognizing a few menu words makes ordering easier and is appreciated.

What do TPS and TVQ mean on my bill?

They are the federal GST (TPS) and the Quebec sales tax (TVQ), added on top of the menu prices before the tip.