Practical guide
How should a restaurant menu be translated into English?
First stabilise the French menu, then translate useful sections and descriptions and review culinary terms and allergens. Keep proper names when a literal translation would mislead, and add a short explanation. 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.
- Recipes or descriptions that clarify ambiguous names.
- 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 |
| Regional name | Keep the name and add a description | Preserve identity while explaining |
| Formule | Describe exactly what is included | ‘Formula’ is misleading on a menu |
| Allergens | Use reviewed, consistent terminology | This is sensitive information |
Which translation process works?
- Export or review every French text that needs translating.
- Translate the shared glossary first.
- Work through each product in its culinary context.
- Review culinary and sensitive wording.
- Publish a complete set rather than isolated fragments.
- Compare several products in French and English on mobile.
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?
The name can stay in French with a short description of its main ingredients, which is more useful than a literal translation.
Sources and review
Try SimplyRestau with your own menu
Start with a free menu and check the mobile result before choosing a plan.