Emporté

Emporté is a French term used in culinary contexts to denote food that is prepared to be taken away and eaten elsewhere, rather than consumed on the premises. The adjective form emporté derives from the verb emporter, literally meaning “carried away.” In French signage and menus, the concept is commonly expressed with the phrase plat à emporter or repas emporté, though you will also see the more general à emporter.

Etymology and usage: Emporter comes from en- (into, onto) and porter (to carry), with roots in Latin portare. Emporté, as a past participle, functions as an adjective or noun to describe items meant for take-away. In everyday language, most people use à emporter to indicate the option, while emporté appears in more specific or formal labeling, such as des plats emportés or un repas emporté.

Geographic and cultural context: The concept is well established in France and other French-speaking regions, including Belgium and parts of Switzerland. In Canadian French, especially in Quebec, à emporter is the standard expression. In practice, many restaurants use both phrases, with à emporter appearing on menus and signage and emporté appearing on packaging or formal descriptions.

Contemporary context: Take-away service has become a global and routine part of the food industry, influencing packaging, labeling, and service formats. Emporté remains the traditional French term linked to the broader global notion of take-out or to-go meals.