A 
une auberge- a type of restaurant found more in the country side usually serving local products sometimes rustic bu you can also find more sophisticated.
B 
un bistrot- either a cafe serving only drinks or a very simple restaurant. some major restaurants have a separate bistrot section where they serve more simple and less expensive meals.
B 
une bonne table- another way of referring to a good and usually renowned restaurant.
C 
un cafe-restraurant- a restaurant which has a cafe seciton where you can have only a drink.
C 
un chef- a chef
C 
la cuisine du terroir- food from locally grown ingredients.
C 
une cuisine traditonnelle- typical French food, not always the best, though.
C 
cuisiner- to cook
C 
le cuisinier/la cuisiniere- the cook
C 
le cuistot- a more familial way to say cook.
G 
une gargote- a restaurant which serves very basic meals, not very good either.
G 
une guinguette- the type of very simple restaurants often located on the banks of a rive where you can usually eat fisha nd listen to popular music in the evening.
M 
le marmiton- the assistant to the cooks
N 
la nouvelle cuisine- more modern and imaginative food invented in the 1960-1970's served in fancy restaurants, in small but very delicate portions, a bit expensive.
R 
un restaurant- a restaurant
R 
une restaurant étoilé- a restaurant with stars awarded by well-known French culinary critics
R 
un restaurant gastronomique- a gastronomical restaurant.
R 
un resto- a popular way to say restaurant.
