Ordering Steak in France
How to order your steak preference in France
- Done on a very hot grill for one minute on each side.
- Meaning bloody. Very rare, but cooked slightly longer on the second side than a bleu
• À point
- rare for British standards. This implies that a steak is cooked a little longer than a saignant
• Bien cuit
- ‘well cooked’. This level will still often have some pinkness in the middle of the meat. A ‘bien cuit steak’ is cooked until the juices run brown on the surface of the steak.
• Très bien cuit
(!) - should get you a steak that is totally cooked through!
Thanks to Rachel and Grégoire Charles for their help with these definitions. The couple run Papillon, a busy restaurant in St Fraimbault in the Orne, Normandy, and Grégoire has 25 years experience as a chef in the UK and France.
Rachel explains that foreigners needn’t be intimidated by the terms, and she would “...advise people to talk to the waiter/manager and explain whether they like their meat bloody, cooked through etc
”. It is worth a couple of minutes' chat in order to get your steak exactly how you like it.
Le Gastrozone Home Page
Share this article...
Looking for a property in France? Use FrenchEntrée's Property Finders to help you find your property and to help you through the buying process
French Property Database Search
National French Businesses