from
Behind the French Menu
by
Bryan G. Newman
behindthefrenchmenu@gmail.com
In France, medium-rare is à point.
Photograph courtesy of Ernesto Andrade
www.flickr.com/photos/dongkwan/2963811001
Ordering a steak in France requires surprisingly little French. It looks very straightforward, and at first it is! Whether you confidently request "a steak, please?" in English or make the same request in French, even with a charmingly imperfect French accent. Every French server understands an order for a steak. However, a linguistic adventure may begin when the server politely inquires, "Quelle cuisson, votre steak?" (How would you like your steak cooked?).
While "a steak" or 'un steak' is always understood, the standard North American and UK terms—medium-rare, medium, or well-done—do not translate conceptually into traditional French cooking terminology." If you are in an area with many tourists, you shouldn't expect any problems, but using the correct French phrase will go a long way to ensuring a perfect steak.
Slices from a roast.
"Whether you're specifying the doneness of beef
or veal (a roast or a steak),
the French terms remain the same.
"Photograph courtesy of Steve Johnson
https://www.flickr.com/photos/artbystevejohnson/4667971258/
How to Order a Steak in France: Explained in Detail.
This explanation is followed at the end of the chapter
by a short lexicon
that you may print out or photograph.
The way your steak is cooked significantly impacts its taste and texture, so it's important to have it cooked in the manner you prefer. While photographing the concise lexicon towards the end of this chapter will help you order when travelling in France, this more detailed exploration will give you an advantage when placing your order.
Bleu - (pronounced
bler as in blur without the r). French for the color blue and the
term used to order a seriously rare steak. When you feel the need for an
almost raw steak, then a steak bleu will satisfy that need. A steak
bleu indicates that the chef has allowed the steak to take a quick peek at
the grill or frying pan in passing on its way to your plate. A steak
bleu is just sealed on the outside; when cut, it will leak copiously
onto your plate; it will have been cooked, maybe, for one to two minutes on
each side.
Saignant -
(pronounced
say-neeon). The French term for a rare steak. The direct
translation into English of the word saignant would be bloody, or
bleeding; despite that, a steak saignant will have
been cooked a little more than a steak bleu. A steak saignant
will also leak when you cut into it, though a little less copiously than a steak
bleu. In North America and the UK, a steak saignant
will still be considered a rare steak. If you want a well-prepared but totally
uncooked steak, then consider a Steak Tartare
(chopped) or a Beef Carpaccio
(very thinly sliced).
À point (pronounced 'ah pwahn'). Perfectly cooked, just ready, or just right. À point is the term used in
France for all perfectly cooked foods, not just steaks; it's used across French
cuisine for any dish cooked to perfection. Unfortunately, many guidebooks
mistakenly equate à point only with medium-rare for steak. While a steak à point simply
means a steak perfectly cooked, for most French diners, that typically leans
towards medium-rare. So, you may often hear French customers ordering their
steaks à point.
Many visitors prefer their steaks cooked medium
or medium-well. French servers,
especially those accustomed to English-speaking tourists, understand this
cultural difference. If you ordered a steak à point steak they'll agree,
usually with a smile, to return your steak to the kitchen for a few more
minutes on the grill or in the frying pan if you find it too rare for your
taste."
Entre à Point et Bien Cuit - (pronounced ahnt-re ah pwahn ay bee-ahn kwee). Ordering medium-rare steaks in France using entre à point et bien cuit has worked well for me, as it translates to 'between medium-rare and well-cooked,' and all French servers will understand that. The result is a steak that perfectly aligns with a North American or UK medium-rare, leaning slightly more towards medium than rare. A nearby French diner listening in might consider entre à point et bien cuit to be overcooked; but, remember, you are paying the piper.
To make the usage of à Point clear,
here are three menu listings:
Faux-Filet de Bœuf Cuit
à Point, Purée de Céleri - A UK Sirloin Steak,
or in the USA, a Strip Steak, perfectly cooked and served with celery purée.
Steak à point.
Photograph courtesy of abnehmen.net
www.flickr.com/photos/40489931@N06/4035041028
Entre à Point et Bien Cuit - (pronounced ahnt-re ah pwahn ay bee-ahn kwee). Ordering medium-rare steaks in France using entre à point et bien cuit has worked well for me, as it translates to 'between medium-rare and well-cooked,' and all French servers will understand that. The result is a steak that perfectly aligns with a North American or UK medium-rare, leaning slightly more towards medium than rare. A nearby French diner listening in might consider entre à point et bien cuit to be overcooked; but, remember, you are paying the piper.
Moyen (pronounced mwah-yan). While moyen does mean 'average' or 'middle' in French, it is used in expressions like le Moyen Âge (the Middle Ages) or Moyen-Orient (the Middle East), or even by a chef calling for a feu moyen (medium flame) – however, it has no culinary connection. I have never heard moyen used by a chef for a steak.
DO NOT USE THE WORD MOYEN WHEN ORDERING A STEAK IN FRANCE.
Despite this, I've seen moyen incorrectly presented in
some guidebooks as the term for a medium-cooked steak, but that term is not
used in French-French.
French servers in tourist zones are
accustomed to English speakers and will generally understand your request for a
steak moyen – you certainly won't
be the first. However, be aware that what constitutes a US or UK 'medium' steak
is often closer to a French steak bien cuit." Outside of well-traveled tourist routes, a steak
moyen may be met with confusion. So for a medium done steak ask for a steak
entre à point et bien cuit.
Entre
à point et bien cuitClose to mediumPhotograph courtesy of Jim Hammerhttps://www.flickr.com/photos/hammer51012/26462211125/
Moyen (pronounced mwah-yan). While moyen does mean 'average' or 'middle' in French, it is used in expressions like le Moyen Âge (the Middle Ages) or Moyen-Orient (the Middle East), or even by a chef calling for a feu moyen (medium flame) – however, it has no culinary connection. I have never heard moyen used by a chef for a steak.
DO NOT USE THE WORD MOYEN WHEN ORDERINGA STEAK IN FRANCE.
I've seen moyen incorrectly presented in some guidebooks as the term for a medium-cooked steak, but that term is not used in French-French.
French servers in tourist zones are accustomed to English speakers and will generally understand your request for a steak moyen – you certainly won't be the first. However, be aware that what constitutes a US or UK 'medium' steak is often closer to a French steak bien cuit." Outside of well-traveled tourist routes, a steak moyen may be met with confusion. So for a medium done steak ask for a steak entre à point et bien cuit.
Bien Cuit – (Pronounced beeyan kwee). Literally "well-cooked" in French. A request for a steak bien cuit generally produces a medium-to-well-done steak. The outside is nicely seared, and the inside might still have a whisper of rosé. However, unless the cut was originally really well marbled, the juices will have mostly packed their bags and left. If you're eyeing steak frites and want it well done, be warned: it will taste like something that has the charm and chewiness of an old boot
.
A steak cooked bien cuit
Photograph courtesy of jeffreyw
www.flickr.com/photos/jeffreyww/7104077479/
Très Bien Cuit – (Pronounced tray beeyan kwee). This one's a bit of a linguistic improvisation. Très bien cuit—"very well cooked"—isn't something you'll often hear since I made it up; it’s a request for an overdone steak. Most seasoned servers who deal with tourists will get the message. Don't be surprised if the server blinks twice and gently tries to talk you into something more appetizing. The picture below will show you how the average French diner sees a steak très bien cuit.
The French view of a steak cooked très bien
cuit
Photograph courtesy of Ian Britton
www.flickr.com/photos/freefoto/3002603097/
A lexicon
If you’re travelling
Use this lexicon to order
your beef just the way you like it, whether it's a Steak Frites, a Chateaubriand,
or slices from a roast.
Print
this lexicon or save a photo on your phone!
Bleu –
(pronounced bler as in blur without the r).). This is an
extraordinarily rare steak, singed outside and bloody within.
Saignant –
(Pronounced say-neeon, (you do not pronounce the T in saignant).
The term for a rare steak.
À Point -
(Pronounced ah pwa). Perfectly cooked. À point is used in
the French kitchen for any food perfectly cooked, not just steaks! Forget what
the guidebook said. À Point is used for all dishes that are perfectly
cooked. A steak in France cooked à point, will be rare-to-medium-rare,
with the accent on the rare.
Entre à Point et
Bien Cuit – (Pronounced ahn-tray ah pwahng ay beeyan kwee).
This translates to "between medium-rare and well-cooked" and
describes a medium-rare steak that's just a little closer to medium. (The term "medium"
is not used in the kitchen for food).
Bien Cuit – (Pronounced beeyan kwee). This translates to
"well-cooked." In France, ordering a steak bien cuit typically
results in a medium-to-well-done steak that still has some pink inside. A word
of caution: the steaks used for steak frites rarely lend themselves to
being cooked well done. A well-done flank steak or skirt steak will be tough
and tasteless, practically inedible.
Très Bien Cuit – (Pronounced tray beeyan kwee). Meaning "very well-cooked" and indicates an exceptionally well-done steak. Unless very well marbled, the result would be similar to a piece of fried or grilled leather
The correct pronunciation
If you have a few minutes, try to combine reading with
the pronunciation program below. It is better than my written suggestions.
http://forvo.com/languages/fr/ (Best for single words)
Frites
The
majority of French diners and most French chefs agree that the best French
fries are made, in accordance with French culinary tradition, using graisse
de bœuf, beef suet, (beef fat with a low melting point). Beef fat is behind
the fundamental taste difference as nearly all North American and UK
fries are made using vegetable oils. There are parts of France, like
the south-west where graisse de canard, duck fat is used instead of beef
fat. Vegetable oil for French fries is not part of the French tradition though
that is slowly changing. If you are a vegetarian, you should check
with your server before ordering French fries and if you are not a vegetarian
but worried about your cholesterol then, like the French, enjoy French fries
cooked in beef fat but in small portions.
Frites et Mayonnaise.
In
the US Frites are French fries and in the UK they are chips
--------------------------------
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------------------------
Connected
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Original Carpaccio and How to Order a Carpaccio in France,
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Le
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du Bourbonnais AOP
Faux-filet or Contre-filet
- A UK Sirloin, a USA Strip Steak.
French
Fries, Frites, Pomme
Frites, Chips in the UK.
Jarret de Veau. The Dish Called Osso Buco in Italian.
Ordering
Steak Frites in France with the steak cooked the way you like it.
Searching
for the Finest Beef in France; try the Bœuf Fin Gras du Mézenc AOP.
Tarragon
is an Important Herb in French Cuisine and Sauce Béarnaise.
Tartare,
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Taureau
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Tournedos
Rossini, after 150 years still the most famous of all steak dishes.
------------------------------------------
Behind the French Menu
by
Bryan G. Newman
behindthefrenchmenu@gmail.com
Copyright 2010, 2012, 2013, 2015, 2018, 2023 2024.
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