Behind the French Menu: ordering a steak cooked the way you prefer

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Ordering a Steak Rare, Medium-Rare, Medium or Well-Done in France.

from
Behind the French Menu
by
Bryan G. Newman

behindthefrenchmenu@gmail.com

All the French you need to order a perfectly cooked steak.

Steak and French fries (chips).

Photograph courtesy of Ernesto Andrade

www.flickr.com/photos/dongkwan/2943140653/

The short version

for ordering a steak in France.

Very, very rare – Bleu

(Pronounced ble).

Rare - Saignant

(Pronounced say-nyon, do not pronounce the T).

Medium Rare with the accent on the rare - À Point

(Pronounced ah pwa).

À Point

Medium-rare.with the accent on the rare.

Photograph courtesy of snowpea&bokchoi

www.flickr.com/photos/bokchoi-snowpea/4454588117/

Medium rare, closer to medium - Entre à Point et Bien Cuit.

(Pronounced awntr a pwan ay bien kwee).

Medium to well done - Bien Cuit

(Pronounced bien kwee).

Well done - Très Bien Cuit

(Pronounced tray bien kwee).

N.B. An exceptionally well-done steak; however, “très bien cuit” is not in any French chef’s dictionary though it will be clearly understood. Be careful when ordering!, Do not order France's popular steak frites very well-done; you will be served cooked cardboard or leather, that is if the server agrees to take your order.

For an in-depth answer on ordering steak in France click on this post:

Ordering a Steak in France, Cooked the Way you Like it.

More detail in this post.

To begin with there is no direct translation

for medium or medium-rare.
Read on.

North American and UK steakhouse terms such as medium, medium-rare, or well-done do NOT translate, conceptually, into traditional restaurant French. Your English-French travel dictionary may offer the word Moyen as the translation of the word medium, and that is correct. Unfortunately, in French Moyen is not used as a cooking term.

Ordering a steak requires little French. It does not matter whether you order a steak in English, or in perfect or poorly accented French. Every French waiter understands an order for a steak. Problems only appear when the waiter asks: Quelle cuisson, votre steak? How would you like your steak cooked?

Check these pictures.

Photograph courtesy of the online magazine OhMyMag

A lexicon of French terms for ordering a steak or cuts of beef

Bleu – Bleu is also the French word for the color blue, and for a steak, it means very, very rare; leaking onto the plate when cut. When you feel the need for an almost raw steak, then a steak bleu will fill that need. A steak bleu indicates that the chef will have 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 that steak will leak copiously onto your plate; it will have been cooked, maybe, for one to two minutes on each side. (Bleu is pronounced ble).

Saignant – French 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 less copiously than a steak bleu. In North America and the UK, a steak saignant will still be considered a rare steak. (Pronounced say-nyon, do not pronounce the T).

Saignant

A rare steak.

Photograoh courtesy of Dan

www.flickr.com/photos/bhamsandwich/5520541126/

À point - Perfectly cooked, just ready or just right. À point is the term used, in France, for all perfectly cooked foods, and not for steaks alone. Unfortunately, many guidebooks give the term à point as the way to order a medium-rare steak. A perfectly cooked steak, for most French men and women, is NOT medium-rare; rather, it is a rare-to-medium-rare, a lot closer to rare than the US or UK medium. (Pronounced ah pwa).

À point

Medium-rare.with the accent on the rare.

Photograph courtesy of Chico Locker & Sausage Co

I prefer my steaks cooked à point, (medium-rare with the accent on the rare), but that is my choice. French servers with experience with English-speaking tourists will agree, generally with a smile, to take your à point steak back into the kitchen for a few more minutes on the grill, or the frying pan when à point is too rare for your tastes.

When English speaking diners, in France, wish to order their steaks medium-rare, I suggest they order steaks cooked entre à point et bien cuit. That translates as “between well cooked and à point” the result will be a US or UK medium-rare steak, closer to medium than rare. For a medium-rare steak just ask for your steak entre à point et bien cuit. See the following paragraph.

Entre à Point et Bien Cuit – In France, entre à point et bien cuit has worked well for me when ordering a steak cooked to medium for friends. All French servers will understand it. A French diner sitting near you, and observing you order a steak cooked entre à point et bien cuit may consider your steak as overcooked; however, you are paying the piper. (Pronounced awntr a pwan ay bien kwee).

Entre à Point et Bien Cuit - Medium

Photograph courtesy of sousvideguy

www.flickr.com/photos/140547216@N04/42441238032/

Moyen – Average or the middle. In the French kitchen, the word moyen has nothing to do with steaks. Look to the two previous paragraphs and the terms À point or Entre à Point et Bien Cuit to order a medium-rare or medium steak.

Bien Cuit – Bien cuit translates into English as well done; however, an order for a steak bien cuit, in France, generally produces a medium-to-well-done steak. A steak bien cuit will not run at all; however, its center will still be slightly rosé, pink. (Pronounced bien kwee).

Bien Cuit

Very slightly rose in the center.

Photograph courtesy of Terry Robinson

www.flickr.com/photos/suburbanadventure/6855666864/

Très Bien Cuit – Very well cooked; an extremely well-done steak. Unfortunately, très bien cuit is not used for steaks in French kitchens; I made it up. Despite that, all servers with some experience with overseas visitors will understand the request. For the French très bien cuit means a very overcooked steak, and the server may ask you to repeat that instruction. If you have ordered steak frites, an experienced server may advise you re-consider, or order something else. The cuts used for France’s relatively inexpensive steak frites are usually flank steaks or hanger steaks, and a well-done flank or hanger steak will be tough and tasteless, practically inedible. For an enjoyable meal with a well-done steak, I suggest that you look through the menu again. Consider ordering a more expensive entrecôte, or change your request for your steak très bien cuit to just bien cuit. (Pronounced tray bien kwee for very, very well-done).

The French view of a steak cooked très bien cuit, very well done.

Photograph courtesy of Michael Button

www.flickr.com/photos/michaeljohnbutton/14682422315/

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Behind the French Menu
by
Bryan G. Newman

behindthefrenchmenu@gmail.com

-----------------------

Searching for the meaning of words, names or phrases

French menus?

Just add the word, words, or phrase that you are searching for to the words "Behind the French Menu" (best when including the inverted commas), and search with Google, Bing, or DuckDuckGO. Behind the French Menu’s links, include hundreds of words, names, and phrases that are seen on French menus. There are over 450 articles that include over 4,000 French dishes with English translations and explanations.

Steaks and cuts of beef on French menus:

Aiguillette on French Menus. Aiguillettes are Slices and the Word Describes How a Dish is Served.

Araignée, the Spider; Merlan, Whiting, the Fish; Poire, the Pear; Langue de Chat, the Cat's Tongue. France’s Unique Cuts of Beef That are also Called the Butcher’s Choice.

The Basses Côtes on French Menus. These are Cuts from the USA and UK Chuck and are the Tastiest Cuts of Beef.

Boeuf de Bazas. The Beef from the Bazadais Breed of Cattle. Among the Best Beef on French Menus.

Bœuf Charolais - The Charolais Beef. Le Bœuf Charolais du Bourbonnais AOP - The Charolais Beef is Considered Among the Best France.

Bœuf Fin Gras du Mézenc AOC. Searching for the Finest Beef in France. This is Only on French Menus between February and early June.

Bœuf (Beef) Stroganoff on Your French Menu?

Carpaccio - The Tasty, Thinly Sliced, (Ideally Paper Thin) Dish of Meat, Fish, Vegetables or Fruits in French Cuisine.

Chateaubriand Steak and Chateaubriand the Man. Ordering a Chateaubriand steak in France. .

Coeur de Romsteck and Pavé de Rumsteck – Rump Steaks. French Cuts That Make for Some of the Tastiest Steaks.

Dining in Burgundy. Cuisine Bourguignonne and the Dishes … à la Bourguignonne.

Entrecôte (Entrecote). Ordering a Perfect Entrecote Steak in France.

Filet Mignon on French Menus and Filet de Bœuf in French Cuisine.

Faux-filet or Contre-filet - A UK Sirloin, a USA Strip Steak.

Frites or Pomme Frites - French Fries in the USA and Chips in the UK. French Fries on French Menus.

When ordering your steak remember the French

also make great French fries, chips.

Photograph courtesy of cyclonebill,

www.flickr.com/photos/cyclonebill/3729506800/

Onglet and Bavettes on French Menus.Steak Frites in French Cuisine.

Paleron – A French cut from the center of a shoulder of beef or veal and occasionally pork

Steak de Hampe - A Flavorful French Cut of Beef With no Corresponding USA or UK Cut to Compare With.

Steak Frites - the Great Steaks from France. Onglets and Bavettes in French Cuisine.

Tartare - Tartar on French Menus. Steak Tartar, Fish Tartar and Vegetable Tartar

For the Best Steaks in France Consider Le Bœuf Charolais du Bourbonnais AOC

Taureau de Camargue AOC.AOP. Choose from Among the Best Beef Cattle in France. AOC. Choose from Among the Best Beef Cattle in France II.

Tournedos Rossini, after 150 years still the most famous of all steak dishes. Tournedos Rossini and Gioacchino Rossini. 150 years still the most famous of all steak dishes.

A Tournedos Rossini.

Photograph by MonkeyBusiness/YayMicro.com

Ordering a steak in France cooked the way you like it.

from

Behind the French Menu

Bryan G. Newman

behindthefrenchmenu@gmail.com

A steak, as I like it, is rare-to-medium-rare.

In France, rare-to-medium-rare is à point.

Photograph courtesy of Ernesto Andrade

www.flickr.com/photos/dongkwan/2963811001/

Ordering a steak in France cooked the way you like it.

Ordering a steak in France requires little French. It does not matter whether you order a steak in English or perfect or poorly accented French. Every French server understands an order for a steak; problems only appear when the server asks: “Quelle cuisson, votre steak?” How would you like your steak cooked? North American and UK steakhouse terms such as medium-rare, medium, or well-done do not translate, conceptually, into traditional restaurant French.

Slices from a roast.

The terms used for a steak are the same for slices from roasts.

Photograph courtesy of Steve Johnson

https://www.flickr.com/photos/artbystevejohnson/4667971258/

Print out or photograph the lexicon below from Bleu to Très Bien Cuit and take it with you. From Steak Frites to a Chateaubriand or slices from a roast, just use the lexicon below to have your beef cooked the way you like it.

For a more in-depth explanation of the French terms for how a steak should be served, read the expanded list below the lexicon.

A lexicon for ordering your steak in France

Bleu – (Pronounced ble). This is an extraordinarily rare steak, singed outside and bloody inside.

Saignant – (Pronounced say-nyon, do not pronounce the T). The French 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 says. For a steak, à point is not only used for rare-to-medium-rare steaks! 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. Rare-to-medium-rare is how the majority of Frenchmen and women prefer their steak and that is "à point", perfectly cooked.

Steak à point.

Photograph courtesy of abnehmen.net

www.flickr.com/photos/40489931@N06/4035041028/

Entre à Point et Bien Cuit – (Pronounced entray a pwan ay bien kwee). Medium rare, just a little closer to medium. This term is not traditional restaurant French, but I have used it many times and taught friends to use it; it will work well when you wish to order a USA or UK medium-rare steak in France. The French word moyen, as your travel dictionary will show, may be used for medium, but the word has no place in the French kitchen except when possibly used to describe a medium flame. Use Entre à Point et Bien Cuit, (entray a pwan ay bien kwee), for medium rare, almost medium.

Bien Cuit – (Pronounced bien kwee). Well done. In France Bien Cuit is a medium to well-done steak, though it will still be pink inside.

Très Bien Cuit –(Pronounced tray bien kwee). An exceptionally well-done steak; however, “très bien cuit” is not in any French chef’s dictionary, though it will be clearly understood. Nevertheless, do not order France's popular steak frites very well-done as that will bring you fried or grilled leather.

End of Lexicon.

Tournedos Rossini.

Photograph courtesy of MonkeyBusiness/YayMicro.com

The correct pronunciation

If you have a few minutes to combine reading with trying one of the pronunciation programs below. They are better than my written suggestions.

http://forvo.com/languages/fr/ (Best for single words)

https://www.howtopronounce.com/French/ (Best for phrases).

How to order a steak in France; explained in detail.

The paragraphs below, explain in detail, the French required when ordering a steak done to the level you prefer.

Choosing the level or degree of doneness affects the taste and texture of your steak, so you will want to have the steak cooked in the manner you prefer. The shorter lexicon at the beginning of this post is all you need when traveling in France and ordering a steak. Despite that, this more in-depth view will give you the upper hand when ordering.

Bleu – (Pronounced blew). French for the color blue and the name used to order a seriously rare steak. When you feel the need for a thick and almost raw steak, then a steak bleu will fill that need. A steak bleu indicates that the chef will have 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, that steak will leak copiously onto your plate; it will have been cooked, maybe, for one to two minutes on each side.

Saignant – (Pronounced say-nyon).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 very rare steak. If you want a properly prepared but uncooked steak, (chopped), then consider a Steak Tartar or a Beef Carpaccio.

À point - (Pronounced ah pwa). Perfectly cooked, just ready, or just right. À point is the term used in France for all perfectly cooked foods, and not just for steaks. Unfortunately, many guidebooks give the term “à point” as the way to order a medium-rare steak. However, a “steak à point” just means a perfectly cooked steak, and most French men and women prefer their steaks rare-to-medium-rare steak, closer to rare than medium. Consequently, the French order their steaks à point.

I have learned to prefer my steaks cooked à point, but that was my choice over thirty years ago. French servers with experience with English-speaking tourists will agree, generally with a smile, to take your à point steak back into the kitchen for a few more minutes on the grill or in the frying pan when the diner considers à point too rare for their tastes.

Steak à point.

Photograph courtesy of stu_spivack

www.flickr.com/photos/stuart_spivack/4496410936/

When English-speaking diners in France wish to order their steaks medium-rare, I suggest they order steaks cooked “entre à point et bien cuit,” which translates as “between well cooked and à point.” The result will be a US or UK medium-rare steak, closer to medium than rare. So, for medium-rare steaks, just ask for your steak “entre à point et bien cuit.”(Pronounced entray a pwan ay bien kwee).

Entre à Point et Bien Cuit – (Pronounced entray a pwan ay bien kwee). Ordering medium-rare steaks in France using "entre à point et bien cuit" has worked well for me, and all French servers will understand it. A French diner sitting near you, and observing you order a steak cooked entre à point et bien cuit may consider your steak as overcooked; however, you are paying the piper.

Entre à point et bien cuit

Close to medium

Photograph courtesy of Jim Hammer

www.flickr.com/photos/hammer51012/26462211125/

Moyen – (Pronounced moyen). TO BEGIN, DO NOT USE THE WORD MOYEN WHEN ORDERING A STEAK IN FRANCE. Moyen does mean average or the middle; however, in the French kitchen, the word Moyen has nothing to do with steaks. Moyen is the French for average and middle, and so in some instances, it can mean medium. Moyen is also used in expressions like the Moyen Âge, the Middle Ages, and Moyen-Orient, the Middle East. In the kitchen, a chef may require a feu moyen, a medium flame, but I have never heard moyen used by any French chef for any steak.

Then I have seen the word moyen in some guidebooks given as the French for a medium cooked steak; it is not. It may be French-Canadian; I do not know, but I do know that it is not French-French. Outside of well-traveled tourist zones, it may be considered nonsense. Despite that caveat, French servers in areas frequented by tourists will generally understand when an English speaker requests a steak moyen; you will not have been the first. However, in France, a US or UK medium cooked steak is often closer to a French steak ordered bien cuit.

Bien Cuit – (Pronounced bien kwee). Bien cuit translates into English as well-cooked (well done); however, ordering a steak bien cuit in France generally produces a medium-to-well-done steak. A steak bien cuit will not leak; however, its center will still be slightly rosé, pink.

A steak cooked bien cuit

Photograph courtesy of jeffreyw

www.flickr.com/photos/jeffreyww/7104077479/

Très Bien Cuit – (Pronounced tray bien kwee). Very well cooked. The term I suggest for an extremely well-done steak, what I call an overdone steak. Unfortunately, très bien cuit is generally not used for a steak in French kitchens; I made it up. Nevertheless, all servers with some experience with overseas visitors will understand the request. For the French très bien cuit means an overcooked steak, and the server may ask you to repeat that instruction.

The French view of a steak cooked très bien cuit

Photograph courtesy of Ian Britton

www.flickr.com/photos/freefoto/3002603097/

Ordering steak frites

Steak Frites has its own post: Steak Frites - Onglets and Bavettes in French Cuisine. Nevertheless, if you reading this post and considering ordering “Steak Frites” (steak and French Fries/chips); note that the steak used for this dish does not lend itself to being cooked well done. An experienced server will advise you to reconsider or order something else. The cuts used for France’s relatively inexpensive Steak Frites are usually flank steaks and a well-done flank steak will be tough and tasteless, practically inedible. For an enjoyable meal but still, with a well-done steak, I suggest that you look through the menu again. Consider ordering a more expensive entrecôte. An entrecote may be prepared as a well-cooked steak, or change your request for your steak très bien cuit to just bien cuit.

An entrecote

Entrecôte (Entrecote) - An entrecote is a US rib-eye steak, a UK rib-eye or sirloin. It is quite an upgrade from a hanger steak, so check the price. If you like your steaks very well done, then an entrecote may still lose a little of its taste and texture but will still be edible when well done. (N.B. The US sirloin is a wholly different cut from a UK sirloin.)

An entrecote served with Sauce Bearnaise on the side.

Photograph courtesy of Malmaison Hotels

www.flickr.com/photos/mal-gallery/7138356441/

When ordering your steak, remember the French also make great French fries.

Photo by Courtesy of FreeDigitalimages.net.

------------------------------------------

Behind the French Menu

Bryan G. Newman

behindthefrenchmenu@gmail.com

--------------------------------

Searching for the meaning of words, names or phrases

French menus?

Just add the word, words, or phrase that you are searching for to the words "Behind the French Menu" (best when including the inverted commas), and search with Google or Bing for Behind the French Menu’s links include hundreds of words, names, and phrases that are seen on French menus. There are over 450 articles that include over 4,000 French dishes with English translations and explanations.

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Bœuf Fin Gras du Mézenc AOP. Searching for the Finest Beef in France.

Bœuf (Beef) Stroganoff on your French Menu?

The Original Carpaccio and How to Order a Carpaccio in France,

Chateaubriand Steak and Chateaubriand the Man.

Côte, a rib or rib roast, a cutlet or a chop; Côté, a side or a filet; Côtes, the hills or the coast in French.

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