ordering steak in a restaurant in Paris

[Elaine]

We're going back to Paris and the last time I was there and ordered steak I asked for it to be cooked "medium". When it arrived it was what I would call "rare". Do you know if I should just ask for "well done" or should I ask for something else? To me medium is cooked on outside with a slightly pink centre.

[thewillow]

The French are a law onto themselves in this regard. If you want a medium steak (by UK standards) you need to ask for it well done (bien cuit). If you ask for it medium (a point) it will be rare. If you ask for it rare (saignant)it will walk into the restaurant.

[andy hughes]

We honeymooned in Paris, and I found the same problem. I usually had to send my steak back twice to get it well done - the French think this is sacrelidge, expect much raising of eyebrows and muttering under the breath, but take no notice - you are paying, so have your steak how you want it.

[SteveD]

And if you ask for it "bleu", it will RUN into the restaurant! Don't forget that "Steak tartare" is raw! The degrees of cooking of a steak in France are: Bleu Saignant A point Bien cuit If the meat is of very good quality, it can be delicious "saignant", but it's a question of preference. You would probably be better off asking for "bien cuit" although this can ruin a good piece of meat.

[georgit79]

I would say that if you are used to ordering your steak in Britain, then anywhere else in Europe will do it differently. The general rule is: if you want it medium, ask for well done; if you want it well done, ask for it charred!

[georgit79]

..and I agree with SteveD- ordering a steak done any more than medium rare is just ruining it..too chewy and dry otherwise. If you want that, order a hamburger.

[apricot]

It doesn't matter what you ask for it'll turn out to me medium rare. Fanny Craddock once said there were three ways to cook steak; rare, medium and ruined. I tend to agree.

[Tony Monero]

Elaine I believe what you describe as medium, I would describe as medium to well, if not medium well to well. Medium should be the equivalent of rare in the smallest part of the centre with the pink area you talk about nearer to the edge. I hope that this makes sense.

[Gef]

I have never had a bad steak in France but I've had many charred ruins in the UK. Take it like the French, it will melt in your mouth. Don't worry about the pink juices (not blood) it will still be cooked through.

[Fish the Mod]

I know a guy who liked his steak so rare that he just instructed the waiter to,wipe it arse and take it's horns off.