How would you like it (your steak) cooked?

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francaispourmoi

Senior Member
Today I learned:

Bleu = very rare
Saignant = rare
A point = medium
Bien cuit = well done.

But, I wonder, how would the waiter ask me how would I like it (steak) cooked?

How would the question be phrased.

Can anyone tell me?

Merci.
 
  • bobepine

    Senior Member
    Canada, English & French
    Often, the question will simply be Quelle cuisson?

    I guess the more formal way would be along the lines of Comment prenez-vous/préférez-vous votre steak?
     

    DearPrudence

    Dépêche Mod (AL mod)
    IdF
    French (lower Normandy)
    I can still hear a waiter say
    "Votre steak, quelle cuisson ?"
    Or maybe:
    "Votre steak, vous le voulez comment ?"
     

    L'irlandais

    Senior Member
    Ireland: English-speaking ♂
    Hello,
    Even after 8 years here, quite often I still don't catch what the waiter says. Often it's not because I didn't pay attention, but rather that he/she mumbled or spoke away from me or whatever. I'd like to make the point that what an English speaking person considers "well done" & what a French chef considers "bien cuit" are two different things entirely. Translation has little to do in the kitchen.
    • Bleu : cuisson très rapide, consistante molle au toucher; la température à l'intérieur de la viande doit être 40°C environ.
    • Saignant : cuisson rapide, huiler, assaisonner après la formation de la croûte. La croûte offre une légère résistance à la pression du doigt. La température interne soit être de 55°C environ.
    • A point : la cuisson va se terminer à four chaud 200/230°C pour une côte de boeuf, cuisson relativement lente; la croûte résiste à la pression du doigt, les gouttelettes de sang perlent sur la surface de la pièce. Température interne : 65°C environ.
    • Bien cuit : cuisson très lente, la chair est ferme au toucher, la chaleur atteint le centre de la pièce. Température interne : 70 à 80°C environ.
    Source
    Note from the text that the centre of the meat has been warmed, not cooked as one might expect in the US of A. Add to this the fact that the waitress may insist that the meat must be "bien cuit" as you're not French. Generally this has the effect to reduce cooking times, depends on the chef really. ~shrug~
     

    doinel

    Senior Member
    France French
    Bonsoir,
    je commande très rarement de la viande car je l'aime bien cuite.
    Sinon je précise à la serveuse ou au serveur ' bien cuite si cela ne dérange pas le chef, si c'est possible' et je me confonds en excuses. I swear most of the time it works.
     
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