Steak the French Way

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How France Orders Doneness 

(Bleu, Saignant, A Point, Bien Cuit)

Order "medium" in a Paris bistro and you may get something pinker than you expected. France runs its own doneness scale, and it skews rarer than the American one. Learn the four words that matter — bleu, saignant, a point, bien cuit — and you will order steak in France like a local.

The Four French Doneness Levels

Bleu — Blue

Seared on the outside, cool and red inside. Bleu is the rarest order on the menu: the exterior gets a quick, hard sear while the center stays essentially raw and cool (around 115°F / 46°C). Not for the hesitant.

Saignant — Rare

Red and warm inside, this is the French favourite. Saignant (literally "bloody") lands around 120–130°F (49–54°C) — what Americans would call rare. If a French waiter recommends a doneness unprompted, it will almost always be saignant.

A Point — Medium

Pink in the middle, roughly 135–145°F (57–63°C). Note the trap for American visitors: French a point runs pinker and juicier than a typical American medium. If you want what you get at home, say it confidently — or nudge toward "a point, bien" for a touch more cooking.

Bien Cuit — Well Done

Cooked through with no pink, 160°F (71°C) and above. Traditional bistros will honor the order, but as the saying goes, the waiter may sigh. In old-school French kitchens, well-done steak is seen as a missed opportunity.

French vs. American Doneness: A Quick Translation

The scales overlap but do not match exactly:

  • Bleu ≈ blue rare (American)
  • Saignant ≈ rare
  • A point ≈ medium (but pinker than American medium)
  • Bien cuit ≈ well done

The practical rule: when in France, order one step rarer than you think you want. The kitchen's instincts run red.

How to Order Like a Local

What to Say

Keep it simple: "Saignant, s'il vous plait" covers most situations. Pair the doneness word with a polite tone and you will be treated as an insider. For related technique, see our guide on the finger test for steak doneness — the same hand method works for judging these levels at home.

The Frites Rule

Steak-frites is not a suggestion; it is the format. A proper French steak arrives with frites. Always.

Frequently Asked Questions (FAQ)

What does "saignant" mean when ordering steak?

Saignant is the French term for rare — red and warm inside, around 120–130°F (49–54°C). It is the most popular doneness in France and the default recommendation in most bistros.

Is French "a point" the same as American medium?

Close, but not identical. French a point (pink in the middle, about 135–145°F / 57–63°C) typically runs pinker and juicier than an American medium. American diners who want their usual medium should specify clearly or ask for it cooked a touch more.

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