Join us at Café Charlot, where Jay did what any reasonable person would do—ordered THE classic French dish: Steak Frites. Here’s how to make sure your steak is cooked just right in France:
👉 Well done: bien cuit
👉 Medium: à point
👉 Rare: saignant (Jay’s go-to)
👉 Extra rare: bleu
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3 Comments
Why and really who cares
So to be honest, there is a trend towards the median these days. Most parisian bistros will serve you what would have been considered a saignant 10 years ago when you order a bleu.
The bleu texture that we love so much with a lot of chew work to do and so much juciness isn't attractive to a lot of people anymore so restaurants are choosing to serve it saignant instead in order to prevent returns and discontents.
This trend is observable in both the tourist and native french populace btw so it does not really depend on where you go to in Paris.
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