It is so important to know how to order your steak in French: 1- Rare = Bleu (core temperature 45/47 C ) ? 2- Medium rare = saignant ( core temperatue 50/52C ) 3- Medium = A point / medium ( core temperature 55/60 C ) 4- Medium well = cuit ( core temperature 63/65C ) 5- Well done = bien cuit ( core temperature 70/72C ) similar to medium well in other countries other than France Quote from trip advisor forum "It is not easy to get a well cooked steak in France, as they believe (in my opinion correctly) that overcooking a steak makes it tough; but if you really want one you have to go through the très très bien cuit routine (very very well cooked)" In my experience, French standard is 1 level down than universal standard. And they tend to eat rare in general (from my observation). Canard = Duck Beurre = butter Jambon = Ham Gambas (Spanish) = Prawn huitres = oyster